Triple Chocolate Chip Cookies?!
Answers: Ok i was channel surfing when I came across this show (i think it was called like Test Kitchen of America's Test Kitchen, idk) but they were making Triple Chocolate Chip Cookies, i didn't bother to watch the show but they showed the cookies and they looked really good and now i really want them, so if any one who is a member of America's Test Kitchen.com and has the recipe please give it to me, (5 stars to the first person who gives me the real recipe).
These are the ones I make...
Triple Chocolate Cookies
Bake: 9 minutes per batch
Ingredients
7 ounces bittersweet chocolate, chopped
5 ounces unsweetened chocolate, chopped
1/2 cup butter
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1 cup granulated sugar
3/4 cup packed brown sugar
4 eggs
1/4 cup finely chopped pecans, toasted
Chocolate Drizzle
Directions
1. In a 2-quart saucepan combine chocolates and butter. Heat and stir
over low heat until smooth. Remove from heat. Let cool for 10
minutes. In a small bowl, stir together flour, baking powder, and 1/4
teaspoon salt. Set aside.
2. In a large mixing bowl combine sugars and eggs. Beat with an
electric mixer on medium to high speed for 2 to 3 minutes or until
color lightens slightly. Beat in melted chocolate. Add flour mixture
to chocolate mixture; heat until combined. Stir in pecans. Cover
surface of cookie dough with plastic wrap. Let stand for 20 minutes
(dough thickens as it stands).
3. Preheat oven to 350F. Line cookie sheets with parchment paper or
foil. Drop dough by rounded teaspoons 2 inches apart on prepared
cookie sheets. Bake in the preheated oven about 9 minutes or just
until tops are set. Let stand for 1 minute on cookie sheet. Transfer
to a wire rack; let cool. Spoon Chocolate Drizzle over cookies. Makes
60 cookies.
4. Chocolate Drizzle: Combine 1 cup semisweet chocolate pieces with 4
teaspoons shortening in a small saucepan over low heat. Stir until
the chocolate melts and is smooth. Remove from heat. Place cooled
cookies on a cookie sheet lined with parchment or waxed paper.
Drizzle melted chocolates over tops. Place the entire cookie sheet in
the freezer for 4 to 5 minutes or until chocolate is firm.
5. *Big Triple Chocolate Cookies: Prepare as directed, except drop 3-
tablespoon mounds of dough per cookie 3 inches apart onto cookie
sheets. Bake for 13 minutes. Makes about 18 cookies.
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TRIPLE CHOCOLATE CHIP COOKIE
1 c. butter
3/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
2 (1 oz.) semi-sweet baking chocolate squares, melted
3 c. chocolate chips
2 c. white confectionery coating, chopped
2 1/2 c. sifted flour
1 1/4 tsp. baking soda
1 tsp. salt
1 c. chopped nuts (any kind you like)
In small bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, cream sugars, butter, eggs, and vanilla. Stir until very creamy. Add half of the flour mixture, stir, then add the melted chocolate. Beat. Add the rest of the flour mixture, stir. Mix in the chocolate chips, white confectionery coating, and nuts.
Drop by rounded teaspoonsful onto ungreased cookie sheet. Bake at 350 degrees for approximately 10 minutes. Place on rack or newspaper to cool.
OR
TRIPLE CHOCOLATE CHOCOLATE CHIP
COOKIES
2 oz. unsweetened chocolate
6 oz. semi-sweet chocolate (use 1/2 12 oz. bag chocolate chips)
2 tbsp. butter
1/4 c. flour
6 oz. chocolate (other 1/2 bag of chips)
8 oz. chopped walnuts
1/4 tsp. baking powder
2 eggs
3/4 c. sugar
2 tsp. instant coffee
1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Place aluminum foil on ungreased cookie sheet. Heat unsweetened chocolate and 6 ounces semi-sweet chocolate with butter. Set aside. Beat eggs, sugar, coffee and vanilla on high for 1 to 2 minutes. On low, add melted chocolate and dry ingredients. Stir in chocolate chips and nuts. Bake 10 to 12 minutes (do not overcook - THEY WILL LOOK SOFT). Let cool. Freeze for 1 to 2 hours. Then store in refrigerator.
JM