Best Double Chocolate Drop Cookies Recipes

FROSTED DOUBLE CHOCOLATE CHIP DROP COOKIES

Steps:

• Cream butter and shortening adding sugar gradually.
• Beat well, then beat in egg.
• Melt chocolate in double boiler; stir into creamed mix.
• In a separate bowl, sift dry ingredients together (flour, baking soda, salt).
• Add to chocolate mix alternatively with milk.
• Mix well.
• Stir in vanilla and chocolate chips and/or walnuts, if desired.
• Use teaspoons to drop onto ungreased cookie sheet. (I like bigger cookies so I use tablespoons.).
• Bake 8-10 minutes at 350°.
• Cool and frost.

DOUBLE CHOCOLATE MOCHA DROP COOKIES

Steps:

• Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
• Melt 1/2 cup of chocolate chips with coffee in a double boiler, or in metal bowl in pot of hot water, stirring until smooth. Set aside to cool slightly.
• Cream together butter or margarine and sugars, beating until light. Mix in eggs, one at a time, then add vanilla. Fold in chocolate mixture.
• Mix matzo cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with 1/4 cup of chips. Let sit for an hour, covered.
• Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee.
• Bake for 15 minutes.

DOUBLE CHOCOLATE DROP COOKIES

Steps:

• 1. Cream butter, sugars, milk and vanilla in a large bowl, at medium speed, until well blended. Add eggs, one at a time. Beat well after each.
• 2. Combine flour, cocoa, soda and salt. Mix into creamed mixture. Stir in nuts and chips.
• 3. Drop a tablespoon of dough into a mound for each cookie, on an ungreased cookie sheet. Bake at 350 degrees for 9 to 11 minutes. Cool 2 minutes, before removing from cookie sheet.