Double Chocolate Nut Decadent Cookies Recipes

THE BEST DOUBLE CHOCOLATE CHIP COOKIE

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.

DOUBLE CHOCOLATE CHIP COOKIES

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.

EASY DOUBLE CHOCOLATE WALNUT COOKIES RECIPE

Steps:

• Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
• Sift the flour, cocoa powder, baking soda, and salt together. Set aside.
• Add the butter, both sugars, and the vanilla to a large bowl. Cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
• Scrape the side and bottom of the bowl then add the egg. Mix on medium-low speed for 30 seconds. The egg will not be completely incorporated.
• Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes.
• With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated.
• Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading. Lightly press cookie dough mounds down towards the baking sheet.
• Bake the cookies, one sheet at a time, for 8 to 10 minutes. The edges should be dry and tops slightly cracked. Let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
• Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

NUT-FREE STUFFED DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
• In a blender or food processor, add oats, cocoa, baking soda, baking powder, and salt. Blend until the mixture forms a fine flour. Set aside.
• In a large bowl, add 3/4 cup Sunbutter and coconut sugar. Beat with an electric mixer until the ingredients are fully mixed, about 1 minute. Add applesauce, milk, and vanilla; stir to combine.
• Slowly add the oat mixture to the large bowl while stirring, forming a soft dough. Keep folding the ingredients together until they are fully combined. Add chocolate chips; gently fold into the dough.
• In a small bowl, add remaining 1/4 cup Sunbutter. Place the dough and Sunbutter in the fridge for up to 1 hour, at least 30 minutes. Stick the dough in the freezer to speed up the process.
• Remove from the fridge. Form 10-12 balls of dough (about 1 1/2-inch in diameter). Flatten each ball 1/4-inch think; place 1 teaspoon Sunbutter in the center of the dough. Fold in the edges to ensure it isn't oozing. Place the dough ball on the pan, seam side down. Flatten slightly. Repeat with all balls of dough.
• Bake for 13-15 minutes, until the edges of the cookies are slightly crispy. Remove and let cool for 10 minutes before serving.

DECADENT COOKIES

Steps:

• In a mixing bowl, cream butter and sugar.
• beat in egg and vanilla.
• Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• Divide dough into four portions; shape each into a 10 inch X 21/2 inch log.
• Place 4 inches apart on greased or foil lined baking sheets.
• Make a 1/2 inch depression down center of each log.
• Bake at 350 for 10 minutes.
• Fill depressions with jam.
• Bake 10-15 minutes longer or until lightly browned.
• Cool for 2 minutes.
• Remove to a cutting board; cut into 3/4 inch slices.
• Place on wire racks.
• In a small bowl, combine glaze ingredients until smooth; drizzle over warm cookies.
• Cool completely.

DOUBLE NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F. Grease cookie sheets.
• Melt the butter in a sauce pan over low heat. Pour into bowl and combine with cake mix and egg. Beat on low with an electric mixer until blended.
• Stir in chocolate chips, pecans and 1/4 cup of almonds.
• Shape dough into balls. Press top of ball in remaining almonds.
• Bake for 9-11 minutes or until lightly browned.

DOUBLE CHOCOLATE AVOCADO COOKIES [DAIRY-FREE, GRAIN-FREE AND NUT-FREE]

Steps:

• Preheat the oven to 350F.
• Puree the avocado in a food processor until silky smooth. After the avocado is pureed, measure it out and add it to a mixing bowl. Add the coconut sugar and stir to combine. Add the rest of the ingredients (sifting the cacao powder for a smoother batter) except for the chocolate chips and stir until well incorporated. The dough will be thick.
• Place the batter onto a piece of parchment paper and pat into a rectangle or square so that you can cut 12 even cookie dough bites with a pizza cutter. Shape with your hands into cookies, placing onto a parchment-lined baking sheet. This is easiest done with damp hands. Place a dark chocolate chunk on each cookie and press lightly.
• Bake for 12-15 minutes, or until the tops of the cookies begin to crack. Remove them from the oven and cool, allowing the cookies to firm up.

DOUBLE CHOCOLATE-NUT DECADENT COOKIES

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.