Triple Chocolate Cookies
Triple Chocolate Cookies

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, triple chocolate cookies. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Stir chopped chocolate in top of double boiler set over simmering water until melted. 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. By Duncan Hines (R) Canada 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.

Triple Chocolate Cookies is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Triple Chocolate Cookies is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook triple chocolate cookies using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Triple Chocolate Cookies:
  1. Take 190 g Unbleached All Purpose Flour,
  2. Prepare 48 g High Quality Unsweetened Cocoa Powder Preferably Valrhona,
  3. Get 1/2 TSP Baking Soda,
  4. Prepare 1 TSP Sea Salt,
  5. Prepare 12 g Blackstrap Molasses,
  6. Make ready 134 g Dark Muscovado Sugar,
  7. Make ready 104 g Granulated Sugar,
  8. Take 167 g Unsalted Butter Room Temperature,
  9. Take 60 g Eggs Lightly Beaten,
  10. Make ready 107 g High Quality Semisweet Chocolate Chips Preferably Valrhona,
  11. Get 107 g High Quality Dark Chocolate Coarsely Diced Preferably Valrhona,

Large or small, these triple chocolate cookies are crispy on the outside and chewy on the inside. 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.

Instructions to make Triple Chocolate Cookies:
  1. In a large bowl, add flour, cocoa powder, baking soda and salt. - - Stir to combine well. - - In another bowl, add muscovado sugar, molasses and granulated sugar. - - Mix to combine well. - - In another large mixing bowl, add butter.
  2. Cream butter using a hand mixer or a stand mixer with a paddle attachment. - - Cream until it resembles a mayo texture. - - Add in the sugar mixture and egg. - - Continue mixing until well combined. - - You should have a smooth mixture with no large lumps.
  3. Sieve in half of the flour mixture. - - Mix until the flour mixture is fully incorporated. - - Sieve in the remaining half. - - Mix until the flour mixture is fully incorporated. - - Make sure no lumps.
  4. Lastly, add in the chocolate chips and diced dark chocolate. - - Give it a final mix with a spatula to combine well. - - Cover with cling film and set aside in the fridge for 30 mins. - - Preheat oven to 160 degree celsius or 325 fahrenheit. - - Prepare 2 baking trays lined with parchment paper. - - Scoop 40g of cookie dough and roll into a ball.
  5. Place onto the baking tray. - - Repeat the process for the remaining cookie dough. - - Leave about 1.5 inches of spaces between the cookies. - - You may have to bake the cookies in batches and you should have 20 cookies. - - *Allow the cookie dough balls thaw to room temperature before baking.
  6. You can freeze the cookie dough balls in the freezer for up to 1 month. Thaw in the fridge overnight and at room temperature before baking.* - - Wack the cookies into the oven and bake for about 18 to 20 mins. It is difficult to tell if the cookies are fully baked as they are in dark color. You can smell the wonderful chocolaty aroma tho. - - Remove from oven and let cool for about 15 mins before transferring onto a wire cooling rack to cool completely. - - Serve immediately.

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. Crispy on the edges and truly chewy on the inside (rather than just being sloppy raw cookie dough) thanks to a secret ingredient - glucose. Soft and chewy triple chocolate chip cookies made with semi-sweet chips, chocolate chunks and cocoa powder. This is hands down one of my favorite cookie recipes ever.

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