Best Triple Chocolate Fudge Praline Cookies Recipes

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F.Using a mixer, cream butter and sugar until fluffy, scraping the sides once.Add eggs one at a time, mixing after each addition. Mix in vanilla.Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.Gently blend in chocolate chips, reserving a few for the tops of the cookiesUsing a cookie scoop, add generous 1 tablespoon portions to baking sheet. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)Let cool on a baking rack. Yummy!

TRIPLE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheets.
• Melt the chocolate squares and butter or margarine in a double boiler. Stir well and remove from heat.
• Cream sugar and eggs in medium sized bowl until thick and creamy. Mix in vanilla and melted chocolate.
• Mix in the flour, baking powder and salt until well blended. Stir in chocolate chips and nuts.
• Drop by teaspoonfuls about 1 1/2 inches apart on cookie sheet. Bake for 8 minutes or until tops crackle and look shiny. Cool 3 to 5 minutes. Remove to racks; cool completely.

TRIPLE CHOCOLATE FUDGE COOKIES

Steps:

• Put chopped chocolates and butter (first three ingredients) into a sauce pan over low heat and melt.
• Once melted, remove from heat and set aside to cool slightly.
• Mix eggs, sugar, espresso powder, and vanilla.
• Add the melted chocolate to the egg/sugar batter. Mix well.
• Next add the flour, baking powder, and salt to the batter. Mix well.
• Lastly, add chocolate chips and pecans.
• Chill dough for approximately 60 minutes or until it can hold a shape.
• Line a baking sheet with parchment paper and scoop dough in small balls on paper - space about 1 inch apart from each other.
• Press dough to flatten.
• Bake at 350 for 10 minutes. No not overbake!
• When cookies are cool, drizzle melted chocolate over top of cookies if you wish!

TRIPLE CHOCOLATE COOKIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets with baking parchment. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together. Stir in the white and plain chocolate chips or chunks, then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
• Bake in batches for 8-9 mins until pale golden and still soft to touch - they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate.

THREE-CHOCOLATE FUDGE

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter., In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended., Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

TRIPLE CHOCOLATE FUDGE

Steps:

• Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.