Indulge in the ultimate chocolate experience with our double chocolate cookies, a symphony of rich flavors and textures that will satisfy any sweet tooth. These cookies are not for the faint of heart; they are a celebration of chocolate in all its forms. Get ready to embark on a culinary journey where the bitterness of cocoa and the sweetness of sugar dance together in perfect harmony. Our collection of recipes includes variations for every preference, from classic chocolate chip cookies to decadent molten chocolate centers. The chocolate chunk cookies offer a delightful contrast between the crispy exterior and the gooey chocolate chunks, while the chocolate crinkle cookies boast a festive appearance with their powdered sugar coating. For those who prefer a fudgy texture, the chocolate brownie cookies are a must-try. And if you're looking for a unique twist, the chocolate peanut butter cookies combine the classic combination of chocolate and peanut butter in a delightful way. No matter which recipe you choose, one thing is for sure: these double chocolate cookies will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ULTIMATE DOUBLE CHOCOLATE COOKIES
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
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
GHIRARDELLI® ULTIMATE DOUBLE CHOCOLATE COOKIES
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.
GHIRARDELLIS ULTIMATE DOUBLE CHOCOLATE COOKIES
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.
ULTIMATE DOUBLE CHOCOLATE COOKIES
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
My whole family loves these cookies. I make them durning the Holidays.
Provided by Stephanie hackney
Categories Cookies
Time 30m
Number Of Ingredients 8
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
Tips:
- Use high-quality chocolate. This will make a big difference in the flavor of your cookies. Use a chocolate that you enjoy eating on its own.
- Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. This will help the cookies to spread less and keep their shape.
- Bake the cookies at a high temperature for a short amount of time. This will help the cookies to develop a crispy exterior and a chewy interior.
- Let the cookies cool completely before enjoying them. This will allow the flavors to develop and the cookies to firm up.
Conclusion:
These ultimate double chocolate cookies are the perfect treat for any chocolate lover. They are rich, fudgy, and have a crispy exterior and a chewy interior. Follow the tips above to make sure your cookies turn out perfect every time.
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