Double Chocolate Rebels Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOM'S DOUBLE CHOCOLATE COOKIES



Mom's Double Chocolate Cookies image

The perfect double chocolate cookies -- rich, chocolately, chewy and never fluffy! Plus no chilling!

Provided by Ashley Fehr

Categories     Dessert

Time 23m

Number Of Ingredients 9

1 cup butter (room temperature)
2 cups granulated sugar
2 teaspoons vanilla
2 large eggs
2 1/4 cups flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa
1 teaspoon salt
2 cups chocolate chips

Steps:

  • Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper (optional).
  • With an electric mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined.
  • Add flour, baking soda, cocoa, and salt and beat until a dough forms (it should hold together easily but be dry enough that you can roll into balls without coating your hands). Stir in chocolate chips.
  • Roll dough into 1" balls and place in 4 rows of 3 on prepared baking sheets (you can make larger cookies, but you'll need to be fewer to a pan and bake a little longer). Bake for 8-9 minutes until centers are just set or only a tiny bit glossy in the center -- they will set as they cool.

Nutrition Facts : Calories 175 kcal, Carbohydrate 24 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 150 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

DOUBLE CHOCOLATE REBELS



Double Chocolate Rebels image

Great oatmeal based cookies with cocoa and chocolate chips! Cooking time is based on cooking a dozen at a time....if you have a bigger cookie sheet or cook on two racks, reduce the cooking time.

Provided by breezermom

Categories     Drop Cookies

Time 1h20m

Yield 7 dozen

Number Of Ingredients 12

1 cup butter, softened
1 1/2 cups sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa
2 tablespoons cocoa
1/4 cup water
1 teaspoon vanilla extract
3 cups regular oats, uncooked
1 (6 ounce) package semisweet chocolate morsels

Steps:

  • Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add the egg, beating well.
  • Combine the flour, soda, salt, and cocoa; stir well. Add the flour mixture to the creamed mixture alternately with the water, beginning and ending with the flour mixture. Mix well after each addition. Stir in vanilla. Add oats and chocolate morsels; stirring well to combine.
  • Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10 minutes. Let cool slightly on the cookie sheets, then transfer to wire racks and let cool completely.

Nutrition Facts : Calories 910.1, Fat 38.6, SaturatedFat 21.5, Cholesterol 97, Sodium 500.8, Carbohydrate 126.3, Fiber 10.3, Sugar 55.8, Protein 17.2

DOUBLE CHOCOLATE CHIP PANCAKES



Double Chocolate Chip Pancakes image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

1 cup multi-grain pancake mix
3/4 cup milk
1 tablespoon sugar
1 tablespoon salted butter, melted, plus more for frying and serving
1 large egg
1/4 cup dark chocolate chips, plus a few for serving
1/4 cup white chocolate chips, plus a few for serving
Caramel sauce, for drizzling
Chocolate sauce, for drizzling
Whipped cream, for serving

Steps:

  • Make the batter by combining the pancake mix, milk, sugar, melted butter and egg in a large bowl. Stir in the dark and white chocolate chips.
  • Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop about 1/4 cup of the batter per pancake onto the skillet, then fry on both sides until dark and golden, about 2 1/2 minutes per side.
  • Remove the pancakes to a plate and drizzle with the caramel and chocolate sauces. Top with butter and whipped cream and garnish with both types of chocolate chips.

DOUBLE CHOCOLATE PIE



Double Chocolate Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 5h15m

Yield 8 slices

Number Of Ingredients 16

9 whole chocolate graham crackers
4 tablespoons salted butter, melted
3 tablespoons sugar
1/4 cup cornstarch
1 1/2 cups sugar
1/4 teaspoon kosher salt
3 cups whole milk
4 large egg yolks, beaten
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons salted butter
2 teaspoons vanilla extract
1/3 cup sugar
1/4 cup light corn syrup
2 pinches kosher salt
2 large egg whites
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
  • For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it's filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
  • For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
  • Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
  • Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.

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 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 PIE



Double Chocolate Pie image

Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping.

Provided by CORWYNN DARKHOLME

Categories     Custard and Cream Pies

Time 4h50m

Yield 8

Number Of Ingredients 9

1 (9 inch) pie crust, baked
1 ½ cups white sugar
⅓ cup cornstarch
½ teaspoon salt
3 cups milk
¾ cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract

Steps:

  • Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
  • Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
  • Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 67 g, Cholesterol 109.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 292.8 mg, Sugar 51.3 g

DOUBLE-CHOCOLATE ROLO COOKIES WITH PRETZELS



Double-Chocolate Rolo Cookies with Pretzels image

These chocolate Rolo cookies were a big hit with my father. The generous size makes them wonderful for gift-giving, and they're always the first to go at parties. -Melissa Keenan, Larchmont, New York

Provided by Taste of Home

Categories     Desserts

Time 27m

Yield 1 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) Rolo candies, halved
1/2 cup coarsely crushed pretzels
1/2 cup coarsely chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in Rolos, pretzels and pecans., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until cookies look crackled, 12-14 minutes., Allow cookies to cool completely on pans. Store between pieces of waxed paper in an airtight container.

Nutrition Facts : Calories 295 calories, Fat 15g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 321mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

DOUBLE CHOCOLATE RYE COOKIES



Double Chocolate Rye Cookies image

This is the perfect cookie. It's extremely chocolatey and rich-full of both dark chocolate chunks and bits of unsweetened chocolate.

Provided by Joanne Chang

Categories     Chocolate     Cookies     Dessert     Bake     Rye     Walnut

Number Of Ingredients 10

¾ cup (90 grams) walnut halves
9 ounces (255 gram) bittersweet chocolate
6 ounces (170 grams) unsweetened chocolate
½ cup or 1 stick (115 grams) unsalted butter
½ teaspoon pure vanilla extract
1 ½ cups (300 grams) sugar
4 large eggs (about 200 grams), at room temperature
½ cup (60 grams) rye flour
½ teaspoon baking powder
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
  • Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it's not piping hot.
  • In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that's okay, because you will finish combining all the ingredients by hand.
  • Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
  • For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
  • Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
  • Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
  • Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
  • The cookies can be stored in an airtight container at room temperature for up to 3 days.

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

More about "double chocolate rebels recipes"

DOUBLE CHOCOLATE DONUTS WITH OMBAR CHOCOLATE
double-chocolate-donuts-with-ombar-chocolate image
2017-06-08 1 cup buckwheat flour 1 tsp baking powder; Pinch sea salt; 3 tbsp raw cacao; 1 tsp vanilla powder 1 tsp cinnamon; 1/2 tsp all spice; 2 ripe …
From rebelrecipes.com
Estimated Reading Time 2 mins


DOUBLE CHOCOLATE CHIP COOKIES | DESSERT | THE BEST BLOG RECIPES
2022-02-08 FIRST STEP: In a medium bowl, add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside. SECOND STEP: In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed).
From thebestblogrecipes.com


DOUBLE CHOCOLATE HOT CROSS BUNS - BAKING WITH BUTTER
2021-12-25 Preheat the oven to 356°F/ 180°C fan-bake or 392°F/ 200°C standard oven. Mix together the flour, cocoa powder, sugar, and enough water to make a pipeable paste for the crosses, Pipe the crosses onto the buns. Bake the buns for around 23-25 minutes. While the buns are baking, mix together the glaze ingredients.
From bakingwithbutter.com


DOUBLE CHOCOLATE MUFFINS - SPEND WITH PENNIES
2022-06-13 Preheat the oven to 425°F. Place muffin liners in a muffin tin. Combine milk and white vinegar in a small bowl. Set aside. Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a bowl. Whisk and set aside. Add eggs, oil, and extract (if using) to the milk mixture and whisk to combine.
From spendwithpennies.com


SIMPLE HOW TO MAKE CANNABIS DOUBLE CHOCOLATE COOKIES RECIPE
2018-08-27 Preheat oven 375° F. Cream together cannabutter, sugar and brown sugar. Add eggs and vanilla. Mix until creamy. In a separate mixing bowl, sift together flour, cocoa, baking soda and salt. Add the dry ingredients to the wet ingredients in two additions, mixing in between. Stir in chocolate chips.
From stonerscookbook.ca


CHEWY DOUBLE CHOCOLATE CHIP COOKIES - SUGAR GEEK SHOW
2021-12-10 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.
From sugargeekshow.com


REESE'S DOUBLE CHOCOLATE COOKIES - THE RECIPE REBEL
2016-03-28 Instructions. Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper (optional). Cream together butter and sugar with an electric mixer until smooth. Add vanilla and eggs and combine.
From thereciperebel.com


KETO DOUBLE CHOCOLATE CHIP COOKIES - THE ROASTED ROOT
2022-01-22 When ready to bake, preheat the oven to 375 degrees F and line a baking sheet with parchment paper (or spray with cooking oil). Scoop mounds of dough using a small ice cream scooper or form dough into balls using your hand. Drop dough on a baking sheet. Bake for 8 to 10 minutes or until cookies reach desired done-ness.
From theroastedroot.net


DOUBLE CHOCOLATE BAGELS - COOKIE MADNESS
2016-05-12 Preheat oven to 400 degrees F. In a deep stockpot, bring 8 cups of water to a gentle boil. Add the brown sugar. Reduce heat to a good simmer or very low boil.
From cookiemadness.net


BEST EVER DOUBLE CHOCOLATE CHIP MUFFINS - THE BUSY BAKER
2020-10-07 Instructions. Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
From thebusybaker.ca


CHOCOLATE ARCHIVES - REBEL RECIPES
2021-08-25 5 Ingredient Choc, Tahini & Oat Squares. By Niki | August 25, 2021. Be warned these are completely addictive! It's incredible just how delicious these little squares are considering the simple ingredients. Just oats blitzed to a flour, blended with gooey sweet dates...
From rebelrecipes.com


BAKED DOUBLE CHOCOLATE DONUT RECIPE - FEELS LIKE HOME™
2022-04-08 For the baked chocolate donuts. Preheat oven to 350ºF. Prepare the donut pans with a generous amount of cooking spray (my preference), butter (best flavor), or shortening. Dust with cocoa powder. If using butter or shortening, turn the pan upside down over the sink and tap gently to knock any excess cocoa loose.
From feelslikehomeblog.com


DUTCH BROS REBELS RECIPES ALL YOU NEED IS FOOD
Tea to 16 oz. 32 oz of ice. small blended double torture w/alternative milk. -2 scoops of flav (1 scoop choc sauce & 1 scoop vanilla) -4 shots of espresso. -6 oz of milk option. -16 oz of ice. medium blended double torture with alt milk. - 3 scoops of flavor ( 1 1/2 choc sauce & 1 1/2 vanilla) From quizlet.com. See details.
From stevehacks.com


DOUBLE CHOCOLATE REBELS RECIPE - FOOD.COM
Dec 17, 2019 - Great oatmeal based cookies with cocoa and chocolate chips! Cooking time is based on cooking a dozen at a time....if you have a bigger cookie sheet or cook on two racks, reduce the cooking time.
From pinterest.com


BEST EVER DOUBLE CHOCOLATE CHIP COOKIES - DEL'S COOKING TWIST
2021-03-30 Instructions. In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda and salt. In a separate medium size bowl, whisk together the melted butter with brown and granulated sugar until no sugar lumps remain. Whisk …
From delscookingtwist.com


DOUBLE CHOCOLATE COOKIES RECIPE | QUAKER OATS
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. Blend in melted chocolate, egg and vanilla.
From quakeroats.com


REBEL CHOCOLATES | AWARD-WINNING BEAN TO BAR CRAFT CHOCOLATES
Rebel Chocolate's uses only the best and highest quality ingredients to craft their rich Liquid Cocoa. 1. 2. 3. Add Liquid Cocoa to Anything! Imagine being able to add a rich chocolate flavour to anything, whenever you want it. With Liquid Cocoa, you can. And with 25% less sugar then the commercial stuff, you'll feel a little less guilty doing so.
From rebelchocolates.com


DOUBLE CHOCOLATE BLONDIES - BLUE BOWL
2018-06-25 Instructions. Prep: Preheat oven to 350 degrees. Line a 8x8 pan with parchment paper or spray with nonstick spray. Set aside. Mix it up: Melt the butter in a medium mixing bowl and add the sugar, whisking to combine. Add the egg, vanilla, and salt and whisk again to combine. Add the flour, and whisk until combined.
From bluebowlrecipes.com


DOUBLE-CHOCOLATE CEREAL TREATS RECIPE | MYRECIPES
Instructions Checklist. Step 1. Combine first 5 ingredients (through salt) in a large microwave-safe bowl. Microwave at HIGH for 1 minute. Remove bowl from microwave; stir with a large rubber spatula coated with cooking spray until smooth. Stir in cereal. Stir in chocolate chips. Advertisement. Step 2.
From myrecipes.com


DOUBLE CHOCOLATE BROWNIES RECIPE - RECIPES.NET
2021-12-16 Whisk together the sugar and oil in a large bowl. Add the eggs and vanilla, then whisk until blended. Add the dry ingredients, then whisk just until blended. Fold in the chocolate chips. Pour batter into a lightly greased or a foil or parchment paper-lined 9-inch square baking pan, then spread evenly. Bake in a preheated 350 degrees F oven for ...
From recipes.net


DOUBLE-LAYER CHOCOLATE CAKE IN ONE GO — A HONEY & CO RECIPE
Set 400g aside. Add the ground almonds, cocoa powder and salt to the remaining chocolate mixture and combine. Pour into the baking tin, then flatten and …
From ft.com


DOUBLE CHOCOLATE BOMBE RECIPE | MYRECIPES
Beat at low speed until blended after each addition. Step 4. Beat egg whites until stiff peaks form; fold into batter. Pour into a well-greased and floured 15- x 10-inch jellyroll pan. Step 5. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean.
From myrecipes.com


DOUBLE CHOCOLATE REBELS RECIPE - FOOD.COM
Dec 17, 2019 - Great oatmeal based cookies with cocoa and chocolate chips! Cooking time is based on cooking a dozen at a time....if you have a bigger cookie sheet o. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign …
From pinterest.co.uk


DOUBLE CHOCOLATE CHUNK BLONDIES - BAKE OR BREAK
2020-02-28 Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan. Whisk together the flour, baking powder, cinnamon, and salt. Set aside. In a separate bowl, combine the butter, brown sugar, eggs, and vanilla until thoroughly combined. Gradually add the flour, mixing until a few streaks of flour remain.
From bakeorbreak.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 CHIP COOKIES - INHERITED RECIPES
2022-04-15 This is my Grandma’s Double Chocolate Chip cookie recipe, and it will give Crumbl a run for its money. I love Crumbl, but there is something extra sweet about something homemade! These cookies are soft, chewy, and a chocolate lover’s dream! My grandma’s Double Chocolate Chip Cookies recipe is for the mega chocolate lovers, chocolate chips ...
From inheritedrecipes.com


ULTIMATE DOUBLE CHOCOLATE CUPCAKES - JUST SO TASTY
2020-03-01 In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand mixer or whisk, whisk together the oil, sugar, vanilla extract and eggs until no lumps remain. Whisk in the buttermilk. Whisk in the dry ingredients about ½ at a time until smooth.
From justsotasty.com


DOUBLE CHOCOLATE CHIP COOKIES - PREPPY KITCHEN
2020-04-25 1 cup semisweet chocolate chips or dark chocolate chunks or chopped bars (180g) Preheat oven to 375F. Line two baking sheets with parchment paper. In a bowl, sift together flour, cocoa powder, baking soda, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed ...
From preppykitchen.com


DOUBLE CHOCOLATE BROWNIES RECIPE | PBS FOOD
Preheat oven to 325 degrees. Combine flour, baking soda, and salt in a small bowl and mix to combine. In a large saucepan, melt the butter with the sugar and water. Bring just to …
From pbs.org


DOUBLE CHOCOLATE CHIP ESPRESSO NUT COOKIES - KITCHEN DIVAS
2019-07-16 Prepare a large rimmed baking sheet with parchment paper and set aside. In a large, heavy bottomed saucepan, melt the butter and then add the semisweet chocolate, over medium-low heat until smooth, between 5 and 7 minutes. Stir regularly. In a medium sized bowl, whisk together the flour, baking powder and salt.
From kitchendivas.com


DOUBLE CHOCOLATE BROWNIES - EAGLE BRAND
1: In large bowl, whisk eggs and sugar together. Add remaining wet batter ingredients in order, stirring well after each addition. 2: In separate bowl, sift dry ingredients together.. 3: Stir dry ingredients into wet ingredients just until mixed. Stir in additions, if desired. 4: Pour into parchment-paper lined 9" (23 cm) non-stick square pan and bake in preheated 350°F (180°C) …
From eaglebrand.ca


DOUBLE CHOCOLATE REBELS - RECIPE | COOKS.COM
1 1/2 c. butter 2 1/2 c. sugar 2 eggs 1 tsp. vanilla 2 1/4 c. flour 3/4 tsp. baking soda 1/2 c. cocoa 1 1/2 c. rolled oats 8 oz. miniature or reg. chocolate chips
From cooks.com


DOUBLE CHOCOLATE COOKIES (VIDEO) - SIMPLY HOME COOKED
2021-06-23 Mix the wet ingredients together. In another bowl, add the sugars and melted butter. Whisk them all together thoroughly. Then, add the egg and egg yolk, as well as the vanilla. Whisk again until smooth. Combine the wet and dry ingredients. Mixing gently with a spatula, add the dry ingredients to the wet.
From simplyhomecooked.com


DOUBLE CHOCOLATE REBEL COOKIES - RECIPE | COOKS.COM
1 c. sifted all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 6 tbsp. cocoa 1 1/4 c. butter 1 tsp. vanilla 1 1/2 c. granulated sugar 1 egg, well beaten
From cooks.com


DOUBLE CHOCOLATE MADELEINES - BAKER BY NATURE
2021-02-11 Fold in the melted butter mixture and vanilla, mixing just until combined. Then fold in the chocolate, again, mixing just until combined. Pour in the hot water and let it sit, untouched, for 30 seconds. Then stir until just combined. Set a timer for 15 minutes. Allow the batter to …
From bakerbynature.com


DOUBLE CHOCOLATE MUFFINS - SALLY'S BAKING ADDICTION
2021-05-05 Spoon batter into the liners, filling all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 25-28 minutes or until a toothpick inserted in the center comes out clean. Sour Cream: Use full fat sour cream.
From sallysbakingaddiction.com


DOUBLE CHOCOLATE S'MORES COOKIES - MEL'S KITCHEN CAFE
2021-08-13 Instructions. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, baking soda and salt, and mix until light and fluffy, 2-3 minutes.
From melskitchencafe.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #drop-cookies     #desserts     #oven     #easy     #cookies-and-brownies     #chocolate     #equipment     #3-steps-or-less     #4-hours-or-less     #baking

Related Search