Dark Chocolate Cookie Box Recipes

JUMBO DARK CHOCOLATE COOKIES

Steps:

• PREHEAT oven to 325°F. Line baking sheets with parchment paper or lightly grease.
• MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
• SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
• BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

DARK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
• Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

ABSOLUTELY PERFECT DARK CHOCOLATE COOKIES

Steps:

• In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric stand mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs and vanilla on medium speed until combined.
• Gradually add the dry ingredients to the wet, combining on low speed until fully incorporated.
• Smooth the dough into a large disc, wrap tightly in plastic wrap, and chill for about 1 hour.
• Preheat the oven to 350˚F. Line two baking sheets with silicone baking mats or parchment paper.
• Roll dough into 1.5-inch balls and then roll them in demerera or sanding sugar. Place them on the baking sheets about 1.5 inches apart.
• Bake for about 8 minutes. Cool on the sheets for a few minutes before transferring to wire racks. Once cool, seal them up in an airtight container with a paper towel to keep the cookies soft.

DARK CHOCOLATE COOKIE BOX

Steps:

• ADDITIONAL TOOLS:.
• Parchment paper.
• Heavy duty aluminum foil.
• large cookie sheets.
• Dremel Tool, with various attachments.
• In a stand mixer beat butter and sugar until creamy, add Dark Chocolate syrup and eggs. In another bowl, mix all dry ingredients. Once done slowly mix into wet ingredients and stir until dough ball forms. Wrap softball sized portions in foil and chill until ready to use.
• Bunch wads of crumpled aluminum foil until you have a basic heart shape. Begin layering and smoothing the aluminum until you have a perfect homemade mold. This took me a little over an hour to do, but I was so happy and proud when I was done. I'm generally not crazy about using molds or stencils unless I've made them myself. It's more challenging this way, but I feel like you force yourself to learn more about proportions and sculpting and it's, generally, cheaper :D.
• Heat oven to 375 degrees F.
• Once your mold is ready, and your dough is good to go. Oil and flour the exterior of your mold. Roll out a 1/8-inch thick layer of your cookie dough on a floured surface and, using a large rolling pin as a hanger, gently roll your sheet onto the pin, transfer to mold and unroll -- My sheet tore twice while doing this, so know that it's hard and your first attempt may not be a success.
• Bake 15-17 minutes and allow to cool completely before removing from mold. Do this twice so you'll have a top and a bottom for your cookie box.
• Coat the interiors with dark chocolate royal icing and allow to dry overnight before continuing to work.
• The next morning I used a Dremel tool to smooth imperfections and create grooves to build royal icing decorations around on the outside of the cookies. I measured my spaces and marked them using an edible pen and a flexible ruler.
• Bake all other shapes afterward -- cat head, flat heart shapes, 1-inch wide strips for the dividers (see images), cat's tail embellishments and paws.

BLACK MAGIC BROWNIE COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In medium bowl, stir brownie mix, oil, coffee powder and eggs with spoon until blended. Stir in chocolate chips. Onto cookie sheets, drop dough by level tablespoonfuls about 2 inches apart.
• Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 15 to 20 seconds or until melted. Drizzle over cookies.

KIRSTEN'S DARK CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.

DOUBLE DARK CHOCOLATE COOKIES

Steps:

• Melt chocolate chips; set aside to cool.
• Mix the flour, cocoa, baking soda,& salt- set aside.
• In a large bowl, combine sugar, brown sugar& butter.
• Beat with mixer at speed 2 for 2 minutes.
• Add eggs, one at a time, beating after each addition.
• Add vanilla and beat for another 30 seconds.
• Add melted chocoalte and beat on speed 1 until mixed thoroughly.
• Add flour mixture, slowly, and beat- starting on speed 1 and working up to speed 3.
• Drop by tablespoon (heaping) onto ungreased cookie sheet.
• Bake for 10-12 minutes at 325°.
• Allow cookies to cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely.