Double Dutch Cookies Food

ULTIMATE DOUBLE CHOCOLATE COOKIES

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.

DOUBLE-DUTCH CHOCOLATE HOLIDAY COOKIES

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.

THE BEST DOUBLE CHOCOLATE CHIP COOKIE

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 dough into balls and place them one 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.

DOUBLE-DUTCH CHOCOLATE HOLIDAY COOKIES IN A JAR

Steps:

• 1. 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 (5 cups of mix) that makes 36 cookies.
• 2. RECIPE TO ATTACH TO THE JAR: 3/4 cup butter, softened 1 egg 1 1/2 teaspoons vanilla extract 1. In a large bowl, beat the butter, egg and vanilla until well blended. Add contents of jar and stir until combined. 2. Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 350 degrees for 12-14 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

DOUBLE DUTCH COOKIES

Steps:

• 1. Sift baking soda,salt,flour and cocoa. In large mixing bowl cream the butter,brown sugar,egg and add vanilla. Add the sifted ingredients and milk. Mix well using electric mixer.My need to add a few drops of milk if mix seems to dry.Add chopped walnuts if using. This should be a thick batter.
• 2. Chill in refrigerator for at least one hour.Grease and lightly flour cookie sheet.Drop by spoonful on cookie sheet and bake for 12-15 minutes at 325 degrees. Cookies are done when they spring back when lightly pressed.These are a cake type cookie.
• 3. Allow to cool and can be frosted.Can easily double recipe.

{COPYCAT} ARCHWAY DUTCH COCOA COOKIES

Steps:

• Heat oven to 350 degrees.
• Combine flour, cocoa, baking soda, and salt. Stir and set aside.
• Using a mixer combine the butter and sugar until creamed. Add eggs. Mix together. Stir in vanilla. Add flour mixture a little at a time until completely incorporated.
• Wrap the dough in plastic wrap and chill until firm, 1-2 hours.
• Roll the dough into 1 1/2 inch balls. Pour 1/3 cup sugar into a small bowl or rimmed dish.
• Roll each ball in sugar to completely coat.
• Bake for 11-12 minutes until set in the middle. Move to a cooling rack after 1-2 minutes.

DOUBLE DUTCH CHOCOLATE COOKIES

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.

DUTCH FUDGE

Steps:

• Conversions.
• 10.5 oz = 300 grams.
• 7 oz = 200 grams.
• 1/3 oz = 10 grams.
• 3/8 cup = 1 ml.
• For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or
• 2 tablespoons marashcino juice, or.
• 3 tablespoons whipping cream.
• If you use cookie forms, keep them cooled in a dish of ice water.
• Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings.
• Boil the mixture, stirring constantly.
• Product will be ready when a drop of the hot mixture does not flatten on a plate or in a cup of water, but retains it's basic "drop" shape.
• DO NOT OVERCOOK.
• Remove the pan from the heat.
• Place the cookie forms on a sheet of foil and pour the mixture into the forms.
• The fudge should not be more than 1 cm (3/8") thick.
• If cooky forms are not being used, pour directly onto a sheet of aluminum foil, raising its edges so the liquid does not pour out. Keep the fudge to the thickness mentioned above. Once it is hardened, cut with a cold knife.