Best Menage A Trois The Chocolate Chocolate Chocolate Cookie Recipes
MENAGE A TROIS (THE CHOCOLATE CHOCOLATE CHOCOLATE COOKIE)
Take a bite of this cookie and go to Chocoholic Heaven. They will melt in your mouth in ways that you never thought possible for a cookie. Be aware that they only keep for a few days, and that they tend to be very fragile. Also, they can be somewhat finnicky to make; do not be dismayed if they do not come out right the first time. Good quality chocolate, proper oven technique, and parchment paper are all very important. And yes, the flour: chocolate ratio is correct - that is what gives it its texture (and makes it so expensive). From "A Field Guide to Chocolate Chip Cookies" by Dede Wilson.
Provided by Oenophilly
Categories Drop Cookies
Time 25m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line 2 cookie sheets with parchment paper (highly recommended - do not omit).
- Whisk flour, baking powder, and salt together in a small bowl.
- Melt chopped semi-sweet and unsweetened chocolates with the butter in a medium-sized sauce pan over low heat. Stir until smooth, then let it cool slightly.
- In a large bowl with an electric mixer, beat sugar, eggs, and vanilla together on high speed until light and fluffy (2-5 minutes).
- Gently fold in the chocolate-butter mixture until no chocolate streaks remain. Fold flour mixture into the batter until just combined.
- Toss all the chocolate chunks together in a bowl; set aside about one-quarter of them. Fold the larger portion of the chunks into the batter.
- Drop the dough by generously rounded tablespoon 2 inches apart on the prepared cookie sheets.
- Take the reserved chocolate chunks and press at least one of each type on top of each cookie.
- Bake until the tops look and feel dry but the insides are still soft and creamy (about 10 minutes). DO NOT OVERBAKE - they will firm up upon cooling.
- Place the sheets on cooling racks for a minute or so, then slide the parchment paper with the cookies onto the racks so that they can cool completely.
- Make sure that the cookies stay flat and unstacked while cooling. Give them lots of time to cool before you move them. They are very delicate. Store and handle them with care or they will fall all to pieces (you are obligated to eat any broken cookie on the spot).
CHOCOLATE CHOCOLATE CHIP COOKIES I
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g
OUTRAGEOUS CHOCOLATE COOKIES
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
INSANELY CHOCOLATEY - CHOCOLATE NEMESIS CAKE
Oh did I mention this was insanely chocolaty? Lol. One slice of this & you're definitely in chocoholic heaven! Simple to make. - just 5 ingredients.....go on try it! ;) Recipe slightly adapted from the book: Great Women Chefs of Europe. I also like to add a few chopped nuts sometimes to give it a bit of bite.......
Provided by Um Safia
Categories Dessert
Time 55m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 300°F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper, then grease it with butter and sprinkle with flour.
- Beat the eggs with one third of the sugar until the mixture quadruples in volume (this operation will require beating for around 10 minutes with an electric beater). Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup.
- Add the chocolate pieces and the butter. Mix well. When smooth, remove from the heat and leave to cool. Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth (no more than 20 seconds).
- Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water. The water must come right up to the top of the mold, so that the cooking is uniform.
- Bake it for 30 minutes in the oven until it has set. Check for doneness by gently placing the palm of your hand on the surface. If it is not set, continue cooking.
- Cool the cake in the pan before turning upside down to unmold onto a cake plate. Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate! If you're feeling really crazy for chocolate, top the cake with chocolate curls too ;).
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