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
SUNFLOWER SEED-CHOCOLATE CHIP COOKIES
Enjoy these nutty drop cookies made with Betty Crocker® cookie mix - an easy-to-make distinctive treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In medium bowl, mix butter, eggs and food color. Stir in cookie mix until soft dough forms. Stir in remaining ingredients.
- On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart. Bake 9 to 11 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 6 g, TransFat 0 g
TRIPLE CHOCOLATE COOKIES WITH COCONUT CHIPS AND SUNFLOWER SEEDS
One of those dreamy cookies elicits a silent reverence in every chocolate lover who tastes it.
Yield Makes about 24 large cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
- Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10-15 minutes.
- Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
- Using a 2" cookie scoop or 1/4-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won't fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don't want to overbake), 15-20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
- Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.
CHOCOLATE CHIP AND COCONUT LUNCHBOX COOKIES
A very decadent cookie with chocolate chips and coconut to make an energy snack for any time of the day.
Provided by Cheerios
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
- Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
- Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
- Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.2 g, Cholesterol 25.7 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 99.7 mg, Sugar 13.4 g
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.
SUNFLOWER SEED AND CHIP COOKIES
These are so yummy, and best with butterscotch chips (but you can try chocolate or peanut butter too!)
Provided by jswinks
Categories Drop Cookies
Time 25m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream together margarine, shortening, sugars, eggs, and vanilla.
- Stir in flour, salt, soda and oatmeal.
- Mix well and add in sunflower seeds and chips.
- Shape into balls, flaten slightly on ungreased cookie sheet. Bake at 350 for about 10 minutes.
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SUNFLOWER SEED COCONUT OIL CHOCOLATE CHIP COOKIES
From nelliebellie.com
Estimated Reading Time 3 mins
- In a mixing bowl combine coconut oil and sugars until light and fluffy; add eggs and vanilla and combine.
- Scoop by the tablespoon and form round balls, with your hands. Drop onto ungreased baking sheet about 2 inches apart, do not flatten.
DOUBLE AND BY DOUBLE I MEAN TRIPLE CHOCOLATE COOKIES
From bonappetit.com
Estimated Reading Time 2 mins
- Preheat oven to 350°. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
- Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10–15 minutes.
- Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
- Using a 2" cookie scoop or ¼-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won’t fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don’t want to overbake), 15–20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
CHOCOLATE CHIP SUNFLOWER SEED COOKIES (GREEN INSIDE!)
From asaucykitchen.com
Reviews 37Calories 182 per servingCategory Gluten Free Cookies
- Do this next step if you are using flax eggs. Otherwise just skip on down to make the sunflower seeds
- Make your flax eggs by mixing the 1 tablespoon ground flax with 3 tablespoons cold water in a large mixing bowl. Mix together and then place in the fridge to let rest while you make the sunflower seed flour.
- Place the sunflower seeds in a blender or food processor and pulse the seeds until you end up with a flour like texture. You may need to stop every so often to scape the sides of the blender/processor down.
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