Triple Chocolate Cookie Balls Food

TRIPLE CHOCOLATE COOKIES

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.

CHOCOLATE COOKIE BALLS

Steps:

• Mix cream cheese and 3 cups cookie crumbs until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs.
• Refrigerate 1 hour or until firm.

TRIPLE-CHOCOLATE COOKIE BALLS

Steps:

• 1. Beat pudding mix and milk in medium bowl with whisk for 2 min. Add cookie crumbs; mix well.
• 2. Shape into 42 {1-inch) balls. Freeze for 10 min. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• 3. Refrigerate for 20 min. or until firm. Drizzle with white chocolate and refrigerate for 10 min. or until firm.

TRIPLE CHOCOLATE COOKIE BALLS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 minute Add cookie crumbs; mix well.
• Shape into 42 (1-inch) balls. Freeze 10 minute Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 20 minute or until firm. Drizzle with white chocolate; refrigerate 10 minute or until firm.

TRIPLE CHOCOLATE COOKIES

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.