What's a really good recipe for double chocolate chip cookies?

Question

i can't find mine and i only have a recipe for regular chocolate chip cookies.

Answer 1

my family and I do this one all the time


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

1¼ hours 20 min prep
Change to: Cookies US Metric
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter, room temperature
1 cup packed brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups chocolate chips

Preheat oven to 350 degrees.
Sift the flour, baking soda, and salt into a bowl and set aside.
In a stand mixer, cream the butter and the two sugars.
Scrape down the bowl.
Beat the eggs and vanilla in a small bowl.
Add this to the butter mixture and blend well.
Add the flour mixture until just mixed.
Add the chocolate chips.
Drop rounded tablespoons of cookie dough onto cookie sheets lined with parchment paper, about 2 inches apart.
Cook for about 10 minutes.
The center of the cookies will appear to be slightly under baked- Do not overcook or the cookies will be crispy instead of chewy.
Remove from the oven and allow to cool for a few minutes on the cookie sheet and then move to a wire cooling rack to cool completely

Answer 3

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.


Good Luck!!

Answer 4

Ingredients (Optional) 1 1/4 cups plus 1 tablespoon walnut halves or whole macadamia nuts 2 tablespoons unsalted butter, melted (foam skimmed and discarded), plus 6 tablespoons at room temperature 6 ounces of good-quality unsweetened chocolate, broken into pieces 2 pounds good-quality dark chocolate (bittersweet, at least 60 percent cocoa), coarsely chopped 2 1/4 cups plus 1 tablespoon sugar 5 large eggs 1/2 cup plus 3 tablespoons flour 1 tablespoon baking powder 1 pinch of salt Instructions 1. Preheat the oven to 375F. Line a large rimmed baking sheet with parchment paper. 2. Spread the nuts in a single layer on the sheet: Bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter: set aside to cool while you make the cookie dough. 3. Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Set aside to cool slightly. 4. Combine the remaining 5 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated. 5. Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer. 6. Coarselt chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff. 7. Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16-18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 mintues, then transfer the cookies to a wire rack to cool completely before serving or storing. P.S. makes 48 cookies. P.S.S. Goodluck. :)