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 it’s 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
- Preheat the oven to 400 F (200 C/Gas 6).
- Butter 3 baking sheets.
- Mix the flour, baking soda, and salt in a large bowl.
- Melt the chocolate in a double boiler over barely simmering water.
- Beat the butter, sugar, and melted chocolate in a large bowl with an electric mixer at high speed until creamy.
- Add the vanilla and egg, beating until just blended.
- With a mixer on low speed, beat in the mixed dry ingredients and milk until well blended.
- Drop teaspoons of the dough 1 inch (2.5cm) apart on the prepared baking sheets.
- Bake until slightly risen, 10 - 12 minutes.
- Cool on the sheets until the cookies firm slightly, about 5 minutes. Transfer to to wire racks to cool completely.
Chocolate Frosting: - Melt the chocolate in a double boiler over barely simmering water.
- Add the butter and stir until smooth. Beat in the icing sugar.
- Spread the cookies with frosting and top each one with half a pecan.
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