Triple Chocolate Cinnamon Cookies Recipes

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.

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.

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.

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.