ULTIMATE DOUBLE CHOCOLATE COOKIES
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
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 CHIP COOKIES
Can't decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they have only 70 calories in each cookie and can be made from scratch in just about 30 minutes. So, the next time you need a little extra chocolate to sweeten your day, whip up a batch of these delightful cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
- Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
- Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
DOUBLE-CHOCOLATE AND CARAMEL BARS (COOKIE EXCHANGE QUANTITY)
Indulge in rich bars that combine favorite caramel and chocolate flavors.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 72
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan.
- In large bowl, stir together flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 cups chocolate chips. Bake 15 minutes.
- Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes longer or until bubbly. Cool completely, about 2 hours.
- In small microwavable bowl, microwave 1 cup chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Drizzle over bars. For bars, cut into 12 rows by 6 rows.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 15 g, TransFat 0 g
DOUBLE CHOCOLATE COOKIES
When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
DOUBLE CHOCOLATE CHUNK COOKIES
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
- Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
- Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.
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
CHOCOLATE-CHUNK CARAMEL COOKIES
Steps:
- Preheat oven to 375°F.
- In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.
- Stir chocolate, caramels, and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. Bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on baking sheets on racks until firm. Cookies keep in airtight containers 5 days.
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- Adjust your oven rack to the 2nd level mark (just above center), preheat the oven to 375ºF, then line 2 cookie sheets with parchment paper or you can use silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Using your hand mixer or stand mixer fitted with the paddle attachment beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until light and fluffy.
- Add in the eggs and vanilla extract and continue to mix together until well blended. Scrape down the sides of the bowl as needed.
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- Add the sugar and brown sugar and stir together.Beat in the eggs and vanilla.In another bowl,** whisk together the flour, cocoa powder, baking soda, and kosher salt. (Sift the cocoa if it looks clumpy.)Stir the dry ingredients into the wet ingredients but not all the way.
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