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
SOFT-BAKED TRIPLE CHOCOLATE CHIP COOKIES
Soft, thick, and puffy chocolate chip cookies with extra chocolate! The cornstarch is the secret to their softness.
Provided by Sally
Categories Cookies
Time 1h45m
Number Of Ingredients 12
Steps:
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips, white chocolate chips, and Sno-Caps and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
AMENA'S TRIPLE CHOCOLATE CHIP COOKIES
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
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
QUICK CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, sugar and brown sugar in a stand mixer fitted with the paddle attachment. Mix until well combined and creamy. Add the vanilla and egg. Gradually add the baking mix and mix until combined. Add the chocolate chips and pecans; mix until just combined.
- Drop heaping tablespoons of the dough onto parchment-lined baking sheets.
- Bake until the cookies are lightly browned, about 15 minutes, rotating the baking sheets halfway through.
- Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
TRIPLE-CHIP COOKIES
Turn easy chocolate chip cookies into a triple-chip indulgence.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, stir all ingredients until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 0 g
TOLL HOUSE CHOCOLATE CHIP COOKIES
In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.
Provided by The New York Times
Categories cookies and bars, dessert
Time 30m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 8 grams, TransFat 0 grams
TRI-COLOR BULLSEYE SPRITZ COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add and mix in 1 egg at a time, scraping down the sides of the bowl between each addition. Add the vanilla and mix. Whisk together the flour and salt in a medium bowl and add to the butter mixture, beating until the flour is just incorporated.
- Separate the cookie dough into 3 bowls as follows: a small amount for the center of the bullseye then divide the rest equally for the other 2 rings. Add 2 to 3 drops of one of the food colors to the small bowl, stirring to distribute the color evenly. Repeat with a different food color for each of the remaining bowls of dough.
- Place each colored dough in separate piping bags, making sure to put the smallest amount of dough in the bag with the smallest tip. Starting with the outside of each bullseye, pipe 3-inch rings onto the baking sheet, about 2 inches apart. Use the next bag to pipe the second colored ring inside the first ring, then use the third bag to fill in the center of the bullseye. If the edges of the piped rings overlap, use a bit of water to moisten a finger and smooth out the uneven section.
- Freeze the bullseyes for 10 minutes before baking. Then bake until the cookies are set but not yet golden brown, about 11 minutes, rotating the pan 180 degrees at the halfway mark.
- Allow the cookies to cool on a wire rack before serving.
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 CHIP COOKIES
Sweet and salty, just the way we like them! A tube of refrigerated peanut butter cookie dough is the base for these delightful cookies made with potato chips. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine the cookie dough and chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts :
TRI-CHOCOLATE CHIP COOKIES
Here is another cookie recipe from my friend Lisa--another one I was fortunate enough to be a taste-tester for. I use a smaller cookie scoop so I can have cookies to share (or so they will last longer with all of the cookie hounds in the house!). Also, feel free to experiment with different types of chocolate. I generally use all semi-sweet or a mixture of semi-sweet and Belgian chocolate chips due to personal preference. And, since my hubby is not a fan of nuts in his cookies, I generally leave those out.
Provided by misscrys79
Categories Dessert
Time 45m
Yield 24 4-inch cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375.
- Line 2 cookie sheets with parchment paper or a silicone mat.
- In a large mixing bowl whisk together the melted butter and sugars.
- Whisk in the eggs and vanilla and mix well. Combine the flour, baking powder and salt and sift into the butter mixture, stirring with a rubber spatula to blend well.
- Add the chocolate chips and pecans; stir to combine.
- Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, placing them at least 3 inches apart on the cookie sheet.
- Flatten gently to form 2 1/2 to 3 inch discs. Bake 12-15 minutes, until just golden brown around the edges, but still pale in color.
- Remove from the oven, slide the paper or mat onto a metal rack to cool.
Nutrition Facts : Calories 225.2, Fat 11.4, SaturatedFat 6.9, Cholesterol 38.8, Sodium 128.2, Carbohydrate 29.4, Fiber 0.7, Sugar 18.8, Protein 2.5
More about "trichocolatechipcookies recipes"
OUTRAGEOUS TRIPLE CHOCOLATE COOKIES | RECIPETIN EATS
From recipetineats.com
5/5 (44)Total Time 27 minsCategory BakingCalories 248 per serving
TRIPLE CHOCOLATE COOKIES RECIPES - RECIPES FROM A …
From recipesfromapantry.com
CHOCOLATE CHIP COOKIES (SOFT!) | RECIPETIN EATS
From recipetineats.com
THE ULTIMATE CHOCOLATE CHIP COOKIES | CANADIAN LIVING
From canadianliving.com
THIN AND CRISPY CHOCOLATE CHIP COOKIES • TATE'S STYLE!
From theviewfromgreatisland.com
TRIPLE CHOCOLATE COOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
TRIPLE CHOCOLATE COOKIES (CHEWY CHOCOLATE COOKIE RECIPE) - A …
From abeautifulplate.com
CHOCOLATE CHIP COOKIES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BEST CHOCOLATE CHIP COOKIES - THICK, CHEWY, HUGE!
From divascancook.com
CHEWY CHOCOLATE CHIP COOKIES (THE BEST) | RICARDO
From ricardocuisine.com
'5 STAR' TRIPLE CHOCOLATE CHIP COOKIES - BIGGER BOLDER BAKING
From biggerbolderbaking.com
EASY TRIPLE CHOCOLATE COOKIES - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST CHOCOLATE CHIP COOKIES - ONCE UPON A CHEF
From onceuponachef.com
THE BEST CHOCOLATE CHIP COOKIES - 83 RECIPES & COUNTING!
From cookiesandcups.com
TRIPLE CHIP PUDDING COOKIES | SOFT & GOOEY CHOCOLATE CHIP …
From cookiesandcups.com
THE ULTIMATE TRIPLE CHOC COOKIES - CREATE BAKE MAKE
From createbakemake.com
TRIPLE CHOCOLATE COOKIES - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
THE BEST EVER CHOCOLATE CHIP COOKIES - TARA TEASPOON
From tarateaspoon.com
24 CHOCOLATE CHIP COOKIE RECIPES | LEITE'S CULINARIA
From leitesculinaria.com
TRIPLE CHOCOLATE CHIP COOKIES RECIPE - WHEEL OF BAKING
From wheelofbaking.com
ULTIMATE CHOCOLATE CHIP COOKIES - CRISCO®
From criscocanada.com
TRIPLE CHOCOLATE CHIP COOKIES! - JANE'S PATISSERIE
From janespatisserie.com
CLASSIC CHOCOLATE CHIP COOKIES - THE COUNTRY COOK
From thecountrycook.net
TRIPLE CHOCOLATE COOKIES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER - JOYFOODSUNSHINE
From joyfoodsunshine.com
TRIPLE CHOCOLATE COOKIES RECIPE | REAL SIMPLE
From realsimple.com
CHOCOLATE CHIP COOKIES (EASY SOFT CHEWY ) - CAFE DELITES
From cafedelites.com
CHOCOLATE CHIP COOKIES - RICE KRISPIES
From ricekrispies.com
TRIPLE CHOCOLATE CHUNK COOKIES - I HEART NAPTIME
From iheartnaptime.net
CHEWY CHOCOLATE CHIP COOKIES | RICARDO
From ricardocuisine.com
TRIPLE CHOCOLATE CHIP COOKIES {MILK, WHITE & BUTTERSCOTCH ... - LIL' …
From lilluna.com
CHEWY CHOCOLATE CHIP COOKIES | BEST CHOCOLATE CHIP COOKIE RECIPE
From lifeloveandsugar.com
ORIGINAL NESTLÉ® TOLL HOUSE® CHOCOLATE CHIP COOKIE RECIPE
From verybestbaking.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
TATE’S COPYCAT THIN & CRISP CHOCOLATE CHIP COOKIES
From onceuponachef.com
SOFT & CHEWY CHOCOLATE CHIP COOKIES (PUDDING COOKIES
From averiecooks.com
CHOCOLATE CHIP COOKIE RECIPES | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love