KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
- Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
- Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
DOUBLE CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS
Provided by Food Network Kitchen
Time 1h
Yield 24 to 32 cookies
Number Of Ingredients 10
Steps:
- Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
- Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
- Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.
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 SANDWICH COOKIES
Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than that supermarket version.
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Milk/Cream Mixer Chocolate Dessert Bake Christmas Kid-Friendly New Year's Eve Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 dozen cookies
Number Of Ingredients 17
Steps:
- Make dough:
- Whisk together flour, cocoa powder, baking powder, and salt.
- Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.
- Make ganache while dough chills:
- Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate. Stir in butter and vanilla until smooth. Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes.
- Cut and bake cookies:
- Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
- Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.
- Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart. (If dough becomes too soft, return to freezer until firm.)
- Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).
- Make more cookies with remaining dough and scraps (reroll only once).
- Assemble sandwich cookies:
- Beat ganache with an electric mixer at high speed just until light and fluffy. Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors). Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches. Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour.
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 COCONUT COOKIES
Two kinds of chocolate plus walnuts and coconut equals one tempting treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
- Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
- Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
DOUBLE-DUTCH CHOCOLATE HOLIDAY COOKIES
Rich dark chocolate and crunchy, colorful M&M's combine to make these cookies extra special. Who wouldn't want to receive this mix as a gift? -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, baking soda and salt. In a 1-qt. glass jar, layer the flour mixture, cocoa, sugar, brown sugar, M&M's and baking chips. Cover and store in a cool, dry place for up to 1 month. Yield: 1 batch (about 4 cups total)., To prepare cookies: In a large bowl, beat the butter, eggs and vanilla until well blended. Add contents of jar and beat just until combined. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake at 350° for 9-11 minutes or until set. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 86mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
DOUBLE DUTCH CHOCOLATE COOKIES
Your "chocoholic" friends will love these, and they are very easy to prepare! Around the holidays, I box and present them as Christmas gifts to neighbors.
Provided by D. Todd Miller
Categories Drop Cookies
Time 21m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Sift together flour, cocoa, and baking soda. Set aside.
- Cream butter and sugar with an electric hand mixer. Beat in egg and vanilla extract.
- To the bowl of wet ingredients, add about 1/3 of the dry sifted ingredients and the chocolate chips at a time, making sure they are well incorporated as you go along.
- Drop dough, a tablespoon at a time, on an ungreased cookie sheet. Leave about 2 inches of room between each cookie.
- Bake in a preheated 375 degree oven for 8-11 minutes, or until cookie is set. Cool for one minute on the cookie sheet before transferring cookies to a baking rack to finish cooling. Make sure cookies are thoroughly cool before you put them on a plate or in a cookie jar.
DOUBLE CHOCOLATE CHIP COOKIES
With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential - especially when they are served hot from the oven. Just like David Leite's impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can't find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.
Provided by Samantha Seneviratne
Time 1h
Yield 9 to 10 big cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
- With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 235 milligrams, Sugar 47 grams, TransFat 1 gram
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
THICK AND CHEWY DOUBLE CHOCOLATE COOKIES(ATK)
To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50 percent power. Semisweet chocolate chips may be added for a bigger chocolate punch; if used, they will slightly increase the yield on the cookies. We recommend using a spring-loaded ice cream scoop to scoop the dough. Resist the urge to bake the cookies longer than indicated; they may appear under-baked at first but will firm up as they cool.
Provided by Coppercloud
Categories Drop Cookies
Time 53m
Yield 41 cookies, 41 serving(s)
Number Of Ingredients 12
Steps:
- 1. Sift together flour, cocoa, baking powder and salt into medium bowl, set aside.
- 2. Melt chocolate in a medium heat-proof bowl set over pan of almost simmer water, stirring once or twice, until smooth. Remove from heat. Or melt in microwave: heat at 50% power for 2 minutes, stir, then heat another minute at 50% power. If it is not completely melted, continue heating, for 30 second increments at 50%, stirring after each time, until smooth. Be very careful not to burn it! Beat eggs and vanilla lightly in a small bowl with a fork, sprinkle coffee powder over, and stir to dissolve.
- 3. In the bowl of a standing mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars to combine, about 45 seconds, mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with a rubber spatula. With mixer at low speed, add dry ingredients and mix until just combined. Then mix in chocolate chips -- do not over beat! Cover bowl with plastic wrap and let stand at room temperature until consistency is scoop-able and fudge-like, about 30 minutes.
- 4. Meanwhile, adjust oven racks to upper-middle and lower-middle positions, and preheat to 350 degrees F. Line two baking sheets with parchment paper. Leaving about 1 1/2 inches between balls, scoop dough onto cookie sheets using an ice-cream scoop. The balls should be about the size of golf balls.
- 5. Bake, reversing position of baking sheets halfway through baking (from top to bottom and front to back) until edges of cookies have just begun to set, but centers are still very soft, about 10 minutes. The cookies will look like they are not done, but don't bake them any longer than this -- they will firm up as they cool.
- 6. Cool cookies on baking sheets for about 10 minutes. If using parchment, then carefully slide the parchment with cookies onto wire racks, and let cool to room temperature.
Nutrition Facts : Calories 193.3, Fat 11.9, SaturatedFat 7.1, Cholesterol 25.6, Sodium 59.6, Carbohydrate 24.3, Fiber 2.9, Sugar 14.9, Protein 3.3
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.
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