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Mexican Double Chocolate Chip Cookies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.186
Energy (kCal)2764.5134
Carbohydrates (g)491.0468
Total fats (g)77.5528
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk together four, cocoa powder, cinnamon, soda, salt & pepper. Set aside. In double boiler, melt together chopped chocolate & butter.** Let cool slightly. | 2. In mixer, combine eggs, sugar, vanilla and chocolate mixture. Beat on medium until combined. On low, gradually add dry ingredients. Fold in chocolate chips. | 3. Use 1 1/2" cookie scoop. Preheat oven to 325°F. | 4. Bake on parchment lined sheets, 2" apart, at 325°F for about 15 minutes. They should look flat with cracked surfaces but soft in texture. Let cool on the parchment on wire racks. Store at room temperature for up to 3 days. | 5. ** If melting in microwave, do it gradually, being careful not to let it get too hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 cup 578.28 126.6054 9.401 2.2436
    cocoa powder 1/2 cup unsweetened Dutch-processed 98.04 24.897 8.427999999999999 5.891
    cinnamon 1 teaspoon - - - -
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    dark chocolate 1/4 chopped 39.4058 4.2872 0.3926 2.2963
    butter 1/2 cup 684.0 31.428 21.372 57.6
    sugar 1 1/2 cups 1208.97 302.394 0.0 0.0
    egg 2 143.0 0.72 12.56 9.51
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    chocolate chip 3/4 cup semi-sweet - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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