Triple Chocolate Mint Chip Cookies Recipes

TRIPLE CHOCOLATE MINT COOKIE RECIPE

Steps:

• Preheat the oven to 350 degrees F, with the oven racks in the upper-middle and lower-middle positions. Line 2 large baking sheets with parchment paper.
• In a medium bowl, melt semi-sweet chocolate. This can be done by placing the bowl over a pot of simmering water (for a make-shift double-boiler) or in the microwave at 50% power. Stir and set aside to cool.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In the bowl of a stand mixer (or in a large bowl, using a hand electric mixer), beat butter, brown sugar, and granulated sugar at medium at speed until the mixture is light and fluffy, 3 to 5 minutes. Add one egg a time to the butter mixture, beating after each addition. Add vanilla extract and beat until combined. Add the cooled melted chocolate and beat until well combined.
• Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined. Stir in mint-chocolate baking bits. Cover the bowl with plastic wrap and let the mixture sit at room temperature for 15 to 20 minutes, or until the mixture is easy to scoop and fudge-like.
• Using 3 tablespoons of dough for each cookie, roll the dough into balls and place on the prepared baking sheets, 2 inches apart. Place the baking sheets in the oven and bake for 10 to 12 minutes, switching the position of the sheets and rotating them back to front halfway through baking. The cookies are baked when the edges are set, but the center are still soft. The cookies will still look a little raw in between the cracks, but are done.
• Let the cookies cool on the baking sheets for 10 minutes, then remove to a wire rack. Repeat with the rest of the dough, using cooled cookie sheets. Serve the cookies warm or at room temperature.

TRIPLE CHOCOLATE MINT COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper or Silpat mats.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer) cream together the butter and sugars. Add the eggs, vanilla and mint extracts, and mix until smooth.
• In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. Slowly pour the flour mixture into the sugar mixture and mix on low until just combined. Stir in the chocolate and mint chips and then refrigerate the dough for about 15 minutes.
• Use a medium cookie scoop or tablespoon to scoop the dough onto the prepared baking sheets, about 2 inches apart. Bake for 8-10 minutes until edges are firm and center is still slightly soft. If you wish to decorate with chocolate mint candies, put them on while the cookies are still warm.
• Allow to cool on the pans for about 5 minutes before moving to wire rack to cool completely (or eat them while they're warm and ooey gooey delicious!)

TRIPLE CHOCOLATE CHIP COOKIES

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.

TRIPLE CHOCOLATE CHUNK COOKIES

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.

TRIPLE-CHOCOLATE PEPPERMINT TREATS

Steps:

• Preheat oven to 375°. Cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Stir in semisweet and bittersweet chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool completely. , For frosting, melt white baking chips in a microwave; stir until smooth. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Add enough milk to reach desired consistency. Frost cookies; sprinkle with peppermint candies.

TRIPLE CHOCOLATE COOKIE MIX

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.

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 MINT CHIP COOKIES

Steps:

• Cream until light and fluffy: margarine, sugar, eggs, vanilla extract, and mint extract.
• Combine in separate bowl: flour, Hershey's cocoa, baking soda, and salt.
• Gradually beat the dry mixture into the creamed mixture.
• Stir in: dark chocolate chips, and Andes baking chips.
• Chill until firm enough to handle (I recommend using the freezer).
• While chilling, cut mint dark chocolate squares into 1/2 inch pieces.
• Preheat oven to 350°F.
• Shape dough into 1 inch balls and place on ungreased cookie sheet.
• Place one 1/2 inch mint chocolate piece in the middle of each cookie and press down to flatten slightly.
• Bake at 350°F for 8-10 minutes.
• Before removing from cookie sheet, use a spoon to spread the melted chocolate square over the top of the cookie. BE GENTLE! It's very easy to tear the cookies when they're hot.
• Remove from cookie sheet and place on racks to cool.
• I like to sprinkle some extra Andes chips on top.