Triple Chocolate Chocolate Chip Cookies Food

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CHOCOLATE CHOCOLATE CHIP COOKIES I



Chocolate Chocolate Chip Cookies I image

These cookies are great...you get a double dose of chocolate! My kids love them.

Provided by KATHY

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 10

1 cup butter, softened
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g

TRIPLE CHOCOLATE COOKIES



Triple chocolate cookies image

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

100g soft brown sugar
100g golden caster sugar
100g butter , softened
1 egg
1 tsp vanilla extract
225g plain flour
140g milk chocolate , melted
85g white chocolate , chips or chopped into chunks
85g plain chocolate , chips or chopped into chunks

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



Triple Chocolate Cookies image

Provided by Bobby Flay

Categories     dessert

Time 1h45m

Yield 2 to 3 dozen cookies

Number Of Ingredients 14

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

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 CHUNK COOKIES



Triple Chocolate Chunk Cookies image

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

¾ cup brown sugar
½ cup unsalted butter, at room temperature
½ cup white sugar
1 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
1 cup milk chocolate chips
1 (3 ounce) bar dark chocolate, cut into chunks
3 tablespoons white chocolate chips

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 COOKIES



Triple Chocolate Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 24 cookies

Number Of Ingredients 13

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

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.

RON'S TRIPLE-CHOCOLATE CHIP COOKIES



Ron's Triple-Chocolate Chip Cookies image

Provided by Ron Ben-Israel

Time 1h40m

Yield approximately 40 cookies

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup firmly-packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour (scooped and leveled)
1 teaspoon salt
1 teaspoon baking powder
4 ounces chopped walnuts, pecans, or almonds (about 1 cup)
5 ounces bittersweet chocolate, roughly chopped to pieces
5 ounces milk chocolate, roughly chopped to pieces
5 ounces white chocolate, roughly chopped to pieces

Steps:

  • Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy. Beat in the eggs and vanilla.
  • In a separate bowl, whisk together the flour, salt and baking powder. On low speed, add the flour mixture to the butter mixture in a few additions, scraping the bowl and beater in between. Do not over mix. Stir in the walnuts and the three types of chopped chocolate. Cover the bowl and refrigerate for at least 1 hour to firm.
  • Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use non-stick baking sheets.
  • Using an ice-cream scoop or a slightly heaping tablespoon, drop mounds of the cooled cookie dough about 2 inches apart on the prepared baking sheets.
  • Bake for 12 to 15 minutes until the bottoms are brown, and the chocolate pieces have melted. Underbake for chewy cookies, or bake to the higher end of the time range for crispier cookies. Remove to a rack to cool completely. Store in an airtight container for up to 3 days.

TRIPLE CHOCOLATE CHIP COOKIES



Triple Chocolate Chip Cookies image

White chocolate, milk chocolate, and semi-sweet chocolate all in one cookie!

Provided by Stephanie Watts

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 12

1 ¼ cups unsalted butter
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup white sugar
¾ cup packed brown sugar
1 ½ cups white chocolate chips
1 ½ cups milk chocolate chips
1 ½ cups semi-sweet chocolate chips
1 cup chopped walnuts

Steps:

  • Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
  • Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
  • Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 54.2 g, Cholesterol 60.8 mg, Fat 31.1 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 16.9 g, Sodium 227.4 mg, Sugar 42.1 g

TRIPLE-CHOCOLATE COOKIES



Triple-Chocolate Cookies image

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

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips

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.)

TRIPLE CHOCOLATE CHIP CRINKLE COOKIES!



Triple Chocolate Chip Crinkle Cookies! image

Gooey, crunchy, soft and moreish triple chocolate chip cookies that are perfect for any cookie lover!

Provided by Jane's Patisserie

Categories     Dessert

Time 22m

Number Of Ingredients 13

125 g unsalted butter
100 g light brown sugar
100 g white granulated sugar
1 medium egg
1 tsp vanilla extract
25 g cocoa powder
225 g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
100 g white chocolate chips
100 g milk chocolate chips
100 g dark chocolate chips

Steps:

  • Preheat your oven to 180C/160C Fan/375F and line two-four baking trays with parchment paper. Mine are quite large trays (40cm) to make sure the cookies don't touch!
  • Mix together the butter and both sugars until light and fluffy and thoroughly combined! Using an electric mixer is far easier for this because it gets very fluffy and perfect!
  • Mix in the vanilla and the egg until thoroughly combined, then mix in the cocoa powder, flour, bicarbonate of soda, baking powder and salt until a thick paste/cookie dough is formed.
  • Fold in the chocolate chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate! (I usually fit 6-8 on each tray to be safe) I also use a 5cm cookie dropper/ice cream scoop to make them identical sizes.
  • Bake in the oven for 10-12 minutes until spread out perfectly crinkly. A minute or so less will be gooey, a minute or two more will be beautiful and crunchy.
  • Once baked, remove from the oven and gobble them all up - don't burn yourself on the chocolate!

Nutrition Facts : Calories 225 kcal, Carbohydrate 29 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 131 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

SOFT-BAKED TRIPLE CHOCOLATE CHIP COOKIES



Soft-Baked Triple Chocolate Chip Cookies image

Soft, thick, and puffy chocolate chip cookies with extra chocolate! The cornstarch is the secret to their softness.

Provided by Sally

Categories     Cookies

Time 1h45m

Number Of Ingredients 12

3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch (cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (90g) semi-sweet chocolate chips
1/2 cup (90g) white chocolate chips
1/2 cup (100g) Sno-Caps (or any kind of chocolate chips)

Steps:

  • In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips, white chocolate chips, and Sno-Caps and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
  • Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
  • Cookies stay fresh covered at room temperature for up to 1 week.

TRIPLE CHOCOLATE CHIP COOKIES



Triple Chocolate Chip Cookies image

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

3/4 cup white sugar
1 cup light brown sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
3 cups flour
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup nuts (optional)

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

PUMPKIN TRIPLE CHOCOLATE CHIP COOKIES



Pumpkin Triple Chocolate Chip Cookies image

Soft, chewy, lightly spiced and with white, milk AND dark chocolate; these are the only pumpkin cookie recipe you need!

Provided by anniesnomsblog

Categories     Chocolate Chip Cookies

Time 6h9m

Yield 24 serving(s)

Number Of Ingredients 19

1 cup plain flour
1/2 cup bread flour
1 tablespoon cornflour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 pinch salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup dark chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
3/8 cup unsalted butter, at room temperature
3/4 cup light brown sugar
1/4 cup caster sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

Steps:

  • No need to preheat the oven yet, this dough needs to chill.
  • Place the flours, spices, salt, baking soda and baking powder into a large bowl and stir briefly until combined. Add in the chocolate chips and toss until they're coated with flour. Leave to one side.
  • Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 mins on med-high speed.
  • Add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
  • Add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
  • Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
  • Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
  • Once chilled, preheat the oven to 350F and line 2-3 baking trays.
  • Using a 1.5tbsp cookie scoop place dough balls 2 inches apart and press each ball ever so slightly, so they don't roll off.
  • Place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
  • Leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
  • Cookies will keep in an airtight container, at room temperature, for 5 days.

Nutrition Facts : Calories 140.2, Fat 5.9, SaturatedFat 3.6, Cholesterol 16.9, Sodium 78.2, Carbohydrate 20.7, Fiber 0.6, Sugar 13.7, Protein 1.7

TRIPLE THREAT CHOCOLATE CHIP COOKIES (THE NEELY'S)



Triple Threat Chocolate Chip Cookies (The Neely's) image

Make and share this Triple Threat Chocolate Chip Cookies (The Neely's) recipe from Food.com.

Provided by KaraRN

Categories     Dessert

Time 39m

Yield 24 large cookies, 24 serving(s)

Number Of Ingredients 11

3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
7 ounces bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter
6 large eggs
2 3/4 cups sugar
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans
1 1/2 cups semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
  • Sift the flour, baking powder and salt into a bowl and set aside.
  • Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly.
  • With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes.
  • Add the chocolate mixture and blend thoroughly.
  • Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended.
  • Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies.
  • Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks.

Nutrition Facts : Calories 320.5, Fat 20.1, SaturatedFat 7.7, Cholesterol 63, Sodium 163.3, Carbohydrate 36.5, Fiber 3, Sugar 29.3, Protein 4.4

TRIPLE CHOCOLATE CHOCOLATE CHIP COOKIES



Triple Chocolate Chocolate Chip Cookies image

Provided by Rocco DiSpirito

Categories     Cookies     Food Processor     Mixer     Bean     Chocolate     Dessert     Bake     Kid-Friendly     Low Cal     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 20 cookies

Number Of Ingredients 9

Nonstick cooking spray
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
2 tablespoons light agave syrup
3 large egg whites
1 1/2 cups granulated Splenda
1/4 cup dark chocolate covered cacao nibs
1/4 cup mini chocolate chips

Steps:

  • Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
  • In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
  • In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.
  • Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips on top of the cookies.
  • Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.

TRIPLE CHOCOLATE CHIP COOKIES



Triple Chocolate Chip Cookies image

Make and share this Triple Chocolate Chip Cookies recipe from Food.com.

Provided by J e l i s a

Categories     Drop Cookies

Time 1h20m

Yield 6 dozen

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1/2 cup coarsely chopped pecans (optional)

Steps:

  • Preheat oven to 375°.
  • Combine flour, baking soda, and salt in medium bowl and set aside.
  • Beat butter and sugars in large bowl until light and fluffy.
  • Beat in eggs and vanilla.
  • Add flour mixture to butter mixture; beat until well blended.
  • Stir in chips and pecans.
  • Drop by heaping teaspoonfuls 2-inches apart onto ungreased cookie sheets.
  • Bake 10-12 minutes or until edges are golden brown.
  • Let cookies stand on cookie sheets 2 minutes before placing on wire racks to cool completely.

Nutrition Facts : Calories 1006.4, Fat 51.8, SaturatedFat 31.2, Cholesterol 156.9, Sodium 692.6, Carbohydrate 129.8, Fiber 3.2, Sugar 86.9, Protein 11

TRIPLE CHOCOLATE CHIP COOKIES



Triple Chocolate Chip Cookies image

If you ask anyone who knows me, they will tell you that cookies are not my culinary forte. They taste good, but they don't look so good. Well, these cookies that I baked today both looked and tasted great! From "Williams-Sonoma Essentials of Baking".

Provided by Irmgard

Categories     Drop Cookies

Time 40m

Yield 30 cookies

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar, packed
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
3/4 cup milk chocolate chips

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Line 2 rimless baking sheets with parchment paper.
  • In a bowl, sift together the flour, baking soda and salt and set aside.
  • In a large bowl, combine the butter, brown sugar and granulated sugar.
  • Beat with a wooden spoon until smooth.
  • Add the egg and vanilla and beat until well blended.
  • Slowly add the dry ingredients and stir just until incorporated.
  • Stir in the chocolate chips.
  • Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2" apart.
  • Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes.
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.9, Cholesterol 15.9, Sodium 90, Carbohydrate 16.6, Fiber 0.5, Sugar 12, Protein 1.3

TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

(Note: I have altered the amount of flour in the recipe below based on feedback!) We had boys, boys, boys, boys, boys, and boys at our house after chu

Categories     dessert     main dish

Time 25m

Yield 36 servings

Number Of Ingredients 10

2 1/2 sticks Butter, Softened
2 c. Sugar
2 whole Large Eggs
3 tsp. Vanilla Extract
2 1/4 c. All-purpose Flour
3/4 c. Unsweetened Cocoa Powder
1 1/2 tsp. Baking Soda
1 tsp. Salt
1 1/4 c. Milk Chocolate Chips
1 1/4 c. Good Semi Sweet Chocolate Chips

Steps:

  • Preheat oven to 350°F.Using a mixer, cream butter and sugar until fluffy, scraping the sides once.Add eggs one at a time, mixing after each addition. Mix in vanilla.Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.Gently blend in chocolate chips, reserving a few for the tops of the cookiesUsing a cookie scoop, add generous 1 tablespoon portions to baking sheet. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)Let cool on a baking rack. Yummy!

CHOCOLATE CHOCOLATE CHIP COOKIES



Chocolate Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 11

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S
1 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
  • For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
  • For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled

AMENA'S TRIPLE CHOCOLATE CHIP COOKIES



Amena's Triple Chocolate Chip Cookies image

This recipe is very adaptable as far as what and how much you add to the basic dough. I used a normal amount of chips, but this amount can be doubled without issue. You can also toss in dried fruit and nuts fearlessly.

Provided by Chef John

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     White Chocolate

Time 55m

Yield 16

Number Of Ingredients 11

½ cup unsalted butter
½ cup white sugar
¼ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
1 ⅛ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
⅓ cup semi-sweet chocolate chips
⅓ cup white chocolate chips
⅓ cup milk chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.
  • Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
  • Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.
  • Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 22.9 g, Cholesterol 28.8 mg, Fat 9.6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5.9 g, Sodium 128.1 mg, Sugar 15.7 g

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