DOUBLE CHOCOLATE CHUNK RECIPES
CHOCOLATE RECIPES - BBC GOOD FOOD
Indulgent ideas for chocolate such as cupcakes, tarts, brownies, cheesecakes, cookies and truffles.
Provided by Good Food team
Number Of Ingredients 1
DOUBLE-CHOCOLATE THUMBPRINT COOKIES RECIPE - NYT COOKING
Deeply chocolaty like devil’s food cake, speckled with sugar on the outsides and filled with soft chocolate or jam in the centers, these cookies are a double pleasure: delightful to eat and fun to make. While “thumbprints” is an adorable name, it’s a misnomer: You use every part of your hands to form these. The cookies need to be pinched, patted, rolled around and poked before they’re sent into the oven. It’s a great project to do with kids — small thumbs are perfect for forming little dimples in the dough. What you fill the centers with is up to you. Chocolate with chocolate is great — naturally pink ruby chocolate is particularly pretty — and jam is delicious, too.
Provided by Dorie Greenspan
Total Time 45 minutes
Yield About 40 cookies
Number Of Ingredients 11
Steps:
- Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
- Place a heatproof medium bowl over a saucepan of gently simmering water; don’t let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
- Remove the bowl from the saucepan and whisk in the sugar. (Don’t be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
- When you’re ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you’ve got one, have a cork from a wine bottle at hand.
- Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
- Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you’ll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
- Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.
More about "double chocolate chunk recipes"
CHOCOLATE DROP COOKIES RECIPE: HOW TO MAKE IT
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.—Beth More, Las Vegas, Nevada
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
See details
DOUBLE CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 442 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 442 per serving
- 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.
See details
DOUBLE CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 442 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 442 per serving
- 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.
See details
CHOCOLATE RECIPES - BBC GOOD FOOD
Indulgent ideas for chocolate such as cupcakes, tarts, brownies, cheesecakes, cookies and truffles.
From bbcgoodfood.com
From bbcgoodfood.com
See details
DOUBLE-CHOCOLATE THUMBPRINT COOKIES RECIPE - NYT COOKING
Deeply chocolaty like devil’s food cake, speckled with sugar on the outsides and filled with soft chocolate or jam in the centers, these cookies are a double pleasure: delightful to eat and fun to make. While “thumbprints” is an adorable name, it’s a misnomer: You use every part of your hands to form these. The cookies need to be pinched, patted, rolled around and poked before they’re sent into the oven. It’s a great project to do with kids — small thumbs are perfect for forming little dimples in the dough. What you fill the centers with is up to you. Chocolate with chocolate is great — naturally pink ruby chocolate is particularly pretty — and jam is delicious, too.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
- Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.
See details
CHOCOLATE DROP COOKIES RECIPE: HOW TO MAKE IT
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.—Beth More, Las Vegas, Nevada
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
See details
CHOCOLATE FUDGE BROWNIES RECIPE: HOW TO MAKE IT
My children always looked forward to these fudge brownies as an after-school snack. They're so fudgy they don't need icing. —Hazel Fritchie, Palestine, Illinois
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 410 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 410 calories per serving
- Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.
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HEALTHY CHOCOLATE CHIP COOKIE RECIPES - EATINGWELL
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