Double Dutch Cookies Recipes

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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 BUTTER COOKIES



Double-Chocolate Butter Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield about 25 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 egg, at room temperature
1 3/4 cups all-purpose flour, plus more for dusting
1 cup white chocolate chips

Steps:

  • Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
  • Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.
  • Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
  • Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.

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.

DUTCH COOKIES



Dutch Cookies image

This recipe has become a cherished family favorite, and it all began in 1965 with my older brother's 2nd grade teacher sharing it with our mother. Melt-in-your-mouth good! At holiday time, add festive sprinkles on top while chocolate is still soft. Enjoy!

Provided by TRACE23

Categories     World Cuisine Recipes     European     Dutch

Yield 40

Number Of Ingredients 8

½ cup butter
½ cup shortening
1 cup white sugar
2 cups all-purpose flour
½ teaspoon baking soda
salt to taste
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 F (175 degrees C).
  • Cream together the butter, shortening, sugar and vanilla.
  • Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
  • Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
  • Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

Nutrition Facts : Calories 106.6 calories, Carbohydrate 12.5 g, Cholesterol 6.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.9 g, Sodium 32.2 mg, Sugar 7.5 g

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 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

DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

Can't decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they have only 70 calories in each cookie and can be made from scratch in just about 30 minutes. So, the next time you need a little extra chocolate to sweeten your day, whip up a batch of these delightful cookies!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 24

Number Of Ingredients 9

1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg white
1/2 cup Gold Medal™ all-purpose flour
3 tablespoons unsweetened baking cocoa
1/2 teaspoon baking soda
Dash salt
1/2 cup semisweet chocolate chips

Steps:

  • Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
  • Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
  • Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g

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.

DOUBLE DUTCH PIZZA COOKIES



Double Dutch Pizza Cookies image

A really good cookie to take for a carry in..easy to throw together and can make with ingredients on hand..I like to use dried fruit, chopped finely...and when "cookie" is almost completely cooled..drizzle with either white or milk chocolate, which has been mixed with a small amount of canola oil and placed in a microwave proof resealable plastic bag..melt, then snip the corner and drizzle over top of cookie and toppings...

Provided by grandma2969

Categories     Dessert

Time 35m

Yield 12-14 slices

Number Of Ingredients 11

3/4 cup margarine
1 large egg
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup chopped nuts
1/4 cup mini marshmallows
1 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup M&M', candy plain
1/4 cup coconut (optional)

Steps:

  • Beat together margarine and sugar until light and fluffy.
  • Blend in egg and vanilla.
  • Add combined flour, cocoa, salt and soda; mix well.
  • Stir in 1/2 cup of M & M's candy and nuts.
  • Place dough on foil lined lightly greased 12-13" pizza pan.
  • Spread to within 1 1/2" from edge of pan.
  • Sprinkle cookie with remaining M&M candies, nuts coconuts, and mini marshmallows.
  • Bake at 350° for 15-20 minutes.

Nutrition Facts : Calories 334.2, Fat 17.9, SaturatedFat 4.4, Cholesterol 19.4, Sodium 287.3, Carbohydrate 41.3, Fiber 1.9, Sugar 25.9, Protein 4.2

DOUBLE CHOCOLATE COOKIES



Double Chocolate Cookies image

This recipe adapted from "Martha Stewart Living Holiday Cookies."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces coarsely chopped good-quality milk chocolate
1/2 cup (1 stick) unsalted butter
3/4 cup M&M's
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; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
  • Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
  • Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

DOUBLE-SIDED COOKIES RECIPE BY TASTY



Double-Sided Cookies Recipe by Tasty image

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

1 ½ cups all purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup old fashion oat
1 ½ sticks unsalted butter, softened
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup chocolate chips
1 ½ cups all purpose flour
¼ cup cocoa powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 stick unsalted butter
1 cup creamy peanut butter
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg

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

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From lovefromtheoven.com


DOUBLE DUTCH - YOUR SOURCE FOR STROOPWAFELS
Double Dutch is your source for stroopwafels. We understand distribution and how to fill and sell through different channels and across different industries. We are not just a cookie. By understanding North American culture, we are creating a special brand by using the best quality ingredients to bake the best tasting waffles in the world.
From doubledutchwaffles.com


DOUBLE-DUTCH CHOCOLATE HOLIDAY COOKIES RECIPE: HOW TO MAKE IT
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From stage.tasteofhome.com


DOUBLE CHOCOLATE CHIP COOKIES - JUST SO TASTY
2020-01-08 Cover the bowl with cling film and chill in the refrigerator for at least 3 hours or up to 48. When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats. Take the dough out of …
From justsotasty.com


DOUBLE DUTCH COOKIE RECIPE - PENNASOFSTERLING.COM
2020-12-02 double dutch cookie recipe. Post navigation ← Previous News And Events Posted on December 2, 2020 by . double dutch cookie recipe ...
From pennasofsterling.com


DOUBLE CHOCOLATE COOKIE RECIPE - ONE SWEET APPETITE
2022-04-20 Instructions. Whisk together the flour, cocoa powder, salt, baking powder, and baking soda in a small bowl. Set aside. Combine the butter, granulated sugar, and brown sugar in the bowl of an electric mixer. Beat on medium speed for 1-2 minutes or until light and fluffy.
From onesweetappetite.com


SMALL BATCH DOUBLE CHOCOLATE CHIP COOKIES | BUTTERMILK BY SAM
Instructions. In a small bowl, using a hand mixer, beat the butter, sugar, vanilla and salt for 2-3 minutes. Add the egg white and beat for one minute. Add the baking soda, flour and dutch process cocoa and beat to combine. Fold in the chopped chocolate (including the small bits!).
From buttermilkbysam.com


DOUBLE CHOCOLATE COOKIES - THE DESSERTED GIRL
2019-08-22 In a mixing bowl, beat the butter and sugars with a hand mixer until lightened in colour. Add the egg and vanilla and beat again to combine. Fold in the flour mixture slowly, then stir in the chocolate chips. The dough is soft and sticky. Cover the bowl with clingfilm and chill the dough for at least 1 hour.
From thedessertedgirl.com


SOFT & CHEWY DOUBLE CHOCOLATE CHIP COOKIES - BEYOND FROSTING
2019-07-08 Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes. Next add the egg and vanilla extract and continue beating until well incorporated. In a separate bowl, combine the flour, cocoa powder, salt and baking soda.
From beyondfrosting.com


DOUBLE CHOCOLATE CHIP COOKIES RECIPE - THE SPRUCE EATS
2022-01-10 Fold in the remaining 1 1/2 cups chocolate chips. Using a medium cookie scoop, arrange the dough on the prepared baking sheets about 1 1/2 inches apart. Sprinkle with flaky salt, if desired. Bake until the edges are set and the center is puffed, shiny, and still soft to the touch, about 12 minutes. Do not overbake.
From thespruceeats.com


THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
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


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 CHOCOLATE COOKIES - TASTE OF THE FRONTIER
2020-11-05 Beat in eggs one at a time. Then stir in vanilla extract. Mix in the melted chocolate chips. Stir in the dry ingredient mixture, being careful not to over stir. Cover and refrigerate for at least 20 minutes. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
From kleinworthco.com


DOUBLE CHOCOLATE CHIP COOKIES RECIPE - SIMPLY RECIPES
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


RECIPES AND INSPIRATION | COCKTAIL MAKING | DOUBLE DUTCH DRINKS
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From doubledutchdrinks.com


DELECIOUS FOOD IMAGE INSPIRATION | DOUBLE DUTCH AND COOKIES AND …
Double Dutch And Cookies And Cream Images inspiration for your daily life, this information helped you find best idea to create delecious food for your family , friends or just as a hobby . golden delight strawberry cake giant stuffed mushrooms recipe grease pink ladies costume garlicky tortellini soup with sausage tomatoes and spinach gingersnap cream cookie cups …
From pinfood.netlify.app


DOUBLE CHOCOLATE BUTTER COOKIES - KING ARTHUR BAKING
To make the cookies: Beat together the sugar, butter, salt, baking powder, and espresso powder until fluffy. Beat in the egg and vanilla. Whisk together the cocoas and flour, then beat into the egg-butter mixture until well blended. Shape the dough into a 1" thick rectangle, wrap it in plastic, and refrigerate for at least 30 minutes.
From kingarthurbaking.com


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