Chocolate Cookie Recipes

Double Chocolate Cookies Ingredients:

• 1 cup butter, softened
• 3/4 cup superfine sugar
• 1 egg yolk, lightly beaten
• 2 teaspoons vanilla extract
• 21/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 12 oz bittersweet chocolate, chopped
• Pinch of salt

Double Chocolate Cookies Directions:

1. Preheat the oven to 375 degrees.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, mix the butter and sugar.
4. Beat in the egg yolk and vanilla extract.
5. In another bowl, mix the flour, unsweetened cocoa, and a pinch of salt together.
6. Sift the flour mixture into the butter sugar mixture; mix well.
7. Add the chopped chocolate; mix well. 
8. With you hands, shape tablespoon sizes of the dough into round balls
9. Place the cookies about 21/2 inches apart on the parchment paper; slightly flatten the cookie. 
10. Bake for 12-15 minutes.
11. Remove from the oven and let the chocolate cookies cool for a few minutes before transferring to a wire rack. 

Makes about 21/1 dozen Double Chocolate cookies

Chocolate Hazelnut Drop Cookie Ingredients:

• 1 cup butter, softened
• 3/4 cup superfine sugar
• 1 egg yolk, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup ground hazelnuts
• 1/3 cup semisweet chocolate chips
• 6 tablespoons chocolate frosting
• Pinch of slat 

Chocolate Hazelnut Drop Cookie Directions:

1. Preheat the oven to 375 degrees.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, mix together the butter and sugar; mix well.
4. Beat in the egg yolk and vanilla.
5. In another bowl, mix together the flour, cocoa powder, and a salt.
6. Sift the flour mixture into the butter/sugar mixture; blend well.
7. Add the ground hazelnuts and chocolate chips; stir until thoroughly combined.
8. With your hands, shape tablespoon sizes of the dough into little balls and then place them on the parchment paper about 21/2 inches apart. 
9. Make an indentation in the center of each cookie. The handle of a wooden spoon works well. You will be filling this indentation with the spread after the cookie bakes. 
10. Bake for 12-15 minutes.
11. Remove from the oven and let the  cookies cool for a few minutes before transferring them to a wire rack.
12. Cool the chocolate hazelnut cookies completely and then fill the centers/indentations with a drop of chocolate frosting. 

Makes about 21/2 dozen Chocolate Hazelnut Drops.

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