Double Chocolate Kisses Recipes

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ULTIMATE DOUBLE CHOCOLATE COOKIES



Ultimate Double Chocolate Cookies image

A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!

Provided by Carol P.

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h40m

Yield 42

Number Of Ingredients 11

1 pound semisweet chocolate, chopped
2 cups all-purpose flour
½ cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1 ½ cups packed brown sugar
½ cup white sugar
4 eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract

Steps:

  • Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
  • In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
  • Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
  • Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 21.4 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 88.2 mg, Sugar 15.4 g

DOUBLE CHOCOLATE KISSES



Double Chocolate Kisses image

These double-decker cookies are filled with semisweet, melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 6

2 large egg whites
1 cup sugar
6 tablespoons cocoa, sifted
1 1/2 cups medium-fine ground blanched almonds (about 6 1/4 ounces)
1/2 teaspoon shortening
4 ounces semisweet chocolate, melted

Steps:

  • Heat oven to 325 degrees. Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Then add the sugar slowly and continue beating until egg whites are very thick, about 2 to 3 minutes.
  • Beat in cocoa until combined. Stir in almonds and mix until completely blended. The batter should be quite thick and sticky.
  • Line a baking sheet with parchment. Dampen hands and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
  • Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
  • Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack and let chocolate harden. Repeat process with remaining cookies.

DOUBLE KISSES CHOCOLATE CUPCAKES



Double Kisses Chocolate Cupcakes image

Make and share this Double Kisses Chocolate Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 40m

Yield 30 cupcakes, 30 serving(s)

Number Of Ingredients 11

60 Hershey chocolate kisses, brand milk chocolates
3/4 cup butter or 3/4 cup margarine, softened
1 2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup hershey's cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water

Steps:

  • Remove wrappers from chocolate pieces; set aside.
  • Preheat oven to 350°F Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes.
  • Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.
  • Fill prepared muffin cups about 1/2 full with batter.
  • Place chocolate piece in center of each.
  • Bake 20 minutes or until top springs back when touched lightly in center.
  • Remove from cups to wire rack. Cool completely.
  • Frost as desired.
  • Place another chocolate piece on top of each cupcake.

Nutrition Facts : Calories 173.3, Fat 8.1, SaturatedFat 4.5, Cholesterol 35.4, Sodium 180.4, Carbohydrate 23.8, Fiber 1.2, Sugar 15.8, Protein 2.6

DOUBLE CHOCOLATE MINI KISS COOKIES



Double Chocolate Mini Kiss Cookies image

A delicious chocolate cookie with mini kisses tucked inside them. The picture on Hershey's web has 3 kisses on top of each cookie. I just put them all the dough.

Provided by Nikki Kate

Categories     Drop Cookies

Time 10m

Yield 36 serving(s)

Number Of Ingredients 10

1 cup butter or 1 cup margarine, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups milk chocolate miniature kisses
1/2 cup coarsely chopped nuts (optional)

Steps:

  • Heat oven to 350°F
  • Beat butter, sugar, eggs and vanilla in large bowl until light and fluffy.
  • Stir together flour, cocoa, baking soda and salt; add to butter mixture, beating until well blended.
  • Stir in chocolates and nuts, if desired. Drop by tablespoonfuls onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or just until set.
  • Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 111.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 25.3, Sodium 83.1, Carbohydrate 14.6, Fiber 0.7, Sugar 8.4, Protein 1.4

DOUBLE CHOCOLATE-CANDY CANE KISS COOKIES



Double Chocolate-Candy Cane Kiss Cookies image

Perfect combination of chocolate with a sweet candy cane white chocolate treat on top! Layer cookies between waxed paper and store in the refrigerator for up to 5 days.

Provided by Traci

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 48

Number Of Ingredients 10

1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 teaspoon baking soda
2 eggs
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
48 white chocolate kisses with candy cane stripes

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda; beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined.
  • Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 12.6 g, Cholesterol 17.2 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 59.7 mg, Sugar 8.7 g

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