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
TRIPLE CHOCOLATE CHIP CRINKLE COOKIES!
Gooey, crunchy, soft and moreish triple chocolate chip cookies that are perfect for any cookie lover!
Provided by Jane's Patisserie
Categories Dessert
Time 22m
Number Of Ingredients 13
Steps:
- Preheat your oven to 180C/160C Fan/375F and line two-four baking trays with parchment paper. Mine are quite large trays (40cm) to make sure the cookies don't touch!
- Mix together the butter and both sugars until light and fluffy and thoroughly combined! Using an electric mixer is far easier for this because it gets very fluffy and perfect!
- Mix in the vanilla and the egg until thoroughly combined, then mix in the cocoa powder, flour, bicarbonate of soda, baking powder and salt until a thick paste/cookie dough is formed.
- Fold in the chocolate chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate! (I usually fit 6-8 on each tray to be safe) I also use a 5cm cookie dropper/ice cream scoop to make them identical sizes.
- Bake in the oven for 10-12 minutes until spread out perfectly crinkly. A minute or so less will be gooey, a minute or two more will be beautiful and crunchy.
- Once baked, remove from the oven and gobble them all up - don't burn yourself on the chocolate!
Nutrition Facts : Calories 225 kcal, Carbohydrate 29 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 131 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
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.
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
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
TRIPLE CHOCOLATE CHIP COOKIES RECIPE
If you love chocolate & cookies, get excited! My Triple Chocolate Chip Cookies recipe comes right from my Michelin-star background!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C) and line two (18 x 13-inch) cookie sheets with parchment paper.
- In a large mixing bowl, cream the butter and sugars together with a wooden spoon until soft and light in color.
- Slowly add the molasses and the cooled melted chocolate.
- Mix in the eggs one at a time until well combined.
- Next, sift over the flour, cocoa powder, baking soda, and salt and mix to form your dough.
- Lastly, fold in the chocolate chunks until evenly distributed. (at this point you can chill your raw dough for up to 3 days or freeze it up to 2 months)
- Using a tablespoon measure, scoop out a heaped tablespoon of dough and roll into balls. Leave some space between the cookies as they spread during baking.
- Bake for 8-10 minutes. Don't be tempted to bake for longer. When these cookies are perfectly baked they are like a brownie on the inside.
- Once cooled store them at room temperature in an airtight container for up to 3 days.
TRIPLE CHOCOLATE COOKIES
Provided by Bobby Flay
Categories dessert
Time 1h15m
Yield about 3 dozen cookies
Number Of Ingredients 13
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 CHIP COOKIES
If you ask anyone who knows me, they will tell you that cookies are not my culinary forte. They taste good, but they don't look so good. Well, these cookies that I baked today both looked and tasted great! From "Williams-Sonoma Essentials of Baking".
Provided by Irmgard
Categories Drop Cookies
Time 40m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Line 2 rimless baking sheets with parchment paper.
- In a bowl, sift together the flour, baking soda and salt and set aside.
- In a large bowl, combine the butter, brown sugar and granulated sugar.
- Beat with a wooden spoon until smooth.
- Add the egg and vanilla and beat until well blended.
- Slowly add the dry ingredients and stir just until incorporated.
- Stir in the chocolate chips.
- Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2" apart.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.9, Cholesterol 15.9, Sodium 90, Carbohydrate 16.6, Fiber 0.5, Sugar 12, Protein 1.3
TRIPLE CHOCOLATE CHIP COOKIES
Make and share this Triple Chocolate Chip Cookies recipe from Food.com.
Provided by J e l i s a
Categories Drop Cookies
Time 1h20m
Yield 6 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Combine flour, baking soda, and salt in medium bowl and set aside.
- Beat butter and sugars in large bowl until light and fluffy.
- Beat in eggs and vanilla.
- Add flour mixture to butter mixture; beat until well blended.
- Stir in chips and pecans.
- Drop by heaping teaspoonfuls 2-inches apart onto ungreased cookie sheets.
- Bake 10-12 minutes or until edges are golden brown.
- Let cookies stand on cookie sheets 2 minutes before placing on wire racks to cool completely.
Nutrition Facts : Calories 1006.4, Fat 51.8, SaturatedFat 31.2, Cholesterol 156.9, Sodium 692.6, Carbohydrate 129.8, Fiber 3.2, Sugar 86.9, Protein 11
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