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.
CHOCOLATE TRUFFLE COOKIES
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).
Provided by Kevin Barr
Categories Desserts Cookies Chocolate Cookie Recipes
Time 2h
Yield 36
Number Of Ingredients 11
Steps:
- In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
- Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 13.9 g, Cholesterol 20.6 mg, Fat 6.8 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 40 mg, Sugar 10.7 g
CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES
Here's a snack for serious chocolate lovers. These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty. I usually make them to share at get-togethers. Otherwise, I'd eat them all myself! I'm always asked for the recipe. -Delaine Fortenberry, McComb, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
MELTY CHOCOLATE-TRUFFLE COOKIES
Steps:
- Preheat oven to 375° with racks in center and upper third. Line 2 baking sheets with parchment.
- Whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder (if using). Rub butter into dry ingredients until mixture resembles breadcrumbs. Stir in chocolate.
- Whisk together egg and vanilla. Add egg mixture to chocolate mixture; stir with a fork until mixture is slightly moistened. Form dough into a ball; wrap in plastic; refrigerate 30 minutes.
- Shape dough into tablespoon-size balls. Roll each in powdered sugar to coat; place on sheets 2" apart. Bake until just set but still slightly undercooked, about 10 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely. Serve warm.
TRIPLE CHOCOLATE COOKIES
Provided by Bobby Flay
Categories dessert
Time 1h15m
Yield about 3 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. Beat the sugar and butter in the bowl of an electric mixer. Add the eggs, then the espresso and vanilla, and beat on high speed, 2 minutes. 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 chocolate chips and pecans. Scoop the mixture onto a parchment-lined baking sheet using a small ice-cream scoop , putting 8 cookies on each sheet. Bake 10 to 11 minutes (and not any longer). The surface will be dry but the inside will still be soft. Cool on a baking sheet. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.
FUDGY TRIPLE CHOCOLATE COOKIES
I had a jar of hot fudge sauce hanging around in the fridge, so I threw it in. It made the fudgy chocolate cookies so moist and gooey good!
Provided by Cookie
Time 30m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Cholesterol 46 mg, Fat 21.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 19.9 g
TRIPLE CHOCOLATE TRUFFLE BARS
Sinfully rich and loaded with dark and semisweet chocolate, these refrigerated bite-size bars are wonderful!
Provided by Courtly
Categories Bar Cookie
Time 1h
Yield 64 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350. Line 9 inch baking pan with aluminum foil leaving 2 inch overhang on edges. Butter and flour foil; set aside.
- Place 1 cup dark chocolate chips and butter in medium microwave-safe bowl. Microwave on high, stirring every 30 seconds ocasionally, or just until chips are melted. Stir until smooth.
- Combine sugar and eggs in medium bowl. Beat at medium speed until thick and smooth. Add melted chocolate mixture; continue beating until smooth. Stir in flour and remaining 1/2 cup dark chocolate chips just until flour is mixed inches.
- Spread batter into prepared pan. Bake for 30 to 35 minutes or until edges are set and center appears soft. Cool completely.
- Meanwhile, place semisweet chocolate chips in a bowl. Place whipping cream in 2 quart saucepan. Cook over medium heat until whipping cream just comes to a boil. Pour warm cream over chocolate chips; let stand 1 minute. Stir until smooth. Cool 5 minutes. Spread over cooled bars.
- Drop 8 small portions of melted white chocolate randomly over glaze. Pull knife through white chocolate to create design. Cover; refrigerate at least 2 hours or until serving time.
- Carefully lift bars out of pan using foil overhang. Cut into bars using sharp knife.
Nutrition Facts : Calories 91.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 23.4, Sodium 26.6, Carbohydrate 9.8, Fiber 0.4, Sugar 7.4, Protein 1
TRIPLE-CHOCOLATE COOKIE BALLS
Crushed cookies, chocolate pudding and melted dipping chocolate give these cookie balls their triple-chocolatey goodness. Bonus how-to video included!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 42 servings
Number Of Ingredients 5
Steps:
- Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately stir in cookie crumbs; mix well.
- Shape into 42 (1-inch) balls. Freeze 10 min. Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate 20 min. or until firm.
- Melt white chocolate as directed on package; drizzle over cookie balls. Refrigerate 10 min. or until firm.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
TRUFFLE COOKIES
Steps:
- Melt unsweetened chocolate, butter, and 1 cup chocolate chips in a 1-quart heavy saucepan over low heat, stirring occasionally. Cool. Stir together flour, cocoa, baking powder, and salt.
- Beat together sugar, eggs, and vanilla with an electric mixer until pale and frothy, about 2 minutes. Mix in melted chocolate mixture and then flour mixture at low speed until combined well. Stir in remaining cup chips. Chill, covered, until firm, about 2 hours.
- Preheat oven to 350°F.
- Roll heaping teaspoons of dough into 1-inch balls with dampened hands and arrange 2 inches apart on ungreased baking sheets. Bake in batches in middle of oven until puffed and set, about 10 minutes (cookies will be soft in center). Transfer to racks to cool.
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- Melt unsweetened chocolate, bittersweet chips, and butter in a heatproof bowl set over a saucepan of simmering water stirring frequently, until completely smooth and glossy. Remove bowl from the pan and set aside to cool slightly.
- 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 combined, about 30 seconds.
- Whisk flour, baking powder and salt together in medium bowl. Using a large rubber spatula, fold flour mixture and semi-sweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 10 to 15 minutes until batter firms up. It will more closely resemble thick brownie batter than cookie dough.
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