Triple Chocolate Drops Recipes

Steps:

• Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in melted chocolate, vanilla and eggs.
• On low speed, beat in flour, cocoa and baking soda until mixed. Fold in 1 cup of the vanilla baking chips and the cherries. Drop by rounded teaspoonfuls 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until set. DO NOT OVERBAKE. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Meanwhile, in small microwavable bowl, place remaining vanilla baking chips and oil. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring after each time, until melted and smooth. Spoon drop of mixture in center of each cookie; top each with cherry half. Drizzle remaining mixture over cookies.

Steps:

• Toast flours under broiler for 7-11 minutes (it gives the cookies a nuttier flavor-- you can skip this step if you wish).
• Cream butter and sugars.
• Add flours and then the other ingredients.
• Drop onto parchment lined baking sheets.
• Bake @ 300 degrees for 25-30 minutes or until golden on bottom edges.

Steps:

• Combine flour, baking powder, cinnamon and salt in a medium-size bowl. Set aside. In a large bowl, beat butter, sugars, instant coffee and vanilla together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate.
• Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chocolate chips and walnuts, if desired. Cover and freeze or refrigerate until very firm, one to four hours.
• When ready to bake preheat oven to 350 degrees. Grease four large baking sheets. Divide dough into sixths; refrigerate all but one portion.
• With floured hands, roll slightly rounded teaspoons of unrefrigerated dough into 1-inch balls. Arrange, 1 inch apart, on baking sheets. Repeat with remaining five portions of dough, keeping dough you're not working on refrigerated.
• Bake 7 to 9 minutes, or until barely brown on the bottom. Do not overbake. Cookies will seem very soft, but will firm as they cool. Cool cookies on racks.
• Spoon about 1 teaspoon of glaze on each cookie and spread with back of the spoon. If desired, lightly sprinkle each cookie with grated chocolate. Let glaze set before storing cookies in an airtight container for up to one week. They can be frozen.

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.

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.

Steps:

• Preheat oven to 350°.In a small bowl, stir flour, cocoa powder, baking soda and salt set aside.In a large mixer bowl at medium speed, beat brown sugar, oil, eggs, vanilla and chocolate extract until well blended. At low speed, gradually beat in flour mixture until blended. Stir in chocolate chips and pecans. Drop by scant teaspoonfuls about 2 inches apart on ungreased baking sheets.Bake for 8 minutes or just until edges are set (do not overbake puffed centers will flatten while cooling). Cool on baking sheets for 1 minute. Transfer cookies to wire racks to cool completely.Store in an airtight container.

Steps:

• Sift together first 5 ingredients, gently whisk together and set aside. In the mixing bowl beat together until light and fluffy (about 2 minutes): 3/4 c. (1 1/2 sticks) butter - unsalted 1 1/3 c. sugar Then add: 2 eggs, one at a time beating well after each addition. Then alternating with the flour mixture add the vanilla and sour cream mixture: 1 1/2 tsp vanilla extract 2/3 c sour cream Using a wooden spoon add: 1c (6 oz.) Semi sweet chocolate chips Drop the dough by teaspoonfuls on the prepared baking sheets, spacing the cookies 1 inch a part. Bake the cookies 1 sheet at a time (unless you have a convection oven in which case you can do 2 at a time). Bake for 12 -15 minutes or until no impression is left when you touch a cookie very light with a finger. transfer the cookies to a wire rack and cook completely. White Chocolate Drizzle: 4 oz good quality white chocolate, chopped. In a double boiler, melt the white chocolate over barely simmering water, stirring frequently. Scrape the melted chocolate into a small sealable plastic bag and del the bag. Using scissors, cut a tiny hole in one of the corners of the bag. Arrange the cookies on a wire rack over the baking sheet. Drizzle the white chocolate over the cookies in thin parallel lines. refrigerate the cookies for 5 minutes or just until the chocolate is set.

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.