Double Chocolate Pistachio Cookies Food

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

Chewy Double Chocolate Chip Cookies image

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

Ingredients

1 1/8 cups butter (2 sticks and 2 tablespoons as shown on wrapping)
2 cups sugar
2 large eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

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.

AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES

Amazing White Chocolate Chip Pistachio Cookies image

This is a new recipe I made for pistachio lovers and its absolutely amazing! I hope you like it!

Provided by Debbie S

Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 10

Ingredients

1 cup butter, melted
¾ cup brown sugar
¾ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup crushed pistachios
½ cup white chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
Drop spoonfuls of dough onto the prepared baking sheet.
Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 224 calories, Carbohydrate 26.6 g, Cholesterol 36.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 238.6 mg, Sugar 15.6 g

DOUBLE CHOCOLATE PISTACHIO BISCOTTI

Double Chocolate Pistachio Biscotti image

Biscotti are perfect for dunking, so give them as a holiday gift in a cafe-au-lait bowl: Stand them in the bowl, stretch cellophane over the top to the bottom, and tie with a ribbon.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

Ingredients

8 tablespoons (1 stick) unsalted butter
4 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup Dutch-process cocoa powder
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup whole shelled pistachio nuts or blanched almonds, lightly toasted
1 cup golden raisins

Steps:

Heat oven to 350 degrees. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth.
Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be soft.
Turn dough out onto lightly floured surface. Form two 9-inch-long-by-3 1/2-inch-wide logs on parchment-lined baking sheet.
Bake until dough sets, 30 minutes. Cool 15 minutes. Reduce oven to 275 degrees. Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet. Bake 20 minutes. Turn over; bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container.