Outrageous Triple Chocolate Cookies

recipe from Laura Rebecca's Kitchen

Outrageous Triple Chocolate Cookies

8 oz. semi-sweet chocolate, roughly chopped
4 Tbsp. unsalted butter, softened
2/3 c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
2 large eggs
¾ c. packed light-brown sugar
1 tsp. vanilla extract
6 oz. dark chocolate chunks or chips (recommended Ghirardelli 60% Cacao Bittersweet Chocolate chips)
6 oz. white chocolate, chopped (recommended: Green & Black’s White Chocolate bars)


Preheat oven to 350-degrees F. Heat chopped semi-sweet 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. (Note: Don’t worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.)

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. Do not bake the cookies to a crisp; they are meant to be soft and chewy.

Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely. Store them in an airtight container at room temperature for two to three days.


Makes 2 dozen.

Butterfinger Chocolate Chip Cookie

recipe & photo from Nook & Pantry

Butterfinger Chocolate Chip Cookie


2 C flour
1 1/2 stick (12 Tbsp) butter, melted and cooled
1/4 C creamy peanut butter
1 C packed brown sugar
1 T vanilla extract
1 egg
1/2 tsp baking soda
1/2 tsp salt
1 C bittersweet or semi sweet chocolate chips
Roughly 2/3 to 3/4 C chopped Butterfingers (5 or 6 fun size bars)


Preheat the oven to 325 degrees F.

Chop the butterfingers into roughly 1/2 inch pieces.

In a bowl, whisk the flour, baking soda, and salt together. In a separate bowl, whisk the melted and cooled butter, peanut butter, brown sugar, egg, and vanilla until smooth.

Add the dry ingredients to the wet ingredients mix until almost combined, stir in the chips and chopped butterfingers.

Form 1/4 C balls of dough. The recipe will make about 16 cookies. Space the balls of dough about 3 inches about and gently flatten them a bit to aid their spread.

Bake at 325 degrees F for about 15 to 18 minutes or until the edges have set but the center still looks underdone. Rotate the sheet halfway through baking. Start checking the cookies at 13 minutes. Let the cookies cool on the cookie sheet.

Rocky Road Fudge Brownie Muffins

recipe from Cookie Madness Blog

I came across these and Love Rocky Road!! These are a definate HIT!

Rocky Road Fudge Brownie Muffins

8 tablespoons unsalted butter
1/4 cup unsweetened natural cocoa powder
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla
1/2 scant teaspoon salt
3/4 cup all purpose flour
2/3 cup semi-sweet chocolate chips, divided
1/3 cup toasted pecan pieces or coarsely chopped pecans
2/3 cup mini marshmallows


Preheat oven to 350 degrees F. Grease or spray top of a 12 cup muffin pan with cooking spray and line cups with paper liners.

Place butter in a 2 cup glass measuring cup; microwave on high for one minute or until butter melts. Add cocoa to melted butter and stir well. Set aside and let cool slightly.

Whisk eggs, sugar, vanilla and salt together in a medium mixing bowl. Add butter/cocoa mixture and stir until well mixed. Add flour, stirring just until blended’ stir in 1/3 cup of the chocolate chips.

Spoon the muffin batter into cups, dividing evenly among all 12 (halfway full).

Stir together remaining 1/3 cup chocolate chips, toasted pecans and mini marshmallows. Set aside.

Bake muffins for 18 minutes. Pull pan from oven and sprinkle with marshmallow mixture. Return to oven and bake for 2 minutes more for a total bake time of 20 minutes. Let cool in muffin tins for about 10 minutes, then carefully loosen muffins from tins and let cool completely before serving.


Makes 12

Pumpkin Pecan Chocolate Chunk Cookies

recipe from bakerella.com

Pumpkin Pecan Chocolate Chunk Cookies


2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks


Whisk together flour and pumpkin pie spice. Set aside.

In a large mixing bowl, cream butter.

Add both sugars and beat until light and fluffy.

Add vanilla.

Add eggs one at a time and beat until combined.

Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.

Stir in chopped pecans and chocolate chunks.

Drop on cookie tray lined with parchment paper.

Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.

Let cool.
 
 
Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring


Sift sugar and set aside.

Melt butter over medium heat until golden brown. Watch closely so it does not burn.

Add butter to sugar, scraping all the butter into the bowl.

Add milk and maple flavoring. Stir until smooth.

Spread on top of cookies with an knife or offset spatula.

recipe from Noble Pig blog

Cappuccino Crunch Bars

1-3/4 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter, room temperature
1-1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 eggs
2 teaspoons instant coffee granules or espresso powder, dissolved in 1 Tablespoon hot water and cooled to room temperature
2 teaspoons vanilla extract
1 cup white chocolate chips
1 cup toffee baking bits


Combine flour, baking soda, salt and cinnamon in large bowl; set aside.
Beat butter and sugars in large bowl with electric mixer at medium speed until light and fluffy; about 3 minutes. Add eggs, one at a time, beating well after each addition. Add coffee mixture and vanilla; beat well. Add flour mixture; beat until well blended. Stir in white chocolate chips and toffee bits.
Spread batter evenly in a well greased 13 x 9 pan. Bake at 350 degrees for 25 to 35 minutes or until golden brown (mine took 25). Cool completely on a wire rack. To get nice clean edges on the bars I refrigerate them for a couple hours before cutting them.

Triple Chocolate Devil Drops

(recipe from My Kitchen Cafe blog)

*Makes 2-3 dozen cookies

2 cups all-purpose flour

2/3 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

1 1/3 cups granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2/3 cup sour cream

1 cup semisweet chocolate chips

4 ounces white chocolate, chopped


Preheat the oven to 350 degrees. Lightly grease two baking sheets (or line them with parchment or silpat liners).

Sift together the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Gently whisk together to blend.
In the bowl of an electric mixer, beat the butter and sugar together at medium speed until light, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla extract. At low speed, add 1/3 of the dry ingredients and mix. Then add 1/2 of the sour cream and mix. Add another 1/3 of the dry ingredients followed by the remainder of the sour cream. Finally add the last of the dry ingredients and mix until just combined. Using a wooden spoon stir in the chocolate chips.
Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 inch apart. Bake the cookies for 12-13 minutes until edges appear done and no impression is left when you touch a cookie very lightly with a finger. Do not overbake or the cookies will be dry! Transfer the cookies to a wire rack and cool completely.
In a microwave-safe bowl, melt the white chocolate for one minute at 50% power. Stir and melt in 20-second intervals at 50% power, stirring after every interval, until chocolate is melted and smooth. (Don't cook at too high of a power or the chocolate will scorch and seize.)

Scrape the melted chocolate into a ziploc bag and seal the bag. Cut a tiny hole in one of the bottom corners of the bag and drizzle the cookies with the white chocolate in thin parallel lines. Refrigerate the cookies for 5 minutes or until set.

The cookies can be stored in an airtight container at room temperature for up to five days, although, in my opinion, these taste best within the first 1-2 days.