CHOCOLATE EXTREMES (DOUBLE CHOCOLATE COOKIES)
These provocatively named cookies came to The Times in a 1999 Sunday Magazine article about Mrs. London's Bake Shop, a husband and wife owned bakery in Saratoga Springs, N.Y., known for their sweets. While the name suggests these cookies might veer into the too sweet and too rich category, they do not. Shiny and crackly on top while tender and deeply chocolaty in the center, they're like an ideal brownie in cookie form. They're kind of perfect. (One note: The recipe calls for bittersweet chocolate, but feel free to use semisweet or a combination of the two. Also, a sprinkle of flaky sea salt before baking would not be a bad idea.)
Provided by Molly O'Neill
Categories cookies and bars, dessert
Time 30m
Yield About 18 large cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. In the top of a double boiler set over simmering water, combine the finely chopped bittersweet chocolate, butter and espresso. Stir occasionally until smooth. Set aside to cool slightly.
- Meanwhile, in the bowl of an electric mixer, combine eggs and sugar and whip until the mixture is light in color and increases substantially in volume, about 10 minutes. Beat in the vanilla extract. Stir in the melted chocolate. In a separate bowl, whisk together the flour and baking powder and fold them into the chocolate mixture until just combined. Fold in the pecans and chocolate chunks.
- Line two cookie sheets with parchment paper. Drop the batter by heaping tablespoons onto the paper, leaving about 2 inches between each. Bake until the cookies are slightly puffed and cracked on the outside but gooey inside, about 10 to 14 minutes. Cool on the cookie sheets.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 30 milligrams, Sugar 13 grams, TransFat 0 grams
FROSTED CHOCOLATE COOKIES
This was the most requested cookie for my late grandmother to make. It is a small drop cookie; one everyone will love. Spread my grandmother's Chocolate Frosting on this delicious cookies. The recipe can be found here on CookieRecipe.com!
Provided by Greg Pierce
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Sift flour, soda, and salt together.
- In the top half of a double boiler, melt the chocolate over low heat.
- Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
- Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
- When cooled top with Chocolate Frosting.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 9.3 g, Cholesterol 10.5 mg, Fat 4.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 44 mg, Sugar 4.5 g
DOUBLE CHOCOLATE COOKIES
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
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.
ULTIMATE DOUBLE CHOCOLATE COOKIES
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
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
FROSTED CHOCOLATE COOKIES
Super-size double-chocolate cookies offer super chocolate satisfaction.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 30
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.
- Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.
- Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water. If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles.
Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 24 g, TransFat 0 g
DOUBLE-CHOCOLATE BUTTER COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield about 25 cookies
Number Of Ingredients 9
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.
FROSTED DOUBLE CHOCOLATE COOKIES
Make and share this Frosted Double Chocolate Cookies recipe from Food.com.
Provided by Toll Housereg
Categories Dessert
Time 26m
Yield 15 Cookies
Number Of Ingredients 13
Steps:
- PREHEAT oven to 375°F.
- MICROWAVE 3/4 cup morsels in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour, baking soda and salt in a small bowl.
- BEAT butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in 3/4 cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting.
- FOR CHOCOLATE FROSTING:.
- MICROWAVE remaining 1/2 cup morsels and butter in medium, uncovered, microwave-safe bowl on HIGH power for 30 seconds; stir until smooth. Microwave at additional 10 to 15-second intervals, stirring until smooth. Add powdered sugar and milk; stir until smooth.
Nutrition Facts : Calories 192.3, Fat 8.2, SaturatedFat 5, Cholesterol 33, Sodium 216.2, Carbohydrate 28.6, Fiber 0.3, Sugar 20.3, Protein 1.6
FROSTED DOUBLE CHOCOLATE CHIP DROP COOKIES
This recipe came from my sister who is the best baker in my family. These cookies are the best if you like soft, doughy, sweet cookies. I have never had them with the nuts, but if you choose to include them, use only half of the chocolate chips (6oz). Having a big sweet tooth, I never understood why people would ever use UN-sweetened chocolate squares, so I tried it with semi-sweet and man were they too sweet with the frosting! I have also seen my sister use cocoa in lieu of choc. squares, but am not sure of the exact measurement. Note: I usually use 1-2 tubs of the pre-made regular vanilla frosting (not whipped), but I couldn't remember the size of the container..hence the two cups....
Provided by Jemmadky
Categories Drop Cookies
Time 28m
Yield 1 1/2 dozen
Number Of Ingredients 13
Steps:
- Cream butter and shortening adding sugar gradually.
- Beat well, then beat in egg.
- Melt chocolate in double boiler; stir into creamed mix.
- In a separate bowl, sift dry ingredients together (flour, baking soda, salt).
- Add to chocolate mix alternatively with milk.
- Mix well.
- Stir in vanilla and chocolate chips and/or walnuts, if desired.
- Use teaspoons to drop onto ungreased cookie sheet. (I like bigger cookies so I use tablespoons.).
- Bake 8-10 minutes at 350°.
- Cool and frost.
FROSTED CHOCOLATE CHERRY COOKIES
My five brothers and I lost our mother when we were young, so we started cooking at an early age. Being successful in the kitchen is easy with tried-and-true recipes like this.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream the butter and sugar. Add egg and vanilla; mix well. Combine the flour, cocoa, 1/4 teaspoon salt, baking powder and baking soda; gradually add to the creamed mixture., Drain cherries, reserving 1-1/2 teaspoons juice. Pat cherries dry. Shape 1 tablespoon of dough around each cherry. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on wire racks., For frosting, in a saucepan, heat chocolate chips and milk until chips are melted; stir until smooth. Remove from the heat. Add reserved cherry juice and remaining salt. Frost cookies.
Nutrition Facts :
DOUBLE CHOCOLATE CHIP COOKIES
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
Steps:
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
- With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 235 milligrams, Sugar 47 grams, TransFat 1 gram
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