Yes, I think that picture above is pretty darn appealing. The cookies gleam and shine and, oh yes, they taste good, too. Very good.
We are used to chocolate cookies with one chocolate element, perhaps some chocolate chips or some cocoa as in a brownie. Here there are three rounds of chocolate employed: bittersweet chocolate, cocoa powder and those chips. When it comes to the chips, bittersweet are the norm in most cookies but you can substitute milk chips for a smoother flavor. There is plenty of bittersweet chocolate here anyway.
You can make these and freeze for future use when you have a chocolate craving. Or you can just eat these and make more later. Easily made. Easily consumed.
Triple Chocolate Cookies
Yield: about 20 cookies depending how large you make them
- 8 ounces bittersweet chocolate, diced into smallish pieces
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 6 tablespoons unsalted butter, softened to room temperature
- ¾ cup white granulated sugar
- ½ cup lightly packed dark brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 2 cups milk chocolate chips
Preheat your oven to 350°F with rack in the middle of the oven. Line two cookie sheets with parchment paper. If you have an oven that supports a full sheet, then one full sheet will be fine.
Melt the bittersweet chocolate in a double boiler, stirring constantly. [I prefer the boiler to the microwave to protect the chocolate from overheating then drying and become a sticky paste.]
In a mixing bowl, place the flour, cocoa, salt and baking powder. Then use a whisk to thoroughly mix. You’ll sense when you are “done” as the cocoa becomes first streaky and then is fully mixed in with the flour. If you see streaks, keep whisking.
Using your stand mixer with the paddle, beat the butter for 2 minutes until it become lighter and starts to become fluffy. Over a period of two minutes, add the sugars a tablespoon at a time. Continue beating until the butter-sugar mixture is fluffy.
Reduce the mixer speed to the lowest speed and add the vanilla. Incorporate the eggs one at a time. Increase the mixer speed to medium and blend until uniform and creamy. Again reduce the mixer speed to low and carefully add the melted chocolate. Mix only until combined.
Using a spatula fold in the flour mixture, stirring just only until the flour is incorporated, well incorporated but some white steaks are fine. Then compete the dough by folding in the chocolate chips.
Use a spoon to form balls with about 2 tablespoons of dough and place each ball onto the prepared cookies sheets. As they bake, the cookies will spread a bit so space the cookies at least 2 inches apart. Bake until the tops have begun to crack and are hardening, but the cookie itself is soft to the touch. Do not overbake. Baking time should be 10-12 minutes and you’ll want to test at the 10-minute mark.
Cool the cookies on baking sheets for 5 minutes, then remove to a wire rack for final cooking. Your best tool to move the cookies is one of those thin but wide metal spatulas. The cookies are soft and a thicker plastic spatula will crush them.
Source: Suzen O’Rourke
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑800