DOUBLE CHOCOLATE BARS
These bars are perfect for when your next chocolate craving hits! Totally addictive! From TOH Quick Cooking '99. (I've made these with the Mint Oreos and mint chocolate chips, and they are heavenly!)
Provided by Me Mr. Jones
Categories Bar Cookie
Time 20m
Yield 4 dozen, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine cookie crumbs and butter; pat into bottom of an ungreased 13x9 baking pan.
- Combine milk and 1 cup of chocolate chips in a microwave-safe bowl.
- Microwave on high for 1 minute, or until chips are melted; stir until smooth.
- Pour over the cookie crust.
- Sprinkle with remaining chips.
- Bake for 10 - 12 minutes or until the chips are melted.
- Cool and enjoy!
DOUBLE CHOCOLATE MINT CHIP COOKIES
Make and share this Double Chocolate Mint Chip Cookies recipe from Food.com.
Provided by Dannygirl
Categories Drop Cookies
Time 10m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth.
- Remove from heat; cool to room temperature.
- In a small bowl, combine flour, baking soda and salt; set aside.
- In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
- Add melted chips and egg; beat well.
- Gradually blend in the flour mixture.
- Stir in remaining 3/4 cup of mint-chocolate chips and nuts.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake at 375° for 8-10 minutes.
- Allow to stand 2-3 minutes; remove from cookie sheets.
- Cool completely on wire racks.
Nutrition Facts : Calories 76.8, Fat 4.4, SaturatedFat 2.3, Cholesterol 9, Sodium 73.1, Carbohydrate 9.5, Fiber 0.5, Sugar 6.2, Protein 1
DOUBLE CHOCOLATE AND MINT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper.
- Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes.
- Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Fold in chocolate mint pieces. Chill dough to firm slightly, 10 minutes.
- Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart. Put one sheet on the center rack in the oven, and one on the bottom rack.
- Bake cookies 9 minutes. Switch the baking sheets (top to bottom) and bake the cookies until slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool completely on the baking sheets (cookies may deflate slightly as they cool).
DOUBLE CHOCOLATE AND MINT COOKIES
Provided by Giada De Laurentiis
Time 45m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.
- In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
- In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.
- Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).
ADDICTIVE DOUBLE CHOCOLATE MINT COOKIES
The most addicting cookies I know of. You really can't just have one!
Provided by youngcow
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets.
- Bake in the preheated oven until cookies are set, 10 to 12 minutes.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 81.6 mg, Sugar 7.3 g
ANDES DOUBLE CHOCOLATE CHIP MINT COOKIES
Make and share this Andes Double Chocolate Chip Mint Cookies recipe from Food.com.
Provided by nalyd8991
Categories Drop Cookies
Time 15m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
- Add the remaining ingredients, except for the mint and chocolate chips
- Drop dough by the tablespoon onto a cookie sheet.
- Cook for 8-10 minutes until golden brown.
Nutrition Facts : Calories 108.8, Fat 4.9, SaturatedFat 1.5, Cholesterol 14.1, Sodium 82.8, Carbohydrate 16, Fiber 0.9, Sugar 9.2, Protein 1.7
ADDICTIVE DOUBLE CHOCOLATE MINT COOKIES
The most addicting cookies I know of. You really can't just have one!
Provided by youngcow
Categories Drop Cookies
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets.
- Bake in the preheated oven until cookies are set, 10 to 12 minutes.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 81.6 mg, Sugar 7.3 g
ADDICTIVE DOUBLE CHOCOLATE MINT COOKIES
The most addicting cookies I know of. You really can't just have one!
Provided by youngcow
Categories Drop Cookies
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets.
- Bake in the preheated oven until cookies are set, 10 to 12 minutes.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 81.6 mg, Sugar 7.3 g
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 COOKIES
A typical American biscuit with a double chocolate flavour, these treats are sure to go down well!
Provided by British Bakery
Time 17m
Yield Makes 10-15 cookies
Number Of Ingredients 0
Steps:
- Preheat the oven to 180°C/ Gas 4
- Cream together the butter and sugars.
- After creamed, combine in the egg and vanilla extract.
- Sift in the flour, salt and cocoa powder.
- Then add the chocolate chips and place on a floured work surface.
- Roll cookie dough into a sausage (about 1.2cm in height and width), then cut the cookie dough (about 1cm in thickness).
- Shape dough into cookie shapes (bearing in mind that the mixture does expand in the oven)
- Place on a greased baking tray and place in the oven for 10 minutes (or until the cookie starts browning).
- Leave to cool slightly and enjoy.
- (The cookies last for 1-4 days in a sealed container)
PERFECT CHOCOLATE CHIP COOKIES
What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.
Provided by Charlotte Druckman
Categories snack, cookies and bars, dessert
Time 12h30m
Yield 14 cookies
Number Of Ingredients 9
Steps:
- Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
- Add the egg and beat over medium speed until evenly combined.
- In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
- Add the chopped chocolate and fold into the dough until evenly distributed.
- Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
- The next day, heat the oven to 350 degrees.
- Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
- Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
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- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the butter, and sugars until combined. Add the egg, and vanilla, and mix until combined.
- Add the flour (start with 1/4 cup (31g)), cocoa powder, cornflour, baking powder, baking soda, and salt, and mix until just combined.
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- Whisk together the melted butter and sugars until combined. Add the egg, peppermint extract, and green food colouring (enough to reach desired colour), and mix until combined.
MINT DOUBLE CHOCOLATE CHIP COOKIES - DOWNSHIFTOLOGY
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- Add the coconut sugar, coconut oil, almond butter, egg and peppermint flavoring to a bowl. Use a hand mixer to cream the ingredients together.
- Add the almond flour, cacao powder, baking soda and salt to the creamed ingredients and blend together again with the hand mixer. The dough will be VERY thick and hard to mix. That's okay, you just need it combined.
DOUBLE CHOCOLATE MINT COOKIES RECIPE - UNCONVENTIONAL BAKER
From unconventionalbaker.com
- Process all cookie ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too sticky, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk.
- Place the disk between two sheets of parchment paper on a flat surface and use a rolling pin to roll out into an ⅛” thickness. Remove the top layer of parchment and set aside.
MINT CHOCOLATE THUMBPRINT COOKIES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat.
- Add the dark chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg yolk, vanilla, and mint extract, and mix until combined. Add the melted chocolate, and mix until combined.
DOUBLE CHOCOLATE MINT COOKIES - ONCE UPON A CHEF
From onceuponachef.com
- In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
- In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract on medium speed until creamy, about 1 minute. Add the eggs and beat for about 2 minutes more, until light and fluffy. Gradually add the flour mixture and mix on low speed until incorporated. Add the chocolate and mint chips and continue mixing until just combined. Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.
- Meanwhile, preheat the oven to 375°F and set the oven racks in the middle and upper thirds of the oven. Line two baking sheets with parchment paper.
DOUBLE CHOCOLATE CHIP MINT COOKIES - A LATTE FOOD
From alattefood.com
- With a mixer, cream butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and mix until well combined.
- In a separate bowl, sift together flour, cocoa powder, baking soda, cornstarch, salt, and espresso powder. Once combined, slowly incorporate dry ingredients into wet ingredients. Mix until just combined.
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