AMENA'S TRIPLE CHOCOLATE CHIP COOKIES
This recipe is very adaptable as far as what and how much you add to the basic dough. I used a normal amount of chips, but this amount can be doubled without issue. You can also toss in dried fruit and nuts fearlessly.
Provided by Chef John
Categories Desserts Cookies Chocolate Chip Cookie Recipes White Chocolate
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
- Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.
- Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 22.9 g, Cholesterol 28.8 mg, Fat 9.6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5.9 g, Sodium 128.1 mg, Sugar 15.7 g
RON'S HOLIDAY SPICE COOKIES
Provided by Ron Ben-Israel
Time 2h50m
Yield 36 cookies.
Number Of Ingredients 13
Steps:
- Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 4 to 5 minutes.
- In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, cardamom and salt to combine.
- Add the molasses, egg, and vanilla to the creamed butter mixture and beat on low/medium speed until smooth and combined.
- On low speed, add the flour mixture in few additions. The dough will be soft and a bit sticky.
- Refrigerate in a covered bowl for a minimum of two hours or overnight.
- Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use nonstick baking sheets.
- Use an ice-cream scooper or a slightly heaping tablespoon to portion the dough. Roll each cookie into a 1-inch ball between your hands, then roll lightly in the white granulated sugar and place on the prepared baking sheets. Make sure to leave enough space between the balls, as they'll flatten out to twice their size.
- Bake for 8 to 10 minutes. The dough balls would flatten and develop a crinkly crust, but will still be flexible. Gently remove to rack to cool completely. Store in an airtight container up to 3 days.
RON'S GLUTEN-FREE CHOCOLATE MERINGUE COOKIES
Provided by Ron Ben-Israel
Time 45m
Yield approximately 40 cookies
Number Of Ingredients 7
Steps:
- Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler. Let cool but not harden. Add the vanilla.
- Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper.
- Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential.
- Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.) Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts.
- Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets.
- Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside.
- Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days.
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
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
TRIPLE CHOCOLATE COOKIES
Provided by Ellie Krieger
Categories dessert
Time 47m
Yield about 2 dozen cookies - serving is 1 cookie
Number Of Ingredients 13
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 cooling rack to cool.
Nutrition Facts : Calories 108 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams
TRIPLE CHOCOLATE COOKIES
Provided by Bobby Flay
Categories dessert
Time 1h45m
Yield 2 to 3 dozen cookies
Number Of Ingredients 14
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.
TRIPLE CHOCOLATE CHIP COOKIES
Make and share this Triple Chocolate Chip Cookies recipe from Food.com.
Provided by J e l i s a
Categories Drop Cookies
Time 1h20m
Yield 6 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Combine flour, baking soda, and salt in medium bowl and set aside.
- Beat butter and sugars in large bowl until light and fluffy.
- Beat in eggs and vanilla.
- Add flour mixture to butter mixture; beat until well blended.
- Stir in chips and pecans.
- Drop by heaping teaspoonfuls 2-inches apart onto ungreased cookie sheets.
- Bake 10-12 minutes or until edges are golden brown.
- Let cookies stand on cookie sheets 2 minutes before placing on wire racks to cool completely.
Nutrition Facts : Calories 1006.4, Fat 51.8, SaturatedFat 31.2, Cholesterol 156.9, Sodium 692.6, Carbohydrate 129.8, Fiber 3.2, Sugar 86.9, Protein 11
TRIPLE CHOCOLATE CHIP COOKIES
If you ask anyone who knows me, they will tell you that cookies are not my culinary forte. They taste good, but they don't look so good. Well, these cookies that I baked today both looked and tasted great! From "Williams-Sonoma Essentials of Baking".
Provided by Irmgard
Categories Drop Cookies
Time 40m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Line 2 rimless baking sheets with parchment paper.
- In a bowl, sift together the flour, baking soda and salt and set aside.
- In a large bowl, combine the butter, brown sugar and granulated sugar.
- Beat with a wooden spoon until smooth.
- Add the egg and vanilla and beat until well blended.
- Slowly add the dry ingredients and stir just until incorporated.
- Stir in the chocolate chips.
- Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2" apart.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.9, Cholesterol 15.9, Sodium 90, Carbohydrate 16.6, Fiber 0.5, Sugar 12, Protein 1.3
TRIPLE THREAT CHOCOLATE CHIP COOKIES (THE NEELY'S)
Make and share this Triple Threat Chocolate Chip Cookies (The Neely's) recipe from Food.com.
Provided by KaraRN
Categories Dessert
Time 39m
Yield 24 large cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
- Sift the flour, baking powder and salt into a bowl and set aside.
- Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly.
- With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes.
- Add the chocolate mixture and blend thoroughly.
- Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended.
- Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies.
- Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks.
Nutrition Facts : Calories 320.5, Fat 20.1, SaturatedFat 7.7, Cholesterol 63, Sodium 163.3, Carbohydrate 36.5, Fiber 3, Sugar 29.3, Protein 4.4
More about "rons triple chocolate chip cookies recipes"
RON'S TRIPLE-CHOCOLATE CHIP COOKIES | RECIPE | TRIPLE CHOCOLATE …
From pinterest.com
TRIPLE CHOCOLATE CHIP COOKIES RECIPE - WHEEL OF BAKING
From wheelofbaking.com
TRIPLE CHOCOLATE CHIP COOKIES RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
TRIPLE CHOCOLATE CHIP COOKIES RECIPE | OLIVEMAGAZINE
From olivemagazine.com
NESTLÉ® TOLL HOUSE® TRIPLE CHIP COOKIES | VERY BEST BAKING
From verybestbaking.com
RON’S TRIPLE-CHOCOLATE CHIP COOKIES – RECIPES NETWORK
From recipenet.org
TRIPLE CHOCOLATE COOKIES: THE ULTIMATE COOKIE RECIPE
From mariasmixingbowl.com
RON'S TRIPLE-CHOCOLATE CHIP COOKIES | PUNCHFORK
From punchfork.com
TRIPLE CHOCOLATE COOKIES - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
TRIPLE CHOCOLATE CHIP COOKIES RECIPE - OPRAH.COM
From oprah.com
RON'S TRIPLE-CHOCOLATE CHIP COOKIES - ANTIPASTI RECIPES
From fooddiez.com
MOM’S FAMOUS CHOCOLATE CHIP COOKIES (SELF RISING FLOUR)
From kindlyunspoken.com
RONS TRIPLE CHOCOLATE CHIP COOKIES RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love