Triple Chocolate Cookies With Coconut Chips And Sunflower Seeds Recipes

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SUNFLOWER SEED-CHOCOLATE CHIP COOKIES

Enjoy these nutty drop cookies made with Betty Crocker® cookie mix - an easy-to-make distinctive treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 8



Sunflower Seed-Chocolate Chip Cookies image

Steps:

  • Heat oven to 375°F. In medium bowl, mix butter, eggs and food color. Stir in cookie mix until soft dough forms. Stir in remaining ingredients.
  • On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart. Bake 9 to 11 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 6 g, TransFat 0 g

1/2 cup butter or margarine, softened
2 eggs
5 drops yellow food color, if desired
1 pouch (1 lb 1.5 oz) Betty Crocker™ walnut chocolate chip cookie mix
2 tablespoons ground flaxseed or flaxseed meal
1/2 cup roasted salted sunflower nuts
1/2 cup sliced almonds
1/2 cup shredded coconut

CHOCOLATE CHIP AND COCONUT LUNCHBOX COOKIES

A very decadent cookie with chocolate chips and coconut to make an energy snack for any time of the day.

Provided by Cheerios

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 10



Chocolate Chip and Coconut Lunchbox Cookies image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  • Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
  • Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
  • Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
  • Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.2 g, Cholesterol 25.7 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 99.7 mg, Sugar 13.4 g

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup sweetened flaked coconut
1 cup chocolate chips
½ cup quick-cooking oats
½ cup roasted sunflower seeds
1 cup white sugar
½ cup butter, softened
2 eggs

TRIPLE CHOCOLATE COOKIES

Provided by Bobby Flay

Categories     dessert

Time 1h45m

Yield 2 to 3 dozen cookies

Number Of Ingredients 14



Triple Chocolate Cookies image

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.

6 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 teaspoons instant espresso powder, such as Medaglia D'Oro
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 stick (6 tablespoons) unsalted butter, slightly softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips

TRIPLE CHOCOLATE COOKIES

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 24 cookies

Number Of Ingredients 13



Triple Chocolate Cookies image

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.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips

TRIPLE CHOCOLATE COOKIES WITH COCONUT CHIPS AND SUNFLOWER SEEDS

One of those dreamy cookies elicits a silent reverence in every chocolate lover who tastes it.

Yield Makes about 24 large cookies

Number Of Ingredients 16



Triple Chocolate Cookies With Coconut Chips and Sunflower Seeds image

Steps:

  • Preheat oven to 350°F. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
  • Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10-15 minutes.
  • Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
  • Using a 2" cookie scoop or 1/4-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won't fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don't want to overbake), 15-20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
  • Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.

1/2 cup raw sunflower seeds
8 ounces bittersweet or semisweet chocolate, chopped
4 ounces white chocolate, chopped
1 3/4 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup (packed) light brown sugar
2 large eggs, room temperature
1 cup unsweetened coconut flakes
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
Flaky sea salt

SEEDED CHOCOLATE CHIP COOKIES

When I make chocolate-chip cookies, I always use a recipe from the pastry chef Sherry Yard, with whom I wrote two cookbooks, as my touchstone. It doesn't matter whether or not I'm adding ingredients like nuts and seeds, or using different types of flours. I always use a quality dark chocolate (70 percent or higher), and I cut it into chunks the way she does. I don't skimp on quantity when it comes to the chocolate, but in this adaptation I've reduced the sugar by 25 percent and thrown in a good measure of rolled oats, sunflower seeds, chia seeds and pumpkin seeds. I've made these cookies using half whole-wheat flour and using all unbleached all-purpose flour, and I prefer the whole-wheat version - and not just because it's healthier. I love the nutty flavor of the flour, which complements the nutty flavor of the seeds. You would think that adding wholesome ingredients like oats and seeds to a classic chocolate-chip cookie would result in something weighty, vintage 1970s, but on the contrary, the oats and seeds stretch the dough and make the cookies lighter than all-flour cookies. Bake them until they're nice and dark on the bottom, and when you rotate the trays halfway through, tap them on the oven racks to get the cookies to flatten a bit. The end result is a crisp cookie with no shortage of melting chocolate chunks.

Provided by Martha Rose Shulman

Categories     dessert

Time 45m

Yield About 4 dozen cookies

Number Of Ingredients 14



Seeded Chocolate Chip Cookies image

Steps:

  • Sift together flours and baking soda and set aside. In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of the bowl and paddle. Add organic sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is lump free, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle.
  • Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not overbeat. Scrape down sides of the bowl and paddle.
  • On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add seeds, oats and chocolate chunks and mix in.
  • Heat oven to 350 degrees with racks adjusted to the lower third and middle of the oven. Line two baking sheets with parchment paper. Spoon dough by heaped teaspoons (or use a 1-inch scoop) 2 inches apart onto prepared baking sheets.
  • Bake 14 to 15 minutes, until lightly browned, rotating baking sheets from top to bottom and from front to back halfway through the baking. Remove from oven and slide parchment off the baking sheet and onto a work surface. Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container. Cookies will keep for three days at room temperature.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 30 milligrams, Sugar 5 grams, TransFat 0 grams

1/2 cup/60 grams whole-wheat flour
1/2 cup/65 grams all-purpose flour
1/2 teaspoon/2 grams baking soda
4 ounces (1 stick)/ 115 grams unsalted butter, at room temperature
1/4 cup/50 grams organic granulated sugar (regular will work also)
1/2 cup/80 grams packed light brown sugar
1/4 teaspoon/2 grams fine sea salt
1 egg
1 teaspoon vanilla/5 milliliters
1/4 cup plus 2 teaspoons/50 grams sunflower seeds
2 heaped tablespoons/25 grams pumpkin seeds
1 tablespoon/12 grams chia seeds
1/2 cup (scant)/50 grams rolled oats
8 ounces/225 grams bittersweet chocolate (or more if desired), cut in 1-inch pieces

SUNFLOWER SEED AND CHIP COOKIES

These are so yummy, and best with butterscotch chips (but you can try chocolate or peanut butter too!)

Provided by jswinks

Categories     Drop Cookies

Time 25m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 12



Sunflower Seed and Chip Cookies image

Steps:

  • Cream together margarine, shortening, sugars, eggs, and vanilla.
  • Stir in flour, salt, soda and oatmeal.
  • Mix well and add in sunflower seeds and chips.
  • Shape into balls, flaten slightly on ungreased cookie sheet. Bake at 350 for about 10 minutes.

1/2 cup shortening
1/2 cup margarine
1 cup white sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oatmeal (uncooked)
1 cup sunflower seeds
1 cup butterscotch chips

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