DOUBLE CHOCOLATE KISSES
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
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 CHOCOLATE CRACKLES
Provided by Food Network Kitchen
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
- Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.
DOUBLE-SIDED COOKIES RECIPE BY TASTY
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
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
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-CANDY CANE KISS COOKIES
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
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
DOUBLE CHOCOLATE COOKIES
These are the best chocolate cookies I know of...
Provided by k. blackburn
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 218 calories, Carbohydrate 28.4 g, Cholesterol 16.5 mg, Fat 10.8 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 248.4 mg, Sugar 13.2 g
DOUBLE CHOCOLATE MINI KISS COOKIES
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
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
FUDGY DOUBLE CHOCOLATE CHIP COOKIES RECIPE BY TASTY
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
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 KISSES COOKIES
Make and share this Double Chocolate Kisses Cookies recipe from Food.com.
Provided by Meggiebeth
Categories Drop Cookies
Time 1h50m
Yield 12-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Remove wrappers from chocolates.
- Beat butter, sugar, egg, and vanilla in large bowl until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape dough into one inch balls and place on ungreased cookie sheets.
- Bake 8-10 minutes or until set. Cool one minute. Remove to wire rack. Cool completely.
- Spread frosting on cookies, leaving 1/2 inch around outer edge unfrosted. Place a chocolate piece in center of each cookie.
Nutrition Facts : Calories 434.2, Fat 18.8, SaturatedFat 8.3, Cholesterol 41.7, Sodium 244.5, Carbohydrate 63.7, Fiber 1.7, Sugar 47.5, Protein 3.9
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