8 Semisweet chocolate squares --- * 6 oz White chocolate; chips or -chunks 2 1/2 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 c Butter; at room temp. 1 c Firmly packed light brown -sugar 2 Eggs 2 ts Vanilla extract; not -imitation Recipe by: Ann Miner Preheat oven to 375 degrees. Melt 2 squares of semisweet chocolate in small saucepan.Cut remaining 6 squares chocolate into large chunks. Sift together flour, baking soda and salt in small bowl. Beat butter in large bowl until creamy. Gradually beat in brown sugar and granulated sugar until light and fluffy. Beat in eggs and vanilla. Then beat in melted chocolate. Beat flour mixture into chocolate mixture until well blended. Stir in semisweet chocolate chunks and white chocolate chips or chunks. Drop the dough by rounded tablespoons, 2 inches apart, onto ungreased baking sheets. Bake for 10 to 12 minutes or until slightly browned around edge. Remove from baking sheets to racks to cool. * you may substitute 8 ounces semisweet chocolate chips for the squares. You will be melting 2 ounces and using the rest as chips. -----
How To make Triple Chocolate Chunk Cookies's Videos
Krusteaz Triple Chocolate Chunk Cookie Mix Review
This is a taste test/review of the Krusteaz Triple Chocolate Chunk Cookie Mix. It was mailed to us from Ja’Mesha!
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How to Make Triple Chocolate Chunk Cookies
How to Make The Triple Chocolate Chunk Cookies on the February 2016 Cover of Family Circle.
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How To Make Triple Chocolate Cookies | A TLC Christmas 2016
On Simply Nigella: Christmas Special, Nigella bakes these soft gluten-free cookies made with buckwheat flour which also gives them a nutty flavor and unique texture.
Get into the holiday spirit with a TLC Christmas 2016!
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How to make triple chocolate chunk cookies (ft Krusteaz mix)
Ingredients:
- egg - butter
- bake at 375 degrees for 9-11 mins and then cool for 5 mins
Triple-Ginger Chocolate Chunk Cookies | At Home With Us
These rich, spiced cookies are made with fresh, dry and crystallized ginger for a chewy kick -- and plenty of dark chocolate that provides an irresistibly gooey center. The recipe comes from Susan Spungen's new cookbook, Open Kitchen, and was inspired by her love of crinkly molasses cookies. GET THE RECIPE ►►
INGREDIENTS: 2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 tablespoon unsweetened cocoa powder 3/4 cup (1 1/2 sticks) unsalted butter, softened 2/3 cup packed light or dark brown sugar 1 tablespoon grated fresh ginger 2 large egg yolks 1/2 cup unsulphured molasses 1 teaspoon vanilla extract 8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results) 1/3 cup coarsely chopped candied ginger Granulated sugar
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