Triple Chocolate Cookies Recipes

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TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

Pecans provide a nice contrast to the white, milk and semi-sweet chocolate bursting from these magnificent Triple Chocolate Cookies - made with Duncan Hines Swiss Chocolate Cake Mix.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 30m

Yield 24

Number Of Ingredients 7

1 package Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
½ cup butter or margarine
1 large egg
½ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup coarsely chopped white chocolate
½ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F.
  • Combine cake mix, melted butter and egg in large bowl. Beat at low speed with electric mixer until blended. Stir in all chips and pecans. Drop by rounded tablespoonfuls on ungreased baking sheets.
  • Bake at 375 degrees F for 9 to 11 minutes. Cool 1 minute on baking sheet. Remove to cooling racks.

Nutrition Facts : Calories 192.6 calories, Carbohydrate 23.3 g, Cholesterol 19.9 mg, Fat 11.3 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 5.4 g, Sodium 204.3 mg, Sugar 16 g

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 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

FUDGY TRIPLE CHOCOLATE COOKIES



Fudgy Triple Chocolate Cookies image

I had a jar of hot fudge sauce hanging around in the fridge, so I threw it in. It made the fudgy chocolate cookies so moist and gooey good!

Provided by Cookie

Time 30m

Yield 24

Number Of Ingredients 12

1 ½ cups unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
½ cup shortening
¼ cup hot fudge sauce
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet chocolate chips

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.

Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Cholesterol 46 mg, Fat 21.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 19.9 g

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.

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