RON'S TRIPLE-CHOCOLATE CHIP COOKIES
Provided by Ron Ben-Israel
Time 1h40m
Yield approximately 40 cookies
Number Of Ingredients 12
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
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
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 THREAT CHOCOLATE CHIP COOKIES (THE NEELY'S)
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
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 THREAT CHOCOLATE CHIP COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 49m
Yield 24 large cookies
Number Of Ingredients 11
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
TRIPLE CHOCOLATE CHIP COOKIES
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
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
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 CHIP COOKIES
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
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
CRISPY CHEWY TRIPLE CHOCOLATE CHIP COOKIES
This is one of my favourite recipes to make because it is the perfect, yummy chocolate fix! I first stumbled across it when doing a Chemistry project in grade 11, and ever since then I have been making it. Sometimes I have to hide cookies for myself because they get eaten so quickly! Sometimes I don't wait the 2 hours for the dough to firm in the fridge because I'm too impatient! You can just add a little extra flour and the cookies just turn out a little less puffed up, but still great!
Provided by BeenBakin
Categories Dessert
Time 10m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F (165°C).
- 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.
- 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 1938.7, Fat 122.7, SaturatedFat 64, Cholesterol 269.6, Sodium 1028.8, Carbohydrate 207.3, Fiber 8.2, Sugar 156.2, Protein 19.1
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TRIPLE-THREAT CHOCOLATE COOKIES RECIPE | MYRECIPES
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4.2/5 (9)Total Time 3 hrs 20 minsServings 16Calories 433 per serving
- Make cookies: Put chopped chocolates and butter in a metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then remove from heat and let cool slightly.
- Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.
- Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, stir.
- Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don't overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.
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