Martha Stewart Double Chocolate Chunk Cookies Food

DOUBLE CHOCOLATE COCONUT COOKIES

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.

OUTRAGEOUS CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
• In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
• Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

DOUBLE CHOCOLATE COCONUT COOKIES

Steps:

• Preheat oven to 350°F.
• Place butter and sugar in a bowl of an electric mixture fitted withthe paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.
• Sift flour, cocoa powder, baking soda, baking powder, and salt in to a bowl. Mix into butter mixture on low speed until weel combined. Stir in chocolate, coconut, and walnuts.
• Using a 1-1/2 inch ice cream scoop, drop batter onto baking sheet lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set about 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment paper to racks to cool completely.

MARTHA STEWART CHEWY CHOCOLATE GINGERBREAD

Steps:

• Line two baking sheets with parchment paper.
• In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.
• Add brown sugar,beat until combined. Add molasses, beat until combined.
• In a small bowl, dissolve baking soda in boiling water.
• Beat half of flour mixture into butter mixture.
• Beat in baking soda mixture, then remaining flour mixture.
• Mix in chocolate, turn into plastic wrap.
• Pat out to 1" thickness, seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Preheat oven to 325*.
• Roll dough into 1 1/2" balls, place 2" apart on baking sheets.
• Chill 20 minutes. Roll in granulated sugar.
• Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.
• Let cool 5 minutes.
• Transfer to a wire rack and cool completely.

ESPRESSO DOUBLE-CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper; set aside.
• In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer, and stir in chocolate chunks.
• Using a 2-ounce ice-cream scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheets. Bake until cookies are set, about 20 minutes. Remove from oven; let cool completely before removing cookies.

CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees. Line a few baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.
• Drop dough in mounds (2 level tablespoons each) at least 2 inches apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).
• Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

DOUBLE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
• Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
• Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.

WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
• Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
• Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
• Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

MARTHA STEWART DOUBLE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 325* --
• whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.
• Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.
• transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment --
• add sugar, eggs and vanilla -- mix on medium speed until combined --
• reduce speed to low, gradually mix in flour mixture --
• fold in chocolate chunks.
• scoop batter using a 1 1/2" ice cream scoop, place 2" apart on parchment lined baking sheets.
• bake until cookies are flat and surfaces begin to crack.about 15 minutes.
• transfer parchment paper to wire racks.
• let cool 5 minutes.
• cookies can be stored in an airtight container at room temperature for up to 3 days.