TRIPLE CHOCOLATE COOKIES
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!
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.
TRIPLE CHOCOLATE COOKIE MIX
Everyone likes a good old-fashioned cookie mix-and this one is especially popular with chocoholics! Tie the prep and baking directions to the jar with a colorful ribbon. -Patricia Swart, Galloway, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk 1-1/4 cups flour, baking powder, salt and baking soda. In another bowl, whisk cocoa and remaining flour. In an airtight 5-cup or larger container, layer half of flour mixture and half of cocoa mixture; repeat. Layer sugars and chips in the order listed. Cover and store in a cool, dry place up to 3 months. Yield: 1 batch (about 5 cups)., To prepare cookies: Preheat oven to 350°. In a large bowl, beat butter, eggs and vanilla until well blended. Add cookie mix; mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE CHOCOLATE COOKIES
Provided by Ellie Krieger
Categories dessert
Time 47m
Yield about 2 dozen cookies - serving is 1 cookie
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.
- In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a cooling rack to cool.
Nutrition Facts : Calories 108 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams
TRIPLE CHOCOLATE CHUNK COOKIES
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
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
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
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
This recipe came from June/July 2005 Cook Country magazine. These cookies are fudgy, but make sure you let them cool directly on the cookie sheet. Also do not use bitter sweet BAR chocolate or they will be WAY to rich.
Provided by Marz7215
Categories Dessert
Time 1h
Yield 26 cookies, 10 serving(s)
Number Of Ingredients 11
Steps:
- Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
- Stir coffee powder and vanilla extract together in small bowl until disolved. 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 thoroughly combined, about 30 seconds.
- Whisk flour, baking powder and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will look more like thick brownie batter than cookie dough).
- Meanwhile adjust two oven racks to upper and lower middle positions and heat oven to 350°F.
- Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through the baking time. Transfer baking sheets to racks and cool completely, on baking sheets, before serving.
Nutrition Facts : Calories 458.7, Fat 31.9, SaturatedFat 19.2, Cholesterol 77.2, Sodium 166.9, Carbohydrate 49.7, Fiber 6.3, Sugar 34.1, Protein 7.3
TRIPLE CHOCOLATE BROWNIE COOKIES
Mmm! Triple chocolate brownie cookies with cereal. Store in a tightly covered container.
Provided by Carol Houghtlen
Categories Brownies
Time 40m
Yield 42
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
- Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 36.3 mg, Sugar 2.5 g
TRIPLE CHOCOLATE CAKE MIX COOKIES
These are easy cookies to make & are decadent & chocolatey. Quick to make also as a cake mix is used. They can be made basically with any additions you like, nuts, peanut butter chips, butterscotch chips, white chips, chocolate chunks. I've also used dried cherries and cranberries & have even chopped Hershey's "tuxedo" kisses & peanut butter cups as an addition... basically, anything goes... this particular recipe is for the triple chocolate version though... ** note: you can use all the same chocolate chips or mix regular & dark chocolate as described below... Ohhh, & at Halloween, these look nice with orange & yellow M&M's added in...
Provided by BlondieItaliana
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine cake mix, oil & eggs in bowl and mix with mixer until blended.
- Stir in chips & sprinkles.
- Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
- Bake 8-10 minute at 350 degrees.
Nutrition Facts : Calories 208.4, Fat 12.6, SaturatedFat 3.9, Cholesterol 15.5, Sodium 188.3, Carbohydrate 25.2, Fiber 1.4, Sugar 16.2, Protein 2.4
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
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- Preheat the oven to 350°F (176°C) with a rack in the center position. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
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