double chocolate cookies

Chocolate Pudding Cookies- easy to make, filled with white chocolate and butterscotch chips, chewy and delicious! You need these ASAP!

Chocolate Pudding Cookies

butter

white sugar

brown sugar (light

vanilla

eggs

flour

tsp baking soda

salt

chocolate

butterscotch chips

white chocolate chips

Preheat oven to 375°F and line a baking sheet with parchment paper.

In a stand mixer bowl cream butter, sugar and vanilla. (1 cup butter, ¾ cup white sugar, ¾ cup brown sugar, 1 tsp vanilla)

Add in eggs one at a time. Letting the first egg incorporate fully into the batter before adding the next. (2 eggs)

Add in the flour, baking soda, salt, and dry pudding mix. Mix until fully combined. (2 ¼ cups flour, 1 tsp baking soda, 1 tsp salt, 1 package instant chocolate pudding mix- ~3.4 oz)

Fold in butterscotch and white chocolate chips to cookie dough.  (1 cup butterscotch chip, 1 cup white chocolate chips)

Drop rounded spoonfuls onto prepared baking sheet and bake for 8-11 minutes. I like to take these out earlier rather than later so they stay soft.

Let cookies cool for a few minutes and then enjoy!

For high altitude adjustments see notes.

https://embed.mediavine.com/videos/prji9qzxsdpqwt5youuj

Chocolate Pudding Cookies, these chocolate pudding cookies are so soft, chewy and delicious! Everything you could want in a cookie! Loaded with butterscotch and white chocolate you can’t go wrong with these pudding cookies!

Cannabis double chocolate cookies are sweet and smooth with a healthy dose of chocolate. Ingredients include sugar, brown sugar, cannabutter, egg, vanilla, flour, cocoa, baking soda, salt, chocolate chips.

Cannabis Double Chocolate Cookies

all purpose flour

baking cocoa

tsp salt

canna butter

brown sugar

sugar

chocolate chips

Preheat oven 375° F

Cream together cannabutter, sugar and brown sugar.

Add eggs and vanilla. Mix until creamy.

In a separate mixing bowl, sift together flour, cocoa, baking soda and salt.

Add the dry ingredients to the wet ingredients in two additions, mixing in between. Stir in chocolate chips.

Using an ice cream scoop, divide cookie dough into 12 equal portions. Roll into balls. Spread out evenly on 2 parchment lined baking sheets. Press dough balls down to 5/8" thickness.

Bake each sheet separately at 375° F for 15 minutes. Let cookies cool on sheet for 5 minutes, then remove to cooling rack until completely cooled.

Store cookies in sealed container in the fridge for up to one week or store in freezer for up to 3 months.

Enjoy!!

Gluten free chocolate cookies made with chickpea flour for a grain free cookie with an excellent texture and piles of chocolate. High protein chickpea flour and healthy ingredients make these a great snack for anytime of day.

Double Chocolate Chickpea Flour Cookies

(3/4 cup) chickpea flour (besan/gram flour)

(1/4 cup) cocoa powder

baking soda

vanilla powder (or 1 teaspoon extract)

sea salt

(1/3 cup) coconut oil, melted

80 ml (1/3 cup) maple syrup or honey

(1/2 cup) dark chocolate, chopped

Preheat the oven to 180C (350F) and line...

Preheat the oven to 180C (350F) and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt.

In another dish, whisk the coconut oil and...

In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.

Stir the coconut oil mixture into the flour...

Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.

Scoop the dough, around 2 tablespoons per cookie,...

Scoop the dough, around 2 tablespoons per cookie, onto the baking sheet. Flatten each cookie slightly with your palm (wet your hands to prevent sticking).

Bake for 8-10 minutes or until the tops...

Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don't over-bake.

Cool the cookies for ten minutes on the...

Cool the cookies for ten minutes on the pan before removing and cooling completely on a rack. They'll keep in an airtight container for at least three days and freeze well.

Why bake regular cookies when you can make our double chocolate cookies with a gooey caramel centre? Quick to make, and gluten-free too! Next time: try our triple chocolate cookies with white choc chunks.

Caramel centre double chocolate cookies

salted butter

dark chocolate (at least 70%), roughly chopped

soft light brown sugar

caster sugar

vanilla bean paste

gluten-free flour

dark cocoa powder

½ tsp bicarbonate of soda

½ tsp baking powder

dark chocolate chips

Sea salt flakes

You’ll also need

trays

Electric hand mixer or stand mixer

Melt the butter and dark chocolate in a large heatproof bowl set over a pan of barely simmering water, stirring once or twice, until smooth. Remove from the heat and set aside to cool.

Put both sugars, the eggs and vanilla in a mixing bowl and beat with an electric hand mixer for 5 minutes or until creamy, pale and airy (or use a balloon whisk for 5-10 minutes). Add the cooled chocolate/butter mixture and beat for 30 seconds more to combine.

Sift the flour, cocoa, bicarb and baking powder into the batter and mix briefly to incorporate. Stir in the chocolate chips, then put the cookie dough in the fridge for 30 minutes to firm up.

Heat the oven to 160°C fan/gas 4. Divide the mixture into 16 equal portions, rolling into balls. Push a toffee into the centre of each, then fold the dough around to enclose. Arrange on the trays, at least 5cm apart, flattening each ball slightly. Chill the trays of cookies in the fridge for 10-20 minutes (see Make Ahead).

Bake the cookies for 13-15 minutes until just set. Sprinkle with salt flakes, then leave to cool for 15 minutes on the trays. Transfer to a wire rack to cool completely.

These double chocolate cookies are chewy, soft, have slightly soft edges, and are loaded with chocolate flavor and chocolate chips! These double chocolate cookies are made with melted butter, need a little chill time, and will be ready in a snap!

Chewy Double chocolate cookies

g butter

Cocoa powder

Brown sugar

Eggs

tsp Vanilla extract

tsp Kosher salt

Flour

Baking powder

Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt in on medium heat swirling the saucepan constantly.

Transfer the butter into a big mixing bowl and let the butter cool to room temperature so it won’t cook the eggs.

Add the brown sugar, sugar, egg, egg yolk, salt, and vanilla extract to the bowl with the butter and mix with a whisk until well combined.

Sift the flour and add the baking powder and gently mix until the mixture is almost combined.

Add the chocolate chips and fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.

Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 1/2 tbsp at a time.

Place the cookie dough balls onto a parchment paper-lined baking sheet, and top with more chocolate chips and bake for 9-11 minutes, depending on the size of your cookies. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.

Top each cookie with flaky salt and serve next to a cup of milk for the best experience!

https://www.youtube.com/watch?v=1INPS3chPLE

These double chocolate cookies are chewy, soft, have slightly soft edges, and are loaded with chocolate flavor and chocolate chips! These double chocolate cookies are made with melted butter, need a little chill time, and will be ready in a snap!

Recipe: https://richanddelish.com/double-chocolate-cookies/

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Chewy Double chocolate cookies | How to make double chocolate chip cookies

Decadent vegan & gluten-free double chocolate cookies are exactly what your next celebration need! Made in one bowl, they are fast & easy to make, too.

Vegan Gluten-Free Chocolate Cookies 

(250 mL) coconut sugar

(75 mL) virgin coconut oil, melted

(75 mL) warm water

vanilla extract

(180 g) gluten-free all-purpose flour blend

(44 g) unsweetened cocoa powder

fine sea salt

chocolate chips (dairy free)

Preheat the oven to 350°F (175°C). Line a...

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.

In a large bowl, stir together the coconut...

In a large bowl, stir together the coconut sugar, melted coconut oil, warm water and vanilla extract.

Add the gluten-free flour blend, cocoa powder, baking...

Add the gluten-free flour blend, cocoa powder, baking soda, and salt to the bowl; stir until blended. Stir in the chocolate chips.

Use a small cookie scoop or tablespoon measure...

Use a small cookie scoop or tablespoon measure to scoop level tablespoons of dough; roll into balls and place 2 inches (5 cm) apart on the prepared baking sheet. Flatten ball slightly with fingertips.

Bake for 9-11 minutes until the edges of...

Bake for 9-11 minutes until the edges of the cookies appear firm (the centers will still look slightly under-baked). Let cool on sheet for 5 minutes before carefully transferring to a cooling rack to cool completely.

Cream cheese keeps these double chocolate cookies super soft! Say hello to your new favorite chocolate cookie!!

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies

unsalted butter, softened

brick-style cream cheese

brown sugar (packed)

coffee (optional but recommended (leftover from the morning brew okay))

cocoa powder

espresso powder (optional but recommended)

all-purpose flour

cornstarch

salt (or

semi-sweet chocolate chips

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, cream cheese, sugars, egg, optional coffee (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 4 to 5 minutes.

Stop, scrape down the sides of the bowl, and add the cocoa powder, optional espresso powder (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), and beat on medium-high speed until combined, 1 to 2 minutes.

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.

Add chocolate chips and beat on low speed until just combined, about 30 seconds.

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked or glossy in the center; don’t overbake which is easy to do with chocolate cookies. Cookies firm up as they cool so pull them before you think you need to.

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

I have been baking for years...and years.  Honestly, this is THE BEST chocolate cookie that I have ever tasted.  I usually pass on a chocolate cookie because they are dry or blah, but not these!  They are rich, fudgy and thick.  They are great thawed after frozen and after leaving on the counter, in an airtight container, for days.  Really great recipe.

I think I finally found a chocolate cookie that I actually love!  These are thick and have a great taste and texture.  I didn't add the espresso powder, but did add the tbsp of coffee.  I made 14 very good size cookies and baked them for 10 1/2 minutes.  The dough before chilling is pretty sticky, so what I did was after dropping them on the sheet with the cookie scoop, then chilling for 2 hours, I gently rolled the chilled dough balls into a better looking ball, which gave a nicer shaped cookie after baking. Great recipe!

Made the dough 5 days ago but did not bake until yesterday since our air conditioner died the day I made the dough. And, trust me, you don't want to turn on your oven in TN in the middle of August with no AC in your kitchen! But with that problem fixed, I can tell you that the cookies were perfect even after 5 days of refrigeration. Sooo incredibly soft that they almost melt in your mouth. My husband and I both LOVED these cookies! I followed the recipe EXACTLY as written and had no issues at all.

What are the macros (or caloric value) per cookie??

Loved the cookies the first time I made them for my boyfriend and my son loved them so much he requested them for his Birthday! However I don't know if I can wait 2 hours in the fridge. Can I cut back on the time by 15 to 25 minutes?

Top 7 double chocolate cookies recipes from across the web

The most viewed double chocolate cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 7 double chocolate cookies recipes from across the web

The most viewed double chocolate cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Pudding Cookies

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Chewy Double chocolate cookies

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The most viewed double chocolate cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine