DOUBLE CHOCOLATE CHIP AND WALNUT COOKIES
This recipe transforms that boring chip bag cookie recipe into one choke full of antioxidants for heart health. Dark chocolate chips are blending with whole wheat flour and rolled oats that lend a boost of fiber. Freshly chopped walnuts add essential proteins, B vitamins, magnesium, and antioxidants to create cookies that might be heart friendly"er"...except for the butter, never mess with the butter.
Provided by Food Fan
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 16
Steps:
- Heat the oven to 350º F. Line a baking sheet with parchment or nonstick baking liner. Combine oats with flours, baking soda, salt, and cinnamon. In a separate bowl, blend butter, sugars, vanilla, and lemon juice. Mix until combined. Add eggs, one at a time, blending well after each until smooth and creamy. Stir in the dry ingredients and blend well. Add chips, nuts, and cranberries to the dough and mix, by hand if necessary, until ingredients are well blended.
- Cover dough and refrigerate for at least 30 minute or up to three days. For best results, chill dough overnight. Spoon rounded spoonfuls of dough onto ungreased baking sheets. Bake for 12-15 minute or until cookies are light brown and still slightly soft in the middle.
- Cool briefly before removing cookies from baking sheet. Parchment paper or liner can be lifted with cookies to another surface for cooling. Store cookies in a sealed container.
Nutrition Facts : Calories 140.8, Fat 8.1, SaturatedFat 4, Cholesterol 19.1, Sodium 72.4, Carbohydrate 16.9, Fiber 1.2, Sugar 10.7, Protein 1.9
CHOCOLATE CHIP WALNUT COOKIES
There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 16 to 18 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
- Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
DOUBLE CHOCOLATE CHIP COOKIES
"Who doesn't like chocolate chip cookies?" inquires field editor Diane Hixon, who credits cocoa in the batter for the double dose of chocolate in her treats. These disappear fast from the cookie jar in her Niceville, Florida home!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cream butter, sugars and vanilla. Beat in egg. Add cocoa and milk. Whisk together flour and baking powder; fold into creamed mixture with walnuts and chocolate chips. Refrigerate 30 minutes., Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 5 minutes on pans before removing to wire racks to cool completely.
Nutrition Facts : Calories 334 calories, Fat 20g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 131mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
DOUBLE CHOCOLATE COCONUT COOKIES
Two kinds of chocolate plus walnuts and coconut equals one tempting treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
- Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
- Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
DOUBLE DARK-CHOCOLATE WALNUT COOKIES
These scrumptious cookies deliver the combination of flavors of dark-chocolate nut bark. The recipe calls for roughly chopped bar chocolate. If you prefer a less intense dark-chocolate flavor, try slightly less cocoa content. This is for true chocolate lovers only. LOL I got this recipe from a local magazine.
Provided by CookingONTheSide
Categories Drop Cookies
Time 35m
Yield 24-30 cookies, 30 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 185.3, Fat 11.3, SaturatedFat 6, Cholesterol 28.7, Sodium 80.7, Carbohydrate 21.8, Fiber 1.7, Sugar 14.2, Protein 2.5
DOUBLE CHOCOLATE RYE COOKIES
Steps:
- Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
- Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it's not piping hot.
- In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that's okay, because you will finish combining all the ingredients by hand.
- Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
- For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
- Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
- Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
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