Best Menage A Trois The Chocolate Chocolate Chocolate Cookie Recipes
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
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).
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