Triple Chocolate Almond Explosion Cookies Food

CHOCOLATE OVERLOAD COOKIES

Chocolate Overload Cookies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h50m

Yield 24 cookies

Number Of Ingredients 13

Ingredients

1 1/2 cups dark brown sugar
1 cup granulated sugar
3 sticks (1 1/2 cups) salted butter
3 large eggs
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1/2 cup dark cocoa powder
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate coated candies, such as M&M's
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chunks
1/2 cup mini chocolate coated candies, such as mini-M&M's

Steps:

Line two baking sheets with parchment paper.
Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
When ready to bake, preheat the oven to 350 degrees F.
Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.

TRIPLE CHOCOLATE-ALMOND EXPLOSION COOKIES

Triple Chocolate-Almond Explosion Cookies image

When published in "Vive Le Vegan" by Dreena Burton, these were called double chocolate, but since there are really three forms of chocolateyness I thought I'd better change the title :-) Otherwise, however, these cookies are pure, perfect decadence... they just beg to be shared with the world! (I highly recommend buying Dreena's book for more of the same experiences!) Note: My picture is of what I made my dad for Fathers' Day. :-) It took about a third of the whole recipe and was like a jumbo brownie-cookie! MMm-mm!

Provided by White Rose Child

Categories Dessert

Time 32m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 13

Ingredients

1 cup whole wheat pastry flour or 1 cup unbleached white flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
5 tablespoons slivered almonds, toasted
3 tablespoons semi-sweet chocolate chips
1/4 cup sugar
1/4 teaspoon salt
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup canola oil (or other light-tasting oil)
2 -3 tablespoons semi-sweet chocolate chips or 2 -3 tablespoons dark chocolate bars, broken into chunks

Steps:

Preheat oven to 350. Stir together the first first 8 dry ingredients, RESERVING 2 Tbsp of the almond slivers (be sure to sift the cocoa and baking powder/soda!).
In a separate bowl, combine the maple syrup, extracts and oil.
Add the wet mixture to the dry, and stir just until well combined (don't overmix!)
Spoon the batter onto a nonstick or parchment-lined sheet. For each mound, take a few chocolate chips and a few of the remaining almond slivers and press into the top of each cookie, flattening slightly.
Bake for 10-12 minutes, or just until gloden around the edges (any longer may let them dry out). Let cool for 1 minute on the sheet, then transfer to a cooling rack.

Nutrition Facts : Calories 104, Fat 5.2, SaturatedFat 0.9, Sodium 88.9, Carbohydrate 14.6, Fiber 1.5, Sugar 8.1, Protein 1.6

OUTRAGEOUS CHOCOLATE COOKIES

Outrageous Chocolate Cookies image

Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 45m

Yield Makes 2 dozen

Number Of Ingredients 9

Ingredients

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Steps:

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

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