CHEWY DOUBLE CHOCOLATE CHIP COOKIES
I got this recipe from my best friend, and we sat down and ate quite a few. You can not stop at one, they are very chocolaty and additive. YUMMY!
Provided by Tweety Grams
Categories Drop Cookies
Time 34m
Yield 24-48 cookies
Number Of Ingredients 9
Steps:
- Cream together the butter, sugar, then add the eggs and vanilla.
- Blend in the cocoa and add baking soda, salt and blend well.
- Add the flour into the creamed mixture and fold in the chocolate chips.
- Bake at 350° for 8-9 minutes.
DOUBLE CHOCOLATE CHIP COOKIES
Rich, fudgy, soft batch double chocolate chip cookies oozing with chocolate chips - Chocolate lovers rejoice!
Provided by Fiona Dowling
Categories Dessert
Time 3h27m
Number Of Ingredients 10
Steps:
- Whisk together the flour, cocoa, baking soda, and salt.
- In a large bowl beat together the butter and sugars until fluffy.
- Add the egg and vanilla and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.
- Slowly mix in the dry ingredients on low speed until incorporated.
- Turn off the electric mixer and stir in the chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.
- 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 the fridge for 10-15 minutes to warm up slightly.
- Form dough into balls 3 tablespoons in size and place 3 inches apart on baking sheets. (Or form into balls of 1 - 1.5 tablespoons in size and place 2 inches apart).
- Bake cookies for 11-13 minutes until the tops are just set (or 8-10 minutes for smaller cookies). Remove from oven and let cool on the tray for 10 minutes before transferring to a wire rack to continue cooling. While the cookies are fresh from the oven, optionally dot the tops of each cookie with a few extra chocolate chips.
Nutrition Facts : Calories 244 kcal, Carbohydrate 33 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 101 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
DOUBLE CHOCOLATE CHIP COOKIES
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
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
SOFT CHOCOLATE CHIP COOKIES II
These are soft and chewy cookies.
Provided by Deb Wical
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
- Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.
Nutrition Facts : Calories 411.2 calories, Carbohydrate 51.1 g, Cholesterol 35.8 mg, Fat 23.1 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.9 g, Sodium 220.3 mg, Sugar 33.3 g
CHEWY DOUBLE CHOCOLATE COOKIES
Make and share this Chewy Double Chocolate Cookies recipe from Food.com.
Provided by MaMas Apprentice
Categories Drop Cookies
Time 15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time. Add vanilla.
- In another bowl, combine the flour, cocoa, salt and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Mixture will be thick! Roll dough into tablespoon sized balls. Place on baking sheet and press down slightly.
- Bake for 10-12 minutes until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 168.3, Fat 8.9, SaturatedFat 5.4, Cholesterol 25.9, Sodium 161.8, Carbohydrate 22.1, Fiber 1.2, Sugar 15.7, Protein 2.2
YUMMY CHOCOLATE DOUBLE-CHIP COOKIES
The first time I made these cookies, I sent them to my stepson in the Marines. The next time he phoned, guess what he requested? More of these cookies! -Marcella Moore, Washburn, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chocolate and butterscotch chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown (tops will feel soft). Cool for 3 minutes before removing to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 89mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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.
DOUBLE CHOCOLATE CHIP COOKIES
Great for bakesales
Provided by chizylass
Time 15m
Yield Makes Cookies
Number Of Ingredients 8
Steps:
- Place the butter, sugar and vanilla essence in a large bowl and beat together. Gradually beat in the egg until the mixture is light and fluffy.
- Sift the flour, salt and bicarbonate of soda ove the mixture and fold in. Fold in the chocolate chips. Drop dessert spoonfuls of the mixture onto 3 greased baking sheets, spaced well apart to allow for spreading during cooking.
- Bake in a preaheated oven, 180'C/350'F/Gas Mark 4, for 10-12 minutes or until crisp ourside but still soft inside. Cool on the baking sheets for 2 minutes, then transfer to wire rack to cool completely.
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
DOUBLE CHOCOLATE CHIP COOKIES
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
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
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