Best 12 Rons Triple Chocolate Chip Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embrace the delightful harmony of rich chocolate flavors with Ron's Triple Chocolate Chip Cookies. This exceptional recipe blends the decadent indulgence of three distinct chocolates, resulting in an irresistible symphony of taste that captivates the senses. Prepare to indulge in a culinary masterpiece that elevates the classic chocolate chip cookie to new heights of excellence.

Here are our top 12 tried and tested recipes!

SOFT-BAKED TRIPLE CHOCOLATE CHIP COOKIES



Soft-Baked Triple Chocolate Chip Cookies image

Soft, thick, and puffy chocolate chip cookies with extra chocolate! The cornstarch is the secret to their softness.

Provided by Sally

Categories     Cookies

Time 1h45m

Number Of Ingredients 12

3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch (cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (90g) semi-sweet chocolate chips
1/2 cup (90g) white chocolate chips
1/2 cup (100g) Sno-Caps (or any kind of chocolate chips)

Steps:

  • In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips, white chocolate chips, and Sno-Caps and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
  • Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
  • Cookies stay fresh covered at room temperature for up to 1 week.

RON'S GLUTEN-FREE CHOCOLATE MERINGUE COOKIES



Ron's Gluten-Free Chocolate Meringue Cookies image

Provided by Ron Ben-Israel

Time 45m

Yield approximately 40 cookies

Number Of Ingredients 7

12 ounces bittersweet chocolate, broken into pieces for melting, plus 2 ounces chopped
1/2 teaspoon vanilla extract
Pinch salt
1 tablespoon white vinegar or lemon juice
4 large egg whites
1 cup granulated sugar
1/2 cup chopped walnuts

Steps:

  • Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler. Let cool but not harden. Add the vanilla.
  • Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper.
  • Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential.
  • Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.) Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts.
  • Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets.
  • Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside.
  • Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days.

AMENA'S TRIPLE CHOCOLATE CHIP COOKIES



Amena's Triple Chocolate Chip Cookies image

This recipe is very adaptable as far as what and how much you add to the basic dough. I used a normal amount of chips, but this amount can be doubled without issue. You can also toss in dried fruit and nuts fearlessly.

Provided by Chef John

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     White Chocolate

Time 55m

Yield 16

Number Of Ingredients 11

½ cup unsalted butter
½ cup white sugar
¼ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
1 ⅛ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
⅓ cup semi-sweet chocolate chips
⅓ cup white chocolate chips
⅓ cup milk chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.
  • Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
  • Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.
  • Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 22.9 g, Cholesterol 28.8 mg, Fat 9.6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5.9 g, Sodium 128.1 mg, Sugar 15.7 g

TRIPLE CHOCOLATE CHUNK COOKIES



Triple Chocolate Chunk Cookies image

Large or small, these triple chocolate cookies are crispy on the outside and chewy on the inside. Refrigerating the batter for 48 hours before baking is ideal, as this allows the dough to fully form its flavor.

Provided by Josh Graham

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     White Chocolate

Time 1h25m

Yield 12

Number Of Ingredients 11

¾ cup brown sugar
½ cup unsalted butter, at room temperature
½ cup white sugar
1 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
1 cup milk chocolate chips
1 (3 ounce) bar dark chocolate, cut into chunks
3 tablespoons white chocolate chips

Steps:

  • Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
  • Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
  • Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
  • Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
  • Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 48 g, Cholesterol 41.5 mg, Fat 16.2 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 8.8 g, Sodium 310.2 mg, Sugar 34.2 g

TRIPLE CHOCOLATE CHIP CRINKLE COOKIES!



Triple Chocolate Chip Crinkle Cookies! image

Gooey, crunchy, soft and moreish triple chocolate chip cookies that are perfect for any cookie lover!

Provided by Jane's Patisserie

Categories     Dessert

Time 22m

Number Of Ingredients 13

125 g unsalted butter
100 g light brown sugar
100 g white granulated sugar
1 medium egg
1 tsp vanilla extract
25 g cocoa powder
225 g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
100 g white chocolate chips
100 g milk chocolate chips
100 g dark chocolate chips

Steps:

  • Preheat your oven to 180C/160C Fan/375F and line two-four baking trays with parchment paper. Mine are quite large trays (40cm) to make sure the cookies don't touch!
  • Mix together the butter and both sugars until light and fluffy and thoroughly combined! Using an electric mixer is far easier for this because it gets very fluffy and perfect!
  • Mix in the vanilla and the egg until thoroughly combined, then mix in the cocoa powder, flour, bicarbonate of soda, baking powder and salt until a thick paste/cookie dough is formed.
  • Fold in the chocolate chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate! (I usually fit 6-8 on each tray to be safe) I also use a 5cm cookie dropper/ice cream scoop to make them identical sizes.
  • Bake in the oven for 10-12 minutes until spread out perfectly crinkly. A minute or so less will be gooey, a minute or two more will be beautiful and crunchy.
  • Once baked, remove from the oven and gobble them all up - don't burn yourself on the chocolate!

Nutrition Facts : Calories 225 kcal, Carbohydrate 29 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 131 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

Provided by Bobby Flay

Categories     dessert

Time 1h45m

Yield 2 to 3 dozen cookies

Number Of Ingredients 14

6 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 teaspoons instant espresso powder, such as Medaglia D'Oro
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 stick (6 tablespoons) unsalted butter, slightly softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
  • 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.
  • 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.
  • 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.

TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

Provided by Ellie Krieger

Categories     dessert

Time 47m

Yield about 2 dozen cookies - serving is 1 cookie

Number Of Ingredients 13

1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla
1/2 cup all purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup dark chocolate (2 ounces) coarsely chopped
1/3 cup milk chocolate (2 ounces) coarsely chopped
2/3 cup chopped pecans, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.
  • In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a cooling rack to cool.

Nutrition Facts : Calories 108 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams

RON'S CHEDDAR, CRANBERRY AND PISTACHIO COOKIES



Ron's Cheddar, Cranberry and Pistachio Cookies image

Provided by Ron Ben-Israel

Categories     dessert

Time 1h40m

Yield 36 cookies

Number Of Ingredients 10

4 ounces unsalted butter (1 stick), at room-temperature
2 tablespoons granulated sugar
1 cup finely shredded Cheddar
1 large egg
1cup all-purpose flour (scooped and leveled)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup toasted chopped pistachios
1/3 cup finely chopped dried cranberries

Steps:

  • Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2 minutes. Do not incorporate too much air by raising the speed. Beat in the egg until incorporated.
  • In a separate bowl, whisk together the flour, baking powder, salt and cayenne to combine. Mix in the pistachios and cranberries.
  • On low speed, add the flour mixture to the creamed butter-cheese mixture in a few additions, scraping the bowl and beater in between.
  • Spread the dough along the edge of a large piece of waxed paper or plastic wrap. Using the edges of the paper or plastic, roll the dough into a log shape about 12 inches long. Twist the ends to close. Refrigerate for a minimum of 1 hour or freeze up to four weeks.
  • Preheat the oven to 350 degrees F.
  • Unwrap the dough log and, using a sharp knife, slice into 1/4-inch thick rounds. Place the rounds on parchment-lined or nonstick baking sheets and bake for 10 to 12 minutes, or until lightly golden brown. Remove to a rack to cool completely. Store in an airtight container for up to one week.

TRIPLE CHOCOLATE CHIP COOKIES



Triple Chocolate Chip Cookies image

Make and share this Triple Chocolate Chip Cookies recipe from Food.com.

Provided by J e l i s a

Categories     Drop Cookies

Time 1h20m

Yield 6 dozen

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1/2 cup coarsely chopped pecans (optional)

Steps:

  • Preheat oven to 375°.
  • Combine flour, baking soda, and salt in medium bowl and set aside.
  • Beat butter and sugars in large bowl until light and fluffy.
  • Beat in eggs and vanilla.
  • Add flour mixture to butter mixture; beat until well blended.
  • Stir in chips and pecans.
  • Drop by heaping teaspoonfuls 2-inches apart onto ungreased cookie sheets.
  • Bake 10-12 minutes or until edges are golden brown.
  • Let cookies stand on cookie sheets 2 minutes before placing on wire racks to cool completely.

Nutrition Facts : Calories 1006.4, Fat 51.8, SaturatedFat 31.2, Cholesterol 156.9, Sodium 692.6, Carbohydrate 129.8, Fiber 3.2, Sugar 86.9, Protein 11

TRIPLE CHOCOLATE CHIP COOKIES



Triple Chocolate Chip Cookies image

If you ask anyone who knows me, they will tell you that cookies are not my culinary forte. They taste good, but they don't look so good. Well, these cookies that I baked today both looked and tasted great! From "Williams-Sonoma Essentials of Baking".

Provided by Irmgard

Categories     Drop Cookies

Time 40m

Yield 30 cookies

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar, packed
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
3/4 cup milk chocolate chips

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Line 2 rimless baking sheets with parchment paper.
  • In a bowl, sift together the flour, baking soda and salt and set aside.
  • In a large bowl, combine the butter, brown sugar and granulated sugar.
  • Beat with a wooden spoon until smooth.
  • Add the egg and vanilla and beat until well blended.
  • Slowly add the dry ingredients and stir just until incorporated.
  • Stir in the chocolate chips.
  • Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2" apart.
  • Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes.
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.9, Cholesterol 15.9, Sodium 90, Carbohydrate 16.6, Fiber 0.5, Sugar 12, Protein 1.3

TRIPLE THREAT CHOCOLATE CHIP COOKIES (THE NEELY'S)



Triple Threat Chocolate Chip Cookies (The Neely's) image

Make and share this Triple Threat Chocolate Chip Cookies (The Neely's) recipe from Food.com.

Provided by KaraRN

Categories     Dessert

Time 39m

Yield 24 large cookies, 24 serving(s)

Number Of Ingredients 11

3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
7 ounces bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter
6 large eggs
2 3/4 cups sugar
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans
1 1/2 cups semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
  • Sift the flour, baking powder and salt into a bowl and set aside.
  • Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly.
  • With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes.
  • Add the chocolate mixture and blend thoroughly.
  • Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended.
  • Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies.
  • Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks.

Nutrition Facts : Calories 320.5, Fat 20.1, SaturatedFat 7.7, Cholesterol 63, Sodium 163.3, Carbohydrate 36.5, Fiber 3, Sugar 29.3, Protein 4.4

TRIPLE CHOCOLATE COOKIES



Triple chocolate cookies image

You've got all bases covered with white, milk and dark chocolate in these American-style cookies, best enjoyed warm with a cold glass of milk

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 25m

Yield Makes 24

Number Of Ingredients 9

100g soft brown sugar
100g golden caster sugar
100g butter , softened
1 egg
1 tsp vanilla extract
225g plain flour
140g milk chocolate , melted
85g white chocolate , chips or chopped into chunks
85g plain chocolate , chips or chopped into chunks

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets with baking parchment. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together. Stir in the white and plain chocolate chips or chunks, then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
  • Bake in batches for 8-9 mins until pale golden and still soft to touch - they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate.

Nutrition Facts : Calories 167 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies. Look for chocolate chips that are made with real cocoa butter and have a high percentage of cacao.
  • Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature. This will help them develop a crispy exterior and a chewy interior.
  • Let the cookies cool completely before eating them. This will allow the flavors to develop and the cookies to firm up.

Conclusion:

These triple chocolate chip cookies are the perfect treat for any chocolate lover. They're rich, chewy, and packed with chocolate flavor. Follow the tips above to make sure your cookies turn out perfectly every time.

Related Topics