Deep Dark Chocolate Chip Cookies Recipes
DARK CHOCOLATE CHIP COOKIES
These are the ultimate chocolate cookies. Yes, it's a bold claim, but with dark chocolate mixed in at three different steps-we'll stand behind it. First, bittersweet chocolate chips (60 percent cacao-the real plant from which chocolate is made) get melted into the butter. Then a flour mixture featuring Hershey's™ Special Dark™ cocoa powder-100 percent cacao-gets added. Finally, another 1 1/2 cups of chocolate chips get stirred into the dough before baking, so every bite you take is bursting with melt-in-your-mouth bittersweet bursts. To keep all that deep, rich flavor balanced, cookies get rolled in granulated sugar before baking for a little extra sweetness and sparkle! Serve cookies with a tall glass of cold milk, and if that's not enough to satisfy your chocolate craving, nothing will be!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 50
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
- In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
- Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 8 g, TransFat 0 g
DEEP DARK CHOCOLATE CHIP COOKIES
This recipe is from the Hershey's chocolate lovers cookbook; they are my husbands favorite chocolate cookie. He doesn't care for nuts so the picture is without nuts. I've also made them with & without the chocolate chips; being a chocolate lover, I prefer them WITH the chips! They remind me of a little brownie - yum!!
Provided by Kris Krajacic @krissyk
Categories Cookies
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees.
- In large mixer bowl, beat butter, sugars and vanilla with electric mixer on medium speed about 2 minutes until well blended. Add eggs; beat well.
- Stir together flour, cocoa, baking soda, baking powder & salt; gradually add to butter mixture just until blended.
- Stir in chocolate chips & nuts (if using). Drop by heaping teaspoonfuls onto ungreased cookie sheets. (I rolled these into little balls)
- Bake 7 minutes or until set. Cool 1 minute & remove from cookie sheet to wire rack. Cool completely.
FLOURLESS DEEP DARK CHOCOLATE COOKIES
These dense and chewy cookies are made without butter or flour, and have an intense chocolate flavour. This recipe is from the Bon Appétit Test Kitchen (Bon Appétit Magazine, June 2008). Can also roll cookies in sugar prior to baking.
Provided by blucoat
Categories Drop Cookies
Time 40m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
- Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
- Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
- Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).
- Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Nutrition Facts : Calories 87.7, Fat 4.6, SaturatedFat 2.8, Sodium 33.7, Carbohydrate 13.8, Fiber 2, Sugar 9.9, Protein 1.9
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