When a serious chocolate craving hits, these easy to make, Double Chocolate Cookie Bites will hit the spot!
Double Chocolate Cookie Bites
Pickings were slim. We were down to two M & M cookies, plus a few of my “funky” cookies (meaning stuff like coconut, toffee or nuts were involved) in the freezer. Bill would soon be raiding the pantry for Oreos to munch on with his glass of Cherry Koolaid if I didn’t act quickly. I was saving this super chocolate cookie recipe from my friend, Patty, for an upcoming tailgate, but there was an urgent need at hand. These came together so quickly. The brownie like batter was packed with both bittersweet and semisweet chocolate chocolate. Nancy Baggett has fantastic recipes, and now I’m itching to buy her Simply Sensational Cookies to see her other must bake cookie recipes.
Tip of the Day
Photo circa 2012
- 10 tablespoons (1¼ sticks or 5 ounces) butter, at room temperature
- ⅔ cup packed brown sugar
- 2 tablespoons sugar
- 2 teaspoons molasses
- 2 teaspoons vanilla
- 1 egg, at room temperature
- ¾ cup flour
- ½ cup plus 1 tablespoon Dutch-process cocoa powder (I used Penzey's)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup Bittersweet chocolate wafers or chocolate chips/chunks
- ⅔ cup semisweet chocolate wafers or chips/chunks
- Preheat oven to 350º. Line two baking sheets with parchment and set aside.
- Beat butter until smooth. Add sugars, molasses and vanilla and beat till well blended. Add egg and mix till combined.
- Sift in flour, cocoa, baking powder and salt. Mix till just incorporated. Stir in chocolate pieces. Let dough rest for about 5-10 minutes.
- Place rounded teaspoons of dough about 2 inches apart on baking sheets. Bake for about 9 minutes or till just firm. Cool on cookie sheets about 5 minutes, then remove to cooling rack to finish cooling.
A small cookie scoop takes about 9 minutes to bake. A medium cookie scoop takes about 12 minutes.