Double Dutch Chocolate Cookies Recipes

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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-DUTCH CHOCOLATE HOLIDAY COOKIES



Double-Dutch Chocolate Holiday Cookies image

Rich dark chocolate and crunchy, colorful M&M's combine to make these cookies extra special. Who wouldn't want to receive this mix as a gift? -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Dutch-processed cocoa
3/4 cup sugar
1/3 cup packed brown sugar
1-1/4 cups red and green milk chocolate M&M's
1/3 cup white baking chips
ADDITIONAL INGREDIENTS:
3/4 cup butter, softened
2 eggs
1-1/2 teaspoons vanilla extract

Steps:

  • In a small bowl, combine the flour, baking soda and salt. In a 1-qt. glass jar, layer the flour mixture, cocoa, sugar, brown sugar, M&M's and baking chips. Cover and store in a cool, dry place for up to 1 month. Yield: 1 batch (about 4 cups total)., To prepare cookies: In a large bowl, beat the butter, eggs and vanilla until well blended. Add contents of jar and beat just until combined. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake at 350° for 9-11 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 86mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.

DOUBLE DUTCH CHOCOLATE COOKIES



Double Dutch Chocolate Cookies image

Your "chocoholic" friends will love these, and they are very easy to prepare! Around the holidays, I box and present them as Christmas gifts to neighbors.

Provided by D. Todd Miller

Categories     Drop Cookies

Time 21m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
1 cup butter
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa powder (I recommend Callebaut brand)
1 teaspoon baking soda
1 (12 ounce) package semi-sweet chocolate chips (I recommend Ghirardelli brand)

Steps:

  • Sift together flour, cocoa, and baking soda. Set aside.
  • Cream butter and sugar with an electric hand mixer. Beat in egg and vanilla extract.
  • To the bowl of wet ingredients, add about 1/3 of the dry sifted ingredients and the chocolate chips at a time, making sure they are well incorporated as you go along.
  • Drop dough, a tablespoon at a time, on an ungreased cookie sheet. Leave about 2 inches of room between each cookie.
  • Bake in a preheated 375 degree oven for 8-11 minutes, or until cookie is set. Cool for one minute on the cookie sheet before transferring cookies to a baking rack to finish cooling. Make sure cookies are thoroughly cool before you put them on a plate or in a cookie jar.

DOUBLE CHOCOLATE SABLE COOKIES (FRANCE)



Double Chocolate Sable Cookies (France) image

Sable in French means "sandy" - these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.

Provided by Food Network Kitchen

Categories     dessert

Time 1h52m

Yield about 3 dozen cookies

Number Of Ingredients 8

3 ounces bittersweet chocolate, frozen for 10 minutes
1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
5 1/4 ounces (11 tablespoons) unsalted butter, softened
1 cup sugar
1 large egg yolk

Steps:

  • Grate the chilled chocolate with a fine grater or rasp and set aside.
  • Whisk together the flour, cocoa powder, baking soda and sea salt.
  • Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.
  • Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
  • Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.
  • Transfer cookies to a rack to cool completely. Serve.
  • Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.
  • Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.
  • Copyright 2007 Television Food Network, G.P. All rights reserved

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

DOUBLE-CHOCOLATE SANDWICH COOKIES



Double-Chocolate Sandwich Cookies image

Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than that supermarket version.

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     New Year's Eve     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 1/2 dozen cookies

Number Of Ingredients 17

For dough
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
For ganache
1/2 cup heavy cream
1 1/2 tablespoons light corn syrup
3/4 pound fine-quality white chocolate, melted
2 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
Equipment: a 1 3/4-inch fluted round cookie cutter
Garnish: decorative sugar (optional)

Steps:

  • Make dough:
  • Whisk together flour, cocoa powder, baking powder, and salt.
  • Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.
  • Make ganache while dough chills:
  • Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate. Stir in butter and vanilla until smooth. Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes.
  • Cut and bake cookies:
  • Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
  • Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.
  • Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart. (If dough becomes too soft, return to freezer until firm.)
  • Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).
  • Make more cookies with remaining dough and scraps (reroll only once).
  • Assemble sandwich cookies:
  • Beat ganache with an electric mixer at high speed just until light and fluffy. Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors). Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches. Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour.

DOUBLE CHOCOLATE COCONUT COOKIES



Double Chocolate Coconut Cookies image

Two kinds of chocolate plus walnuts and coconut equals one tempting treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups white-chocolate chunks (about 9 ounces)
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts, (about 6 ounces)

Steps:

  • Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
  • Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
  • Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

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.

THICK AND CHEWY DOUBLE CHOCOLATE COOKIES(ATK)



Thick and Chewy Double Chocolate Cookies(ATK) image

To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50 percent power. Semisweet chocolate chips may be added for a bigger chocolate punch; if used, they will slightly increase the yield on the cookies. We recommend using a spring-loaded ice cream scoop to scoop the dough. Resist the urge to bake the cookies longer than indicated; they may appear under-baked at first but will firm up as they cool.

Provided by Coppercloud

Categories     Drop Cookies

Time 53m

Yield 41 cookies, 41 serving(s)

Number Of Ingredients 12

2 cups unbleached all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
16 ounces semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or 2 teaspoons espresso powder
10 tablespoons unsalted butter, softened (1 1/4 sticks)
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 cups semi-sweet chocolate chips

Steps:

  • 1. Sift together flour, cocoa, baking powder and salt into medium bowl, set aside.
  • 2. Melt chocolate in a medium heat-proof bowl set over pan of almost simmer water, stirring once or twice, until smooth. Remove from heat. Or melt in microwave: heat at 50% power for 2 minutes, stir, then heat another minute at 50% power. If it is not completely melted, continue heating, for 30 second increments at 50%, stirring after each time, until smooth. Be very careful not to burn it! Beat eggs and vanilla lightly in a small bowl with a fork, sprinkle coffee powder over, and stir to dissolve.
  • 3. In the bowl of a standing mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars to combine, about 45 seconds, mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with a rubber spatula. With mixer at low speed, add dry ingredients and mix until just combined. Then mix in chocolate chips -- do not over beat! Cover bowl with plastic wrap and let stand at room temperature until consistency is scoop-able and fudge-like, about 30 minutes.
  • 4. Meanwhile, adjust oven racks to upper-middle and lower-middle positions, and preheat to 350 degrees F. Line two baking sheets with parchment paper. Leaving about 1 1/2 inches between balls, scoop dough onto cookie sheets using an ice-cream scoop. The balls should be about the size of golf balls.
  • 5. Bake, reversing position of baking sheets halfway through baking (from top to bottom and front to back) until edges of cookies have just begun to set, but centers are still very soft, about 10 minutes. The cookies will look like they are not done, but don't bake them any longer than this -- they will firm up as they cool.
  • 6. Cool cookies on baking sheets for about 10 minutes. If using parchment, then carefully slide the parchment with cookies onto wire racks, and let cool to room temperature.

Nutrition Facts : Calories 193.3, Fat 11.9, SaturatedFat 7.1, Cholesterol 25.6, Sodium 59.6, Carbohydrate 24.3, Fiber 2.9, Sugar 14.9, Protein 3.3

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

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

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2021-08-22 Instructions. Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter, brown sugar and granulated sugar.
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THE BEST DOUBLE CHOCOLATE COOKIES - JOYFOODSUNSHINE
2020-02-09 In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined. Beat in eggs and vanilla until fluffy. Mix in the dry ingredients until combined. Add chocolate chips and beat on low speed to combine.
From joyfoodsunshine.com


SMALL BATCH DOUBLE CHOCOLATE COOKIES - SCIENTIFICALLY SWEET
Instructions. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Beat together butter, brown sugar, vanilla and salt in a small bowl with a spatula until smooth and creamy. Mix in egg yolk and baking soda. Combine flour and cocoa to remove any lumps and then fold it in. Fold in chocolate.
From scientificallysweet.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


VEGAN DOUBLE CHOCOLATE COOKIES RECIPE | KITCHN
2022-02-09 Add 2/3 cup packed light brown sugar and 1/3 cup granulated sugar to the vegan butter. Beat with the paddle attachment on medium speed until creamy, about 2 minutes.
From thekitchn.com


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


DOUBLE DUTCH CHOCOLATE COOKIES RECIPE - WEBETUTORIAL
Double dutch chocolate cookies is the best recipe for foodies. It will take approx 21 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make double dutch chocolate cookies at your home.. The ingredients or substance mixture for double dutch chocolate cookies recipe that are useful to cook such type of recipes are:
From webetutorial.com


DOUBLE CHOCOLATE CHIP COOKIES RECIPE - SIMPLYRECIPES.COM
2022-02-23 Scoop and chill the dough: Scoop and roll the dough into 1-tablespoon balls and place them on a large plate. If the dough is too soft and sticky to roll into balls, you can chill it for 15 minutes. Cover with plastic wrap and place in the fridge to …
From simplyrecipes.com


DOUBLE CHOCOLATE CHIP COOKIES - BROMA BAKERY
2022-03-08 Instructions. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside. Place the softened butter and brown sugar in …
From bromabakery.com


ARCHWAY DUTCH COCOA COOKIES - GATHER FOR BREAD
2014-05-30 Combine flour, cocoa, baking soda, and salt. Stir and set aside. Using a mixer combine the butter and sugar until creamed. Add eggs. Mix together. Stir in vanilla. Add flour mixture a little at a time until completely incorporated. Wrap the dough in plastic wrap and chill until firm, 1-2 hours. Roll the dough into 1 1/2 inch balls.
From gatherforbread.com


ULTIMATE DOUBLE CHOCOLATE CHIP COOKIES - THE FLAVOR BENDER
2018-12-30 Replace half of the AP flour with bread flour, for a chewier chocolate chip cookie. Leave out the baking powder for an even chewier chocolate chip cookie. Chill the portioned chocolate chip cookie dough. Chocolate chip cookie dough ready to be baked. Freshly out of the oven. After resting for a few minutes.
From theflavorbender.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 MINT COOKIES - ONCE UPON A CHEF
Whisk the mixture until evenly combined. In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about one minute. Add the eggs and beat for about 2 minutes, until light and fluffy. Add the flour mixture and mix on low speed until combined. Mix in the chocolate and mint chips.
From onceuponachef.com


10 BEST DUTCH PROCESS COCOA RECIPES - YUMMLY
2022-04-28 Triple Chocolate Peppermint Molten Cookies In The Raw. all purpose flour, baking soda, cornstarch, vanilla, egg yolks and 14 more. Chocolate Snowflake Cookies! AliceMizer. light brown sugar, coarse salt, eggs, baking powder, powdered sugar and 7 more.
From yummly.com


DOUBLE-DUTCH CHOCOLATE HOLIDAY COOKIES RECIPE: HOW TO MAKE IT
2021-12-01 1-1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup Dutch-processed cocoa; 3/4 cup sugar; 1/3 cup packed brown sugar; 1-1/4 cups red and green milk chocolate M&M's
From mastercook.com


(RECIPE) SOFT & CHEWY DOUBLE CHOCOLATE BANANA COOKIES - DUTCH …
WEEKLY SPECIAL A FREE RAAKA CHOCOLATE BAR with all orders of €150 and above! English. Nederlands (Dutch) Deutsch (German) Français (French) Products search. Wishlist . Cart / € 0,00. No products in the cart. SHOP. Beauty products; Brands A-Z; Products by Skintype; Wellness / Essential Oils / blends; Health / Nutrition ...
From dutchhealthstore.com


EASY DOUBLE CHOCOLATE CHIP COOKIES - LOVE FROM THE OVEN
2021-10-24 Instructions. Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes.
From lovefromtheoven.com


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