Best Double Chocolate Delight Minis Recipes

DOUBLE DELIGHTS

Double Delights image

You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 15 dozen.

Number Of Ingredients 22

Ingredients

CHOCOLATE DOUGH:
1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped pecans
5 ounces white baking chocolate, chopped
VANILLA DOUGH:
1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped pecans
4 ounces German sweet chocolate, chopped

Steps:

For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCO-CHERRY DOUBLE DELIGHTS

Choco-Cherry Double Delights image

Prize-Winning Recipe 2010! Delight in a double chocolate cookie with the double goodness of chocolate and cherries together.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 30

Number Of Ingredients 7

Ingredients

1 1/3 cups whole maraschino cherries, well drained
1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
2 tablespoons vegetable oil
1 tablespoon water
1 egg, beaten
1/2 cup chopped macadamia nuts
1 teaspoon powdered sugar

Steps:

Heat oven to 375°F. Cut 15 of the maraschino cherries in half; set aside for topping cookies. Chop remaining maraschino cherries.
In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in chopped cherries and nuts. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Press one cherry half lightly into center of each cookie.
Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar. Store loosely covered at room temperature.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 11 g, TransFat 0 g