Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Triple Chocolate Mayo Cookies
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 10 large cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 631
- Total Fat
- 37 g
- Saturated Fat
- 14 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 6 g
- Cholesterol
- 45 mg
- Sodium
- 298 mg
These are not just the best, chocolate chip-packed cookies, they are also laced with a surprising ingredient to make them tender and delicate: mayonnaise. It may sound crazy, but once you taste these simple cookies, you’ll be converted to the mayo state of mind.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 10 large cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 631
- Total Fat
- 37 g
- Saturated Fat
- 14 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 6 g
- Cholesterol
- 45 mg
- Sodium
- 298 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and kosher salt in a medium bowl; set aside.
- Cream the brown sugar, butter and granulated sugar with an electric mixer on medium speed (or in a stand mixer with the paddle attachment) until fluffy and pale brown, 2 to 3 minutes. Beat in the mayonnaise, vanilla and egg until fluffy and combined, about 30 seconds. Add the flour mixture and beat on low speed until mostly combined. Add the dark chocolate, milk chocolate and white chocolate and mix by hand until completely combined and there is no dry flour visible.
- Place 6 dough scoops onto each prepared baking sheet using a 1/4-cup ice cream scoop, spacing them 2 to 3 inches apart (see Cook's Note).
- Bake until the cookies are browned and just set on top but still very soft, 10 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Serve warm or room temperature. Store in an airtight container at room temperature for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) This dough is great for freezing for up to 6 months. Freeze the scoop dough on the baking sheets until firm and then transfer to a resealable bag. Bake from frozen for 12 to 14 minutes.
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