Best Ultimate Double Chocolate Cookies Recipes

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ULTIMATE DOUBLE CHOCOLATE COOKIES



Ultimate Double Chocolate Cookies image

A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!

Provided by Carol P.

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h40m

Yield 42

Number Of Ingredients 11

1 pound semisweet chocolate, chopped
2 cups all-purpose flour
½ cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1 ½ cups packed brown sugar
½ cup white sugar
4 eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 21.4 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 88.2 mg, Sugar 15.4 g

ULTIMATE DOUBLE CHOCOLATE CHIP COOKIES



Ultimate Double Chocolate Chip Cookies image

Make and share this Ultimate Double Chocolate Chip Cookies recipe from Food.com.

Provided by senseicheryl

Categories     Dessert

Time 18m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 10

1 1/4 cups light brown sugar, firmly packed
3/4 cup Butter Flavor Crisco (or 3/4 butter Flavor Crisco Stick)
2 tablespoons milk
1 tablespoon vanilla
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
3/4 cup semisweet mini chocolate chips

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.

Nutrition Facts : Calories 127, Fat 6.6, SaturatedFat 3, Cholesterol 8.4, Sodium 97.1, Carbohydrate 16.6, Fiber 0.6, Sugar 11.3, Protein 1.1

GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE COOKIES



Ghirardelli Ultimate Double Chocolate Cookies image

Make and share this Ghirardelli Ultimate Double Chocolate Cookies recipe from Food.com.

Provided by JeriBinNC

Categories     Dessert

Time 38m

Yield 24 cookies

Number Of Ingredients 8

1 (11 1/2 ounce) bag ghiradelli bittersweet chocolate chips
6 tablespoons unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 (12 ounce) bag Ghirardelli semi-sweet chocolate chips
1 cup chopped walnuts (4 oz)

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.

Nutrition Facts : Calories 412.9, Fat 28.8, SaturatedFat 15.6, Cholesterol 30.9, Sodium 25.8, Carbohydrate 46.4, Fiber 5.6, Sugar 35.9, Protein 5.6

GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE CHIP COOKIES



GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE CHIP COOKIES image

Categories     Cookies     Dessert

Yield 2 dozen

Number Of Ingredients 8

1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate chips
6T unsalted butter
3 eggs
1C sugar
1/3C flour
1/t baking powder
1 bag Chirardelli Semi-Sweet Chocolate Chips
1C (4 oz.) chopped walnuts

Steps:

  • In double boiler over hot water, melt the bittersweet chips with butter. In mixer, beat eggs and sugar until thick; stir in chocolate mixture. Mix in flour/powder. Gently mix in semi-sweet chips and walnuts. With plastic wrap, roll 2 logs of dough (2x8) Wrap tightly and refrigerate for at least 1 hour. Preheat oven to 375* F. Unwrap dough; cut slices with sharp knife. Place slices on greased cookie sheet 1-2" apart. Bake 12-14 minutes.

GHIRARDELLI® ULTIMATE DOUBLE CHOCOLATE COOKIES



GHIRARDELLI® ULTIMATE DOUBLE CHOCOLATE COOKIES image

Categories     Cookies     Chocolate     Dessert

Yield 24 Cookies

Number Of Ingredients 8

2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 tablespoons (¾ stick) unsalted butter
3 large eggs
1 cup granulated white sugar
1/3 cup all-purpose flour
½ teaspoon baking powder
2 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup chopped walnuts

Steps:

  • Melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture. In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips and walnuts. Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm. Preheat the oven to 375°F. Grease a cookie sheet or line with parchment paper. Unwrap the dough. With a sharp knife, cut the dough into 3.4-inch slices. Place the slices 1 ½ inches apart on the prepared cookie sheet. Bake for 12 to 14 minutes, until a shiny crust forms on top of the cookies but the interior is still soft. Let cool on the cookie sheet. Then remove from the cookie sheet with a metal spatula. Store in an airtight container at room temperature for up to one week.

GHIRARDELLI’S ULTIMATE DOUBLE CHOCOLATE COOKIES



GHIRARDELLI’S ULTIMATE DOUBLE CHOCOLATE COOKIES image

Categories     Chocolate     Dessert

Number Of Ingredients 8

11.5 ounces bittersweet chocolate chips
6 tablespoons unsalted butter
3 large eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
12 ounces semi-sweet chocolate chips
1 cup chopped nuts (I recommend hazelnuts or pecans)

Steps:

  • Melt bittersweet chocolate chips and butter in a double boiler or microwave. In a large bowl, beat eggs and sugar until thick. Stir in chocolate mixture. In a separate bowl, combine flour and baking powder. Stir into chocolate mixture. Stir in semi-sweet chocolate chips and nuts. Refrigerate dough for at least an hour, or until firm. Preheat oven to 375°. Grease or line baking sheets and set aside. Drop dough by tablespoonfuls onto baking sheets, leaving about 1 & 1/2 inches between cookies. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheets. Makes about 24 cookies.

GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE COOKIES



GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake

Yield 24 cookies

Number Of Ingredients 8

1 bag (11.5oz) 60% Cacao Bittersweet Chocolate Chips
6 T unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 t baking powder
1 bag (12oz) semi-sweet chocolate chips
1 cup (4oz) chopped walnuts

Steps:

  • In double broiler 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. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm. Preheat oven to 375F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet. bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet.

ULTIMATE DOUBLE CHOCOLATE COOKIES



ULTIMATE DOUBLE CHOCOLATE COOKIES image

Categories     Chocolate     Coffee

Number Of Ingredients 11

1 pound semisweet chocolate, chopped
2 cups all-purpose flour
1/2 cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1 1/2 cups (packed) brown sugar
1/2 cup white sugar
4 eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract

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.

ULTIMATE DOUBLE CHOCOLATE COOKIES [246]



ULTIMATE DOUBLE CHOCOLATE COOKIES [246] image

Yield 42 Cookies

Number Of Ingredients 11

1 pound semisweet chocolate, chopped
2 cups all-purpose flour
1/2 cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1 1/2 cups packed brown sugar
1/2 cup white sugar
4 eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract

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.

ULTIMATE DOUBLE CHOCOLATE COOKIES



Ultimate double chocolate cookies image

My whole family loves these cookies. I make them durning the Holidays.

Provided by Stephanie hackney

Categories     Cookies

Time 30m

Number Of Ingredients 8

1 pkg bittersweet chocolate
6 Tbsp unsalted butter
3 eggs
1 c sugar
1/3 c all purpose flour
1/2 tsp baking powder
1 pkg (12 ounces) semi-sweet chocolate chips
1 c (4 ounces) chopped walnuts

Steps:

  • 1. In double boiler over hot water, melt bittersweet chocolate chips and butter.
  • 2. Place eggs and sugar in mixer bowl. attach bowl and flat beater to mixer. Turn to speed 4 and beat until thick. Reduce to stir speed and add chocolate mixture. mixed until combined, then stop and scrape bowl.
  • 3. Stir flower and baking powder together in small bowl. Continuing on stir speed, add flour mixture and semi-sweet chocolate chips and walnuts and mix until a thick dough forms.
  • 4. Using sheets of plastic wrap, form dough into two logs, each 2 inches long in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold in log shape. wrape tightly; refrigerator at least one hour or until firm.(dough can also be frozen; thaw in refrigerator before proceding with recipe.)
  • 5. Heat oven to 375 degrese. unwrap dough; with sharp knife, cut into 3/4 inch slices. places slices 1 1/2 inches apart on greased cookie pan. Baked 12 to 14 minutes or until shine crust forms on top but interior is still soft. cool on baking sheet; Store in air tight tin up to one week. And enjoy

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