Double Chocolate Chip Swirl Cookies Recipes

DOUBLE CHOCOLATE CHIP SWIRL COOKIES

Steps:

• Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly beat it into the wet ingredients on low speed. The dough will be thick. Again on low speed, beat in the milk and then the white chocolate chips. The cookie dough will be sticky and tacky.
• Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Slowly mix it into the wet ingredients on low speed and then beat in the chocolate chips. The dough will be thick.
• Cover both cookie doughs tightly and chill in the refrigerator for at least 3-4 hours or up to 3 days. It's imperative that both doughs are chilled otherwise the cookies won't hold shape.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Measure 1.5 Tablespoons of chocolate cookie dough. Roll into a ball. Measure 1.5 Tablespoons of chocolate chip cookie dough. Roll into a ball. Press the two balls together between your hands and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough is particularly sticky and will stick to your hands, so wash/wipe them after you roll each.
• Bake the cookies for 12-13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
• Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more white chocolate chips + semi-sweet chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
• Cover leftover cookies tightly and store at room temperature for up to 1 week.

DOUBLE CHOCOLATE CHUNK SWIRL SUGAR COOKIES

Steps:

• In medium bowl, stir together double chocolate chunk cookie mix, oil, water and 1 of the eggs until well combined. Set aside.
• In another medium bowl, stir together sugar cookie mix, softened butter and remaining egg until well combined.
• Between 2 sheets of cooking parchment paper and using rolling pin, roll sugar cookie dough into 18x12-inch rectangle. Remove top sheet of paper. Spoon chocolate cookie dough evenly over sugar cookie dough. Return paper to top of chocolate cookie dough. With rolling pin, gently roll chocolate cookie dough into even layer over sugar cookie dough.
• Remove top sheet of paper. Starting with one 18-inch side, roll up dough into a log. Wrap log in bottom sheet of paper. Refrigerate until firm, about 2 to 3 hours.
• Heat oven to 350°F. Spray cookie sheets with cooking spray. On cutting board, cut chilled cookie dough into 1/2-inch slices; place 3 inches apart on cookie sheets.
• Bake 14 to 16 minutes or until edges are light golden brown. Cool cookies on cookie sheet 2 to 3 minutes. Remove from cookie sheets to cooling racks. Cool completely before serving. Store cookies in airtight container.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
• Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
• In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
• With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
• Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.