Triple Chocolate cookie dough packaging

Triple Chocolate Cookie Dough

Dutch Apron® Bakery Triple Chocolate cookies are perfect for chocolate lovers. Rich, Dutch cocoa powder combines with white chips and semisweet chocolate chips for a wonderfully decadent treat that can be ready in minutes. 

This frozen cookie dough is always ready whenever you need it; just break and bake! Soon, you’ll have an indulgent dessert that’s perfect for a night in or a night celebrating with family and friends. 

Available in 40 oz.

Our cookie dough is easy to find and even easier to share – simply break, bake, and serve.

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Nutritional Information

Triple Chocolate Cookie Dough Nutrition Facts Panel

Ingredients

Enriched flour bleached (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid), sugar, palm oil, white drops (sugar, palm kernel and palm oil, whey, nonfat milk, dextrose, soy lecithin, salt, natural flavor), water, semisweet chocolate drops (sugar, unsweetened chocolate, cocoa butter, milk fat, soy lecithin, natural flavor), cocoa processed with alkali, contains less than 2% of eggs, baking soda, natural flavor, salt.

Contains: egg, milk, soy, wheat.

Contains a bioengineered food ingredient.

Produced on the same line as products containing nuts.

Baking Instructions

Do not consume raw cookie dough.

Use safe food handling procedures. Directions developed using conventional ovens. Ovens vary: baking time may need to be adjusted.
 

TIPS

For best results, bake cookies from refrigerated or thawed state.

Do not microwave frozen cookie dough.

Place unused cookie dough in sealed container and store in freezer.

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1. Preheat the oven to 325°F. Break along pre-scored lines.
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2. Place cubes 2" apart on greased baking sheet.
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3. Bake 13-15 minutes, or until edges are slightly crisp. Don't overbake.
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4. Let cookies cool for 2 minutes. Serve and enjoy!

Homemade Pistachio Cream Recipe

Ingredients
  • 1 1/4 c. raw, unsalted pistachios, shelled
  • 3 tbsp. unsalted butter
  • 3/4 c. whole milk or cream, divided
  • 4 oz. high-quality white chocolate, chopped
  • 2 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
Instructions
  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
  2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
  3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
  4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
  5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
  6. Blend on high for 30-60 seconds, scraping sides as needed.
  7. Refrigerate in an airtight container for up to 2 weeks.

Homemade Whipped Topping Recipe

Ingredients
  • 1 c. heavy whipping cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla extract
Instructions
  1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.