DOUBLE DARK CHOCOLATE COOKIES RECIPES
DOUBLE DARK CHOCOLATE COOKIES RECIPE - FOOD.COM
This recipe came free with a purchase so I thought I would try it. Loved it so much that I thought it would be nice to share. Will satisfy any chocolate lover.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 42 cookies
Number Of Ingredients 10
Steps:
- Melt chocolate chips; set aside to cool.
- Mix the flour, cocoa, baking soda,& salt- set aside.
- In a large bowl, combine sugar, brown sugar& butter.
- Beat with mixer at speed 2 for 2 minutes.
- Add eggs, one at a time, beating after each addition.
- Add vanilla and beat for another 30 seconds.
- Add melted chocoalte and beat on speed 1 until mixed thoroughly.
- Add flour mixture, slowly, and beat- starting on speed 1 and working up to speed 3.
- Drop by tablespoon (heaping) onto ungreased cookie sheet.
- Bake for 10-12 minutes at 325°.
- Allow cookies to cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Nutrition Facts : Calories 117.5, FatContent 6.3, SaturatedFatContent 3.7, CholesterolContent 23.8, SodiumContent 116.2, CarbohydrateContent 15.7, FiberContent 0.9, SugarContent 11, ProteinContent 1.5
DOUBLE DARK CHOCOLATE COOKIES | BETTER HOMES & GARDENS
You don't even need to tell your kids the healthful benefits of dark chocolate and whole wheat in this drop cookie recipe. They'll just be delighted with the yummy lunch box treat.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 42 minutes
Prep Time 30 minutes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in oil, brown sugar, and granulated sugar until well combined. Beat in egg and vanilla until combined. In a medium bowl whisk together flours, cocoa powder, baking powder, and salt; beat into sugar mixture. Stir in chopped chocolate.
- Drop dough by slightly rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake about 12 minutes or just until edges are set. Let cool 1 minute on cookie sheets. Transfer cookies to wire rack to cool. Makes about 36 cookies.
Nutrition Facts : Calories 74 calories, CarbohydrateContent 9 g, CholesterolContent 9 mg, FatContent 4 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 25 mg, SugarContent 6 g
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Here's the cookie to bake when you want to impress your friends at the cookie swap but you're not about to spend hours cutting out reindeers and piping royal icing. The huge puddles of chocolate offer drama—and tell the tale of the super chocolatey, gooey insides. The best part is that there's no real planning ahead necessary: After just one hour of resting, these cookies are ready for the oven.
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Reviews 4.6
- Do Ahead: Dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.
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DOUBLE CHOCOLATE 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
Cuisine american
Calories 442 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
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.
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DOUBLE CHOCOLATE 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
Cuisine american
Calories 442 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
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.
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These scrumptious cookies deliver the combination of flavors of dark-chocolate nut bark. The recipe calls for roughly chopped bar chocolate. If you prefer a less intense dark-chocolate flavor, try slightly less cocoa content. This is for true chocolate lovers only. LOL I got this recipe from a local magazine.
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Reviews 5.0
Total Time 35 minutes
Calories 185.3 per serving
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Reviews 5.0
Total Time 35 minutes
Calories 185.3 per serving
- Let cookies cool for several minutes on cookie sheet before transferring to a cooling rack (they will be too soft when first removed from oven).
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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!
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Reviews 4.6
Total Time 25 minutes
Category Desserts, Cookies, Drop Cookie Recipes
Calories 161.8 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 25 minutes
Category Desserts, Cookies, Drop Cookie Recipes
Calories 161.8 calories per serving
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This is the perfect cookie. It's extremely chocolatey and rich—full of both dark chocolate chunks and bits of unsweetened chocolate.
From epicurious.com
Reviews 3.9
From epicurious.com
Reviews 3.9
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DOUBLE DARK-CHOCOLATE WALNUT COOKIES RECIPE - FOOD.COM
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Reviews 5.0
Total Time 35 minutes
Calories 185.3 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 185.3 per serving
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Reviews 3.5
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Category Cookies
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