Double Rich Chocolate Cookies Recipes

CHEWY CHOCOLATE COOKIES

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.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Whisk together the flour, cocoa, baking soda, and salt.
• In a large bowl beat together the butter and sugars until fluffy.
• Add the egg and vanilla and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.
• Slowly mix in the dry ingredients on low speed until incorporated.
• Turn off the electric mixer and stir in the chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.
• Cover the bowl with cling film and chill in the refrigerator for at least 3 hours or up to 48.
• When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats. Take the dough out of the fridge for 10-15 minutes to warm up slightly.
• Form dough into balls 3 tablespoons in size and place 3 inches apart on baking sheets. (Or form into balls of 1 - 1.5 tablespoons in size and place 2 inches apart).
• Bake cookies for 11-13 minutes until the tops are just set (or 8-10 minutes for smaller cookies). Remove from oven and let cool on the tray for 10 minutes before transferring to a wire rack to continue cooling. While the cookies are fresh from the oven, optionally dot the tops of each cookie with a few extra chocolate chips.

DOUBLE CHOCOLATE COOKIES

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.

OUTRAGEOUS CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
• In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
• Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

CHOCOLATE CHOCOLATE CHIP COOKIES I

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.

DOUBLE DARK CHOCOLATE MERLOT COOKIES

Steps:

• Preheat your oven to 375°.
• In a mixing bowl combine, the flour, cocoa, salt and baking soda. Whisk and set aside.
• Then into the bowl of your stand mixer, cream together the sugars and butter until light and fluffy.
• Add in the egg, vanilla and Merlot. Once combined, gradually add in the dry ingredients and mix well after each addition.
• Fold in chocolate chips by hanb and spoon out a rounded tablespoon onto a prepared baking pan, leaving two inches or so in between.
• Bake in a preheated oven for 8-10 minutes. Let cool slightly before transferring to a wire cooling rack.

CHOCOLATE EXTREMES (DOUBLE CHOCOLATE COOKIES)

Steps:

• Preheat the oven to 325 degrees. In the top of a double boiler set over simmering water, combine the finely chopped bittersweet chocolate, butter and espresso. Stir occasionally until smooth. Set aside to cool slightly.
• Meanwhile, in the bowl of an electric mixer, combine eggs and sugar and whip until the mixture is light in color and increases substantially in volume, about 10 minutes. Beat in the vanilla extract. Stir in the melted chocolate. In a separate bowl, whisk together the flour and baking powder and fold them into the chocolate mixture until just combined. Fold in the pecans and chocolate chunks.
• Line two cookie sheets with parchment paper. Drop the batter by heaping tablespoons onto the paper, leaving about 2 inches between each. Bake until the cookies are slightly puffed and cracked on the outside but gooey inside, about 10 to 14 minutes. Cool on the cookie sheets.

MRS. FIELDS DOUBLE-RICH CHOCOLATE COOKIES RECIPE - (3.9/5)

Steps:

• Preheat oven 300o F. In a medium bowl combine flour,soda,salt and cocoa powder. Mix well with a wire whisk and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down sides of bowl,then add eggs and vanilla. Beat at medium speed until light and fluffy. Add flour mixture and chocolate chips,and blend at low speed just until combined. Do not over mix. Drop dough by rounded tablespoons onto ungreased cookie sheets,1 1/2 inches apart. Bake for 21-23 minutes. Immediately transfer with a spatula to a cool surface.

THICKEST & CHEWIEST DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Mix butter, shortening and sugars until light and fluffy.
• Add egg and vanilla and mix until well combined.
• Combine flour, cocoa, cornstarch, baking soda, and salt and mix together.
• Mix dry ingredients slowly into wet ingredients and blend well.
• If the dough is crumbly, stir in water 1 teaspoon at a time until it just holds together. The dough should not be sticky.
• Add in chocolate chips and stir until evenly distributed.
• Using ¼ cup measure, scoop out dough and form into a ball. Continue until all dough is balled. Approx 24 cookies.
• Place dough in the freezer for 2 hours or up to 3 months.
• Place frozen cookie onto parchment lined baking sheet and bake at 350 degrees F for 12-18 min.
• Let cool 2 minutes.

RICH DOUBLE CHOCOLATE CHIP COOKIE RECIPE

Steps:

• Cream the butter, white sugar, and brown sugar until well-combined and fluffy.
• Mix in the egg.
• Combine the flour, baking soda, and salt in a separate bowl. Mix the flour mixture into the creamed butter mixture.
• Mix in the cocoa powder until a soft dough forms. Mix in the chocolate chips.
• Prepare a baking sheet with parchment paper. Using a cookie scoop, scoop tablespoon-sized balls of dough, roll the dough, and then flatten it slightly before placing on the prepared baking sheet. Top cookies with a few chocolate chips.
• Bake cookies in the oven at 350 degrees for 14 minutes until the edges are lightly crispy. Remove the cookies from the oven and allow to finish baking on the hot baking sheet. After 5 minutes, transfer to a cooling rack to cool completely.