12 Days of Cookies
– Day 7 –
Chocolate is one of those things I can’t get enough of… unfortunately. ;-) It doesn’t matter what form it’s in – a cake, a cookie, ice cream, hot fudge sauce, etc. In my eyes, you can never have enough chocolate!
I’ve had this recipe for years and honestly can’t recall where I first got it, but what I do remember is that it makes a very rich, chocolately cookie. These are “triple” chocolate cookies, but really the recipe should be named Quintuple Chocolate Cookies because there are 5 kinds of chocolate in these puppies! Well, technically 4 because white chocolate isn’t really chocolate, but that’s a whole other discussion for another time.
So yes, 5 kinds of chocolate! You start off melting some semisweet and unsweetened chocolate. This is mixed into the creamed butter/sugar mixture, along with the eggs and vanilla. Your flour mixture (which contains cocoa powder) is then folded in, followed by milk and white chocolate chunks. Really, I wasn’t kidding when I said these were chocolately!
I have a note that these were originally slice ‘n bake cookies, but it just seems like such a hassle to me to roll these into logs, refrigerate and then slice/bake. I know you won’t want to hear this, but I do recommend chilling the dough slightly before baking them. The cookie dough is very soft and sticky, and the cookies need to be flattened before baking as they don’t flatten much on their own. Trying to flatten sticky dough is not a pretty sight, thus the recommendation to slightly chill the dough before scooping and baking.
It’s always hard determining the perfect cooking time with dark cookies since you can’t exactly gauge it based on the color, but I found that 13 minutes was perfect for these. I baked them for 7, rotated and then baked another 6 minutes.
These will no doubt satisfy any chocolate craving you have (and then some), plus your friends will love you forever if you bake these for them. *wink, wink* :) Just be sure to have a glass of milk on hand!
Triple Chocolate Cookies
Yield: 26 cookies (#30 flattened scoop)
4 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 cup light brown sugar
4 ounces (1 stick) butter, room temp
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup white chocolate, chopped (or you can use chocolate chips)
1 cup milk chocolate, chopped
1. Preheat the oven to 350 degrees F (176 degrees C). Line cookie sheets with parchment paper or a silpat.
2. Using an electric mixer, cream the brown sugar and butter until light and fluffy. Add the eggs, one at a time, beating well in between additions. Add the vanilla.
3. In a separate bowl, sift together the flour, cocoa, salt and baking powder. Add to the butter/sugar mixture and mix on low just until combined. Fold in the chopped chocolate.
4. Refrigerate the dough for 30 minutes. Scoop level scoops of dough, spacing them 2 inches apart, and flatten with the palm of your hand. You want to flatten these pretty well because they won’t flatten or spread much on their own.
5. Bake in preheated oven for 13-14 minutes, rotating halfway through baking. As noted above, mine cooked perfectly at 13 minutes.
6. Allow cookies to cool for 5 minutes on the sheet before removing to a cooling rack. Store in an airtight container for up to 4 days.
- 50 Unique and Delicious Cookie Recipes (berries.com)
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