Chewy Triple Chocolate Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
• Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
• Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

Steps:

• Preheat oven to 350°F.
• In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
• In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
• Gradually beat in the flour mixture then add chocolate chips.
• Drop the dough by rounded tablespoonfuls onto greased baking sheets.
• Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.

Steps:

• Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
• Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
• Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
• Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
• Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

Steps:

• Preheat oven to 325°F (165°C).
• Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
• Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
• Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
• Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
• Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.