Updated November 16, 2014
teaspoons (2 packets) active dry yeast
cup plus 1 pinch granulated sugar
cups Gold Medal™ unbleached all-purpose flour
cup semisweet chocolate chips
cup white chocolate chips
cup milk chocolate chips
Mix yeast, pinch of sugar and 1 cup warm water in a small bowl and set aside 5 minutes, or until the mixture is puffy and foamy.
In a large bowl or bowl of a stand mixer fitted with paddle attachment, stir together 3 1/2 cups flour, 1/2 cup sugar and salt. Add yeast mixture and stir to combine. Add 1 egg, vegetable oil and 1 cup warm water and stir to combine.
Gradually pour remaining 3 1/2 cups flour into bowl until the dough just comes together and starts to pull away from the sides of the bowl. Mix in chocolate chips until just combined.
Remove dough from bowl and knead on a lightly floured surface until smooth and elastic, about 8-10 minutes. Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
Punch down risen dough and divide into 6 equal pieces. Roll each piece on a lightly floured surface into a 2-inch wide rope, about 16 inches long. Transfer 3 ropes each to 2 parchment paper or silicone mat-line baking sheets (to make 2 loaves). Lay ropes side by side and pinch together at one end.
Carefully braid ropes, crossing the right strand over the middle strand, then the left strand over the middle strand, repeating until the entire dough is braided. Pinch ropes together at other end to seal.
Whisk remaining egg with 1 tablespoon water and brush loaves evenly with egg wash. Bake until golden brown, about 30-35 minutes.
Remove from oven and let fully cool on a cooling rack before slicing.
More About This Recipe
- If you ask me what my favorite type of bread to bake is, I won’t tell you.
It’s like deciding which of my imaginary children is my favorite. It’s a “Sophie’s Choice”-type situation (though with far less drama and obnoxious bawling on my end. But gah, the emotions! Meryl Streep!).
But if you persist long enough, or just finish reading this sentence, I would tell you that this Triple Chocolate Chip Challah is high on the list (I won’t tell you how high, lest it hurt the brioche’s or rye bread’s feelings).
What I love about challah is 1) well, one, the name, duh. I can’t help but yell, “Holla!” every time I make this bread. The husband loves it when I make challah. 2) It’s ridiculously easy to make and looks so purdy. 3) It tastes great with just about anything: egg sandwiches, French toast, peanut butter and jelly, bread pudding, etc.
Of course, this particular sweet version of the loaf – studded with not one, not two, but THREE different types of chocolate chips – doesn’t taste all that good with egg sandwiches, but it does make a mean batch of French toast. And peanut butter and jelly sandwiches. And Nutella and marshmallow fluff sandwiches. Just saying.
When I first baked this bread, me and my super awesome math skills (read: NOT) made one gigantic loaf that practically ate my oven, so I’ve divided the recipe into two loaves for you, which will still yield quite a bit of bread. So if you’re skeptical about whether you’ll like this recipe or aren’t sure if you’ll have the stamina to finish off two loaves, you can halve the recipe.
But if you’re also feeling that way, I’d question your sanity. Because I just got done telling you how amazing this loaf is and that it’s filled with chocolate. CHOCOLATE.
Not that I’m particularly partial to this bread or anything.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Classic Challah Recipe
Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.
In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into four pieces to make 4 loaves.
To make round challah: Take 1 piece of dough, roll it between your palms, and pull it out into a long fat rope about 18 inches (46 cm) long and 2 inches (5 cm) thick &ndash a little fatter at one end. Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope around it like a snail. Continue with the remaining 3 pieces.
To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piece between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1 1/4 inches (3 cm) wide. Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends. Continue with the remaining 3 pieces.
Place the 4 loaves on well‑oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350F (180C) oven for 30 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.
Triple Chocolate Chip Cookies
You know where the chocolate is at all times. Present and accounted for.
In every bite. Melting on your tongue.
Like a warm bath of chocolate heaven.
Wait? Is that a touch of Maldon sea salt at the finish?
Oh yeah. Bring it salted chocolate. Bring it.
For me, chocolate chip cookies are the solution to all of life’s problems:
Had an amazing day? Celebrate with CCC’s. Day just got better.
Had a bad day? CCC will cheer you up.
Made a really bad mistake? Breathe. It’s nothing CCC’s can’t fix.
Worked out too hard at the gym and now you’re feeling overwhelmingly fit? CCC’s will solve that problem for you.
Have a party to attend and don’t know what to bring? Hint: everyone loves CCC’s. Everyone. [And you really shouldn’t be friends with people who don’t. This will probably help out with #2 above as well.]
Make those CCC’s triple chocolate and the solution power just went up ten fold.
That’s science, people. I have a BA in Mathematics…trust me.
And just in case you weren’t sold yet…These Triple Chocolate Chip Cookies taste like fudgy brownies and CCC’s were magically combined into one.
Rich, chewy and super chocolatey. With just a hint of salt.
The salt both amplifies and balances the chocolate, so you are just left with one sensational chocolate cookie melting in your mouth.
There is no chilling overnight and they are incredibly easy to pull together, so you can have a triple chocolate chip cookie melting in your mouth in under 45 minutes.
- You could use milk or white chocolate chips if preferred.
- Make sure to refrigerate the dough for 15 to 20 minutes before baking. This prevents spreading and gives the cookies the perfect thick texture.
- Add a few extra chocolate chunks on top before baking. It makes them look extra pretty!
- Remove from oven when the edges are crisp, but the centers are soft. They’ll continue baking on the pan and will have the perfectly soft and chewy texture.
- Top with a sprinkle of sea salt to really bring out the flavor.
Looking for other cookie recipes?
Check out these great recipes from the archives
Did you make these triple chocolate chip cookies? Let me know your thoughts in the comments below. As always, we would love to see pictures of your baked goodies. Tag us on social @mandy.macc.bakes
Whisk yeast, 2 tsp. sugar, and ¼ cup warm water in the bowl of a stand mixer (or a large bowl if kneading by hand). Let sit until foamy, about 10 minutes.
Whisk eggs, salt, ½ cup shortening, ¾ cup sugar, and 2 cups warm water in a medium bowl. Add egg mixture and 7 cups flour to yeast mixture. Beat with dough hook on medium speed until dough is smooth, elastic, and very sticky and pulls away from sides of bowl, about 10 minutes. (Alternatively, knead dough on a lightly floured surface until smooth and elastic, about 10 minutes.)
Grease a large bowl with shortening transfer dough to bowl. Cover with plastic wrap and let sit in a warm place until doubled in size, 1½–2 hours.
Turn out dough onto a lightly floured surface and divide into 6 equal portions. Shape each into a 17"-long rope.
Grease 2 rimmed baking sheets with shortening. Place 3 ropes side by side on each prepared sheet. Working with one at a time, pinch logs together at 1 end braid, then pinch ends together and tuck under. Let sit in a warm place until 1½ times larger, about 1 hour.
Preheat oven to 325°. Beat egg yolks and 2 Tbsp. water in a small bowl. Working with one at a time, brush dough with egg wash and sprinkle with sesame seeds. Bake first loaf 15 minutes, then increase oven temperature to 425° and continue baking until browned and sounds hollow when tapped, 15–20 minutes more. Let cool on baking sheet.
Reduce oven temperature to 325°, then leave oven door open 5 seconds to cool down. Repeat baking with remaining dough.
Do Ahead: Challah can be made 3 days ahead keep tightly wrapped at room temperature, or freeze up to 1 month. Let cool before storing.
How would you rate Challah?
This is now my favorite bread recipe of all time. I did several variations from the same dough and each one was better than the first. This is now my go-to bread recipe. Thanks, Mrs. Kramer for sharing this great bread recipe with us.
Very easy to make and delicious!
I think this is a great base recipe! I do a few things a little different and it has worked out great. I treat it as I would a different sweet/pastry/bread recipe. I bloom the yeast in a separate bowl with the 2 cups of warm water and sugar(I use a tbsp honey). Then I cream together the shortening (I use butter) and sugar, and add the eggs. The salt goes with the flour, and I only used a heaping tablespoon, since someone in the comments said it was too salty. Mix all together, let rise, and then I do one plain and one with the chocolate babka filling (chocolate, brown sugar, cinnamon). 325 for 10min and then 375 (or 400 if not browning enough) for 15-20
Agree with others that the 425 turn up would burn your challah. I have an old oven that is very off temp wise so I strictly go off of my thermometer so I know it was accurate. I only left mine in at 425 for less than 7 minutes and it got so brown it is borderline burnt. If I were to follow the instructions it would have been ruined. I would just keep it at 325 and then maybe pop to 375 to brown? I would adjust the recipe description as this seems to have happened to several people.
These turned out fantastic! I would reccommend adding the full amount of liquid, it's sticky at the beginning but mine are a bit dry, probably because I added too much flour. For everyone who found the oven tem to high or whose loaves burned, I suggest getting an oven thermometer because temerature dials are often inaccurate. I used a thermometer and they were perfect.
can i replace the shortening with butter?
Great recipe, very easy to follow. This isn't as eggy as challahs i've had in the past and is a little more sweet. Don't be alarmed by the amount of salt, it is a double recipe after all! Most important tip i would give is that my oven definitely didnt need to be turned up, i was successful with baking my second loaf at 375 for 30-35 minutes while my first loaf burnt.
I actually found that the proportions worked for me, it really came out perfectly. Maybe I would hold back a bit on the salt, but all in all, it was a hit :)
I halved the recipe as I only wanted to make one loaf. Followed the recipe exactly, even after reading all the comments. I did a traditional high holiday braiding, and everything came out great even though I slightly overbaked it. Brought it to break-fast and everybody LOVED it. Will definitely make again.
Made this recipe a second time this morning. Forgot the timing and temperature is wrong. My first challah burnt after 10 minutes once the oven was turned up to 425. Please correct or make a note about what can go wrong. Proportions of challah and ease of making are good. I have made challah many times before.
@charliedog247 quantities listed in posted recipe just made the most delicious challah. Will find out shortly if experiment with 2nd loaf (cinnamon and raisins added after 2nd proof) works/fails. fingers crossed
Warning! The flour/water proportions on this recipe are wrong. I'm an experienced breadmaker and weigh my ingredients. I made this recipe and the dough was way too wet. I had to add at least two more cups of flour to get the right consistency. The final result was okay. I compared the recipe to other challah recipes and it's clear the recipe calls for too much water, probably by half a cup, maybe more.
I prefer an more eggy flavor, and slightly less sweet than this recipe produced.
Please do something different with the ads. The screen jumps around tremendously when I am trying to read an article (or type a comment!). It is really annoying.
Please I need an advise, can shortening be replaced by oil? If so can you tell me the amount Thanks Molly
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!
- Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
- In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
- In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.
- Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips on top of the cookies.
- Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.
Nutritional analysis provided by TasteBook, using the USDA Nutrition Database
Now Eat This: 150 of America's Favorite Comfort Foods, All Under 350 Calories by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by the Random House Publishing Group. All Rights Reserved.
Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
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
- Line 2 large baking pans with parchment paper. In large bowl, whisk together flour, cornstarch, baking soda, and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 1 ¼ cups unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 1 ½ cups white chocolate chips
- 1 ½ cups milk chocolate chips
- 1 ½ cups semi-sweet chocolate chips
- 1 cup chopped walnuts
Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
Preheat oven to 325 degrees F (165 degrees C).
Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.