Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, double chocolate bear paw sugar cookies. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Double chocolate chip cookies – Soft, cocoa-based cookies studded with melty dark chocolate chip pieces. I made several batches of these double chocolate chip cookies last week and shared the few that I didn't eat by myself with my co-workers. As promised, this chocolate chocolate chip cookie recipe delivers tons of chocolate flavor.
Double chocolate bear paw sugar cookies is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Double chocolate bear paw sugar cookies is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook double chocolate bear paw sugar cookies using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Double chocolate bear paw sugar cookies:
- Prepare 1 1/2 cup all-purpose flour
- Get 2 tbsp all-purpose flour
- Make ready 3/4 cup cocoa powder
- Get 1/2 tsp baking soda
- Make ready 1/4 tsp baking powder
- Prepare 14 tbsp butter
- Prepare 1 3/4 cup brown sugar
- Prepare 1 tbsp vanilla
- Make ready 1/2 tsp salt
- Get 1 large egg
- Get 1 cup mini chocolate chips
These cocoa cookies are filled with chips for a double dose of chocolate. COMBINE flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Pour into a freezer bag, cut off a tiny corner and decorate the cookies with it.
Instructions to make Double chocolate bear paw sugar cookies:
- Preheat oven to 350°F. Line 2 cookie sheets with foil or parchment paper.
- In a large bowl, melt 10 tbsp of butter in the microwave. Cut the remaining 4 tbsp into 6-8 pieces and stir into the melted butter. Allow the butter to cool until it is only warm, not hot.
- While waiting on the butter to cool, in a medium bowl, stir together the flour, cocoa, baking soda, and baking powder. Set aside.
- Combine the butter, brown sugar, vanilla, and salt. Mix for 1 minute on medium speed or until smooth. Add the egg and mix another 30 seconds. (I do not condone letting your 4 year old use an electric mixer but little arms may get tired of hand mixing fast!)
- With mixer on slow, add flour and mix. Add chocolate chips.
- Roll the dough into balls using about 2-3 tbsp for each one. Place on cookie sheet and flatten with the bottom of a glass. They do not expand much, but leave an inch or so between cookies go be safe.
- Add 4 almond slivers to each cookie for the 'claws'. The kids love this part.
- Bake on middle shelf until the cookies are puffy and starting to crack. About 12-14 minutes. Do not overcook or your cookies will be dry!
These double chocolate chip cookies might even be my favorite version of chocolate chip cookie! Cocoa and flour added to the double chocolate chip cookie dough. Add either dark chocolate or white I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US. These chocolate cookies aren't anything new or groundbreaking, but that's why they're perfect. You might actually recognize the base dough because it's my How are these different from Chocolate Crinkle Cookies in Sally's Cookie Addiction?
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