AMENA'S TRIPLE CHOCOLATE CHIP COOKIES
This recipe is very adaptable as far as what and how much you add to the basic dough. I used a normal amount of chips, but this amount can be doubled without issue. You can also toss in dried fruit and nuts fearlessly.
Provided by Chef John
Categories Desserts Cookies Chocolate Chip Cookie Recipes White Chocolate
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
- Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.
- Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 22.9 g, Cholesterol 28.8 mg, Fat 9.6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5.9 g, Sodium 128.1 mg, Sugar 15.7 g
TRIPLE CHOCOLATE CHUNK COOKIES
Large or small, these triple chocolate cookies are crispy on the outside and chewy on the inside. Refrigerating the batter for 48 hours before baking is ideal, as this allows the dough to fully form its flavor.
Provided by Josh Graham
Categories Desserts Cookies Chocolate Chip Cookie Recipes White Chocolate
Time 1h25m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 48 g, Cholesterol 41.5 mg, Fat 16.2 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 8.8 g, Sodium 310.2 mg, Sugar 34.2 g
TRIPLE CHOCOLATE COOKIE MIX
Everyone likes a good old-fashioned cookie mix-and this one is especially popular with chocoholics! Tie the prep and baking directions to the jar with a colorful ribbon. -Patricia Swart, Galloway, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk 1-1/4 cups flour, baking powder, salt and baking soda. In another bowl, whisk cocoa and remaining flour. In an airtight 5-cup or larger container, layer half of flour mixture and half of cocoa mixture; repeat. Layer sugars and chips in the order listed. Cover and store in a cool, dry place up to 3 months. Yield: 1 batch (about 5 cups)., To prepare cookies: Preheat oven to 350°. In a large bowl, beat butter, eggs and vanilla until well blended. Add cookie mix; mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE CHOCOLATE CHUNK COOKIE
An assortment of chocolates transform the basic chocolate chip cookie into calorie heaven.
Provided by Lydia
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream the butter or margarine with the brown sugar until light. Add the egg and mix well.
- Stir in the flour, ground cinnamon, baking soda and salt. Mix in the nuts and the 4 ounces of the bittersweet, milk and white chocolates.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until light golden brown. Cool slightly. Dip cooled cookies into the Three Chocolate Glaze.
- To Make Three Chocolate Glaze: Heat 1 teaspoon of the shortening with bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Dip each cookie 1/2 inch deep into chocolate along one edge. Repeat with remaining shortening and chocolates. Rotate dipped edge of cookie for each type of chocolate.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 49.9 g, Cholesterol 42.7 mg, Fat 26.4 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 13.5 g, Sodium 237.4 mg, Sugar 34.8 g
TRIPLE CHOCOLATE CHIP COOKIES
If you ask anyone who knows me, they will tell you that cookies are not my culinary forte. They taste good, but they don't look so good. Well, these cookies that I baked today both looked and tasted great! From "Williams-Sonoma Essentials of Baking".
Provided by Irmgard
Categories Drop Cookies
Time 40m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Line 2 rimless baking sheets with parchment paper.
- In a bowl, sift together the flour, baking soda and salt and set aside.
- In a large bowl, combine the butter, brown sugar and granulated sugar.
- Beat with a wooden spoon until smooth.
- Add the egg and vanilla and beat until well blended.
- Slowly add the dry ingredients and stir just until incorporated.
- Stir in the chocolate chips.
- Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2" apart.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.9, Cholesterol 15.9, Sodium 90, Carbohydrate 16.6, Fiber 0.5, Sugar 12, Protein 1.3
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TRIPLE CHIP CHOCOLATE COOKIES - A BEAUTIFUL PLATE
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4.4/5 (59)Total Time 25 minsCategory Cookies And BarsCalories 201 per serving
- Preheat the oven to 350°F (176°C) with a rack in the center position. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.
- Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in the chocolate chips.
TRIPLE CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
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5/5 (7)Category CookiesCuisine AmericanTotal Time 1 hr 45 mins
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips, white chocolate chips, and Sno-Caps and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
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