3x Chocolate Cookies Recipes

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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

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

(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!

3X CHOCOLATE COOKIES



3x Chocolate Cookies image

These are so wonderful, and worth every bit of the extra effort. This recipe is from an old Gourmet magazine, I think - my copy is so old and yellowed from use, I can barely read it any more. These are almost like candy, but more sophisticated!

Provided by Sudie

Categories     Drop Cookies

Time 32m

Yield 20 cookies

Number Of Ingredients 12

2 tablespoons flour, sifted
1/8 teaspoon baking powder
1 pinch salt
1 ounce unsweetened chocolate
3 ounces semisweet chocolate
1 tablespoon butter
1/3 cup light brown sugar
1/2 teaspoon vanilla
1 tablespoon water
1 large egg
3/4 cup chocolate chips
pecans or walnut halves

Steps:

  • Line two cookie sheets with foil, set aside.
  • Sift together flour, baking powder, and salt.
  • Place the unsweetened and semisweet chocolate and butter in top of double boiler; cover for a few minutes until chocolate begins to melt; uncover and stir until completely melted.
  • Remove from heat and allow to cool for 2-3 minutes.
  • Add sugar, vanilla, water, egg; stir until smooth.
  • Add dry ingredients; stir until incorporated.
  • Mix in chocolate bits.
  • Drop rounded teaspoonfuls onto foil, about 1 1/2 inches apart.
  • Top each cookie with a nut half.
  • Bake at 350 for 12-13 minutes.
  • Slide foil off baking sheets, letting cookies stand on foil for a few minutes before removing them.
  • Finish cooling on racks.

TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

Provided by Bobby Flay

Categories     dessert

Time 1h15m

Yield about 3 dozen cookies

Number Of Ingredients 13

6 ounces bittersweet chocolate
2 ounces unsweetened chocolate
1/4 plus cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
3/4 stick unsalted butter
2 large eggs
2 teaspoons instant espresso powder, such as Medaglia D'Oro
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup high-quality white chocolate chips
1 1/2 cups coarsely chopped toasted pecans

Steps:

  • Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. Beat the sugar and butter in the bowl of an electric mixer. Add the eggs, then the espresso and vanilla, and beat on high speed, 2 minutes. 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 chocolate chips and pecans. Scoop the mixture onto a parchment-lined baking sheet using a small ice-cream scoop , putting 8 cookies on each sheet. Bake 10 to 11 minutes (and not any longer). The surface will be dry but the inside will still be soft. Cool on a baking sheet. 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



Triple Chocolate Cookie Mix image

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

2-1/4 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup baking cocoa
1 cup packed brown sugar
1/2 cup sugar
3/4 cup semisweet chocolate chips
3/4 cup white baking chips
ADDITIONAL INGREDIENTS:
3/4 cup butter, melted and cooled
3 large eggs, room temperature
3 teaspoons vanilla extract

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.

FUDGY TRIPLE CHOCOLATE COOKIES



Fudgy Triple Chocolate Cookies image

I had a jar of hot fudge sauce hanging around in the fridge, so I threw it in. It made the fudgy chocolate cookies so moist and gooey good!

Provided by Cookie

Time 30m

Yield 24

Number Of Ingredients 12

1 ½ cups unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
½ cup shortening
¼ cup hot fudge sauce
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
  • Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Cholesterol 46 mg, Fat 21.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 19.9 g

THREE CHOCOLATE CHIP COOKIES



Three Chocolate Chip Cookies image

A Paula Deen Favorite and that makes it one of mine. These make huge cookies per directions. Feel free to make size of your choice.

Provided by CoffeeB

Categories     Drop Cookies

Time 26m

Yield 24 Huge cookies

Number Of Ingredients 13

1 cup butter
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups brown sugar
3 eggs
1 teaspoon vanilla
3 3/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
12 ounces semi-sweet chocolate chips
1 cup milk chocolate chips
3 ounces squares bittersweet chocolate, chopped
1 cup almond butter brickle

Steps:

  • Preheat oven to 375 degrees.
  • With an electric mixer beat butter and shortening.
  • Add sugars, beat until fluffy.
  • Add eggs and vanilla.
  • Mix dry ingredients together and add to wet mixture.
  • Fold in chips.
  • Drop by 1/4 cup's full onto greased cookie sheets.
  • Bake 12-15 minutes.

Nutrition Facts : Calories 376.9, Fat 19.1, SaturatedFat 10.1, Cholesterol 45.2, Sodium 290.2, Carbohydrate 50.2, Fiber 1.6, Sugar 33.2, Protein 4

3-INGREDIENT CHOCOLATE COOKIES RECIPE BY TASTY



3-Ingredient Chocolate Cookies Recipe by Tasty image

Here's what you need: flour, nutella, egg

Provided by Alya Alkabani

Yield 12 servings

Number Of Ingredients 3

1 cup flour
1 cup nutella
1 egg

Steps:

  • Preheat the oven to 350 ̊F.
  • In a medium sized bowl, mix all the ingredients until well-combined.
  • Scoop your dough using a small ice cream scoop onto a parchment-lined baking sheet.
  • Bake for 8-10 minute.
  • Let cool for 5 minutes, then serve and enjoy!

Nutrition Facts : Calories 146 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, Sugar 9 grams

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