Double Chocolate Pepper Cookies Recipes

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CHEWY DOUBLE CHOCOLATE PEPPERMINT COOKIES



Chewy Double Chocolate Peppermint Cookies image

A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa on a cold winter's night.

Provided by Minimalist Baker

Categories     Dessert

Time 30m

Number Of Ingredients 11

1/2 cup unsalted butter ((softened // 1 stick equals 1/2 cup) )
3/4 cup sugar
1 large egg
1/4 tsp natural peppermint extract
1 1/4 cup unbleached all-purpose flour ((or whole-wheat pastry))
1/3 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 candy cane ((finely crushed))
1/3 cup dark, bittersweet or semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (176 C).
  • In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
  • Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
  • Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
  • Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what's inside).
  • Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
  • Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

Nutrition Facts : ServingSize 1 cookies, Calories 210 kcal, Carbohydrate 29 g, Protein 2.3 g, Fat 10 g, SaturatedFat 6 g, Fiber 1.4 g, Sugar 17 g

DOUBLE CHOCOLATE PECAN COOKIES



Double Chocolate Pecan Cookies image

I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

ULTIMATE DOUBLE CHOCOLATE COOKIES



Ultimate Double Chocolate Cookies image

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

1 pound semisweet chocolate, chopped
2 cups all-purpose flour
½ cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1 ½ cups packed brown sugar
½ cup white sugar
4 eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract

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 CHIPOTLE COOKIES



Double Chocolate Chipotle Cookies image

One bite tells you that this isn't any chocolate cookie. Chipotle and cayenne peppers give these chewy, fudgy delights a yummy twist. -Lisa Meredith, Eagan, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 14

2/3 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon minced chipotle pepper in adobo sauce
1 cup plus 2 tablespoons all-purpose flour
1/3 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
3 milk chocolate candy bars (1.55 ounces each), chopped
Confectioners' sugar

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.

Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 161mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

DOUBLE CHOCOLATE PEPPER COOKIES



DOUBLE CHOCOLATE PEPPER COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake

Yield Approximately 2 dozen

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 1/2 cups Dutch-processed cocoa powder
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon cayenne pepper
1/2 tablespoon cinnamon
1 1/2 cups butter, room temperature
2 cups sugar
1 tablespoon vanilla extract
2 extra-large eggs
8 ounces of high quality semi-sweet or bittersweet chocolate
(Ghirardelli or Lindt) in bar or chip form

Steps:

  • Preheat oven to 375 degrees. In a small bowl, sift together the dry ingredients. Cream the butter in the bowl of a stand-mixer with paddle attachment until smooth, about 1 to 2 minutes. Add sugar to butter and beat until smooth, about 2 minutes, scraping down sides once or twice. Add vanilla and eggs and beat until incorporated, about 1 minute. Add the sifted dry ingredients in three equal batches, beating until incorporated after each addition. (Dough will be a little sticky but stiff.) Drop by rounded tablespoon onto ungreased cookie sheet. Top each cookie with a chunk of semi-sweet or bittersweet chocolate (or 5 or 6 chips). Bake for 9 to 11 minutes until firm to the touch. Allow to cool to the touch before sampling, preferably with a glass of rich red wine! (Cool for several hours on a rack to allow the chocolate on top to set before stacking to store. Can be made several days in advance.)

DOUBLE CHOCOLATE-PEACH COOKIES



Double Chocolate-Peach Cookies image

Chocolate and peach are a surprisingly delightful combination. The Dutch cocoa in these cookies makes them dark, but not bitter, and the fresh peaches play up the fruitiness of the cocoa.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 24 double chocolate-peach cookies

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup white chocolate chips
1 large peach, pitted and finely chopped (about 1 cup)

Steps:

  • Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In a separate bowl, beat the butter and brown sugar with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in the egg and vanilla. Beat in the flour mixture on low speed. Stir in the white chocolate chips and chopped peach.
  • Arrange 24 balls of dough, about 2 heaping tablespoons each, about 2 inches apart on the baking sheets.
  • Bake until set around the edges, 12 to 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.

DOUBLE CHOCOLATE CHERRY COOKIES



Double Chocolate Cherry Cookies image

Provided by Food Network

Categories     dessert

Time 35m

Yield about 3 dozen cookies

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 cup good quality cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dry red wine, such as burgundy
10 ounces dark chocolate, broken into chunks
1 cup dried tart cherries

Steps:

  • Preheat oven to 375 degrees F.
  • Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

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-TOFFEE COOKIES



Double Chocolate-Toffee Cookies image

These have become my favorite cookie to share with family and friends. Everyone I've baked these cookies for says the same thing, "These are the best cookies I've ever had!"

Provided by Laura Moore

Categories     Double Chocolate Chip Cookies

Time 30m

Yield 60

Number Of Ingredients 12

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups white chocolate chips
1 cup toffee baking bits
½ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift together flour, cocoa powder, baking soda, and salt.
  • Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
  • Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
  • Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
  • Repeat Steps 4 and 5 to bake remaining batches.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 13.7 g, Cholesterol 18.9 mg, Fat 7.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 89.2 mg, Sugar 7.7 g

DOUBLE CHOCOLATE SPICE COOKIES



Double Chocolate Spice Cookies image

Recipe adapted from John Barricelli, owner, SoNo Baking Company and Cafe, Norwalk, Westport, and Darien, Connecticut, and cookbook author.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 14

Number Of Ingredients 11

1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon fine salt
1/4 teaspoon ground pepper
1/4 teaspoon baking soda
6 ounces unsweetened chocolate, chopped into 1/2-inch pieces
10 ounces semisweet chocolate chips (scant 1 2/3 cups)
6 tablespoons unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, salt, pepper, and baking soda; set aside.
  • Place unsweetened chocolate, 1 cup semisweet chips, and butter in a medium heatproof bowl set over (not in) a pan of simmering water. Cook until chocolate begins to melt, about 5 minutes. Stir until chocolate is completely melted and mixture is smooth. Remove from heat and let cool 3 minutes.
  • Add sugars and, with a rubber spatula, stir until sugars dissolve, about 4 minutes. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. With spatula, fold in flour mixture just until flour is absorbed. Fold in remaining semisweet chocolate chips.
  • Scoop dough by level 1/4-cupfuls onto baking sheets, 3 inches apart. Bake until cookies are set at edges but still soft in center, 11 minutes (do not overbake), rotating sheets halfway through.
  • Let cookies cool on sheets on wire racks, 10 minutes, then transfer to racks to cool completely, 30 minutes. (Store cookies in an airtight container, up to 2 days.)

Nutrition Facts : Calories 308 g, Fat 18 g, Fiber 3 g, Protein 6 g, SaturatedFat 11 g

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

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From livewellbakeoften.com


DOUBLE CHOCOLATE PEPPERMINT COOKIES - ELLA CLAIRE & CO.
2020-11-17 In a medium bowl, stir together flour, cocoa, baking soda and salt and set aside. In a mixing bowl, cream butter in a mixer and whip until fluffy- approximately 2 minutes. Add sugars and mix well. Add eggs and vanilla. Mix dry ingredients into wet ingredients, a little at a time, being careful not to overmix.
From ellaclaireinspired.com


DOUBLE CHOCOLATE COOKIES | RICARDO
1 day ago Preparation. In a bowl, combine the flour, cocoa powder, baking soda and salt. In another bowl, combine the butter, both sugars and oil with an electric mixer. Add the eggs and mix for 5 minutes. With the machine running on low speed, add the dry ingredients and 6 oz (170 g) of the dark chocolate. Using a ¼-cup (60 ml) ice cream scoop, shape ...
From ricardocuisine.com


DOUBLE CHOCOLATE CHIP COOKIES RECIPE - THESPRUCEEATS.COM
2022-01-10 Position a rack in the upper and lower third of the oven and heat to 350 F. Line two baking sheets with parchment. Spray evenly with cooking spray. In a microwave-safe bowl heat the butter and 1/2 cup of chocolate chips together on 50 percent power in …
From thespruceeats.com


DOUBLE CHOCOLATE PEPPERMINT BARK COOKIES - CREME DE LA CRUMB
2018-12-21 Instructions. In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, brown sugar, and sugar until light and fluffy (2-3 minutes). Mix in egg and vanilla until blended. Gradually mix in dry ingredients on low speed until just incorporated, don't over mix.
From lecremedelacrumb.com


DOUBLE CHOCOLATE OATMEAL COOKIES (13 CENTS/COOKIE) - GOOD …
2021-10-07 Cream together the brown sugar and butter. Stir in the eggs and vanilla extract. 2. Add the flour, oats, chocolate chips, cocoa powder, baking powder, salt, and spices. Stir well to distribute the ingredients throughout the dough. 3. With wet hands or a 1-inch cookie scoop, shape the dough into 1-inch balls.
From goodcheapeats.com


THE BEST BAKERY STYLE DOUBLE CHOCOLATE CHIP COOKIES
2017-08-10 Instructions. In a large bowl or stand mixer, beat the butter until light and fluffy, 2 minutes or so, scraping the edges. Add the white and brown sugar and beat 1 more minute, scraping bottom and sides. Add 2/3 cup (4 oz) dark chocolate (chop it with a knife if you aren't using chips) to a small bowl.
From thefoodcharlatan.com


DOUBLE CHOCOLATE COOKIES RECIPE | QUAKER OATS
Quaker® Oats (quick or old fashioned, uncooked) Cooking Instructions. Heat oven to 350°F. In small saucepan, melt 1 cup chocolate chips over low heat; cool. In medium bowl, combine flour, baking powder, baking soda and salt; mix well. In large bowl, beat margarine and sugar with electric mixer until creamy.
From quakeroats.com


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