Double Dark Chocolate Cookies Recipes

SALTED DOUBLE DARK CHOCOLATE COOKIES

Steps:

• Heat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended in, and then the vanilla.
• In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and kosher salt.
• Add the dry ingredients to the wet mixture and beat on low (or stir by hand) until the ingredients are incorporated. Add the chocolate chips. The batter will be very thick.
• Scoop the cookies in approximately 2-tablespoon increments onto an ungreased non-stick cookie sheet or cookie sheet lined with silpat. I recommend a cookie scoop for this step - makes life so much easier.
• Bake for about 7 minutes, until the cookies seem set but might still appear underdone (key to a soft, moist cookie). Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.

DOUBLE DARK CHOCOLATE COOKIES

Steps:

• Melt chocolate chips; set aside to cool.
• Mix the flour, cocoa, baking soda,& salt- set aside.
• In a large bowl, combine sugar, brown sugar& butter.
• Beat with mixer at speed 2 for 2 minutes.
• Add eggs, one at a time, beating after each addition.
• Add vanilla and beat for another 30 seconds.
• Add melted chocoalte and beat on speed 1 until mixed thoroughly.
• Add flour mixture, slowly, and beat- starting on speed 1 and working up to speed 3.
• Drop by tablespoon (heaping) onto ungreased cookie sheet.
• Bake for 10-12 minutes at 325°.
• Allow cookies to cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely.

DOUBLE DARK CHOCOLATE HAZELNUT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
• Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
• Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

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 COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

DOUBLE DARK-CHOCOLATE WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cut 8-ounce (2 sticks) unsalted butter into pieces and allow to soften.
• In medium bowl, mix together 1 1/2 cups flour, 1/2 cup cocoa powder, salt and baking powder; set aside.
• On cutting board, chop 5 1/2 ounces dark chocolate into 1/2-inch chunks; set aside.
• Roughly chop 3/4 cup walnuts and set aside.
• In separate bowl using an electric mixer, cream together butter with both sugars. Add the eggs, one at a time, to creamed mixture. Beat in 1 t pure vanilla extract.
• Slowly add dry ingredients to creamed mixture, beating well with electric mixer after each addition.
• Stir in chocolate chunks and walnut pieces using wooden spoon.
• Drop 1 1/2-inch balls of dough onto greased cookie sheet.
• Bake 9 minutes on middle oven rack.
• Let cookies cool for several minutes on cookie sheet before transferring to a cooling rack (they will be too soft when first removed from oven).