Ultimate Double Chocolate Chip Cookies Recipes

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.

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:

• 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:

• PREHEAT oven to 350 degrees.
• MELT 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.
• COMBINE flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining morsels. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Let it sit for about 15 minutes to cool.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Steps:

• Heat oven to 375 degrees. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until light and fluffy. Beat egg into creamed mixture.
• Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips.
• Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
• Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool 2 minutes of baking sheet on a cooling rack; remove cookies to rack to cool completely.

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:

• 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 375°F.
• Combine shortening, sugar, milk and vanilla in large bowl.
• Beat at medium speed of electric mixer until well blended.
• Beat in egg.
• Combine flour, salt and baking soda in small bowl.
• Mix into creamed mixture at low speed until just blended.
• Fold in chocolate chips and nuts.
• Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets).
• Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies.
• Cool 2 minutes on cookie sheet.
• Remove to wire rack.
• Serve warm or cool completely before storing.

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 double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder. Stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
• On a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe.).
• Preheat oven to 375 degrees. Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined baking sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
• Cool on baking sheet.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chocolate and butterscotch chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown (tops will feel soft). Cool for 3 minutes before removing to wire racks to cool completely. Store in an airtight container.