DOUBLE CHOCOLATE AND ESPRESSO COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 10 to 12 cookies
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
- In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder and salt.
- In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
DOUBLE CHOCOLATE SABLE COOKIES (FRANCE)
Sable in French means "sandy" - these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 1h52m
Yield about 3 dozen cookies
Number Of Ingredients 8
Steps:
- Grate the chilled chocolate with a fine grater or rasp and set aside.
- Whisk together the flour, cocoa powder, baking soda and sea salt.
- Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.
- Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
- Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.
- Transfer cookies to a rack to cool completely. Serve.
- Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.
- Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.
- Copyright 2007 Television Food Network, G.P. All rights reserved
DOUBLE CHOCOLATE COOKIES
These are the best chocolate cookies I know of...
Provided by k. blackburn
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
- In a medium bowl, cream together the sugar and margarine until smooth. beat in the egg, melted chocolate and vanilla until well blended. Combine the flour, baking soda and salt; stir into the chocolate mixture alternately with the milk. Drop batter by heaping teaspoonfuls onto cookie sheets, about 1 inch apart.
- Bake 8 to 10 minutes until cookies are puffy and slightly cracked on top. Let cool on wire racks.
- Top cookies with Chocolate Butter-Cream Frosting (see recipe) and garnish with pecans.
Nutrition Facts : Calories 218 calories, Carbohydrate 28.4 g, Cholesterol 16.5 mg, Fat 10.8 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 248.4 mg, Sugar 13.2 g
DOUBLE CHOCOLATE SANDWICH COOKIES
Sandwich sweet, creamy chocolate hazelnut spread between two soft, fresh-baked chocolate cookies for a tasty treat.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h30m
Yield 18
Number Of Ingredients 10
Steps:
- Line two cookie sheets with Reynolds® Parchment Paper; set aside.
- Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
- Cover and chill about 1 hour or until dough is easy to handle.
- Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.
- Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
- Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 18.5 g, Cholesterol 30.7 mg, Fat 11.6 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 98.3 mg, Sugar 9.9 g
CHOCOLATE EXTREMES (DOUBLE CHOCOLATE COOKIES)
These provocatively named cookies came to The Times in a 1999 Sunday Magazine article about Mrs. London's Bake Shop, a husband and wife owned bakery in Saratoga Springs, N.Y., known for their sweets. While the name suggests these cookies might veer into the too sweet and too rich category, they do not. Shiny and crackly on top while tender and deeply chocolaty in the center, they're like an ideal brownie in cookie form. They're kind of perfect. (One note: The recipe calls for bittersweet chocolate, but feel free to use semisweet or a combination of the two. Also, a sprinkle of flaky sea salt before baking would not be a bad idea.)
Provided by Molly O'Neill
Categories cookies and bars, dessert
Time 30m
Yield About 18 large cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. In the top of a double boiler set over simmering water, combine the finely chopped bittersweet chocolate, butter and espresso. Stir occasionally until smooth. Set aside to cool slightly.
- Meanwhile, in the bowl of an electric mixer, combine eggs and sugar and whip until the mixture is light in color and increases substantially in volume, about 10 minutes. Beat in the vanilla extract. Stir in the melted chocolate. In a separate bowl, whisk together the flour and baking powder and fold them into the chocolate mixture until just combined. Fold in the pecans and chocolate chunks.
- Line two cookie sheets with parchment paper. Drop the batter by heaping tablespoons onto the paper, leaving about 2 inches between each. Bake until the cookies are slightly puffed and cracked on the outside but gooey inside, about 10 to 14 minutes. Cool on the cookie sheets.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 30 milligrams, Sugar 13 grams, TransFat 0 grams
DOUBLE-CHOCOLATE ESPRESSO COOKIES
Anyone who is a chocolate and espresso fan is sure to love these. Coffee enhances the flavor of chocolate in the tender chewy cookies. They're guaranteed to wake up your taste buds. -Cindi Paulson, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool., Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
ULTIMATE DOUBLE CHOCOLATE COOKIES
A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!
Provided by Carol P.
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 42
Number Of Ingredients 11
Steps:
- Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
- In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 21.4 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 88.2 mg, Sugar 15.4 g
DOUBLE CHOCOLATE COOKIES
When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES
Quite possibly the world's most perfect combination of chocolate and peanut butter. These are amazing.
Provided by kes6833
Categories Desserts Cookies Drop Cookie Recipes
Time 1h25m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
- Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
- Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 64.9 mg, Sugar 9.9 g
CHEWY DOUBLE CHOCOLATE CHIP COOKIES
I got this recipe from my best friend, and we sat down and ate quite a few. You can not stop at one, they are very chocolaty and additive. YUMMY!
Provided by Tweety Grams
Categories Drop Cookies
Time 34m
Yield 24-48 cookies
Number Of Ingredients 9
Steps:
- Cream together the butter, sugar, then add the eggs and vanilla.
- Blend in the cocoa and add baking soda, salt and blend well.
- Add the flour into the creamed mixture and fold in the chocolate chips.
- Bake at 350° for 8-9 minutes.
FROSTED DOUBLE CHOCOLATE CHIP DROP COOKIES
This recipe came from my sister who is the best baker in my family. These cookies are the best if you like soft, doughy, sweet cookies. I have never had them with the nuts, but if you choose to include them, use only half of the chocolate chips (6oz). Having a big sweet tooth, I never understood why people would ever use UN-sweetened chocolate squares, so I tried it with semi-sweet and man were they too sweet with the frosting! I have also seen my sister use cocoa in lieu of choc. squares, but am not sure of the exact measurement. Note: I usually use 1-2 tubs of the pre-made regular vanilla frosting (not whipped), but I couldn't remember the size of the container..hence the two cups....
Provided by Jemmadky
Categories Drop Cookies
Time 28m
Yield 1 1/2 dozen
Number Of Ingredients 13
Steps:
- Cream butter and shortening adding sugar gradually.
- Beat well, then beat in egg.
- Melt chocolate in double boiler; stir into creamed mix.
- In a separate bowl, sift dry ingredients together (flour, baking soda, salt).
- Add to chocolate mix alternatively with milk.
- Mix well.
- Stir in vanilla and chocolate chips and/or walnuts, if desired.
- Use teaspoons to drop onto ungreased cookie sheet. (I like bigger cookies so I use tablespoons.).
- Bake 8-10 minutes at 350°.
- Cool and frost.
FROSTED DOUBLE CHOCOLATE COOKIES
Steps:
- PREHEAT oven to 375°F.
- MICROWAVE ¾ cup morsels in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour, baking soda and salt in a small bowl.
- BEAT butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in ¾ cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting.
- FOR CHOCOLATE FROSTING:
- MICROWAVE remaining 1/2 cup morsels and butter in medium, uncovered, microwave-safe bowl on HIGH power for 30 seconds; stir until smooth. Microwave at additional 10 to 15-second intervals, stirring until smooth. Add powdered suar and milk; stir until smooth.
DOUBLE CHOCOLATE CHIP COOKIES
This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Provided by ORBAMINK
Categories Double Chocolate Chip Cookies
Time 25m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g
FUDGY DOUBLE CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: all purpose flour, dutch processed cocoa powder, caster sugar, brown sugar, vanilla extract, baking powder, butter, egg, egg yolk, chocolate chips
Provided by Marianne Williams
Yield 9 servings
Number Of Ingredients 10
Steps:
- Preheat your oven to 350°F.
- Sift your flour and cocoa powder together, along with baking powder, into a large bowl. Mix until well-combined.
- Next, add brown sugar and granulated sugar to a bowl and whisk together.
- Melt butter and add it to the sugar. Cream together or whisk until fluffy.
- Add in an egg and an egg yolk and whisk until air bubbles form. To this mixture, add vanilla.
- Combine wet and dry ingredients to form a dough, and add chocolate chips to this.
- Use an ice cream scoop to measure the dough into balls and place them on a lined baking tray, at least two inches apart.
- Pop into the oven for 9-11 minutes and take them out and let them cool.
- Serve warm.
Nutrition Facts : Calories 309 calories, Carbohydrate 39 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams
DOUBLE DARK CHOCOLATE COOKIES
This recipe came free with a purchase so I thought I would try it. Loved it so much that I thought it would be nice to share. Will satisfy any chocolate lover.
Provided by Ladymiller
Categories Drop Cookies
Time 30m
Yield 42 cookies
Number Of Ingredients 10
Steps:
- Melt chocolate chips; set aside to cool.
- Mix the flour, cocoa, baking soda,& salt- set aside.
- In a large bowl, combine sugar, brown sugar& butter.
- Beat with mixer at speed 2 for 2 minutes.
- Add eggs, one at a time, beating after each addition.
- Add vanilla and beat for another 30 seconds.
- Add melted chocoalte and beat on speed 1 until mixed thoroughly.
- Add flour mixture, slowly, and beat- starting on speed 1 and working up to speed 3.
- Drop by tablespoon (heaping) onto ungreased cookie sheet.
- Bake for 10-12 minutes at 325°.
- Allow cookies to cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
DOUBLE CHOCOLATE MOCHA DROP COOKIES
Provided by Joan Nathan
Categories dessert
Time 30m
Yield About 3 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
- Melt 1/2 cup of chocolate chips with coffee in a double boiler, or in metal bowl in pot of hot water, stirring until smooth. Set aside to cool slightly.
- Cream together butter or margarine and sugars, beating until light. Mix in eggs, one at a time, then add vanilla. Fold in chocolate mixture.
- Mix matzo cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with 1/4 cup of chips. Let sit for an hour, covered.
- Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee.
- Bake for 15 minutes.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 22 milligrams, Sugar 11 grams, TransFat 0 grams
DOUBLE CHOCOLATE DREAM COOKIES
Make and share this Double Chocolate Dream Cookies recipe from Food.com.
Provided by Chicagopm
Categories Dessert
Time 25m
Yield 54 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Combine flour, cocoa, baking soda and salt in a small bowl.
- Beat butter, brown sugar, granulated sugar and vanilla extract in until creamy.
- Beat in eggs for about 2 minutes until light and fluffy.
- gradually beat in flour mixture.
- Stir in morsels.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 8-10 minutes or until cookies are puffed.
- Cool on cookie sheets for 2 minutes.
- Remove to wire racks to cool completely.
DOUBLE CHOCOLATE CHIP COOKIES
A chocolate lovers treat! These cookies have a double dose of chocolatey goodness. There's chocolate in the dough plus there's plenty of chocolate chips studded thoughout these yummy cookies.
Provided by Cupcake-Princess
Categories Drop Cookies
Time 27m
Yield 30-36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, cocoa, baking soda, and salt. Set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
- Drop dough by rounded tablespoonfuls two inches apart onto ungreased baking sheets. Bake for 12 to 14 minutes. Transfer cookies to cooling racks to cool.
Nutrition Facts : Calories 212.4, Fat 11.8, SaturatedFat 5.8, Cholesterol 30.4, Sodium 99.7, Carbohydrate 26.8, Fiber 1.5, Sugar 18.5, Protein 2.6
More about "double chocolate drop cookies food"
DOUBLE CHOCOLATE COOKIE DROPS - BUTTER WITH A SIDE …
From butterwithasideofbread.com
Reviews 2Estimated Reading Time 5 mins
- Then, in a mixing bowl, beat together the butter, margarine and brown sugar until creamy and smooth. Beat in the egg and vanilla until well combined.
DOUBLE CHOCOLATE DROP COOKIES (GLUTEN-FREE) • THE …
From theheritagecook.com
Cuisine AmericanTotal Time 32 minsCategory Chocolate / Chocolate MondayCalories 68 per serving
- In the bowl of your stand mixer beat together the butter, both sugars, cocoa, salt, baking powder, baking soda, and vanilla until well blended. Add the egg, beating until smooth. Scrape the sides of the bowl and the beater blade, beating again until smooth. Mix in the milk.
- Add the flour, mixing until combined with no streaks. Stir in the chips and nuts or fruits if you're using them.
- Use a spring-loaded ice cream scoop to drop the cookie dough (about the size of a large walnut or generous tablespoonful) onto the prepared baking sheets about 2-inches apart.
DOUBLE CHOCOLATE CHIP DROP COOKIES - MY ISLAND BISTRO …
From myislandbistrokitchen.com
DOUBLE CHOCOLATE DROP COOKIES - TARGET MADE ME DO IT
From targetmademedoit.com
CRISPY DOUBLE CHOCOLATE COOKIES - SAVOR THE BEST
From savorthebest.com
DOUBLE CHOCOLATE DROPS - CRISCO®
From criscocanada.com
DOUBLE CHOCOLATE DROP COOKIES - THE FIG TREE
From thefigtreeblog.com
EASY DOUBLE CHOCOLATE DROP COOKIES (GLUTEN FREE)
From theheritagecook.com
DOUBLE CHOCOLATE COOKIES – MODERN HONEY
From modernhoney.com
DOUBLE CHOCOLATE CHIP DROP COOKIES - ALL THINGS BREAD
From breadsandsweets.com
THE BEST DOUBLE CHOCOLATE COOKIES - JOYFOODSUNSHINE
From joyfoodsunshine.com
DOUBLE CHOCOLATE CHIP COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST EVER DOUBLE CHOCOLATE COOKIES RECIPE - LIVING ON A DIME
From livingonadime.com
THE BEST DOUBLE CHOCOLATE COOKIES - MY TABLE OF THREE
From mytableofthree.com
DOUBLE CHOCOLATE CHUNK COOKIES - CHATELAINE
From chatelaine.com
TWO-TONE CHOCOLATE CHIP COOKIES | CANADIAN LIVING
From canadianliving.com
CHOCOLATE DROP COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST DOUBLE CHOCOLATE CHIP COOKIES - CHEF SAVVY
From chefsavvy.com
ULTIMATE DOUBLE CHOCOLATE DROP COOKIES - SAFFRONSTREAKS
From saffronstreaks.com
BAKERY STYLE DOUBLE CHOCOLATE CHIP COOKIES - THE FOOD CHARLATAN
From thefoodcharlatan.com
EXTREME DOUBLE CHOCOLATE CHUNK COOKIES - SCIENTIFICALLY SWEET
From scientificallysweet.com
DOUBLE CHOCOLATE COOKIE RECIPE - ONE SWEET APPETITE
From onesweetappetite.com
DOUBLE-CHOCOLATE RYE COOKIES RECIPE | FOOD & WINE
From foodandwine.com
DOUBLE CHOCOLATE CHIP COOKIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
DOUBLE CHOCOLATE COOKIES (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
10 BEST CHOCOLATE DROP COOKIES WITH COCOA RECIPES | YUMMLY
From yummly.com
DOUBLE CHOCOLATE CHIP COOKIES | THE ANTHONY KITCHEN
From theanthonykitchen.com
DOUBLE CHOCOLATE CHIP COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love