Double Chocolate Chip Cookies Recipes Recipes Recipe Cards

DOUBLE CHOCOLATE CHIP COOKIES

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.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. Cream butter, sugars and vanilla. Beat in egg. Add cocoa and milk. Whisk together flour and baking powder; fold into creamed mixture with walnuts and chocolate chips. Refrigerate 30 minutes., Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 5 minutes on pans before removing to wire racks to cool completely.

DOUBLE CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS

Steps:

• Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
• Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
• Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
• In a medium bowl, cream together the sugar and margarine until smooth. beat in the egg, melted chocolate and vanilla until well blended. Combine the flour, baking soda and salt; stir into the chocolate mixture alternately with the milk. Drop batter by heaping teaspoonfuls onto cookie sheets, about 1 inch apart.
• Bake 8 to 10 minutes until cookies are puffy and slightly cracked on top. Let cool on wire racks.
• Top cookies with Chocolate Butter-Cream Frosting (see recipe) and garnish with pecans.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Place the butter, sugar and vanilla essence in a large bowl and beat together. Gradually beat in the egg until the mixture is light and fluffy.
• Sift the flour, salt and bicarbonate of soda ove the mixture and fold in. Fold in the chocolate chips. Drop dessert spoonfuls of the mixture onto 3 greased baking sheets, spaced well apart to allow for spreading during cooking.
• Bake in a preaheated oven, 180'C/350'F/Gas Mark 4, for 10-12 minutes or until crisp ourside but still soft inside. Cool on the baking sheets for 2 minutes, then transfer to wire rack to cool completely.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, cocoa, baking soda, and salt. Set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
• Drop dough by rounded tablespoonfuls two inches apart onto ungreased baking sheets. Bake for 12 to 14 minutes. Transfer cookies to cooling racks to cool.

DOUBLE-SIDED COOKIES RECIPE BY TASTY

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!

DOUBLE-CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Heat oven to 350°F.
• Melt white chocolate as directed on package; set aside. Combine flour, baking powder, baking soda and salt.
• Beat butter and sugars in large bowl with mixer until light and fluffy. Add eggs and extract; mix well. Stir in melted chocolate. Gradually add flour mixture, beating well after each addition. Stir in chopped semi-sweet chocolate and nuts.
• Drop dough by tablespoon, 2 inches apart, onto ungreased baking sheets.
• Bake 12 to 13 min. or until cookies are puffed and tops are slightly shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

DOUBLE CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Melt 1 cup of the chocolate chips over boiling water; cool slightly.
• Sift together flour, baking powder, and salt into a mixing bowl.
• Add sugars, egg, butter, milk, vanilla, and melted chocolate chips.
• stir just to blend, then beat for 1 minute.
• Stir in remaining 1 cup chocolate chips.
• Drop by tsp.
• about 2" apart, onto ungreased baking sheet.
• BAke at 375 degrees for about 10-12 minutes.

DOUBLE CHOCOLATE CHIPOTLE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, vanilla and chipotle pepper. Combine flour, cocoa, cinnamon, salt, baking soda and cayenne; gradually add to creamed mixture and mix well. Stir in chopped candy. Chill until easy to handle, about 1 hour., Preheat oven to 350°. Roll into 1-1/2-in. balls; place 4 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 4 minutes before removing from pans to wire racks. Dust with confectioners' sugar.

DOUBLE CHOCOLATE CHIP COOKIES

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.