Triple Chocolate Oreo Chunk Cookies Recipe 55

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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 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.

QUADRUPLE CHOCOLATE CHUNK COOKIES



Quadruple Chocolate Chunk Cookies image

Of all the recipes in my repertoire, I knew my Quadruple Chocolate Chunk Cookies would have the best shot of winning. But really, when your cookies feature Oreos, candy bars and all the other goodies that go into a sweet treat, you're nearly guaranteed to turn out a winner. -Jeff King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup Dutch-processed cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white baking chips, chopped
1 cup semisweet chocolate chips, chopped
1 cup chopped Oreo cookies (about 10 cookies)
1 Hershey's Cookies 'n' Creme candy bar (1.55 ounces), chopped

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 6-8 minutes or until set. Cool on pans 1 minute. Remove to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

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

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

OREO CHUNK COOKIES



Oreo Chunk Cookies image

I'm sure I'm not the first genius to devise this concoction, but please let me believe I am. I used, with some modifications, recipe #76416 chocolate chip cookie base, which is a great cookie btw. I thought these were darn good (even though I dislike using pre-packaged foods to bake with!)

Provided by Ah-Lia

Categories     Drop Cookies

Time 1h

Yield 3 dozen, 12 serving(s)

Number Of Ingredients 10

2/3 cup shortening
11 tablespoons butter
1 cup white sugar
1 cup dark brown sugar
2 eggs
1 tablespoon real vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (not kosher)
0.5 (14 ounce) package Oreo cookies (more or less to suit your taste)

Steps:

  • Preheat oven to 350.
  • Cut oreos in four to six pieces with a sharp knife; set aside. Don't bash them, it doesn't work as well. You want somewhat sizable chunks. Try not to sample chunks.
  • Blend flour, salt and baking soda together in a bowl.
  • In another bowl, cream together butter, shortening and sugars.
  • Add eggs and vanilla.
  • Blend in flour mixture in thirds; do not overmix.
  • Fold in (by hand) chopped Oreos and the Oreo "dust" left from chopping them up.
  • Drop by rounded tablespoons and bake 8 minutes. Do NOT overbake these!

Nutrition Facts : Calories 534.2, Fat 26.2, SaturatedFat 10.4, Cholesterol 63.2, Sodium 473.7, Carbohydrate 70.5, Fiber 1.3, Sugar 41.4, Protein 5.3

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