Frosted Double Chocolate Chip Drop Cookies Food

CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

FROSTED DOUBLE CHOCOLATE CHIP DROP COOKIES

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.

FROSTED DOUBLE CHOCOLATE COOKIES

Steps:

• PREHEAT oven to 375°F.
• MICROWAVE 3/4 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 3/4 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 sugar and milk; stir until smooth.

CHOCOLATE DROP COOKIES

Steps:

• Cream shortening and sugar; add eggs and beat.
• Add vanilla.
• Sift flour, baking powder, salt and cocoa together and add alternately with milk. Fold in chocolate chips.
• Bake at 375 for approximately 12 minutes.

DOUBLE CHOCOLATE CHIP COOKIES

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.

FROSTED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Sift flour, soda, and salt together.
• In the top half of a double boiler, melt the chocolate over low heat.
• Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
• Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
• When cooled top with Chocolate Frosting.

CHUNKY DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in pretzels, peanuts, chocolate chunks and raisins. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 10-14 minutes. Cool 2 minutes before removing to wire racks.

LANNETTE'S FROSTED CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 375°F.
• Cream butter and sugar; add eggs and vanilla; beat well.
• Add cocoa, then sour cream; beat till well blended.
• Sift remaining dry ingredients together, then add to creamed mixture.
• Drop from rounded teaspoonfuls onto greased baking sheets.
• Bake cookies 8 to 10 minutes. Frost while still hot.
• For frosting, combine all ingredients, and beat well. Start with 2-1/2 cups of the powdered sugar, and add more if needed. Frosting should be slightly thin.

DOUBLE CHIP COOKIES

Steps:

• In a large bowl, cream the peanut butter, shortening and brown sugar until light and fluffy. Add egg; mix well. Stir in milk and vanilla. , Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool.

FUDGY DOUBLE CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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.

DOUBLE CHOCOLATE CHIP COOKIES

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.

FROSTED CHOCOLATE CHERRY COOKIES

Steps:

• In a bowl, cream the butter and sugar. Add egg and vanilla; mix well. Combine the flour, cocoa, 1/4 teaspoon salt, baking powder and baking soda; gradually add to the creamed mixture., Drain cherries, reserving 1-1/2 teaspoons juice. Pat cherries dry. Shape 1 tablespoon of dough around each cherry. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on wire racks., For frosting, in a saucepan, heat chocolate chips and milk until chips are melted; stir until smooth. Remove from the heat. Add reserved cherry juice and remaining salt. Frost cookies.