Triple Chocolate Cookies

Name: Triple Chocolate Cookies
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 170 grams bittersweet chocolate, coarsely chopped; 118 milliliters best-quality white chocolate chips; 2 larges eggs; 59 milliliters all-purpose flour; 118 milliliters granulated sugar; 2 teaspoons instant espresso powder, such as Medaglia DOro; 59 milliliters packed light brown sugar; 237 milliliters toasted pecans, coarsely chopped; 0 teaspoons fine salt; 118 milliliters semisweet chocolate chips; 6 Tbsps 3/4 stick unsalted butter, slightly softened; 57 grams unsweetened chocolate, coarsely chopped; 2 teaspoons vanilla extract

Triple Chocolate Cookies requires roughly 1 hour and 45 minutes from start to finish. This recipe serves 24. One portion of this dish contains about 2g of protein, 13g of fat, and a total of 185 calories. This recipe from Foodnetwork requires chocolate, salt, granulated sugar, and semisweet chocolate chips. 1264 people found this recipe to be tasty and satisfying. Many people really liked this dessert. Triple Peanut Triple Chocolate Chip Cookies, Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies, and Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies are very similar to this recipe.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

Equipment you will use

Baking Paper

Baking Sheet

Oven

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.

Ingredients you will need

Unsweetened Baking Chocolate

Instant Espresso

Baking Powder

All Purpose Flour

Water

Salt

Equipment you will use

Whisk

Wax Paper

Bowl

Pot

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.

Ingredients you will need

Light Brown Sugar

Granulated Sugar

Butter

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Vanilla Extract

Chocolate

Pecans

French Fries

All Purpose Flour

Egg

Equipment you will use

Spatula

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.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Scoop

Baking 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.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Oven

Equipment

Ingredients

Servings:

0teaspoons

baking powder 170grams

bittersweet chocolate, coarsely chopped 118milliliters

best-quality white chocolate chips 2larges

eggs 59milliliters

all-purpose flour 118milliliters

granulated sugar 2teaspoons

instant espresso powder, such as Medaglia D'Oro 59milliliters

packed light brown sugar 237milliliters

toasted pecans, coarsely chopped 0teaspoons

fine salt 118milliliters

semisweet chocolate chips 6Tbsps

3/4 stick unsalted butter, slightly softened 57grams

unsweetened chocolate, coarsely chopped 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Double Chocolate Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "