Double Chocolate Chip Cookies Recipes Recipe For Hand

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CHEWY DOUBLE CHOCOLATE CHIP COOKIES



Chewy Double Chocolate Chip Cookies image

These chewy double chocolate chip cookies are perfect for the chocolate lover in your life! These cookies are moist, tender, rich, and chocolatey. Oh, and they only take 20 minutes to make!

Provided by Elizabeth Marek

Categories     Dessert

Time 20m

Number Of Ingredients 10

1 1/8 cups unsalted butter (melted (2 sticks + 2 Tbsp butter))
1 cup light brown sugar (packed)
1 cup granulated sugar (packed)
2 large eggs (room temperature)
2 teaspoons vanilla extract
2 cups all purpose flour
3/4 cup cocoa powder (natural)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (semi-sweet)

Steps:

  • First, melt the unsalted butter in a medium-sized mixing bowl.
  • Once the butter is melted, add in the cocoa powder and stir it until it's smooth and combined. Pro-Tip: Adding the cocoa powder and butter together first helps re-hydrate the cocoa powder, and doing this will keep your cookies nice and moist!
  • Then, add in the melted butter and cocoa powder mixture, brown sugar, and white sugar to the bowl of your stand mixer.
  • Mix the ingredients on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes with the paddle attachment until it is light and fluffy. Scrape the bowl when needed. Pro-Tip: You can also use a hand mixer if you don't have a stand mixer. You will mix the dough longer than you would if you had a stand mixer, and you will go by the look and consistency of the dough instead of time to know when it's mixed, light, and fluffy.
  • Next, add in the room temperature eggs.
  • Mix again on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes until it's light and airy.
  • Scrape the bowl.
  • While mixing on low, add in the vanilla, salt, baking soda, flour, and chocolate chips.
  • Next, mix the dough just enough so that it's combined. Finish by hand to make sure there are no pockets of flour leftover.
  • Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper.
  • With a #20 cookie scoop, divide the dough into 2 Tablespoon-sized cookie dough balls. I like to dip the top of the ball into a bowl of chocolate chips to get even more chocolate into the cookies!
  • Next, place the cookie dough balls onto a sheet pan about 3″ apart.
  • Let these cookies sit at room temperature for about 30 minutes to give time for the flour to absorb the liquids. This will help reduce the amount of spread on your baked cookies. You can also chill the cookie dough balls in the refrigerator for 30 minutes if you want the cookies to spread even less.
  • Bake the cookies for about 10 minutes, or until they are no longer shiny in the center and the edges are set.
  • Allow the cookies to cool for 5 minutes on the baking sheet.
  • Transfer the cookies to a cooling rack to allow them to cool all the way.

Nutrition Facts : ServingSize 1 cookie, Calories 194 kcal, Carbohydrate 27 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 105 mg, Fiber 1 g, Sugar 17 g

CHOCOLATE CHOCOLATE CHIP COOKIES I



Chocolate Chocolate Chip Cookies I image

These cookies are great...you get a double dose of chocolate! My kids love them.

Provided by KATHY

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 10

1 cup butter, softened
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g

THE BEST DOUBLE CHOCOLATE CHIP COOKIE



The Best Double Chocolate Chip Cookie image

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     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 40

Number Of Ingredients 10

1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
⅓ cup unsweetened cocoa powder
3 cups semisweet chocolate chips

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 dough into balls and place them one 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

DOUBLE-SIDED COOKIES RECIPE BY TASTY



Double-Sided Cookies Recipe by Tasty image

Ever have trouble deciding what your favorite cookie is? With these, you don't have to choose! One part oatmeal chocolate chip, one part chocolate peanut butter, all delicious! This batch makes about 40 cookies - if you don't want to make them all at once, freeze the cookie dough balls for ready-to-bake cookies whenever you need a sweet pick-me-up!

Provided by Tresha Lindo

Categories     Desserts

Time 52m

Yield 40 cookies

Number Of Ingredients 18

1 ½ cups all purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup old fashion oat
1 ½ sticks unsalted butter, softened
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup chocolate chips
1 ½ cups all purpose flour
¼ cup cocoa powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 stick unsalted butter
1 cup creamy peanut butter
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets, or as many as you have, with parchment paper.
  • Make the oatmeal chocolate chip cookie dough: In a medium bowl, sift together the flour, baking soda, and salt. Add the oats and stir to incorporate, then set aside.
  • In a large bowl, cream together the butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and fold to incorporate with a rubber spatula. Set the dough aside.
  • Make the chocolate peanut butter cookie dough: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Scoop 1 tablespoon of oatmeal cookie dough and 1 tablespoon of peanut butter cookie dough and roll together in a ball. Repeat with the remaining dough.
  • Place the cookies at least 2 inches (5 cm) apart on a baking sheet, press down lightly to flatten, and bake for 12 minutes, or until golden brown. Let cool for 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 137 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams

CHEWY DOUBLE CHOCOLATE CHIP OATMEAL COOKIES



Chewy Double Chocolate Chip Oatmeal Cookies image

Super simple and supremely chocolaty, these chocolate oatmeal cookies are stuffed to the brim with chocolate chip goodness.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 10

1/2 cup 1 stick unsalted butter, room temperature*
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups rolled oats
1 cup dark chocolate chips (semi-sweet are also good)

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.

Nutrition Facts : ServingSize 1 cookie, Calories 109 kcal, Sugar 10 g, Sodium 54 mg, Fat 6 g, SaturatedFat 4 g, Carbohydrate 13 g, Fiber 1 g, Protein 1 g, Cholesterol 15 mg

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