Double Chocolate Patriotic Cookies
Wow everyone at your next holiday event. These cookies taste delicious and are easy to make. Enjoy!
When I first made these cookies for my family they were gone by the end of a movie we were watching that night.
They are melt in your mouth delicious and have an almost fudgy, cakey texture.
The recipe is snap to make and you’re going to be asked over and over to please serve these again.
Now, I bring them to most gatherings and parties. I just switch around the sprinkles for any occasion or no occasion at all.
These are so festive with the patriotic colors. But, like I said, go ahead and change around the sprinkles for any holiday or occasion.
They seriously are on the top of my family’s list of favorite cookies.
Who doesn’t love a double chocolate cookie?
These are double chocolate deliciousness.
Double Chocolate Patriotic Cookies
Yields 10 – 12 cookie
This easy recipe is made with basic ingredients such as all purpose flour, brown sugar and granulated sugar, two kinds chocolate of course since they are called double chocolate cookies. Semisweet chocolate chips plus unsweetened cocoa powder for a rich chocolaty cookie.
Check out the easy-peasy recipe below.
Here are a few more delicious cookie recipes to enjoy….
Lemon Glazed Cookies
Sprinkle Pudding Cookies
Cake Mix Red Velvet Cookies
Copycat Joanna Gaines Chocolate Chip Cookies
Double Chocolate Patriotic Cookies
Wow everyone with these delectable double chocolate cookies. Great for any gathering. Enjoy!
Ingredients
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup chocolate chips
- 1 tbsp chocolate chips
- 1/2 stick unsalted butter, softened
- 1 large egg
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder regular or dark work for this recipe
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp fine sea or kosher salt
- 1 cup red white and blue sprinkles
Instructions
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1. Preheat oven to 350 degrees, line two cookie sheets with parchment paper, set aside.
2. Melt the 1/2 cup chips with 1 tablespoon chips in microwave for 25 second intervals. Stir after each heating. Let cool slightly.
3. Using a stand mixer with a paddle, mix butter and sugars until creamy. Add in melted chocolate, egg, and vanilla extract. Continue to mix until combined. You may need to stop the mixer and scrape down the sides.
4. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl. Gradually add the dry ingredients to the mixer and mix until just combined. Try not to over mix the batter. Scrape down sides again if needed.
5. With a medium cookie scoop, make mounds and place on parchment paper. Roll into balls then roll into sprinkles that you placed in a bowl. Roll around to get the cookie coated with sprinkles. Place back on parchment paper.
6. Bake for about 9 to 12 minutes. Check after 9. Cookies should look puffed up and the bottoms should be set. Try not to over bake. You can test with a toothpick which should come out clean. Let cool for a few minutes on pan then transfer to a wire rack.
ENJOY!!
Thanks for stopping by. Be sure to check back soon. I will be posting new recipes both sweet and savory.
