whats the best and biggest double choc cookie recipie?

Question

I really love my local supermarkets chocolate cookies and i cant find a really rich chocolatey recipie anywhere help!

Answer 1

Chocolate, Chocolate-Chip Cookies
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons (1 stick) unsalted butter
6 ounces bittersweet chocolate, finely chopped
2 large whole eggs
1 large egg yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips

Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.
Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolatemixture. Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes. Cool on a rack.

Or there are these...
Double Chocolate Chip Cookies with Pecans
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11 ounces bittersweet or semisweet chocolate
1/2 cup (1 stick) unsalted butter, cut into cubes
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
3 large eggs
1/3 cup packed light brown sugar
1 cup granulated sugar
12 ounces (about 2 cups) chocolate chips
1 3/4 cups chopped pecans

Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Sift together the flour, baking soda and salt into a medium bowl and set aside. Melt the chocolate and butter in the top of a double boiler over hot, simmering water. Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set.

In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved. Stir the espresso mixture into the chocolate mixture.

Combine the eggs and both sugars in the 4 1/2 quart bowl of a heavy-duty electric mixer. Set the bowl over a pan of hot, hot simmering water. Stir with a hand-held wire whisk until warm to the touch. Attach the bowl to the mixer stand. Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes. Fold into the warm chocolate mixture. Fold in the flour. Stir in the chocolate chips and pecans.

Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to1/2 inches between the cookies. Bake for 12 to14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking.

Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough.

Answer 2

The Best Chocolate Chip Cookie Ever

The Only Chocolate Chip cookie you should be having.

20 min 10 min prep

INGREDIENTS

1 cup butter flavor shortening
3/4 cup white sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons mexican vanilla extract (OR REGULAR)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

DIRECTIONS

Preheat oven to 350°F (175°C).
Grease cookie sheets.
In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Combine the flour, baking soda and salt; gradually stir into the creamed mixture.
Finally, fold in the chocolate chips.
Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8-10 minutes or until light brown.
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Answer 3

Triple Chocolate Cookies

These triple-chocolatey, crisp cookies from Jo Pratt make moreish munching with a cuppa at any time of day or night

Level of difficulty: Easy
Preparation Time: 15 minutes, plus 30 minutes chilling time)
Cooking Time: 20 minutes


Ingredients
225g lightly salted butter, softened
175g caster sugar
1 large egg yolk
5 tbsp sour cream
275g plain flour
40g Cocoa Powder
150g milk chocolate, chopped
150g white chocolate, chopped


Method
1. Beat together the butter and sugar until pale and creamy. Add the egg yolk and sour cream.

2. Sift in the flour and cocoa powder, and stir in with the chocolate pieces, to form a thick dough.

3. Place the bowl in the fridge for about 30 minutes, to firm up.

4. Set the oven to 180°C/gas 4.

5. Roll tablespoons of the dough into balls and place onto greased baking sheet, leaving enough space for spreading. Flatten the dough slightly and bake for 20 minutes. Cool on wire racks

Answer 4

Double Chocolate Chip Cookie Recipe (Low-Fat Version
Ok, these are really good - I made them last night. They freeze well, according to the recipe, too. (Recipe from "Low Fat Living Cookbook" by Leslie L. Cooper).

Per Cookie: 58 calories, 1.5 g total fat, 0.5 g saturated fat, 1 g protein, 10.7 g carbs, 0.7 g fiber, 2 mg cholesterol, 41 mg sodium

DOUBLE CHOCOLATE CHIP COOKIES

2 1/2 cups whole wheat flour

1/4 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1/4 cup unsalted butter, softened

3/4 cup prune puree (to make 3/4 cup prune puree, cover 1/2 cup pitted prunes with 1/2 cup hot water and soak 5 minutes; dump whole bowl into blender or processor and whirl away until smooth).

3/4 cup sugar

3/4 cup packed brown sugar

1/2 cup egg substitute

1 TBS vanilla

1 cup mini chocolate chips

1. Oven to 375. Coat baking sheet with no-stick spray.

2. In a medium bowl, combine flour, cocoa powder, baking soda and salt.

3. Cream butter in a large bowl with a electric beater until creamy. Add prune puree, sugar, brown sugar, egg sub, and vanilla. Beat until smooth. Gradually beat in flour mixture. Stir in the choc chips.

4. Drop by rounded teaspoons onto the baking sheet about 2" apart.

5. Bake 9-10 minutes, or until tops of cookies look firm. Cool on wire rack.