Chewy Double Chocolate Lactation Cookies Recipes

CHEWY DOUBLE-CHOCOLATE LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
• Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

CHEWY DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat (a non-stick sheet will also work just fine, I just like the ease of the silpats).
• In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter and the brown sugar until pale yellow and fluffy, about three minutes.
• Add egg and vanilla, and beat until blended.
• In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
• Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.
• Scoop by tablespoonful onto your cookie sheet, spaced about two inches apart.
• Bake for about 10 minutes, until cookie appears set and no longer wet. They might not look completely done, but they'll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 - 3 minutes longer.
• Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completely.
• They keep nicely for 4 - 5 days in an airtight container at room temperature, or you can freeze them in a zipper bag for several months.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

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.

CHEWY DOUBLE-CHOCOLATE LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
• Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

CHEWY DOUBLE-CHOCOLATE LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
• Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

CHEWY DOUBLE-CHOCOLATE LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
• Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

CHEWY DOUBLE-CHOCOLATE LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
• Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

CHEWY DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time. Add vanilla.
• In another bowl, combine the flour, cocoa, salt and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Mixture will be thick! Roll dough into tablespoon sized balls. Place on baking sheet and press down slightly.
• Bake for 10-12 minutes until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.