DOUBLE CHOCOLATE CRACKLES
Provided by Food Network Kitchen
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
- Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.
DOUBLE CHOCOLATE SPRINKLE COOKIES
Chock-full of chocolate chips and sprinkles, these chewy cookies never last long around our house. They're simply outstanding.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 9 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Place the oats in a blender; cover and process until finely ground. Combine the oats, flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips, walnuts and sprinkles. , Roll into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 330 calories, Fat 17g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 185mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
SPRINKLE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h10m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- For the cookies: Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar, butter and orange zest until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing fully between each. In a separate bowl, mix together the flour, baking powder and salt. Add to the mixer bowl and blend until just combined.
- Using floured hands, roll the dough into 1-inch balls and divide between the prepared baking sheets, setting the cookies 1 inch apart. Refrigerate for 1 hour to chill before baking so that the cookies retain their shape.
- Preheat the oven to 350 degrees F.
- Bake until the cookies are just barely turning brown, 10 to 12 minutes; don't let them overbrown. Place on a wire rack until completely cooled, about 15 minutes.
- For the icing: Whisk together the confectioners' sugar, milk and lemon zest in a bowl until smooth.
- Working in batches of 5, dip the tops of the cookies into the icing and return to the wire rack. Immediately top with the sprinkles. Allow the icing and sprinkles to set for about 20 minutes before serving or packaging.
PEPPERMINT CANDY DOUBLE-CHOCOLATE COOKIES
Using chocolate as well as cocoa powder in these cookies gives you twice the chocolaty flavor. A sprinkle of crushed peppermint candy adds a cooling touch.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with parchment.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Sprinkle and press some of the crushed peppermint candies on top of each mound of chilled dough. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
CHOCOLATE CHOCOLATE CHIP SKILLET COOKIE
This mammoth super-chocolatey cookie will satisfy any serious chocoholic. Cooking it in a cast-iron skillet makes the edges extra crisp while the inside stays rich and fudgy.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast-iron skillet over medium heat, then set aside to cool slightly, 5 minutes.
- Whisk the granulated sugar, brown sugar, eggs, and vanilla together in a large bowl until smooth. Stir in the melted butter. (Do not wipe out the skillet.) Whisk the flour, cocoa powder, salt and baking soda together in another bowl. Stir the dry ingredients into the wet ingredients, mixing well with a wooden spoon until dough is homogenous (do not overmix). Stir in the chocolate chips.
- Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is cracked, the edges are brown and crisp and the center is still soft, 40 to 45 minutes. Cool on a wire rack for 15 minutes. Serve warm, cut into wedges.
SALTED DOUBLE DARK CHOCOLATE COOKIES
Thick, soft, and unabashedly chocolatey, these deep dark cookies are the best thing to come out of my oven in a long, long time. A little sprinkle of coarse salt gives these ebony gems a sophisticated boost.
Provided by Kare for Kitchen Treaty
Time 17m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended in, and then the vanilla.
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and kosher salt.
- Add the dry ingredients to the wet mixture and beat on low (or stir by hand) until the ingredients are incorporated. Add the chocolate chips. The batter will be very thick.
- Scoop the cookies in approximately 2-tablespoon increments onto an ungreased non-stick cookie sheet or cookie sheet lined with silpat. I recommend a cookie scoop for this step - makes life so much easier.
- Bake for about 7 minutes, until the cookies seem set but might still appear underdone (key to a soft, moist cookie). Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
CHOCOLATE CHIP SPRINKLE COOKIES
Whenever I used to make cookies, my three boys would always find something they didn't like about them. After some trial and error, I finally came up with a cookie they all enjoyed. -Heidi Cretens, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in remaining ingredients. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 101 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 63mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
More about "double chocolate sprinkle cookies food"
DOUBLE CHOCOLATE CHIP COOKIES RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
4.8/5 (40)Category Cookies
DOUBLE-DECKER CHOCOLATE CHERRY COOKIES ARE TWICE THE …
From foodnetwork.ca
SALTED DOUBLE-CHOCOLATE OLIVE OIL COOKIES - FOOD52
From food52.com
BEST CHOCOLATE SPRINKLE COOKIES RECIPE - HOW TO MAKE …
From food52.com
CHOCOLATE SPRINKLE SUGAR COOKIES - CLOUDY KITCHEN
From cloudykitchen.com
SOFT AND CHEWY CHOCOLATE COOKIES - COMPLETELY …
From completelydelicious.com
DOUBLE CHOCOLATE CRINKLE COOKIES - HOUSE OF NASH EATS
From houseofnasheats.com
GIANT CRINKLED CHOCOLATE CHIP COOKIES RECIPE - FOOD NETWORK
From foodnetwork.com
Author Ina GartenSteps 3Difficulty Easy
DOUBLE CHOCOLATE M&M COOKIES - SPRINKLES FOR BREAKFAST
From sprinklesforbreakfast.com
CLAIRE PTAK'S VEGAN CHOCOLATE CHIP COOKIES RECIPE
From rte.ie
10 GIADA DE LAURENTIIS COOKIE RECIPES TO MAKE FOR YOUR
From sheknows.com
CHOCOLATE SPRINKLE COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
DOUBLE CHOCOLATE SPRINKLE COOKIES — COOKING BY KYLIE
From cookingbykylie.com
SALTED DOUBLE CHOCOLATE PEANUT BUTTER COOKIES - FOOD52
From food52.com
SUGAR COOKIES WITH SPRINKLES
From more.ctv.ca
DOUBLE CHOCOLATE COOKIES RECIPE - BBC FOOD
From bbc.co.uk
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