How To make Chunky Triple Chocolate Cookies
8 oz Semisweet chocolate squares
3 oz Unsweetened chocolate
-squares 1/2 c Unsalted butter
3 lg Eggs; room temp
1 1/4 c Sugar
2 ts Vanilla extract
2/3 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1 1/2 c Semisweet chocolate chips
1 1/2 c Walnuts, toasted; chopped
1 1/2 c Pecans, toasted; chopped
4 oz Semisweet chocolate square
--- melted Recipe by: Ladie's Home Journal Dec. 1991 Preheat oven to 325. Grease 3 cookies sheets. Melt chocolate with butter in double boiler over simmering water. Cool. Beat eggs with sugar in mixer bowl until ribbon forms when beaters are lifted, 10 minutes. Beat in chocolate mixture and vanilla. Combine flour, baking powder and salt in a bowl. Stir into chocolate mixture just until combined (do not overmix). Stir in chocolate chips and nuts. Drop batter by teaspoonfuls 2 inches apart onto cookie sheets. Bake 7-8 minutes, until barely firm and tops are slightly cracked. Cool on cookie aheets 2 minutes then on wire racks. Dip 1 side of cooled cookies in melted chocolate. Serving Ideas : Drizzle tops with melted chocolate instead of dipping. -----
How To make Chunky Triple Chocolate Cookies's Videos
The Best Chewy Chocolate Chip Cookies
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Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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MUSIC
Ballade Pop_Main
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Classic Chocolate Chip Cookies Recipe
These Chocolate Chip Cookies are going to be the tastiest cookies you’ll ever make. You’ll wish you had made them sooner! These chocolate chip cookies are a classic dessert, and they come out perfectly every time with this recipe. This easy cookie recipe features a soft and chewy center with beautiful golden brown edges and is packed with chocolate chips.
RECIPE:
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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EPIC DOUBLE CHOCOLATE CHUNK COOKIES | WITH EGGLESS OPTION | SUBWAY STYLE CHEWY CHOCOLATE COOKIES
What is better than chocolate cookies? DOUBLE CHOCOLATE COOKIES!
These #chewy #gooey #chocolatecookies have chocolate going in two forms- cocoa powder and chocolate chunks and trust me- they taste soooo good! These somehow reminds me of #subway cookies!
You can make these cookies eggless simply by replacing the egg with one flax egg ( 1 tablespoon ground flaxseeds + 3 tablespoons water)
INGREDIENTS-
1/2 cup salted butter, softened
1/2 cup caster sugar (superfine sugar)
1/2 cup brown sugar
1 egg or flax egg
1 tsp vanilla extract
1 cup flour
1/2 tsp baking soda
1 tbsp cornflour (optional)
1/4 cup cocoa powder
1 tbsp water + 1 tsp coffee powder
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HEALTHY double chocolate chip cookies recipe-
more o flax egg and eggless baking-
Triple Chocolate Cookies - Recipe by Laura Vitale - Laura in the Kitchen Episode 268
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Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish
Figuring out how to make one of the best chocolate chip cookies is definitely going to incur some travel fees. The coveted New York Levain Chocolate Chip Walnut cookie is deciphered... or at least as best as I could.
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Recipe:
Ice cream scoop I used for perfect cookies:
Good Grips Stainless Steel 11 lb. Pull-Out Display Food Scale:
KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl:
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