DOUBLE-DUTCH CHOCOLATE HOLIDAY COOKIES
Rich dark chocolate and crunchy, colorful M&M's combine to make these cookies extra special. Who wouldn't want to receive this mix as a gift? -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, baking soda and salt. In a 1-qt. glass jar, layer the flour mixture, cocoa, sugar, brown sugar, M&M's and baking chips. Cover and store in a cool, dry place for up to 1 month. Yield: 1 batch (about 4 cups total)., To prepare cookies: In a large bowl, beat the butter, eggs and vanilla until well blended. Add contents of jar and beat just until combined. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake at 350° for 9-11 minutes or until set. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 86mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
DOUBLE DUTCH CHOCOLATE COOKIES
Your "chocoholic" friends will love these, and they are very easy to prepare! Around the holidays, I box and present them as Christmas gifts to neighbors.
Provided by D. Todd Miller
Categories Drop Cookies
Time 21m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Sift together flour, cocoa, and baking soda. Set aside.
- Cream butter and sugar with an electric hand mixer. Beat in egg and vanilla extract.
- To the bowl of wet ingredients, add about 1/3 of the dry sifted ingredients and the chocolate chips at a time, making sure they are well incorporated as you go along.
- Drop dough, a tablespoon at a time, on an ungreased cookie sheet. Leave about 2 inches of room between each cookie.
- Bake in a preheated 375 degree oven for 8-11 minutes, or until cookie is set. Cool for one minute on the cookie sheet before transferring cookies to a baking rack to finish cooling. Make sure cookies are thoroughly cool before you put them on a plate or in a cookie jar.
THE BEST DOUBLE CHOCOLATE CHIP COOKIE
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
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 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, 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
DODO (CHOCOLATE HOLIDAY COOKIES)
I didn't know I was in need of a chocolate Italian cookie, unitl I read a request for one on the discussion board. I felt a kinship with the recipe and immediately made it.The cookie tasted just like Christmas to me. It is a beautiful addition to any cookie tray. KimD supplied this recipe found on the internet.These freeze well or stay for two weeks in a Tupperware in the refrigerator.
Provided by Roxygirl in Colorado
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Sift the dry ingredients together.
- Heat the milk until very warm but not boiling and melt the shortening in the milk.
- Let it cool and add in the dry ingredients.
- Add the nuts if desired.
- Roll in 1-inch balls and bake in a preheated 375° oven for about 12 minutes.
- Frost with the following recipe.
- Frosting.
- 1-cup confectioners' sugar.
- Milk.
- 1-teaspoon anise or vanilla extract (I made two icings and use anise and vanilla flavorings).
- Mix confectioners' sugar with enough milk to make the icing spreadable.
- Mix in anise or vanilla extract and frost the cookies.
Nutrition Facts : Calories 270, Fat 6.9, SaturatedFat 1.6, Cholesterol 2.1, Sodium 226.8, Carbohydrate 49, Fiber 1.7, Sugar 23.1, Protein 4.2
DOUBLE-CHOCOLATE SANDWICH COOKIES
Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than that supermarket version.
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Milk/Cream Mixer Chocolate Dessert Bake Christmas Kid-Friendly New Year's Eve Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 dozen cookies
Number Of Ingredients 17
Steps:
- Make dough:
- Whisk together flour, cocoa powder, baking powder, and salt.
- Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.
- Make ganache while dough chills:
- Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate. Stir in butter and vanilla until smooth. Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes.
- Cut and bake cookies:
- Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
- Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.
- Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart. (If dough becomes too soft, return to freezer until firm.)
- Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).
- Make more cookies with remaining dough and scraps (reroll only once).
- Assemble sandwich cookies:
- Beat ganache with an electric mixer at high speed just until light and fluffy. Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors). Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches. Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour.
DOUBLE CHOCOLATE COOKIES
When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
ULTIMATE DOUBLE CHOCOLATE COOKIES
A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!
Provided by Carol P.
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 42
Number Of Ingredients 11
Steps:
- Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
- In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 21.4 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 88.2 mg, Sugar 15.4 g
DOUBLE CHOCOLATE HOLIDAY BISCOTTI
For me, the combination of chocolate and citrus during the holidays is a given. I packed that combo into these decadent biscotti that are perfect for dipping in an afternoon coffee or evening vin santo.
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield approximately 20 biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
- In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
- On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
- Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.
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