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
EXTREME CHOCOLATE COOKIES
These cookies are a chocolate lovers dream! When you make these cookies you will know why I have named them the best! To achieve the perfect texture both margarine and butter should be used and the dough has to be chilled for a minimum of 5 hours. These cookies have both flavor and the perfect texture! This will make quite a lot of cookies depending on the size that you make them, I make mine very large so I use about two tablespoons of batter for each cookie. Make certain to sift the cocoa powder first! Yield is only estimated depending on the size of cookies.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5h8m
Yield 30 cookies
Number Of Ingredients 12
Steps:
- In a medium bowl mix together flour, cocoa powder, baking soda and salt until well combined.
- In another large bowl using an electric mixer, beat the butter, margarine, white sugar, brown sugar and vanilla until fluffy (about 3 minutes).
- Add in the egg and egg yolk; beat for about 5-6 minutes (no sugar granules should remain in the batter!).
- Add in the flour mixture and mix JUST until completely combined with the electric mixer (batter will be thick).
- Cover and chill the batter for about 5 hours (or overnight).
- Set oven to 350°F.
- Lightly grease a large baking pan.
- Drop about 2 heaping tablespoons cookie dough onto a baking sheet (if using a 15 x 10-inch baking sheet you should get 8 cookies on the sheet, two across and four rows).
- Bake for about 8 minutes or until the cookies are just set and begin to crack on top.
- Cool the cookies in the baking pan then transfer to a rack (the cookies will firm up while sitting).
Nutrition Facts : Calories 165.4, Fat 9.5, SaturatedFat 4.4, Cholesterol 21.5, Sodium 132.5, Carbohydrate 20.7, Fiber 1.2, Sugar 14.3, Protein 1.7
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
ULTIMATE DOUBLE CHOCOLATE COOKIES
A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!
Provided by Carol P.
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 42
Number Of Ingredients 11
Steps:
- Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
- In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 21.4 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 88.2 mg, Sugar 15.4 g
CHOCOLATE EXTREMES (DOUBLE CHOCOLATE COOKIES)
These provocatively named cookies came to The Times in a 1999 Sunday Magazine article about Mrs. London's Bake Shop, a husband and wife owned bakery in Saratoga Springs, N.Y., known for their sweets. While the name suggests these cookies might veer into the too sweet and too rich category, they do not. Shiny and crackly on top while tender and deeply chocolaty in the center, they're like an ideal brownie in cookie form. They're kind of perfect. (One note: The recipe calls for bittersweet chocolate, but feel free to use semisweet or a combination of the two. Also, a sprinkle of flaky sea salt before baking would not be a bad idea.)
Provided by Molly O'Neill
Categories cookies and bars, dessert
Time 30m
Yield About 18 large cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. In the top of a double boiler set over simmering water, combine the finely chopped bittersweet chocolate, butter and espresso. Stir occasionally until smooth. Set aside to cool slightly.
- Meanwhile, in the bowl of an electric mixer, combine eggs and sugar and whip until the mixture is light in color and increases substantially in volume, about 10 minutes. Beat in the vanilla extract. Stir in the melted chocolate. In a separate bowl, whisk together the flour and baking powder and fold them into the chocolate mixture until just combined. Fold in the pecans and chocolate chunks.
- Line two cookie sheets with parchment paper. Drop the batter by heaping tablespoons onto the paper, leaving about 2 inches between each. Bake until the cookies are slightly puffed and cracked on the outside but gooey inside, about 10 to 14 minutes. Cool on the cookie sheets.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 30 milligrams, Sugar 13 grams, TransFat 0 grams
EXTREME CHOCOLATE CAKE
This cake is so good! It's moist with a melt-in-your mouth texture! And it's so easy! Only one bowl to clean up when you're done. It also freezes great! Whenever I need a chocolate cake, this is the recipe I pull out.
Provided by Monica
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Grease 12 cup (2.7 L) bundt pan. Dust with cocoa (I don't always do this).
- Beat next 6 ingredients in large bowl on low for 2 minutes, scraping down side 2 or 3 times. Beat on medium for about 2 minutes until smooth.
- Stir in chocolate chips.
- Pour into the bundt pan. Spread evenly.
- Bake in 350°F oven for 45 - 50 minutes (the person I got the recipe from bakes it longer, but I find mine burns if I bake it longer than this -- it probably depends on your pan, your oven and elevation you live at), or until wooden pick inserted in centre comes out without batter on it, but will have chocolate from the chocolate chips.
- Let stand in pan on wire rack for 20 minutes before inverting onto serving plate to cool completely.
- To make Chocolate Ganache: Heat whipping cream in heavy saucepan on medium until boiling. Remove from heat.
- Add chocolate. Stir slowly for about 2 minutes until melted completely.
- Cool for 5 to 10 minutes, stirring occasionally until slightly thickened, but still pourable. If chocolate gets too stiff, set saucepan in hot water for 1 to 2 minutes until desired consistency.
- Makes about 1 cup ganache. I've also made it with semi-sweet and milk chocolate chips when I haven't had bittersweet. It's just a lot sweeter.
- Slowly pour over chocolate cake, allowing some to run partially down the sides. Let set before cutting.
- Cuts into 16 wedges.
Nutrition Facts : Calories 374.8, Fat 23.7, SaturatedFat 8.8, Cholesterol 69.4, Sodium 396.2, Carbohydrate 40.5, Fiber 2, Sugar 24.7, Protein 4.9
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