Triple Chocolate Cookies. 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. Using a mixer, cream butter and sugar until fluffy, scraping the sides once. Add eggs one at a time, mixing after each addition. Pecans provide a nice contrast to the white, milk and semi-sweet chocolate bursting from these magnificent Triple Chocolate Cookies - made with Duncan Hines Swiss Chocolate Cake Mix.
Chewy triple chocolate cookies featuring semisweet, milk, and white chocolate chips.
This chocolate cookie recipe - from Two Peas and Their Pod Cookbook - is a chocolate lover's dream.
These cookies have a slightly crisp edge, and very chewy center.
You can cook Triple Chocolate Cookies using 22 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Triple Chocolate Cookies
- Prepare of A. Mix & leave to infuse.
- It's 1 of large egg.
- It's 1 tsp of vanilla essence.
- It's 2 tbsp of coffee essence.
- Prepare of B. Beat until just combined.
- Prepare 250 g of cold unsalted butter - cubed.
- You need 150 g of dark brown sugar.
- Prepare 100 g of sugar.
- Prepare 1/4 tsp of salt.
- Prepare of c.
- Prepare 60 g of ground oats (1/2 c).
- Prepare 60 g of almond meal (1/2 c).
- Prepare of D. Sifted.
- You need 280-300 g of flour.
- You need 1/4 C of rice flour.
- It's 2 tbsp of chocolate/cocoa powder.
- Prepare 1 tsp of baking powder.
- Prepare 1 tsp of baking soda.
- Prepare of e.
- It's 250 g of dark chocolate bits/chips.
- It's 300 g of milk chocolate bars.
- It's of (Chopped).
Crispy on the edges and truly chewy on the inside (rather than just being sloppy raw cookie dough) thanks to a secret ingredient - glucose. Chocolate Cookies are one of my favorites (along with the Perfect Chocolate Chip Cookies). They're thick, soft and chewy with a triple load of chocolate for absolute perfection in every bite! The use of both shortening and butter brings these easy cookies to the perfect consistency, soft and buttery with a tiny bit of a chewy texture.
Triple Chocolate Cookies instructions
- A - Mix ingredients in A and leave to infuse for 30 minutes or an hour..
- Cut butter into small tiny cubes or pieces. Stir in the rest of the ingredients in B and A. Mix until everything is just combined using a mixer or wooden spatula. Add C, followed by sifted ingredients (D). Add in batches and stir until soft cookie dough forms. Add chocolate chips and chopped milk chocolate bars (E)..
- Take small portions of the dough and roll them into small balls; lightly pressing each ball for a flatter cookie. Preheat oven to 160°C. Bake cookies for 13-15 minutes until they are set around the edges. Leave them on the baking tray to cool lightly before transferring to a cooling rack. Cookies are pretty soft when they are hot/warm but they will firm up as they cool..
- Store in an airtight container..
Last month I shared my recipe for Chocolate Chip Cookies (That The Cookie Monster Would Love), but I failed to consider that the Cookie Monster might sometimes prefer more of a chocolate fix. To solve this problem I've upped the chocolate and created these delicious Triple Chocolate Cookies (or quadruple if you count the cocoa powder). In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Place chocolate in center of each cookie.