COOLING RACK FOR COOKIES RECIPES

Name: Double Chocolate Cookies
Total time: 1 h
Yield: 9 to 10 big cookies
Cuisine: american
Ingredients: 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)

DOUBLE CHOCOLATE COOKIES RECIPE - NYT COOKING

Double Chocolate Cookies Recipe - NYT Cooking 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

Total Time 1 hours

Yield 9 to 10 big cookies

Number Of Ingredients 11

Ingredients

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//schema.org, Calories 442, UnsaturatedFatContent 4 grams, CarbohydrateContent 64 grams, FatContent 20 grams, FiberContent 4 grams, ProteinContent 5 grams, SaturatedFatContent 12 grams, SodiumContent 235 milligrams, SugarContent 47 grams, TransFatContent 1 gram

WALMART SUGAR COOKIES | JUST A PINCH RECIPES

Walmart Sugar Cookies | Just A Pinch Recipes image

Lofthouse Sugar cookies are those soft cake like sugar cookies you find at Walmart store frosted with a sweet bright buttercream. My daughter always wants me to buy them and they are good. Over time I've worked with a few different recipes that pretty much taste the same and this is the one I ended up with. It's a soft cake like sugar cookie with yummy frosting and you can shape these anyway you like and decorate them how you like. Enjoy! Picture is of prepackaged cookies.

Provided by Annamaria Settanni McDonald @ArtByASM

Categories Cookies

Prep Time 25 minutes

Cook Time 10 minutes

Number Of Ingredients 18

Ingredients

COOKIE DOUGH
1/2 cup(s) sour cream
1 cup(s) sugar
1/2 cup(s) butter, softened
2 - eggs
1/2 teaspoon(s) pure vanilla extract
3 cup(s) all purpose flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
BUTTERCREAM FROSTING
4 cup(s) powdered sugar
2 teaspoon(s) pure vanilla extract
2 tablespoon(s) whole milk
1/2 cup(s) butter, softened
1/2 cup(s) vegetable shortening
- food coloring to color frosting (optional)
- candy sprinkles or colored sugar to decorate (optional)

Steps:

COOKIE DOUGH DIRECTIONS: In a large bowl combine sour cream, sugar, butter, eggs and vanilla; mix well. In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated. With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it's in a circular shape. Bake in a pre-heated 350 degree oven until light golden brown, no more than 10 minutes. They may seem under done but they aren't. Transfer to a cooling rack and let cool completely before frosting.
BUTTERCREAM FROSTING DIRECTIONS: Directions: Cream together butter and shortening in mixer, with paddle attachment on medium for about 2 minutes. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup and beat until smooth. Add Vanilla, mix. Add gradually the remaining sugar and milk, making sure you end with sugar. Continue to mix on medium until smooth.

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