Double Chocolate Treasures Recipe For Stuffed

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.

MOM'S ISLAND TREASURES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased 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.

ULTIMATE DOUBLE CHOCOLATE COOKIES

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.

DOUBLE CHOCOLATE TRUFFLES

Steps:

• In a microwave-safe bowl, melt the semisweet chocolate chips and butter with cream; stir until smooth. Add vanilla; cool. Refrigerate until almost solid but still workable, about 1 hour. , Shape into 1/2-in. balls. In a microwave, melt white chips and 1 tablespoon shortening; stir until smooth. Dip half of the balls in white chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , Microwave milk chocolate chips and remaining shortening; stir until smooth. Dip remaining balls in milk chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , If desired, drizzle truffles with melted chocolate of opposite color. Store in an airtight container.

DOUBLE CHOCOLATE TREASURE COOKIES RECIPE - (4/5)

Steps:

• 1-Melt 1 cup chocolate chips, Stir until smooth and cool slightly 2-Beat margarine and sugar until light and fluffy 3-Blend in eggs, vanilla, and melted chocolate 4-Add dry ingredients except for powdered sugar 5-Stir in remaining 1 cup chips 6-Chill several hours or overnight in refrigerator or use immediately 7-Shape into 1" balls and roll in powdered sugar 8-Place on ungreased cookie sheet and bake 350 for 8 mins. 9- Makes 6 dozen

CHOCOLATE TREASURE BOXES

Steps:

• Melt dipping chocolate according to package directions; dip strawberries into chocolate and allow excess to drip off. Place on a waxed paper-lined baking sheet; set aside., Cut candy bars in half widthwise. Drizzle with white chocolate; refrigerate until set. Dip the short sides of two candy bar halves into melted chocolate; place at right angles to each other on a waxed paper-lined baking sheet, forming two walls of a box. Dip the short sides of two more candy bar halves; attach at right angles to form a four-walled box. Repeat, forming a second box. Refrigerate boxes and strawberries until set, about 10 minutes., Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping., Place boxes on serving plates. Cut a small hole in the corner of a pastry or plastic bag; insert star pastry tip. Fill bag with pudding mixture; pipe into boxes., Reheat dipping chocolate if necessary. Dip the long sides of remaining candy bar halves into melted chocolate; adhere to a top edge of each box, forming a lid. Garnish with strawberries. Refrigerate for 10 minutes or until set.