Triple Dark Chocolate Cookies Recipes

TRIPLE CHOCOLATE COOKIES

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

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 COOKIES

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 cooling rack to cool.

TRIPLE-CHOCOLATE COOKIES

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

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 COOKIES

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.

FLOURLESS TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
• Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
• Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
• Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
• Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
• Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

TRIPLE-CHOCOLATE CHUNK COOKIES

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.