Small Batch Double Chocolate Cookies Food
SMALL BATCH DOUBLE CHOCOLATE COOKIES
Decadent chewy and gooey double dark chocolate cookies for anytime! This quick recipe makes just 8-10 cookies for a perfect small batch!
Provided by Christina Marsigliese
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Beat together butter, brown sugar, vanilla and salt in a small bowl with a spatula until smooth and creamy. Mix in egg yolk and baking soda. Combine flour and cocoa to remove any lumps and then fold it in. Fold in chocolate.
- Roll heaped tablespoons of dough into balls and place onto prepared baking sheet spacing them 2 inches apart. Flatten slightly. Bake for 8-10 minutes until puffed, set around the edges but still soft in the middle. Transfer to a wire rack to finish cooling, but definitely eat a few while they are warm!
SMALL BATCH DOUBLE CHOCOLATE CHIP COOKIES RECIPE
This Small Batch Double Chocolate Chip Cookies recipe makes six perfect chocolate cookies with chocolate chips. It's a double-dose of chocolate to cure your craving!
Provided by Dorothy Kern
Categories Dessert
Time 28m
Number Of Ingredients 10
Steps:
- Line a cookie sheet with a silicone baking mat or parchment paper.
- Stir together melted butter with both sugars in a large bowl. Stir in egg yolk, vanilla, cocoa baking soda and salt. Slowly stir in flour. Stir in chocolate chips.
- Drop 2 tablespoon size cookie balls on prepared cookie sheet, 2-inches apart. Chill 30 minutes.
- Preheat oven to 350°F. Bake for 10-13 minutes or until just no longer glossy and lightly golden around the bottom edges. Cool before eating.
- Store in an airtight container for up to 3 days.
Nutrition Facts : ServingSize 1 cookie, Calories 228 kcal, Carbohydrate 31 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 54 mg, Sodium 155 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 3 g
SMALL BATCH CHOCOLATE CHIP COOKIES
Sometimes you are in the mood to bake some chocolate chip cookies but don't want to make the large amount usually called for in the recipe. Ta-da! We've created a recipe that yields just a dozen classic chocolate chip cookies - enough to satisfy your craving and share with a couple of friends.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
SMALL BATCH CHOCOLATE CHIP COOKIES
One of a set of four recipes taken off of a 25 lb. bag of Bakers & Chefs All Purpose Flour. See my other recipes for the large batch version (about 900 cookies) and large/small batch banana nut bread recipes.
Provided by Kays7775
Categories Dessert
Time 30m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugars and margarine; blend in eggs and vanilla.
- Add flour, salt and soda.
- Stir in chocolate chips and nuts.
- Drop in scoops onto baking sheets.
- Bake at 350° for 10-12 minutes.
Nutrition Facts : Calories 424.3, Fat 22.1, SaturatedFat 6.7, Cholesterol 28.2, Sodium 369.6, Carbohydrate 55.9, Fiber 2.3, Sugar 36.8, Protein 4.9
SMALL BATCH CHOCOLATE-CHIP COOKIES
Make and share this Small Batch Chocolate-Chip Cookies recipe from Food.com.
Provided by abbie.h
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350F/175°C.
- Cream butter and sugars together.
- add egg and vanilla and beat well.
- stir in flour, baking soda and salt until well combined.
- stir in chips.
- drop dessertspoons full onto cookie sheet.
- bake for 10 minutes or until the edges of the cookies are golden.
Nutrition Facts : Calories 96.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 12.8, Sodium 89.8, Carbohydrate 14.4, Fiber 0.5, Sugar 8.7, Protein 1.1
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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- Preheat oven to 350 degrees. Heat chopped bittersweet chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. Alternatively, you can do this in a double boiler or saucepan over low heat.
- With an electric mixer, beat egg, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Add flour mixture and stir until combined. Makes sure batter is not still warm from the melted chocolate, then stir in cut up chocolate bar.
- 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 sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
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