SOFT-BAKED TRIPLE CHOCOLATE CHIP COOKIES
Soft, thick, and puffy chocolate chip cookies with extra chocolate! The cornstarch is the secret to their softness.
Provided by Sally
Categories Cookies
Time 1h45m
Number Of Ingredients 12
Steps:
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips, white chocolate chips, and Sno-Caps and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
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 CHIP COOKIES
Sweet and salty, just the way we like them! A tube of refrigerated peanut butter cookie dough is the base for these delightful cookies made with potato chips. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine the cookie dough and chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts :
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
THREE CHOCOLATE CHIP COOKIES
A Paula Deen Favorite and that makes it one of mine. These make huge cookies per directions. Feel free to make size of your choice.
Provided by CoffeeB
Categories Drop Cookies
Time 26m
Yield 24 Huge cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- With an electric mixer beat butter and shortening.
- Add sugars, beat until fluffy.
- Add eggs and vanilla.
- Mix dry ingredients together and add to wet mixture.
- Fold in chips.
- Drop by 1/4 cup's full onto greased cookie sheets.
- Bake 12-15 minutes.
Nutrition Facts : Calories 376.9, Fat 19.1, SaturatedFat 10.1, Cholesterol 45.2, Sodium 290.2, Carbohydrate 50.2, Fiber 1.6, Sugar 33.2, Protein 4
TRI-CHOCOLATE CHIP COOKIES
Here is another cookie recipe from my friend Lisa--another one I was fortunate enough to be a taste-tester for. I use a smaller cookie scoop so I can have cookies to share (or so they will last longer with all of the cookie hounds in the house!). Also, feel free to experiment with different types of chocolate. I generally use all semi-sweet or a mixture of semi-sweet and Belgian chocolate chips due to personal preference. And, since my hubby is not a fan of nuts in his cookies, I generally leave those out.
Provided by misscrys79
Categories Dessert
Time 45m
Yield 24 4-inch cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375.
- Line 2 cookie sheets with parchment paper or a silicone mat.
- In a large mixing bowl whisk together the melted butter and sugars.
- Whisk in the eggs and vanilla and mix well. Combine the flour, baking powder and salt and sift into the butter mixture, stirring with a rubber spatula to blend well.
- Add the chocolate chips and pecans; stir to combine.
- Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, placing them at least 3 inches apart on the cookie sheet.
- Flatten gently to form 2 1/2 to 3 inch discs. Bake 12-15 minutes, until just golden brown around the edges, but still pale in color.
- Remove from the oven, slide the paper or mat onto a metal rack to cool.
Nutrition Facts : Calories 225.2, Fat 11.4, SaturatedFat 6.9, Cholesterol 38.8, Sodium 128.2, Carbohydrate 29.4, Fiber 0.7, Sugar 18.8, Protein 2.5
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