DOUBLE CHOCOLATE CHUNK COOKIES
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
- Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
- Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.
DOUBLE CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS
Provided by Food Network Kitchen
Time 1h
Yield 24 to 32 cookies
Number Of Ingredients 10
Steps:
- Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
- Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
- Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.
DOUBLE CHOCOLATE CHIP COOKIES
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.
Provided by Samantha Seneviratne
Time 1h
Yield 9 to 10 big cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
- With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
- 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.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 235 milligrams, Sugar 47 grams, TransFat 1 gram
DOUBLE CHOCOLATE CHIP COOKIES
"Who doesn't like chocolate chip cookies?" inquires field editor Diane Hixon, who credits cocoa in the batter for the double dose of chocolate in her treats. These disappear fast from the cookie jar in her Niceville, Florida home!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cream butter, sugars and vanilla. Beat in egg. Add cocoa and milk. Whisk together flour and baking powder; fold into creamed mixture with walnuts and chocolate chips. Refrigerate 30 minutes., Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 5 minutes on pans before removing to wire racks to cool completely.
Nutrition Facts : Calories 334 calories, Fat 20g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 131mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
DOUBLE CHOCOLATE CHIP COOKIES
This double chocolate chip cookie recipe is 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 Double Chocolate Chip Cookies
Time 25m
Yield 40
Number Of Ingredients 10
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 cookie dough into balls and place them 1 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, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g
DOUBLE CHOCOLATE CHIP COOKIES
Can't decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they have only 70 calories in each cookie and can be made from scratch in just about 30 minutes. So, the next time you need a little extra chocolate to sweeten your day, whip up a batch of these delightful cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
- Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
- Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
CHOCOLATE COOKIES
Bake a batch of our irresistible all-American chocolate chunk cookies to enjoy with your cuppa. These easy sweet treats are ideal for weekend baking.
Provided by Angela Nilsen
Categories Afternoon tea, Snack, Supper, Treat
Time 50m
Yield Makes 12 big cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/gas 4/fan 160C.Gather together and weigh all the ingredients.
- Chop 200g/7oz of the plain chocolate into rough, irregular chunks. Chop the milk chocolate in the same way, but keep separate.
- Break the remaining plain chocolate into a large heatproof mixing bowl. Melt in the microwave on medium for about 11⁄2 minutes (or over a pan of simmering water).
- Stir the chocolate until melted, then tip in the sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until well mixed. Stir in the flour, all the milk chocolate chunks, the nuts (no need to chop) and half the plain chocolate chunks. The mixture will feel quite soft, and drop easily from the spoon if you shake it.
- Drop big spoonfuls in 12 piles on to 2 or 3 baking sheets, leaving room for them to spread (you may need to bake in batches). Stick the remaining chunks into the cookies (2-3 pieces in each).
- Bake for 10-12 minutes until they are tinged very slightly darker around the edges. The smell will let you know they are ready. They will be soft in the middle, but will crisp up as they cool. (Cook for longer and you'll have crisper cookies.) Let them cool and firm up for a few minutes on the baking sheet (they'll break if you move them while still hot), then lift off with a wide spatula on to a cooling rack. They will keep crisp in an airtight tin for 3-4 days.
Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.42 milligram of sodium
CHEWY CHOCOLATE COOKIES
This cookie recipe-a favorite of our four children-has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes. -Sheri Ziesemer, Olympia, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 120 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
More about "double chocolate chip cookies with chocolate chunks recipes"
BEST CHOCOLATE CHUNK COOKIES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 45 minsCategory DessertsCalories 143 per serving
- In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week or frozen for up to 1 month.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
CHEWY DOUBLE CHOCOLATE CHIP COOKIES - SUGAR GEEK SHOW
From sugargeekshow.com
4.8/5 (237)Total Time 20 minsCategory DessertCalories 194 per serving
- Add the melted butter and cocoa powder, brown sugar and white sugar to the bowl of your stand mixer. Add the paddle attachment and mix on medium speed for 1-2 minutes until light and fluffy. Scrape the bowl. You can also use a hand mixer if you don’t have a stand mixer, just mix for longer and go by look and consistency instead of time.
- Add in the room temperature eggs and mix again on medium for 1-2 minutes until it’s light and airy. Scrape the bowl.
- While mixing on low, add in the vanilla, salt, baking soda, flour and chocolate chips, and mix until just combined. Finish by hand to make sure there are no pockets of flour.
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