Triple Chocolate Chocolate Chip Cookies Recipes

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TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

(Note: I have altered the amount of flour in the recipe below based on feedback!) We had boys, boys, boys, boys, boys, and boys at our house after chu

Categories     dessert     main dish

Time 25m

Yield 36 servings

Number Of Ingredients 10

2 1/2 sticks Butter, Softened
2 c. Sugar
2 whole Large Eggs
3 tsp. Vanilla Extract
2 1/4 c. All-purpose Flour
3/4 c. Unsweetened Cocoa Powder
1 1/2 tsp. Baking Soda
1 tsp. Salt
1 1/4 c. Milk Chocolate Chips
1 1/4 c. Good Semi Sweet Chocolate Chips

Steps:

  • Preheat oven to 350°F.Using a mixer, cream butter and sugar until fluffy, scraping the sides once.Add eggs one at a time, mixing after each addition. Mix in vanilla.Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.Gently blend in chocolate chips, reserving a few for the tops of the cookiesUsing a cookie scoop, add generous 1 tablespoon portions to baking sheet. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)Let cool on a baking rack. Yummy!

TRIPLE CHOCOLATE CHIP CRINKLE COOKIES!



Triple Chocolate Chip Crinkle Cookies! image

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

125 g unsalted butter
100 g light brown sugar
100 g white granulated sugar
1 medium egg
1 tsp vanilla extract
25 g cocoa powder
225 g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
100 g white chocolate chips
100 g milk chocolate chips
100 g dark chocolate chips

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-Baked Triple Chocolate Chip Cookies image

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

3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch (cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (90g) semi-sweet chocolate chips
1/2 cup (90g) white chocolate chips
1/2 cup (100g) Sno-Caps (or any kind of chocolate chips)

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



Triple Chocolate Cookies image

Provided by Ellie Krieger

Categories     dessert

Time 1h12m

Yield 2 dozen

Number Of Ingredients 13

1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup coarsely chopped dark chocolate (2 ounces)
1/3 cup coarsely chopped milk chocolate (2 ounces)
2/3 cup chopped pecans, optional

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 rack to cool.

TRIPLE CHOCOLATE CHOCOLATE CHIP COOKIES



Triple Chocolate Chocolate Chip Cookies image

Provided by Rocco DiSpirito

Categories     Cookies     Food Processor     Mixer     Bean     Chocolate     Dessert     Bake     Kid-Friendly     Low Cal     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 20 cookies

Number Of Ingredients 9

Nonstick cooking spray
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
2 tablespoons light agave syrup
3 large egg whites
1 1/2 cups granulated Splenda
1/4 cup dark chocolate covered cacao nibs
1/4 cup mini chocolate chips

Steps:

  • Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
  • In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
  • In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.
  • Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips on top of the cookies.
  • Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.

TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

Provided by Bobby Flay

Categories     dessert

Time 1h45m

Yield 2 to 3 dozen cookies

Number Of Ingredients 14

6 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 teaspoons instant espresso powder, such as Medaglia D'Oro
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 stick (6 tablespoons) unsalted butter, slightly softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
  • Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. 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 pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
  • Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

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.

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

TRIPLE CHOCOLATE CHIP COOKIES



Triple Chocolate Chip Cookies image

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

3/4 cup white sugar
1 cup light brown sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
3 cups flour
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup nuts (optional)

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-CHOCOLATE COOKIES



Triple-Chocolate Cookies image

A quick and east recipe for Triple-Chocolate Cookies

Provided by Tom Douglas

Categories     Cookies     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Back to School     Vanilla     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 16

Number Of Ingredients 10

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips

Steps:

  • Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.
  • Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.
  • Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)

TRIPLE-CHOCOLATE CHUNK COOKIES



Triple-Chocolate Chunk Cookies image

Triple delight someone special with a box of wrapped and ribboned chocolate-dipped cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 36

Number Of Ingredients 14

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
4 ounces bittersweet baking chocolate, chopped
4 ounces sweet baking chocolate, chopped
4 ounces white chocolate baking bar, chopped
3 teaspoons shortening
3 ounces bittersweet baking chocolate
3 ounces sweet baking chocolate
3 ounces white chocolate baking bar

Steps:

  • Heat oven to 375°F. In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be soft). Stir in nuts, 4 ounces bittersweet chocolate, 4 ounces sweet chocolate and 4 ounces white chocolate. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake cookies 8 to 10 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In small saucepan, heat 1 teaspoon shortening and 3 ounces bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth; remove from heat. Repeat with 1 teaspoon shortening and 3 ounces sweet chocolate; repeat with 1 teaspoon shortening and 3 ounces white chocolate.
  • Dip 1/2-inch edge of each cookie into each glaze, allowing each glaze to completely set before dipping into next glaze and rotating dipped edge of cookie for each type of glaze. Place cookies on waxed paper to allow glazes to set.

Nutrition Facts : Calories 225, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 115 mg

TRIPLE CHOCOLATE CHIP COOKIES RECIPE - (4.3/5)



Triple Chocolate Chip Cookies Recipe - (4.3/5) image

Provided by dkanon

Number Of Ingredients 13

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1-stick) butter, softened
1/2 cup vegetable shortening
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1 egg
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1/2 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 375°F. In a medium bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, combine butter, shortening, granulated and brown sugars, and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture until well combined. With a wooden spoon, stir in the chips and nuts. Mix well. Drop mixture by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until golden. Cool 2 minutes then remove cookies to a wire rack to cool completely.

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

CRISPY CHEWY TRIPLE CHOCOLATE CHIP COOKIES



Crispy Chewy Triple Chocolate Chip Cookies image

This is one of my favourite recipes to make because it is the perfect, yummy chocolate fix! I first stumbled across it when doing a Chemistry project in grade 11, and ever since then I have been making it. Sometimes I have to hide cookies for myself because they get eaten so quickly! Sometimes I don't wait the 2 hours for the dough to firm in the fridge because I'm too impatient! You can just add a little extra flour and the cookies just turn out a little less puffed up, but still great!

Provided by BeenBakin

Categories     Dessert

Time 10m

Yield 4 dozen

Number Of Ingredients 12

1 1/4 cups unsalted butter
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup white sugar
3/4 cup packed brown sugar
1 1/2 cups white chocolate chips
1 1/2 cups milk chocolate chips
1 1/2 cups semi-sweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 325°F (165°C).
  • Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
  • Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
  • Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
  • Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.

Nutrition Facts : Calories 1938.7, Fat 122.7, SaturatedFat 64, Cholesterol 269.6, Sodium 1028.8, Carbohydrate 207.3, Fiber 8.2, Sugar 156.2, Protein 19.1

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From lilluna.com


THICK AND CHEWY TRIPLE CHOCOLATE COOKIES - KYLEE COOKS
2019-07-23 Gradually beat in the egg/vanilla/coffee mixture, then add the melted chocolate. Set the mixer to "stir" and mix in the chocolate chips. Add the dry ingredients and mix until just combined. Cover with plastic wrap and let stand at room temp for 30 minutes. Preheat the oven to 350F and line cookie sheets with parchment.
From kyleecooks.com


TRIPLE CHOCOLATE COOKIES - COOKIES AND CUPS
2011-08-09 Mix until just combined. Fold in your chopped chocolate. Cover tightly and refrigerate for at least 3 hours over overnight. Preheat oven to 350°. On a parchment lined baking sheet scoop dough by the rounded tablespoon, placing 2 inches apart. Bake 9 minutes until the edges are golden brown. Transfer to cooling rack.
From cookiesandcups.com


TRIPLE CHOCOLATE COOKIES RECIPE - DINNER, THEN DESSERT
2020-01-23 Fold in the three types of chocolate chips. Chill the dough: Cover the bowl and refrigerate for 15-20 minutes so that the dough doesn’t spread too much when baking. Prepare cookie sheets: Cover two cookie sheets with parchment paper. Scoop the dough onto the cookie sheets. Bake: Bake at 350 degrees for 8-10 minutes.
From dinnerthendessert.com


TRIPLE CHOCOLATE COOKIES RECIPE | MYRECIPES
Sift flour, cocoa, baking powder and salt onto a sheet of parchment. Using an electric mixer on medium-high speed, beat remaining 8 Tbsp. butter with sugar until light, about 3 minutes.
From myrecipes.com


TRIPLE CHOCOLATE CHIP COOKIES - CHOCOLATE WITH GRACE
2016-07-22 Whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Stir into the wet ingredients. Gently stir in the chocolate chips. Chill the dough for at least 3 hours. Preheat the oven to 350 F. Roll the dough into 1 inch balls and bake for 9-11 minutes or until set. Let cool on the cookie sheet for a few minutes and then remove to ...
From chocolatewithgrace.com


TRIPLE CHOCOLATE COOKIES RECIPES - RECIPES FROM A PANTRY
2014-04-17 Instructions. Preheat the oven to fan assisted 150C / 170C / 325F / gas 3. Line your baking tray. Melt the dark chocolate in the microwave. Mix together the flour, cocoa powder, sodium bicarbonate and salt in a bowl and set aside.
From recipesfromapantry.com


TRIPLE CHOCOLATE COOKIES RECIPE (BAKERY-STYLE!) - OH SWEET BASIL
2019-12-15 Instructions. In a stand mixer, beat the butter until light and fluffy, 1 minute. Add the granulated sugar and brown sugar and beat 1-2 more minutes until fluffy. Add 2/3 cup high quality chocolate chips or baking chocolate to a small bowl. Place the bowl over a saucepan of water simmering on the stove.
From ohsweetbasil.com


CHEWY TRIPLE-CHOCOLATE COOKIES - RICARDO CUISINE
Preparation. With the rack in the middle position, preheat the oven to 200°C (400°F). Line 2 baking sheets with parchment paper. In a bowl, combine the flour and salt. Set aside. In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth and creamy. With a wooden spoon, stir in the dry ...
From ricardocuisine.com


TRIPLE CHOCOLATE CHIP COOKIES RECIPE - CHEF LINDSEY FARR
Whisk together flour, cocoa powder, salt and baking powder. Cream butter and sugar until light in fluffy in a stand mixer fitted with the paddle attachment. Add eggs one at a time, beating after each addition. Add vanilla. Pour in the chocolate and beat to combine. Add dry ingredients followed by chocolate chips.
From cheflindseyfarr.com


TRIPLE CHOCOLATE CHIP COOKIES RECIPE | RECIPES.NET
2022-03-25 In a separate bowl, combine flour, cornstarch, baking soda, and salt. At low speed, slowly mix into the wet ingredients until combined. 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 ...
From recipes.net


TRIPLE CHIP PUDDING COOKIES | SOFT & GOOEY CHOCOLATE CHIP …
2018-08-13 Mix for 1 minute, until evenly incorporated. Turn mixer to low and add in the flour, mixing until just combined. Stir in the chips until evenly distributed. Using a large (3- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet 2- inches apart. Bake for 10-12 minutes, until lightly golden at the edges.
From cookiesandcups.com


CHEWY TRIPLE CHOCOLATE CHIP COOKIES | CHEW OUT LOUD
2013-08-20 Instructions. In a large bowl, whisk together flour, salt, baking soda, and cocoa. In another large bowl or the bowl of stand mixer, combine butter, both sugars, and vanilla. Beat on medium-high until it’s as fluffy as it can get, scraping sides down periodically; about 3-4 minutes.
From chewoutloud.com


TRIPLE CHOCOLATE CHIP COOKIES - BAKING MAD
Step 3: In a large bowl beat together the eggs, sugars and vanilla extract until well mixed. Pour in the chocolate mixture and mix until well combined. Step 4: Sift the flour, salt and baking powder into a bowl and then add to the chocolate mixture in two batches, mixing thoroughly then stir in the white chocolate chunks and milk chocolate chips.
From bakingmad.com


TRIPLE-CHOCOLATE COOKIES RECIPE | BON APPéTIT
2005-06-30 Step 2. Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 …
From bonappetit.com


OUTRAGEOUS TRIPLE CHOCOLATE COOKIES | RECIPETIN EATS
2019-06-14 Instructions. Preheat oven to 190C/375F (170C fan) with one shelf in the middle and another under it. Use a bowl at room temp, not ice cold glass/metal (butter will go hard). Place butter in bowl and beat until smooth - about 30 seconds on speed 5. Add sugar and beat for 45 sec to 1 min until light and fluffy.
From recipetineats.com


CHEWY TRIPLE CHOCOLATE CHIP PUDDING COOKIES - 2 SISTERS RECIPES
2014-08-01 1 cup bittersweet chocolate chips ( 60% cacao, Ghirardelli) Preheat oven to 350 degrees. In a large bowl or stand mixer, cream butter and sugars. Add the eggs and vanilla and beat until creamy and smooth. Add and beat in the chocolate pudding mix until light and fluffy, about 1 minute. Add baking soda and beat until well combined.
From 2sistersrecipes.com


TRIPLE CHOCOLATE CHIP COOKIES RECIPE - WHEEL OF BAKING
2021-11-29 Preheat the oven to 180°C (356°F), conventional setting . Line two baking sheets with parchment paper. Mix the dry ingredients: Combine the flour, cocoa powder, baking soda and salt in a bowl. Set aside.
From wheelofbaking.com


TRIPLE CHOCOLATE COOKIES - MYINCREDIBLERECIPES.COM
2021-11-13 Instructions. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. In a medium sized mixing bowl, cream butter, white sugar, and brown sugar together. Add egg and vanilla and mix well. Stir in flour, baking cocoa, baking soda, and salt.
From myincrediblerecipes.com


TRIPLE CHOCOLATE CHIP COOKIES
The only thing better than chocolate is chocolate surrounding more and more chocolate which is exactly what you get with these triple chocolate chip cookies. Each tender and chewy bite delivers a burst of the kind of chocolate experience that chocoholics live to enjoy. After just one bite, you’ll be ready to declare this as one of the best cookie recipes in your arsenal.
From simplychocolate.com


CHOCOLATE CHIP M&M COOKIES {WITH DOUBLE CHOCOLATE DHIPS!}
2 days ago Cream butter, oil and sugars in stand mixer (or with hand mixer in a bowl). Add eggs and beat until fluffy. Add baking soda, salt, baking powder, vanilla and flour and mix until incorporated. Fold in chocolate chips and crushed M&Ms, and scoop. Roll into balls and place onto lightly greased baking sheet.
From lilluna.com


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