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Triple Chocolate Chunk Panini

Triple Chocolate Chunk Panini


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Ingredients

  • 4 slices of Italian country-style bread
  • 3 Ounces milk chocolate, chopped
  • 3 Ounces semisweet chocolate, chopped
  • 3 Ounces white chocolate, chopped
  • ¼ Cup toasted hazelnuts, roughly chopped, optional

Directions

Scatter 2 slices of country-style bread with the chocolate chunks and the hazelnuts (if using) and top with the remaining two slices of bread.

Toast in a sandwich grill for 2 to 3 minutes, or according to the manufacturer’s instructions, until the bread is golden and toasted and the chocolate is mostly melted. Serve immediately.

Nutritional Facts

Servings2

Calories Per Serving816

Folate equivalent (total)71µg18%

Riboflavin (B2)0.4mg25.4%


Triple Chocolate Scones

"Triple chocolate" — you can't argue with that! These scones feature chocolate chips studded throughout a tender, just-sweet-enough chocolate scone the rich chocolate glaze makes this a triple treat.

Ingredients

  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 2/3 cup (74g) King Arthur White Whole Wheat Flour
  • 1/3 cup (28g) Dutch-process cocoa
  • 1/2 teaspoon espresso powder, optional for flavor and color
  • 1/2 cup (99g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 8 tablespoons (113g) butter, cold, cut into pats
  • 1 1/2 cups (170g) semisweet or bittersweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup + 2 tablespoons (198g) milk
  • 2/3 cup (113g) semisweet or bittersweet chocolate chips
  • 1/4 cup (57g) half & half or liquid coffee creamer

Instructions

Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together thoroughly.

Using a stand mixer equipped with the beater paddle or a pastry blender, pastry fork, or your fingertips, work in the butter until the mixture is unevenly crumbly.

Stir in the chocolate chips.

Perfect your technique

Triple Chocolate Scones

Whisk together the vanilla, egg, and milk.

Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. If necessary, add an additional tablespoon or so of milk, enough to make the dough come together.

Mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, and sprinkle it on your parchment-lined (or lightly greased) baking sheet. You're using this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan as you shape them.

Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick.

Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. You'll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher. Separate the scones a bit, but leave them in their circle try to leave about 1" between them at the outer edge of the circle.

Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean or with just a smear of chocolate from a melting chip.

Remove the scones from the oven, and transfer them to a rack to cool.

To make the glaze: Place the chocolate chips and half & half or creamer in a microwave-safe bowl or small saucepan. Heat in the microwave (or over low heat) until the cream is very hot. Remove from the heat, and stir until the chips melt, and the mixture is smooth.


Recipe Summary

  • 1 ½ cups packed brown sugar
  • 1 cup butter, softened
  • 1 egg
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped walnuts
  • 4 (1 ounce) squares bittersweet chocolate, chopped
  • 4 ounces milk chocolate, chopped
  • 4 ounces white chocolate, chopped
  • 3 teaspoons shortening
  • 3 (1 ounce) squares bittersweet chocolate
  • 3 ounces milk chocolate
  • 3 ounces white chocolate

Preheat oven to 375 degrees F (190 degrees C).

Cream the butter or margarine with the brown sugar until light. Add the egg and mix well.

Stir in the flour, ground cinnamon, baking soda and salt. Mix in the nuts and the 4 ounces of the bittersweet, milk and white chocolates.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until light golden brown. Cool slightly. Dip cooled cookies into the Three Chocolate Glaze.

To Make Three Chocolate Glaze: Heat 1 teaspoon of the shortening with bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Dip each cookie 1/2 inch deep into chocolate along one edge. Repeat with remaining shortening and chocolates. Rotate dipped edge of cookie for each type of chocolate.


Recipe Summary

  • 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

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.


Triple Chocolate Chunk Cookie

What’s better than single chunk chocolate? The over-the-top explosion of moist, chewy chocolate goodness in our Triple Chocolate Chunk Cookies.

Start with: 1 egg, 1 stick (1/2 cup) butter or margarine, softened (not melted)

Just three easy steps

  1. // HEAT oven to 375°F. If necessary, soften cold butter in microwave on HIGH power for 10-15 seconds.
  2. // STIR egg, butter and cookie mix until dough forms, hand kneading if necessary. SCOOP dough and place 2 inches apart onto ungreased cookie sheet. For cookie bars, press dough into lightly greased 8x8-inch pan.
  3. // BAKE as directed below or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. For cookie bars, cool thoroughly before cutting. Store cooled cookies in airtight container.

High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour.

YieldDough QuantityBake Time
18-22 Cookies1 rounded tablespoon8-10 minutes
12 Cookies2 rounded tablespoons9-11 minutes
Cookie Bars8x8-inch pan21-23 minutes

Stir in 2 ½ Tbsp unsweetened cocoa powder for quadruple chocolate chunk cookies.

Serving Size: 2 tbsp mix (20g) (amount for 1 cookie)

Servings Per Container: about 22

Amount Per Serving MixAs Prepared*
Calories 90120
Calories from Fat 2050
% Daily Value***
Total Far2g**3%9%
Saturated Fat1g5%20%
Trans Fat0g
Cholesterol0mg0%7%
Sodium95mg4%5%
Total Carbohydrate16g5%5%
Dietary Fiber<1g3%3%
Sugars9g
Protein<1g
Vitamin A 0%2%
Vitamin C 0%0%
Calcium 0%0%
Iron 4%4%

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, bittersweet chocolate chunks (sugar, unsweetened chocolate, cocoa butter, soy lecithin [emulsifier], natural flavor), brown sugar, semisweet chocolate chunks (unsweetened chocolate, sugar, dextrose, cocoa butter, nonfat milk, soy lecithin [emulsifier], natural flavors), milk chocolate chunks (sugar, cocoa butter, unsweetened chocolate, whole milk powder, soy lecithin [emulsifier], natural flavor), less than 2% of: baking soda, caramel color, modified wheat starch, natural and artificial flavors, salt, soybean oil.


How to Make Triple Chocolate Chip Cookie Mix in a Jar

If you&rsquore a regular here, you know that I&rsquom a big fan of EASY tasks and projects. Daily life has enough pressures on my time and energy so I preserve it everywhere possible.

One of the great things about this Triple Chocolate Chip Cookie Mix in a Jar gift is thoughtful and ideal for chocolate lovers. But it&rsquos also really simple to put together!

Jar gifts are so visually appealing because of the neat layered look. So, the only thing you have to focus on is layering the ingredients evenly.

To keep ingredients from sticking to the sides, the layering works best if you use a funnel.

Layer 1: Flour

The first layer is the flour. For this recipe, we need 1 1/4 cups.

Layer 2: Leavening Agents and Salt

Next, we add critical baking ingredients, starting with half a teaspoon of baking soda.

And also half a teaspoon of baking powder.

Plus a quarter teaspoon of salt.

Layer 3: First Dose of Chocolate

Now, it&rsquos time to make these CHOCOLATE cookies. Pour in a layer of unsweetened cocoa.

Layer 4: Make it Sweet!

These are cookies, after all. So now it&rsquos time to bring on the brown sugar.

Layer 5: Make it Sweeter

And, of course, we also need some granulated sugar.

Layer 6: Second Dose of Chocolate

This gift is for chocolate lovers so we&rsquore going to need to add more chocolate. Add in a half cup of semisweet chocolate chips.

Layer 7: Final Dose of Chocolate!

We&rsquore almost done! Your jar should be almost full. There&rsquos just enough room for a half cup of white baking chips.

Packaging the Gift

Now that we have all of the necessary dry ingredients for some yummy, decadent triple chocolate chip cookies inside the jar, it&rsquos time to finish packaging this chocolate lover&rsquos gift.

Tighten the lid on the top of the jar.

Print and cut out the holiday printable gift tag (download the printable at the bottom of this post).

Punch a hole in the upper corner of the tag.

Run a ribbon or string through the hole in the tag. Wrap the ribbon around the bottom rim of the jar lid and tie it in a bow.

Your Triple Chocolate Chip Cookie Mix in a Jar is ready to gift to your favorite chocolate lover!


Chocolate Chip Triple-Decker

Turn a classic treat into an impressive (and easy!) three-layer dessert that'll really give 'em something to scream about.

(3 sticks) unsalted butter, melted and slightly cooled

large eggs, plus 2 large egg yolks

bittersweet chocolate chips

pints vanilla-chocolate chip ice cream, softened

pints mint chip ice cream, softened

pints chocolate-chocolate chip ice cream, softened

Chocolate sauce, for topping

  1. Line 2 large baking pans with parchment paper. In large bowl, whisk together flour, cornstarch, baking soda, and salt.
  2. In large bowl, using an electric mixer on medium speed, beat butter and sugars until combined. Beat in eggs, egg yolks, and vanilla. Reduce mixer speed to low and slowly add flour mixture until just combined. Fold in chocolate chips.
  3. Divide cookie dough into fourths. Press into four 6-in. disks place 2 disks on each prepared pan. Refrigerate 4 hours or up to 2 days.
  4. Heat oven to 325°F. Bake cookies, rotating pans halfway through, until edges are golden but centers are still soft, 20 to 24 min. Cool completely on pans on wire racks.
  5. Top each of 3 cookies with 1 flavor of ice cream, spreading to edges freeze at least 4 hours or up to 24 hours. Stack frozen cookies on cake plate or platter and top with remaining cookie.
  6. Freeze until ready to serve. Let stand at room temp before cutting, 10 to 15 min. Top with chocolate sauce just before serving.

HOW TO CUT: Once frozen, let this cookies-and-cream cake sit at room temperature for 15 to 20 minutes before slicing. When it comes time to slice, use a large chef&rsquos knife warmed under hot tap water.


To begin, combine the butter and both sugars in the bowl of an electric mixer.

Beat until light, fluffy, and cafe au lait-colored. Scrape down the sides and bottom of the bowl as necessary.

Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl.

Add the salt and baking soda and beat briefly until evenly combined.

Add the flour and both chocolates.

Mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.

Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. When you’re ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Drop the dough in 1.5-tablespoon balls onto prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.)

Bake for 11-13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.


Chocolate Bacon Panini: BBC

International Bacon Day was September 5 . Better late than never! Chocolate and Bacon go so well. It's the salty fatty thing of the bacon with the sweetness of the chocolate. What a great pairing!

I've posted several chocolate panini recipes over the years, but this recipe from Vosges is terrific and easy if you're hankering for a BBC: Butter Bacon Chocolate Sandwich! Butter, Bread, Bacon and Chocolate! All the food groups!

Mo’s Milk or Dark Bacon Bar Panini
from Katrina Markoff's Peace and Love Blog (Vosges)
Yields One Sandwich

Equipment needed: Panini press or waffle iron

Ingredients
2 Italian country bread slices about 4-5 inches wide and 1/2 inch thick
2 tbsp Sea salted butter, French brand, Isigny Ste Mere, or make your own by mixing 1/2 tsp Maldon salt and 2 tbsp of a fabulous butter
Pinch Maldon salt
2 squares Vosges‘ Mo’s Milk or Dark Bacon Bar (dark is better!)
2 strips of crispy bacon ( this is optional, but I think you should put it in )

Directions
Spread butter on all sides of the bread.
Place bacon bar squares on one piece of bread, followed by strips of bacon if you are using them and a sprinkle of salt.
Place other piece of buttered bread on top and press with Panini press until golden brown.

Tips:
Make sure your bread doesn’t have many gaping holes or your fillings may seep through and burn.
If you don’t have a Panini press substitute with a waffle iron.
Make sure the bread you use isn’t overly crusty or it may cut your mouth a bit when pressed. At the same time don’t choose a overly soft bread not a good quality sign either and it won’t have the rigidity. Try a crusty ciabatta or italian peasant bread.


Start your Chocolate Chip cookie mix in a jar recipe by placing a Mason jar funnel over the top of wide mouth quart mason jar. Use a dry measuring cup, add the flour first then using measuring spoons add the baking powder, baking soda, and salt.

All the ingredients need to be added in the order listed and please be careful not to shake the jar. If the jar is shaken the ingredients might mix and the layer effect will not be created. Add the packed brown sugar next and white sugar and then the cocoa. So that you will have layers of the colors.

The chocolate chips can be added and then finished off with the white chocolate chips. If the jar is not quite full then add a few extra chips.

After adding all the ingredients, screw on the lid and wipe away anything that might have spilled on the jar. If you used a funnel, there shouldn&rsquot be any mess with this Chocolate Chip cookie mix in a jar.

Print out Cookie Instructions from our Free Printable here. Our printable has a total of 10 recipe cards per sheet. And depending on how many jars you make, you could print out more than one sheet.

Cut the Printables into 10 little cards. Then use a hole punch, punch a hole in the left top corner of each card.

String a Christmas ribbon, raffia or jute twine through the hole on the tag. Then tie it to the top making it a super cute mason jar cookie mix gift with a chocolate chip cookie in a jar recipe.


Triple Chocolate Chocolate Chip Cookies

Published: Apr 17, 2014 · Modified: Mar 8, 2019 by Bintu · This post may contain affiliate links.

What’s better than chocolate chip cookies? Triple Chocolate Chip Cookies. You will loooove these amazing and decadent chocolate cookies.

It is coming up to Easter.

So we need chocolate. Lots and lots and lots of it. That is my excuse anyway.

And what better way than to indulge in a chocolate cookie with a triple, yeap TRIPLE chocolate hit.

I am talking big fat gorgeous smelling cookies made with lovely melted chocolate, boosted with some cocoa powder and all finished with some chocolate chips. These deserve a large collective yummmmm, right?

And there is more good news when it comes to these cookies. You can freeze the shaped cookies and bake them straight from frozen as needed. Perfect for those impromptu drop ins, Easter egg hunting triumphs or just simply me time chocolate moments throughout the year.

And if you need more of a chocolate hit then check out these chocolate chip muffins, banana chocolate muffins and this decadent Peanut Butter Hot Chocolate. Chocolate heaven right?

Don’t forget to try these goodies too…

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Triple Chocolate Chip Cookies ! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.


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