Double Nut Chocolate Chip Cookies Recipes

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.

Steps:

• Preheat oven to 350°.
• Beat half the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth, or mix with a spoon.
• Stir in remaining cake mix, the nuts (if used), and chocolate chips.
• Drop dough by rounded tsps about 2-inches apart onto the ungreased cookie sheet.
• Bake 10-12 minutes or until edges are set (the centers will be soft).
• Cool 1 minute, remove from cookie sheet to wire rack.

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.

Steps:

• Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
• Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
• With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don't overmix.
• Remove bowl from mixer and stir in chocolate chips and walnuts.
• Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
• Preheat oven to 300˚ F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
• Remove from oven and cool on baking sheet for about 1 hour.

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.

Steps:

• Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
• Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
• Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

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.

Steps:

• Preheat your oven to 350°F.
• Sift your flour and cocoa powder together, along with baking powder, into a large bowl. Mix until well-combined.
• Next, add brown sugar and granulated sugar to a bowl and whisk together.
• Melt butter and add it to the sugar. Cream together or whisk until fluffy.
• Add in an egg and an egg yolk and whisk until air bubbles form. To this mixture, add vanilla.
• Combine wet and dry ingredients to form a dough, and add chocolate chips to this.
• Use an ice cream scoop to measure the dough into balls and place them on a lined baking tray, at least two inches apart.
• Pop into the oven for 9-11 minutes and take them out and let them cool.
• Serve warm.

Steps:

• In a large bowl, cream the peanut butter, shortening and brown sugar until light and fluffy. Add egg; mix well. Stir in milk and vanilla. , Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually blend in the sifted ingredients. Mix in the white chocolate and semisweet chocolate chips and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
• Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
• Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

Steps:

• Over a pot filled with 2-inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add white chocolate chips. Stir until just melted and remove from heat (don't worry if it separates); set aside.
• Whip eggs with sugar and vanilla with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes.
• In a separate bowl, combine flour, baking powder and salt.
• Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in semisweet chocolate chips. Cover batter with plastic and chill for at least 4 hours before baking.
• Preheat oven to 325°F Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball and place on a parchment-lined or greased cookie sheet, leaving 2-inches between cookies.
• Bake for 18-20 minutes. To test doneness, lift a cookie off the tray - if it comes off cleanly, then cookies are done.
• For reverse double chocolate chip cookies:.
• Prepare the same recipe as above, except replace 8 ounces of white chocolate with 10 ounces of bittersweet chocolate and increase sugar to 1 1/2 cups. Prepare remaining recipe as above and enjoy!

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.

Steps:

• Preheat oven at 350°F In a double-boiler, melt the first quantity of chocolate (7 ounce) and butter at low heat.
• With a mixer, beat eggs, sugar and brown sugar for 2 minutes. Add vanilla and beat well.
• Add melted chocolate and beat 1 minute.
• Sift the dry ingredients. Add to the chocolate mixture. Add the chopped chocolate and nuts. Fold delicately.
• On a baking sheet with parchment paper, put 2 tablespoon of mixture, leaving 1 1/2 inch between each cookies. Flatten lightly.
• Bake in the third part of the oven 9 to 11 minutes. The sides will be crunchy and the center still soft. Don't cook the cookies too much because they will keep on cooking out of the oven, that way they will stay soft when cold. Let them cool a little bit before touching them, then cool completely on a rack.