Triple Chocolate Cinnamon 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 COOKIES



Triple Chocolate Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 24 cookies

Number Of Ingredients 13

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips

Steps:

  • Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
  • Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
  • Preheat oven to 350 degrees F (or 325 if convection option is available).
  • Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

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 CINNAMON COOKIES



TRIPLE CHOCOLATE CINNAMON COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake

Yield 24-30 cookies

Number Of Ingredients 13

1/4 C all purpose flour
1/4 C unsweetened cocoa
1 1/2 tsp ground cinnamon (freshly ground is best)
1/4 tsp baking powder
pinch of salt
6 tbsp (3/4 stick) unsalted butter at room temperature
7 tablespoons sugar
2 large eggs
8 ounces semisweet chocolate, melted and cooled (I like Valrhona or Ghirardelli)
1 C (6 ounces) milk chocolate chips
1 C chopped walnuts, toasted
Walnut halves, optional
Additional melted semisweet chocolate for drizzling, optional

Steps:

  • Position rack in center of oven and preheat to 350 degrees F. Line cookie sheets with parchment paper or a silicone pad. Place flour, cocoa powder (chocolate #1), cinnamon, baking powder and salt in a bowl and stir with a wire whisk to combine. In another bowl (or the bowl of a stand mixer) beat the butter, sugar, and eggs until smooth. Stir in the melted semisweet chocolate(chocolate #2) until smooth. Mix in the dry ingredients just until combined. By hand, stir in the milk chocolate chips (chocolate #3) and the chopped walnuts. Drop dough by tablespoonfuls onto prepared cookie sheets, spacing 2 inches apart, as the cookies will spread. Press a walnut half into each cookie. Bake until cookies look dry and cracked, about 11 minutes, but checking after 8 minutes. Let cookies stand on sheet for 5 minutes then transfer to a rack and cool completely. If desired, dip fork tines into melted semisweet chocolate. Wave fork over cookies, drizzling melted chocolate using your best Jackson Pollock style. Let stand until chocolate sets. These cookies can be prepared ahead. Wrap airtight and let stand at room temperature 2 days or freeze 1 month. Alternatively freeze the prepared dough by rolling into a log in a large sheet of parchment paper. Keep the dough log in the parchment and then tightly wrap again in plastic wrap. Keep in freezer up to 6 months, slicing and baking from the frozen log as needed. Increase cooking time accordingly.

TRIPLE CHOCOLATE CHUNK COOKIE



Triple Chocolate Chunk Cookie image

An assortment of chocolates transform the basic chocolate chip cookie into calorie heaven.

Provided by Lydia

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 15

1 ½ cups packed brown sugar
1 cup butter, softened
1 egg
2 ¼ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped walnuts
4 (1 ounce) squares bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped
3 teaspoons shortening
3 (1 ounce) squares bittersweet chocolate
3 ounces milk chocolate
3 ounces white chocolate

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cream the butter or margarine with the brown sugar until light. Add the egg and mix well.
  • Stir in the flour, ground cinnamon, baking soda and salt. Mix in the nuts and the 4 ounces of the bittersweet, milk and white chocolates.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
  • Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until light golden brown. Cool slightly. Dip cooled cookies into the Three Chocolate Glaze.
  • To Make Three Chocolate Glaze: Heat 1 teaspoon of the shortening with bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Dip each cookie 1/2 inch deep into chocolate along one edge. Repeat with remaining shortening and chocolates. Rotate dipped edge of cookie for each type of chocolate.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 49.9 g, Cholesterol 42.7 mg, Fat 26.4 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 13.5 g, Sodium 237.4 mg, Sugar 34.8 g

CHOCOLATE-CINNAMON COOKIES



Chocolate-Cinnamon Cookies image

A chocolate base cookie with chocolate chips and a cinnamon twist!

Provided by KidBaker33

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
11 tablespoons butter, melted and cooled
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons cocoa powder
1 cup semisweet chocolate chips
2 ½ teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
  • Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.1 g, Sodium 79.6 mg, Sugar 8.3 g

TRIPLE CHOCOLATE CAKE MIX COOKIES



Triple Chocolate Cake Mix Cookies image

These are easy cookies to make & are decadent & chocolatey. Quick to make also as a cake mix is used. They can be made basically with any additions you like, nuts, peanut butter chips, butterscotch chips, white chips, chocolate chunks. I've also used dried cherries and cranberries & have even chopped Hershey's "tuxedo" kisses & peanut butter cups as an addition... basically, anything goes... this particular recipe is for the triple chocolate version though... ** note: you can use all the same chocolate chips or mix regular & dark chocolate as described below... Ohhh, & at Halloween, these look nice with orange & yellow M&M's added in...

Provided by BlondieItaliana

Categories     Drop Cookies

Time 20m

Yield 24 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box chocolate cake mix (Duncan Hines Moist Deluxe "Dark Chocolate Fudge" is what I usually use)
2 eggs
1/2 cup vegetable oil
1 cup chocolate chips (regular or bittersweet)
1 cup dark chocolate chips (or Hersheys Kissables mini-kisses)
1/4 cup chocolate sprinkles
1 tablespoon chocolate syrup (Hersheys)

Steps:

  • Combine cake mix, oil & eggs in bowl and mix with mixer until blended.
  • Stir in chips & sprinkles.
  • Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
  • Bake 8-10 minute at 350 degrees.

Nutrition Facts : Calories 208.4, Fat 12.6, SaturatedFat 3.9, Cholesterol 15.5, Sodium 188.3, Carbohydrate 25.2, Fiber 1.4, Sugar 16.2, Protein 2.4

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 COOKIES



Triple-Chocolate Cookies image

This recipe came from June/July 2005 Cook Country magazine. These cookies are fudgy, but make sure you let them cool directly on the cookie sheet. Also do not use bitter sweet BAR chocolate or they will be WAY to rich.

Provided by Marz7215

Categories     Dessert

Time 1h

Yield 26 cookies, 10 serving(s)

Number Of Ingredients 11

3 ounces unsweetened chocolate, chopped
1 1/2 cups bittersweet chocolate chips
7 tablespoons unsalted butter, cut into pieces
2 teaspoons instant coffee
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips

Steps:

  • Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
  • Stir coffee powder and vanilla extract together in small bowl until disolved. Beat eggs and sugar in large bowl with electric mixer at medium high speed until very thick and pale, about 4 minutes. Add vanilla/coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
  • Whisk flour, baking powder and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will look more like thick brownie batter than cookie dough).
  • Meanwhile adjust two oven racks to upper and lower middle positions and heat oven to 350°F.
  • Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through the baking time. Transfer baking sheets to racks and cool completely, on baking sheets, before serving.

Nutrition Facts : Calories 458.7, Fat 31.9, SaturatedFat 19.2, Cholesterol 77.2, Sodium 166.9, Carbohydrate 49.7, Fiber 6.3, Sugar 34.1, Protein 7.3

TRIPLE CHOCOLATE COOKIES



Triple chocolate cookies image

You've got all bases covered with white, milk and dark chocolate in these American-style cookies, best enjoyed warm with a cold glass of milk

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 25m

Yield Makes 24

Number Of Ingredients 9

100g soft brown sugar
100g golden caster sugar
100g butter , softened
1 egg
1 tsp vanilla extract
225g plain flour
140g milk chocolate , melted
85g white chocolate , chips or chopped into chunks
85g plain chocolate , chips or chopped into chunks

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets with baking parchment. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together. Stir in the white and plain chocolate chips or chunks, then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
  • Bake in batches for 8-9 mins until pale golden and still soft to touch - they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate.

Nutrition Facts : Calories 167 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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From thestayathomechef.com


TRIPLE CHOCOLATE COOKIE RECIPES | NAELF.COM
2021-09-27 Cookies that may make love with a mug of espresso are coming to be your new favourite. Let's go to the kitchen for the triple chocolate cookie recipe! Let's go to the kitchen for the triple chocolate cookie recipe!
From naelf.com


TRIPLE CHOCOLATE PEPPERMINT COOKIES - THE RECIPE CRITIC
2021-12-03 Melt chocolates, drizzle and add crushed candy canes: In the microwave in a microwave-safe bowl, add the white chocolate and cook for 30 seconds at a time stirring until melted. Drizzle over the cookies. Repeat for the semisweet chocolate and drizzle. Top with crushed candy canes and let set. Baking Tips
From therecipecritic.com


CHOCOLATE CINNAMON ROLLS BY LANE & GREY FARE
2021-02-01 Place the rolls into the baking dish with the cinnamon swirl facing up. Bake for 20 min. When done, remove from the oven and start to make the glaze. In a small bowl, whisk together the confectioners’ sugar, cocoa powder and the water. Once combined, pour it over the warm rolls that are still in the dish.
From laneandgreyfare.com


TRIPLE CHOCOLATE CINNAMON ROLLS - SOME OF THIS AND THAT
2014-07-12 Triple Chocolate Cinnamon Rolls Instructions In a large mixing bowl, add 2 1/2 cups of warm water. Add in yeast and allow to proof (let it get foamy and bubbly). Once yeast is ready, using your dough hook attachment, add in cake mix, vanilla and salt and mix until combined. Combine instant coffee and bread flour together and add it to the mixer.
From someofthisandthat.com


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