Food Network Triple Chocolate Cookies

Keto Triple Chocolate Cookies Low Carb, GlutenFree

WebJul 30, 2018 · In a microwaveable bowl combine the coconut oil and half of the chopped chocolate. Microwave in 30 seconds intervals, stirring after …

1. Preheat oven to 350. Line a cookie sheet with parchment paper.
2. In a microwaveable bowl combine the coconut oil and half of the chopped chocolate. Microwave in 30 seconds intervals, stirring after each, until it is completely melted.
3. Whisk in the sweetener and the egg. Add the vanilla, cocoa powder, almond flour, coconut flour, baking soda, and salt. Stir until smooth. Stir in the collagen. Fold in the remaining chocolate chunks and chocolate chips.
4. Divide dough into six pieces (I used a large cookie scoop) and put on the parchment lined baking sheet. Press the cookies down a bit with your hand.

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Triple Chocolate Cookies Recipe Food Network Kitchen

WebNov 16, 2016 · Preheat oven to 350 degrees F (or 325 if convection option is available). Line a baking sheet with parchment paper. Form dough into …

1. Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
2. Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
3. Preheat oven to 350 degrees F (or 325 if convection option is available).
4. Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

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Triple Chocolate Cookies Recipe Bobby Flay Food …

WebMay 9, 2015 · Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Place the bittersweet and …

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
2. Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
4. Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

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Triple Chocolate Cookies Low Carb, Gluten Free, THM

WebAug 26, 2019 · Instructions. In a large mixing bowl add in the cream cheese, butter, egg yolk, whole egg, vanilla, and the sweetener and cream them …

1. In a large mixing bowl add in the cream cheese, butter, egg yolk, whole egg, vanilla, and the sweetener and cream them together until smooth and fluffy.
2. Once the wet ingredients are creamed together prepare your dry ingredients. I like to add my THM Baking Blend (a low carb baking mix), unsweetened cocoa powder, baking soda, Xanthum Gum to a sifter and sift them well before adding them to the wet ingredients. I feel like it helps with the texture of the cookies.
3. After mixing your dry ingredients turn your mixer on low and add the dry mixture a third at the time until it is all mixed in well.
4. Next, add in the 1/2 cup of the semi-sweet chocolate chips and almost all of the white chocolate chips. Reserve some of the white chocolate chips to add to the top after baking. See the note section below for more details on this step

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