CHOCOLATE DUET COOKIES
These taste just like the Panera Bread® chocolate duet cookies! They're even better the second day. Enjoy!
Provided by CHERBH
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth and creamy. Beat 1 egg into butter mixture; beat remaining egg and vanilla extract into butter mixture.
- Stir flour, cocoa powder, baking soda, and salt together in a bowl; add to creamed butter mixture and beat until the dry ingredients are integrated into a dough.
- Fold walnuts, white chocolate chips, and semisweet chocolate chips into the dough.
- Drop dough by teaspoonful onto baking sheets.
- Bake in preheated oven until browning along the edges, 9 to 12 minutes.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.9 g, Cholesterol 24.9 mg, Fat 10.9 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 115 mg, Sugar 14.1 g
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
CHOCOLATE CHOCOLATE CHIP COOKIES
Make and share this Chocolate Chocolate Chip Cookies recipe from Food.com.
Provided by tunasushi
Categories Drop Cookies
Time 15m
Yield 55 cookies, 55 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Cream butter, sugars and vanilla until fluffy.
- Add eggs and mix well.
- In another bowl, mix baking soda, salt, cocoa and flour well.
- Add the flour mixture into the butter mixture gradually and mix well.
- Stir in chocolate chips.
- Drop by tablespoons onto a cookie sheet and bake for 8-10 minutes. Remove from the oven and let the cookies remain on the cookie sheets for about 3 minutes and then transfer them to a wire rack to cool.
CHOCOLATE FONDUE DUET
Dark and white chocolate harmonize beautifully in one bowl to create a two-tone fondue dessert. Serve warm, with fruit and cookies for dipping.
Provided by My Food and Family
Categories Recipes
Time 13m
Yield 3/4 cup or 6 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mix semi-sweet chocolate, corn syrup and 2 Tbsp. of the cream in microwaveable bowl. Microwave on MEDIUM (50%) 1 to 1-1/2 min. or until chocolate is completely melted when stirred.
- Add white chocolate and remaining 2 Tbsp. cream to another microwaveable bowl. Microwave 1 to 1-1/2 min. or until chocolate is chocolate is completely melted when stirred.
- Place small serving bowl on serving plate. Pour both chocolate mixtures into bowl at same time. Serve as a warm dip with assorted cut-up fresh fruit, cookies, JET-PUFFED Marshmallows, pound cake cubes and/or pretzels.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 18 g, Protein 2 g
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