Double Chocolate Chocolate Chip Cookies Recipes

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DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

"Who doesn't like chocolate chip cookies?" inquires field editor Diane Hixon, who credits cocoa in the batter for the double dose of chocolate in her treats. These disappear fast from the cookie jar in her Niceville, Florida home!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-4 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup baking cocoa
2 tablespoons whole milk
1-3/4 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped walnuts
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 334 calories, Fat 20g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 131mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES



Chewy Double Chocolate Chip Cookies image

I got this recipe from my best friend, and we sat down and ate quite a few. You can not stop at one, they are very chocolaty and additive. YUMMY!

Provided by Tweety Grams

Categories     Drop Cookies

Time 34m

Yield 24-48 cookies

Number Of Ingredients 9

1 1/8 cups butter (2 sticks and 2 tablespoons as shown on wrapping)
2 cups sugar
2 large eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

Steps:

  • Cream together the butter, sugar, then add the eggs and vanilla.
  • Blend in the cocoa and add baking soda, salt and blend well.
  • Add the flour into the creamed mixture and fold in the chocolate chips.
  • Bake at 350° for 8-9 minutes.

DOUBLE CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS



Double Chocolate Chip Cookies With Chocolate Chunks image

Provided by Food Network Kitchen

Time 1h

Yield 24 to 32 cookies

Number Of Ingredients 10

1 stick unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder (not Dutch-process)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup 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 CHIP COOKIES



Double Chocolate Chip Cookies image

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

1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg white
1/2 cup Gold Medal™ all-purpose flour
3 tablespoons unsweetened baking cocoa
1/2 teaspoon baking soda
Dash salt
1/2 cup semisweet chocolate chips

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 CHUNK COOKIES



Double Chocolate Chunk Cookies image

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

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

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 COOKIES



Double Chocolate Cookies image

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

1-1/4 cups butter, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

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 CHIP COOKIES



Double Chocolate Chip Cookies image

With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential - especially when they are served hot from the oven. Just like David Leite's impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can't find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.

Provided by Samantha Seneviratne

Time 1h

Yield 9 to 10 big cookies

Number Of Ingredients 11

1 cup/145 grams all-purpose flour
3/4 cup/75 grams Dutch-process cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
10 tablespoons/141 grams unsalted butter, at room temperature
3/4 cup/150 grams dark brown sugar
2/3 cup/133 grams granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups/305 grams semisweet or bittersweet chocolate discs (or use 2 cups/340 grams chocolate chips)

Steps:

  • In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
  • With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
  • Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 235 milligrams, Sugar 47 grams, TransFat 1 gram

ULTIMATE DOUBLE CHOCOLATE CHIP COOKIES



Ultimate Double Chocolate Chip Cookies image

Make and share this Ultimate Double Chocolate Chip Cookies recipe from Food.com.

Provided by senseicheryl

Categories     Dessert

Time 18m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 10

1 1/4 cups light brown sugar, firmly packed
3/4 cup Butter Flavor Crisco (or 3/4 butter Flavor Crisco Stick)
2 tablespoons milk
1 tablespoon vanilla
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
3/4 cup semisweet mini chocolate chips

Steps:

  • Heat oven to 375 degrees. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until light and fluffy. Beat egg into creamed mixture.
  • Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips.
  • Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
  • Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool 2 minutes of baking sheet on a cooling rack; remove cookies to rack to cool completely.

Nutrition Facts : Calories 127, Fat 6.6, SaturatedFat 3, Cholesterol 8.4, Sodium 97.1, Carbohydrate 16.6, Fiber 0.6, Sugar 11.3, Protein 1.1

FUDGY DOUBLE CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Fudgy Double Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: all purpose flour, dutch processed cocoa powder, caster sugar, brown sugar, vanilla extract, baking powder, butter, egg, egg yolk, chocolate chips

Provided by Marianne Williams

Yield 9 servings

Number Of Ingredients 10

1 cup all purpose flour
⅓ cup dutch processed cocoa powder
½ cup caster sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
⅓ cup butter
1 egg
1 egg yolk
1 cup chocolate chips

Steps:

  • Preheat your oven to 350°F.
  • Sift your flour and cocoa powder together, along with baking powder, into a large bowl. Mix until well-combined.
  • Next, add brown sugar and granulated sugar to a bowl and whisk together.
  • Melt butter and add it to the sugar. Cream together or whisk until fluffy.
  • Add in an egg and an egg yolk and whisk until air bubbles form. To this mixture, add vanilla.
  • Combine wet and dry ingredients to form a dough, and add chocolate chips to this.
  • Use an ice cream scoop to measure the dough into balls and place them on a lined baking tray, at least two inches apart.
  • Pop into the oven for 9-11 minutes and take them out and let them cool.
  • Serve warm.

Nutrition Facts : Calories 309 calories, Carbohydrate 39 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams

DOUBLE CHOCOLATE CHIP OATMEAL COOKIES



Double Chocolate Chip Oatmeal Cookies image

Double your indulgence with these double chocolate chip oatmeal cookies.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 25m

Yield 48

Number Of Ingredients 11

1 ¾ cups all-purpose flour
2 ½ cups quick-cooking rolled oats, ground in food processor
½ teaspoon baking soda
2 sticks unsalted butter, softened
1 cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup white chocolate chips
Reynolds® Parchment Paper

Steps:

  • Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
  • Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.
  • Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)
  • Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 17.1 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 20.4 mg, Sugar 10.5 g

DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

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

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 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

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