TRIPLE CHOCOLATE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
- Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350 degrees F (or 325 if convection option is available).
- Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.
TRIPLE CHOCOLATE COOKIES
Provided by Bobby Flay
Categories dessert
Time 1h45m
Yield 2 to 3 dozen cookies
Number Of Ingredients 14
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.
TRIPLE CHOCOLATE CINNAMON COOKIES
Steps:
- Position rack in center of oven and preheat to 350 degrees F. Line cookie sheets with parchment paper or a silicone pad. Place flour, cocoa powder (chocolate #1), cinnamon, baking powder and salt in a bowl and stir with a wire whisk to combine. In another bowl (or the bowl of a stand mixer) beat the butter, sugar, and eggs until smooth. Stir in the melted semisweet chocolate(chocolate #2) until smooth. Mix in the dry ingredients just until combined. By hand, stir in the milk chocolate chips (chocolate #3) and the chopped walnuts. Drop dough by tablespoonfuls onto prepared cookie sheets, spacing 2 inches apart, as the cookies will spread. Press a walnut half into each cookie. Bake until cookies look dry and cracked, about 11 minutes, but checking after 8 minutes. Let cookies stand on sheet for 5 minutes then transfer to a rack and cool completely. If desired, dip fork tines into melted semisweet chocolate. Wave fork over cookies, drizzling melted chocolate using your best Jackson Pollock style. Let stand until chocolate sets. These cookies can be prepared ahead. Wrap airtight and let stand at room temperature 2 days or freeze 1 month. Alternatively freeze the prepared dough by rolling into a log in a large sheet of parchment paper. Keep the dough log in the parchment and then tightly wrap again in plastic wrap. Keep in freezer up to 6 months, slicing and baking from the frozen log as needed. Increase cooking time accordingly.
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 COOKIES
You've got all bases covered with white, milk and dark chocolate in these American-style cookies, best enjoyed warm with a cold glass of milk
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 25m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets with baking parchment. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together. Stir in the white and plain chocolate chips or chunks, then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
- Bake in batches for 8-9 mins until pale golden and still soft to touch - they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate.
Nutrition Facts : Calories 167 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TRIPLE-CHOCOLATE COOKIES
This recipe came from June/July 2005 Cook Country magazine. These cookies are fudgy, but make sure you let them cool directly on the cookie sheet. Also do not use bitter sweet BAR chocolate or they will be WAY to rich.
Provided by Marz7215
Categories Dessert
Time 1h
Yield 26 cookies, 10 serving(s)
Number Of Ingredients 11
Steps:
- Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
- Stir coffee powder and vanilla extract together in small bowl until disolved. Beat eggs and sugar in large bowl with electric mixer at medium high speed until very thick and pale, about 4 minutes. Add vanilla/coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
- Whisk flour, baking powder and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will look more like thick brownie batter than cookie dough).
- Meanwhile adjust two oven racks to upper and lower middle positions and heat oven to 350°F.
- Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through the baking time. Transfer baking sheets to racks and cool completely, on baking sheets, before serving.
Nutrition Facts : Calories 458.7, Fat 31.9, SaturatedFat 19.2, Cholesterol 77.2, Sodium 166.9, Carbohydrate 49.7, Fiber 6.3, Sugar 34.1, Protein 7.3
TRIPLE CHOCOLATE CAKE MIX COOKIES
These are easy cookies to make & are decadent & chocolatey. Quick to make also as a cake mix is used. They can be made basically with any additions you like, nuts, peanut butter chips, butterscotch chips, white chips, chocolate chunks. I've also used dried cherries and cranberries & have even chopped Hershey's "tuxedo" kisses & peanut butter cups as an addition... basically, anything goes... this particular recipe is for the triple chocolate version though... ** note: you can use all the same chocolate chips or mix regular & dark chocolate as described below... Ohhh, & at Halloween, these look nice with orange & yellow M&M's added in...
Provided by BlondieItaliana
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine cake mix, oil & eggs in bowl and mix with mixer until blended.
- Stir in chips & sprinkles.
- Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
- Bake 8-10 minute at 350 degrees.
Nutrition Facts : Calories 208.4, Fat 12.6, SaturatedFat 3.9, Cholesterol 15.5, Sodium 188.3, Carbohydrate 25.2, Fiber 1.4, Sugar 16.2, Protein 2.4
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