Menage A Trois The Chocolate Chocolate Chocolate Cookie Recipes

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MENAGE A TROIS (THE CHOCOLATE CHOCOLATE CHOCOLATE COOKIE)



Menage a Trois (The Chocolate Chocolate Chocolate Cookie) image

Take a bite of this cookie and go to Chocoholic Heaven. They will melt in your mouth in ways that you never thought possible for a cookie. Be aware that they only keep for a few days, and that they tend to be very fragile. Also, they can be somewhat finnicky to make; do not be dismayed if they do not come out right the first time. Good quality chocolate, proper oven technique, and parchment paper are all very important. And yes, the flour: chocolate ratio is correct - that is what gives it its texture (and makes it so expensive). From "A Field Guide to Chocolate Chip Cookies" by Dede Wilson.

Provided by Oenophilly

Categories     Drop Cookies

Time 25m

Yield 28 cookies, 28 serving(s)

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
6 ounces semisweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chunks (1/2 inch pieces)
3/4 cup milk chocolate pieces (1/2 inch pieces)
3/4 cup white chocolate chunks (1/2 inch pieces)

Steps:

  • Preheat oven to 350°F Line 2 cookie sheets with parchment paper (highly recommended - do not omit).
  • Whisk flour, baking powder, and salt together in a small bowl.
  • Melt chopped semi-sweet and unsweetened chocolates with the butter in a medium-sized sauce pan over low heat. Stir until smooth, then let it cool slightly.
  • In a large bowl with an electric mixer, beat sugar, eggs, and vanilla together on high speed until light and fluffy (2-5 minutes).
  • Gently fold in the chocolate-butter mixture until no chocolate streaks remain. Fold flour mixture into the batter until just combined.
  • Toss all the chocolate chunks together in a bowl; set aside about one-quarter of them. Fold the larger portion of the chunks into the batter.
  • Drop the dough by generously rounded tablespoon 2 inches apart on the prepared cookie sheets.
  • Take the reserved chocolate chunks and press at least one of each type on top of each cookie.
  • Bake until the tops look and feel dry but the insides are still soft and creamy (about 10 minutes). DO NOT OVERBAKE - they will firm up upon cooling.
  • Place the sheets on cooling racks for a minute or so, then slide the parchment paper with the cookies onto the racks so that they can cool completely.
  • Make sure that the cookies stay flat and unstacked while cooling. Give them lots of time to cool before you move them. They are very delicate. Store and handle them with care or they will fall all to pieces (you are obligated to eat any broken cookie on the spot).

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

AMENA'S TRIPLE CHOCOLATE CHIP COOKIES



Amena's Triple Chocolate Chip Cookies image

This recipe is very adaptable as far as what and how much you add to the basic dough. I used a normal amount of chips, but this amount can be doubled without issue. You can also toss in dried fruit and nuts fearlessly.

Provided by Chef John

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     White Chocolate

Time 55m

Yield 16

Number Of Ingredients 11

½ cup unsalted butter
½ cup white sugar
¼ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
1 ⅛ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
⅓ cup semi-sweet chocolate chips
⅓ cup white chocolate chips
⅓ cup milk chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.
  • Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
  • Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.
  • Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 22.9 g, Cholesterol 28.8 mg, Fat 9.6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5.9 g, Sodium 128.1 mg, Sugar 15.7 g

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.

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