CHEWY DOUBLE CHOCOLATE CHIP COOKIES
I got this recipe from my best friend, and we sat down and ate quite a few. You can not stop at one, they are very chocolaty and additive. YUMMY!
Provided by Tweety Grams
Categories Drop Cookies
Time 34m
Yield 24-48 cookies
Number Of Ingredients 9
Steps:
- Cream together the butter, sugar, then add the eggs and vanilla.
- Blend in the cocoa and add baking soda, salt and blend well.
- Add the flour into the creamed mixture and fold in the chocolate chips.
- Bake at 350° for 8-9 minutes.
NO OIL DOUBLE CHOCOLATE CHIP COOKIES
Provided by Heart of a Baker
Time 4h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with Silpat or lightly grease with non-stick spray. Set aside.
- In a medium bowl, sift together the flour, baking soda, and salt. My favorite method for sifting is using a whisk to lightly break up the flour and aerate the ingredients. Feel free to use a conventional sifter as well. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat together the date paste, brown sugar, and granulated sugar and almond milk on medium speed until smooth. Add in the Ener-G egg replacer and vanilla extract and beat until well blended. Slowly add in the dry ingredients and beat on low until just combined. Add in the chocolate chips and beat on low until distributed throughout.
- Drop the dough by tablespoons onto the baking sheet and freeze for at least 4 hours. This ensures that the edges get cooked when the cookies are baked, but the middle stays tender. After freezing, bake the cookies for 8-10 minutes, or until lightly browned. I would recommend underbaking these cookies, ensuring that they do not dry out.
- Remove from oven and let cool for at least 30 minutes, this gives them the nice crust and crunch we want on a chocolate chip cookie!
- Store in a sealed container at room temperature for up to a week.
DOUBLE CHOCOLATE CHIP COOKIES
This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Provided by ORBAMINK
Categories Double Chocolate Chip Cookies
Time 25m
Yield 40
Number Of Ingredients 10
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.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g
DOUBLE CHOCOLATE CHIP COOKIES
These cookies are chewy, moist, delicious and LOADED with chocolate chips! This recipe was taken from Cuisine Magazine.
Provided by Bev I Am
Categories Drop Cookies
Time 22m
Yield 36 Cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F degrees.
- Whisk dry ingredients, set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible.
- (Over mixing developes the gluten, making a tough cookie).
- Now, stir in the semi-sweet and milk chocolate chips.
- Use a cookie scoop (2 tbs per scoop) to measure and drop dough 2" apart onto an ungreased baking sheet.
- Bake on center rack of oven 12-14 minutes, until lightly browned and edges are set.
- Remove from oven; leave cookies on baking sheet for 2 minutes to firm up.
- Transfer to a wire rack to cool.
- If you are reusing the warm baking sheet, reduce baking time slightly.
Nutrition Facts : Calories 211.5, Fat 11.1, SaturatedFat 5.5, Cholesterol 19.9, Sodium 108.8, Carbohydrate 27.6, Fiber 0.9, Sugar 17.8, Protein 2.1
DOUBLE CHOCOLATE CHIP BREAKFAST COOKIES
This recipe isbased on one from Jennifer at All Recipes, here is a link to the original recipe http://cookie.allrecipes.com/az/BkrsBrkfstCki.asp
Provided by Shannon Holmes
Categories Breakfast
Time 20m
Yield 6 large cookies, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Mix together all dry ingredients in a large mixing bowl, cocoa through raisins.
- Mix with whisk and set aside.
- Mix together all wet ingredients in a medium bowl until fluffy.
- Make a well in the dry ingrendients, pour wet into the dry.
- Mix well.
- With sprayed hands, form about 6 large cookies, place on greased cookie sheets.
- Bake for 7-8 minutes for soft, chewy cookies or 10 minutes for dry cookies.
- Remove from pan and let cool on cookie racks.
- Store in tupperware, wax paper between cookies.
Nutrition Facts : Calories 254.3, Fat 4, SaturatedFat 1.5, Sodium 126.5, Carbohydrate 51.5, Fiber 4.8, Sugar 24.2, Protein 6.5
NO NUT CHOCOLATE CHIP COOKIES
Make and share this No Nut Chocolate Chip Cookies recipe from Food.com.
Provided by rainna
Categories Dessert
Time 1h5m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Stir flour with baking soda and salt; set aside.
- In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla extract.
- Gradually blend dry mixture into creamed mixture.
- Stir in chocolate chips.
- Drop tablespoon of dough per cookie onto ungreased cookie sheets.
- Bake at 375 degrees F for 9 to 11 minutes or until golden brown.
Nutrition Facts : Calories 115, Fat 6, SaturatedFat 3.7, Cholesterol 19, Sodium 82.8, Carbohydrate 15.1, Fiber 0.5, Sugar 10, Protein 1.2
LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES
These came from a Pillsbury healthy baking cookbook. They make a small batch, so double if you're serving them to more than a couple of people. Also, the dough can get a little dry near the end sometimes. Adding a little bit of milk or chocolate liqueur will help loosen it up nicely.
Provided by SaraStar
Categories Drop Cookies
Time 38m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 375°.
- In large bowl, combine brown sugar and margarine until light and fluffy.
- Add vanilla and egg white; blend well.
- Add dry ingredients; mix well.
- Mix in chips.
- Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.
- Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 72.4, Fat 3.1, SaturatedFat 1, Sodium 65.2, Carbohydrate 11.1, Fiber 0.6, Sugar 6.4, Protein 1
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