DOUBLE CHOCOLATE COOKIE BARS RECIPES

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THE BEST DOUBLE CHOCOLATE CHIP COOKIE RECIPE | ALLRECIPES



The Best Double Chocolate Chip Cookie Recipe | Allrecipes image

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     Desserts    Cookies    Drop Cookie Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 40 cookies

Number Of Ingredients 10

1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
? cup unsweetened cocoa powder
3 cups semisweet chocolate chips

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 dough into balls and place them one 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, CarbohydrateContent 21.7 g, CholesterolContent 9.3 mg, FatContent 8.7 g, FiberContent 1.1 g, ProteinContent 1.7 g, SaturatedFatContent 3.2 g, SodiumContent 148.4 mg, SugarContent 15.5 g

DOUBLE CHOCOLATE NUTELLA™ COOKIE TRUFFLES RECIPE ...



Double Chocolate Nutella™ Cookie Truffles Recipe ... image

Chocoholics, rejoice! This cookie truffle is for you in all its chocolate, hazelnut glory!

Provided by Betty Crocker Kitchens

Total Time 2 hours 5 minutes

Prep Time 50 minutes

Yield 52

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
4 oz cream cheese, softened
1/2 cup Nutella® hazelnut spread with cocoa
2 cups dark chocolate chips
2 tablespoons shortening
1 tablespoon Betty Crocker™ Decorating Decors chocolate candy sprinkles

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
  • In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and Nutella™ spread. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 52 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
  • In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
  • Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately decorate top with sprinkles. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.

Nutrition Facts : Calories 90 , CarbohydrateContent 11 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Truffle, SodiumContent 50 mg, SugarContent 7 g, TransFatContent 0 g

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