Best Double Chocolate Drop Cookies Recipes

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FROSTED DOUBLE CHOCOLATE CHIP DROP COOKIES



Frosted Double Chocolate Chip Drop Cookies image

This recipe came from my sister who is the best baker in my family. These cookies are the best if you like soft, doughy, sweet cookies. I have never had them with the nuts, but if you choose to include them, use only half of the chocolate chips (6oz). Having a big sweet tooth, I never understood why people would ever use UN-sweetened chocolate squares, so I tried it with semi-sweet and man were they too sweet with the frosting! I have also seen my sister use cocoa in lieu of choc. squares, but am not sure of the exact measurement. Note: I usually use 1-2 tubs of the pre-made regular vanilla frosting (not whipped), but I couldn't remember the size of the container..hence the two cups....

Provided by Jemmadky

Categories     Drop Cookies

Time 28m

Yield 1 1/2 dozen

Number Of Ingredients 13

1/4 cup butter or 1/4 cup margarine
1/4 cup shortening
3/4 cup sugar
1 large egg
2 ounces unsweetened chocolate squares
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1 (12 ounce) package chocolate chips
1/2 cup chopped walnuts (optional)
2 cups vanilla frosting

Steps:

  • Cream butter and shortening adding sugar gradually.
  • Beat well, then beat in egg.
  • Melt chocolate in double boiler; stir into creamed mix.
  • In a separate bowl, sift dry ingredients together (flour, baking soda, salt).
  • Add to chocolate mix alternatively with milk.
  • Mix well.
  • Stir in vanilla and chocolate chips and/or walnuts, if desired.
  • Use teaspoons to drop onto ungreased cookie sheet. (I like bigger cookies so I use tablespoons.).
  • Bake 8-10 minutes at 350°.
  • Cool and frost.

DOUBLE CHOCOLATE MOCHA DROP COOKIES



Double Chocolate Mocha Drop Cookies image

Provided by Joan Nathan

Categories     dessert

Time 30m

Yield About 3 dozen cookies

Number Of Ingredients 12

3/4 cup plus 3 tablespoons chocolate chips
1/4 cup brewed coffee
1/2 cup unsalted butter or margarine
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup matzo cake meal
1/8 teaspoon salt
1/2 teaspoon kosher for Passover baking powder
1/2 teaspoon cinnamon
3 tablespoons finely ground dark coffee beans, preferably espresso

Steps:

  • Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
  • Melt 1/2 cup of chocolate chips with coffee in a double boiler, or in metal bowl in pot of hot water, stirring until smooth. Set aside to cool slightly.
  • Cream together butter or margarine and sugars, beating until light. Mix in eggs, one at a time, then add vanilla. Fold in chocolate mixture.
  • Mix matzo cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with 1/4 cup of chips. Let sit for an hour, covered.
  • Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee.
  • Bake for 15 minutes.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 22 milligrams, Sugar 11 grams, TransFat 0 grams

DOUBLE CHOCOLATE DROP COOKIES



Double Chocolate Drop Cookies image

These cookies are delicious and addictive! A real chocolate treat! Enjoy!!!

Provided by Debbie Sue

Categories     Cookies

Time 11m

Number Of Ingredients 12

1 c butter, softened
1 c sugar
2/3 c firmly packed brown sugar
3 Tbsp milk
1 Tbsp vanilla
2 eggs
2 1/4 c flour
2/3 c cocoa
1 tsp baking soda
1 tsp salt
1 c chopped walnuts
12 oz chocolate chips

Steps:

  • 1. Cream butter, sugars, milk and vanilla in a large bowl, at medium speed, until well blended. Add eggs, one at a time. Beat well after each.
  • 2. Combine flour, cocoa, soda and salt. Mix into creamed mixture. Stir in nuts and chips.
  • 3. Drop a tablespoon of dough into a mound for each cookie, on an ungreased cookie sheet. Bake at 350 degrees for 9 to 11 minutes. Cool 2 minutes, before removing from cookie sheet.

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