Triple Chocolate Cookies Recipes

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TRIPLE CHOCOLATE COOKIES

Provided by Ellie Krieger

Categories     dessert

Time 1h12m

Yield 2 dozen

Number Of Ingredients 13



Triple Chocolate Cookies image

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.

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

TRIPLE CHOCOLATE CHUNK COOKIES

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



Triple Chocolate Chunk Cookies image

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

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

TRIPLE CHOCOLATE COOKIES

You've got all bases covered with white, milk and dark chocolate in these American-style cookies, best enjoyed warm with a cold glass of milk

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 25m

Yield Makes 24

Number Of Ingredients 9



Triple chocolate cookies image

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.

Nutrition Facts : Calories 167 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

100g soft brown sugar
100g golden caster sugar
100g butter , softened
1 egg
1 tsp vanilla extract
225g plain flour
140g milk chocolate , melted
85g white chocolate , chips or chopped into chunks
85g plain chocolate , chips or chopped into chunks

TRIPLE CHOCOLATE COOKIES

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 24 cookies

Number Of Ingredients 13



Triple Chocolate Cookies image

Steps:

  • Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
  • Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
  • Preheat oven to 350 degrees F (or 325 if convection option is available).
  • Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips

TRIPLE CHOCOLATE COOKIES

Provided by Bobby Flay

Categories     dessert

Time 1h15m

Yield about 3 dozen cookies

Number Of Ingredients 13



Triple Chocolate Cookies image

Steps:

  • Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. Beat the sugar and butter in the bowl of an electric mixer. Add the eggs, then the espresso and vanilla, and beat on high speed, 2 minutes. 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 chocolate chips and pecans. Scoop the mixture onto a parchment-lined baking sheet using a small ice-cream scoop , putting 8 cookies on each sheet. Bake 10 to 11 minutes (and not any longer). The surface will be dry but the inside will still be soft. Cool on a baking sheet. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

6 ounces bittersweet chocolate
2 ounces unsweetened chocolate
1/4 plus cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
3/4 stick unsalted butter
2 large eggs
2 teaspoons instant espresso powder, such as Medaglia D'Oro
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup high-quality white chocolate chips
1 1/2 cups coarsely chopped toasted pecans

TRIPLE CHOCOLATE COOKIES

Provided by Bobby Flay

Categories     dessert

Time 1h45m

Yield 2 to 3 dozen cookies

Number Of Ingredients 14



Triple Chocolate Cookies image

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.

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

TRIPLE CHOCOLATE CHUNK COOKIE

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



Triple Chocolate Chunk Cookie image

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

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

TRIPLE-CHOCOLATE COOKIES

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



Triple-Chocolate Cookies image

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.)

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

FLOURLESS TRIPLE CHOCOLATE COOKIES

These gluten-free triple chocolate cookies, made without flour, are quick and easy to make and will impress all the chocolate lovers in your life.

Provided by jamiebrooke5761

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 49m

Yield 24

Number Of Ingredients 9



Flourless Triple Chocolate Cookies image

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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 19.3 g, Cholesterol 0.4 mg, Fat 4.6 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 50.7 mg, Sugar 15.5 g

cooking spray
1 cup finely chopped bittersweet chocolate
3 egg whites, at room temperature
2 cups confectioners' sugar, divided
½ cup unsweetened cocoa powder
1 tablespoon cornstarch
¼ teaspoon salt
½ cup chopped dark chocolate
¼ teaspoon coarse sea salt

TRIPLE CHOCOLATE BROWNIE COOKIES

Mmm! Triple chocolate brownie cookies with cereal. Store in a tightly covered container.

Provided by Carol Houghtlen

Categories     Brownies

Time 40m

Yield 42

Number Of Ingredients 6



Triple Chocolate Brownie Cookies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
  • Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
  • Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 36.3 mg, Sugar 2.5 g

13 ½ ounces brownie mix
½ cup unsalted butter, melted
1 large egg
1 cup chocolate flavored crispy rice cereal
1 (6 ounce) package semisweet chocolate chips
⅔ cup quick-cooking oats

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