TRIPLE CHIPPERS
Triple your pleasure with this super-size cookie boasting three kinds of chips!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 26
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
- Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 400, Carbohydrate 47 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Cookie, Sodium 260 mg, Sugar 33 g, TransFat 2 g
TRIPLE-CHOCOLATE COOKIES
A quick and east recipe for Triple-Chocolate Cookies
Provided by Tom Douglas
Categories Cookies Chocolate Egg Dessert Bake Kid-Friendly Back to School Vanilla Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.
- Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.
- Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)
CHEWY TRIPLE CHIPPERS
This is the cookie that has made me sort-of...slightly....kind-of famous. :) Co-workers always ask for the recipe and guests at my home never believe that they are home-baked because they are so nice and puffy but still flavorful, soft and chewy. I sent these to my husband many many times while he has been overseas. After we have moved to a new duty station, his former shipmates have gone so far as to email him and ask if I can send them a care package with "those" cookies. I consider that a huge compliment since by the time they get them they are over a week old! :) I would ask that you please follow the directions exactly, including the chill time. It is what guarantees a puffier, tender cookie. I have included the chill time in the preparation.
Provided by shimmerchk
Categories Dessert
Time 8h15m
Yield 2 1/2 dozen
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
- In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
- Mix until creamy and light.
- (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
- Beat in corn syrup and cream.
- Add flour mixture in small batches, stirring it into the creamed mixture with a wooden spoon until well combined, but try not to overmix.
- The mixture will become quite thick, and when you are down to the last cup of flour you may want to use your hands to mix if it is too difficult with the spoon.
- Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
- Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
- To bake cookies: Preheat oven to 325 degrees.
- Line cookie sheets with Silpat or parchment paper.
- (Do not use dark colored/coated cookie sheets! Silver aluminum ones work best) Using a cookie scoop or medium ice cream scoop, scoop out balls of dough and place on lined cookie sheet.
- Slightly press down the top of each scoop of dough.
- These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
- Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
- They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center.
- Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
- Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
- Enjoy!
Nutrition Facts : Calories 3070.4, Fat 129.2, SaturatedFat 63.9, Cholesterol 264.8, Sodium 2029.2, Carbohydrate 437.2, Fiber 17.4, Sugar 272.3, Protein 57
TRIPLE CHOCOLATE CHIP COOKIES
Soft, yummy, rich and popular cookies that my mommy makes all the time, to the delight of her adoring fans!
Provided by Melissa
Categories Drop Cookies
Time 30m
Yield 50 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and line cookie sheets with parchment paper.
- Cream sugars and butter until light.
- Add eggs and vanilla, beat until fluffy.
- Sift dry ingredients and add to butter mixture, mixing well.
- Mix in chips and nuts, if using.
- Drop spoonfuls of batter onto cookie sheets and bake 10-12 minutes.
- Cookies should brown but remain soft.
- Cool on wire racks.
- These freeze very well.
Nutrition Facts : Calories 143.7, Fat 7, SaturatedFat 4.3, Cholesterol 18.7, Sodium 61.6, Carbohydrate 19.2, Fiber 0.5, Sugar 12.9, Protein 1.7
CHOCORAZZ TRIPLE CHIP COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a large mixing bowl, with an electric mixer, cream the butter and shortening together with the brown sugar. Add the eggs 1 at a time and mix well. Add the vanilla and chocolate extract and raspberry flavoring, mix well. In a separate bowl, combine the flour, salt, baking soda and cocoa powder. Slowly add to butter mixture and mix thoroughly. With a rubber spatula, stir in the chocolate chips and nuts. Scoop onto a parchment lined baking sheet with a 2 1/2-inch ice cream scoop and bake for 10 to 12 minutes. Transfer to a wire rack to cool.
CHIPPERS
Have egg whites left over? This recipe will put them to good use.
Provided by Elaine L. Smith
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Beat egg whites until glossy. Add cream of tartar, vanilla, salt, mint extract and few drops of food coloring. Add sugar and beat until stiff. Fold in chocolate chips and nuts.
- Line cookie sheets with foil. Grease with oil. Drop by teaspoonfuls onto foil. Put cookie sheets in oven and TURN OFF OVEN. Leave in oven overnight.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 11.5 g, Fat 5.3 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 5.6 mg, Sugar 10.3 g
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