Triple Chocolate Almond Explosion Cookies Recipes

AMENA'S TRIPLE CHOCOLATE CHIP COOKIES

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.

TRIPLE CHOCOLATE-ALMOND EXPLOSION COOKIES

Steps:

• Preheat oven to 350. Stir together the first first 8 dry ingredients, RESERVING 2 Tbsp of the almond slivers (be sure to sift the cocoa and baking powder/soda!).
• In a separate bowl, combine the maple syrup, extracts and oil.
• Add the wet mixture to the dry, and stir just until well combined (don't overmix!)
• Spoon the batter onto a nonstick or parchment-lined sheet. For each mound, take a few chocolate chips and a few of the remaining almond slivers and press into the top of each cookie, flattening slightly.
• Bake for 10-12 minutes, or just until gloden around the edges (any longer may let them dry out). Let cool for 1 minute on the sheet, then transfer to a cooling rack.

TRIPLE CHOCOLATE COOKIES

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 ALMOND COOKIES

Steps:

• Cream butter and powdered sugar.
• Add almond paste, egg and extract. Beat at medium speed until smooth.
• Add baking soda, cream of tartar, salt & flour. Mix until well blended.
• Shape into walnut sized balls and place on ungreased cookie sheet (line with parchment if you wish).
• Place 1 whole almond firmly onto top of each ball but do not flatten too far.
• Bake at 350 degrees for 9-10 minutes. (Do not allow to brown.).
• Cool on sheet for 1 minute, then move to wire racks to finish cooling.

FUDGY TRIPLE CHOCOLATE COOKIES

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.