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. -----
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Giant Levain Bakery Chocolate Chip Cookies By June | Delish
Delish Test Kitchen Manager, June, is making copycat Levain Bakery chocolate chip cookies from scratch.
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Beth's Double Chocolate Chunk Cookie Recipe | ENTERTAINING WITH BETH
Learn how to make my double chocolate chunk cookie recipe! One of my favorite cookie recipes, a must try for sure!
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BETH'S DOUBLE CHOCOLATE CHUNK COOKIE RECIPE
Makes 1 Dozen Cookies (12 3-inch cookies)
INGREDIENTS:
½ cup (120 g) butter
4 ounces (113 g) bittersweet chocolate
1 ¼ cup (250 g) sugar
2 eggs
¾ tsp (3.75 ml) vanilla
1 cup (120 g) flour
2/3 cup (70 g) unsweetened cocoa powder
½ tsp (2.5 ml) baking soda
½ tsp (2.5 ml) salt
½ cup (75 g) chopped bittersweet chocolate
½ cup (75 g) dried cherries
½ cup (75 g) walnuts
METHOD:
Pre-Heat oven to 350F (175C)
Melt butter and 4 ounces (113 g) bittersweet chocolate in a large bowl in the microwave at :30 increments until melted. Stir to cool.
Add sugar, eggs and vanilla. Set aside.
In a smaller bowl whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to the chocolate mixer in thirds and stir to combine.
Add in chopped chocolate, cherries and walnuts. Stir to combine.
Scoop out batter with an ice cream scoop onto a baking sheet lined with parchment paper. Only place 6 cookies to a tray allowing room to spread.
Bake 350F 15-17 mins. Allow to cool slightly and then transfer to a cooling rack. Then devour.
Triple Chocolate Chunky Hazelnut Cookie #Bowwowkitchen #TripleChocolateChunkyCookie #Bakery #Dessert
Triple Chocolate Hazelnut Chunky Cookie
Cookie Ingredients
Milk & White Chocolate - 12 Ounces (340 grams)
Oil - 1/2 teaspoon
Butter - 1/2 Cup OR 1 small stick
Brown Sugar - 1/2 Cup
FLAX SEED - 1 TABLESPOON (MIXED IN WATER 1:3 RATIO)
Vanilla Essence - 1 tablespoon
All Purpose Flour - 1 1/2 Cup
Cocoa Powder - 1/4 Cup
Baking Soda - 1/4 teaspoon
Salt - 1/4 teaspoon
Coconut flakes - 1 1/2 Cup (sweetened)
Raasted Hazelnut - 1 Cup (chopped)
Prep & Baking Time - 30 Minutes
Steps to Follow
Pre Heat oven at 375 Degree Fahrenheit (190 Degree Celsius)
Measure 1 cup of Milk and White Chocolate
Add 1/2 teaspoon of oil to the Chocolate
Heat the Chocolate in a Microwave, Stir well every 30 seconds until it melts well and keep it ready
Now add Butter to a mixing bowl (Butter should be at room temperature)
Cream the butter using a hand mixer
Add Brown Sugar and Cream the butter and sugar with a hand mixer
Add flax seed mixed in water (in a 1:3 ratio) and vanilla essence
Mix well until it is fluffy and use a Spatula to bring it together
Add the melted Chocolate and mix till it is smooth and has combined well
Gradually Add the All purpose flour, Cocoa powder, Baking soda and Salt
Mix well using a spatula and hand mixer
Add Coconut Flakes, Remaining Chocolate and chopped Hazelnut
Mix using a spatula until the Cookie batter is ready
You can use a spoon / scooper to scoop the cookies
Scoop small round cookie balls and place on the cookie sheet
Use a flat bottom cup / the palm of your hand to press the cookie balls into a flat round shape (Don’t make it too flat)
Place the Cookie sheet in the oven
Bake the cookies in the Oven for 12 minutes (you can adjust the timing based on your oven)
Remove the cookie sheet from the oven and let it rest for a few minutes
Transfer the cookies to a wire sheet and let it cool
Now the triple chocolate chunky hazelnut cookies are ready
Enjoy the trip chocolate chunky hazelnut cookie !!!
This batter should make 25 cookies (you can make the cookie smaller and make 36 cookies)
You can Freeze the unbaked cookies in a ziplock bag for future use
Enjoy your Triple Chocolate Chunky Hazelnut Cookie !
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Chocolate Chip Cookies (ft. Lynja)
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The BEST Chunky Cookie Recipe Ever| Karamel Bakery Chocolate Chip Cookie| Giant Levain Style Cookies
This chocolate chip cookie recipe makes the best levain bakery-style or caramel-style cookies. This recipe is my take on them and the good news, they are easy!! If you love thick chunky cookies that are crispy crunchy on the outside and gooier molten on the inside, this recipe is for you. I have so many cookie hacks and tips in the video that will ensure you get the best cookie every single time.
Recipe - Makes 6 Larger (170gm cookies) or 8 Medium (125gm Cookies)
1/2 cup (113gm) Butter - Colder than Room Temperature*
2/3 cup (135gm) Brown Sugar - I mixed 67gm Brown + 67gm Dark Brown
1/2 cup (100gm) White Sugar - Add 125gm if you like more sweet
2 Large Eggs + 1 Yolk - Straight from the fridge
1.5 tsp Vanilla
1.5 cups + 2 tbsp (200gm) AP Flour
1/4 cup (25gm) Corn Starch / corn flour
1/4 tsp (1.5gm) Baking Soda
1 tsp (4gm) Baking Powder
1/2 heaping cup ( approx 115gm) Semi-Sweet Chocolate ( I used 55% baking chocolate chips)
1/2 cup ( approx 100gm) Dark Chocolate ( I used 70% snacking chocolate)
1 cup (100-115gm) Walnut - Can be replaced with more chocolate chips or 2 tbsp flour
1.5 tsp (9gm) kosher salt
* The temp of the butter is very important. If it's too soft and melting the cookie will spread more. Ideally, the butter should be at a temperature where you should be able to press it and leave an indent that holds shape.
**If you are baking them post-freezing in the winter months you might want to Give them 5-8 on the counter or in the fridge (depending on how cold it is) before putting them in the oven.
NOTE: If it's too hot & humid or your cookie dough is too soft, freeze them for an hour and bake frozen.
Method:
1. Whisk butter (not whip). Then add sugar and whip again to a crumb-like texture.
2. Add eggs and whip on medium to medium-high (speed 6 of kitchen aid) for a minute or two until a bit fluffy and pale in color.
3. Change to paddle attachment or use a spatula and gently fold in dry ingredients, just a couple of stirs. DO NOT OVERDO IT! Also, the dough will be a little wet and hence it's mandatory to chill it.
4. Now add all chocolate and walnuts. Divide the dough into 6 cookies each weighing 170gm or 6oz for large giant cookies.
5. Let the raw cookie dough balls chill for at least an hour in the fridge or freezer depending on the weather.
6. bake at 380F for 18-20mins or till the top of the cookie is no longer shinny or glossy.
7. Let cool on a wire rack for 8-10min. Serve & Enjoy!
CHUNKY CHOCOLATE CHIP WALNUT COOKIE | Easy Cookie Recipe | NO Mixer
✔️Ingredients
1 large egg [60 grams]
1/2 cup melted butter [120 ml]
1/2 cup brown sugar [100 grams]
1/2 cup white sugar [100 grams]
1/2 tsp baking soda [2.5 grams]
1/2 tsp salt [3 grams] (skip salt if using salted butter)
1 & 1/2 cups all purpose flour [200 grams]
1 cup chocolate chunks [140 grams]
1 cup chopped walnuts [120 grams]
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✴️Cookies are easy to make but there are some factors that they could fail when;
•you didn’t chill the cookie dough.
•type of sugar may affect the cookie.
•Inaccurate oven temperature.
•overworking / over mixing the dough.
•overbaked. (over browned or burnt edges)
•expired / old stock baking agent (baking soda).
•Inaccurate measurement of ingredients. (mainly flour, it’s better when it’s weighed)
•Mixing everything together at once.
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