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chocolate

Chocolate Cookie Recipe

Double Chocolate Drops

This delicious Double Chocolate Cookie Recipe means my cookie jar is always full. I need loads of cookies for the never-ending stream of neighbourhood kids who come through my home. These chocolate cookies are fairly easy to make and I think itís the chocolate frosting that the kids love so much.



I love cookies warm from the oven so I try to make them shortly before serving although they can be kept in an air-tight container. Enjoy the aroma of freshly baked chocolate cookies filling your home.Chocolate Cookie Recipe

Double Chocolate Drops Ingredients:

Makes: 36

Cookies:

  • 1 1/3 cups (200g) all-purpose plain flour
  • 1/2 teaspoon baking soda (bicarb of soda)
  • 1/8 teaspoon salt
  • 2 oz (60g) semisweet dark chocolate, coarsely chopped
  • 1/2 cup (125g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract (essence)
  • 1 large egg
  • 2 tablespoons milk

    Chocolate Frosting:

  • 2 oz (60g) semisweet dark chocolate, coarsely chopped
  • 1/4 cup (60g) butter, softened
  • 1 1/3 cups (200g) icing sugar
  • 18 pecans, halved
  1. Preheat the oven to 400 F (200 C/Gas 6).
  2. Butter 3 baking sheets.

  3. Mix the flour, baking soda, and salt in a large bowl.

  4. Melt the chocolate in a double boiler over barely simmering water.

  5. Beat the butter, sugar, and melted chocolate in a large bowl with an electric mixer at high speed until creamy.

  6. Add the vanilla and egg, beating until just blended.

  7. With a mixer on low speed, beat in the mixed dry ingredients and milk until well blended.

  8. Drop teaspoons of the dough 1 inch (2.5cm) apart on the prepared baking sheets.

  9. Bake until slightly risen, 10 - 12 minutes.

  10. Cool on the sheets until the cookies firm slightly, about 5 minutes. Transfer to to wire racks to cool completely.

    Chocolate Frosting:

  11. Melt the chocolate in a double boiler over barely simmering water.

  12. Add the butter and stir until smooth. Beat in the icing sugar.

  13. Spread the cookies with frosting and top each one with half a pecan.





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