Triple chocolate cookies
Every once in a while I crave something really chocolaty and this cookies are the perfect chocolate hit. I love these cookies because they are soft and gooey and are full of chocolate bits that are half melted and runny. I'm not a big cookie lover but I have my favorites and this recipe is definitely at the top. The original recipe is from joy of baking web site, here you can find all kinds of sweet creations and the recipes never disappoint.
The amount of chocolate in the original recipe is huge. I used up all my leftover chocolate and my chocolate stash in the pantry and it still wasn't enough. I eventually ran out of chocolate, but the cookies were still great and fudgy. I actually prefer a little less chocolate and more walnuts or pecans in this recipe. The nuts give a nice crunchiness and a contrast to a gooey chocolate cookie. I also used less sugar than original recipe, they were still sweet but not too much.
You can use your favorite type of chocolate in this recipe. I used caramel chocolate (Nestle), white chocolate and dark chocolate. I strongly recommend that you use a good pinch of salt in this recipe. The salt really bring the flavor of chocolate to another level although it may sound weird. I always use salt when I make any kind of chocolate dessert. The flavor is stronger and people notice it. They always ask about it and using good quality chocolate is also very important.
You will notice that the recipe is not a normal cookie recipe. It is actually more like a cake recipe, and this is what makes cookies fudgy. Sugar and eggs are beaten together to a fluffy pale mixture. Here it's really important to have room temperature eggs, so that the sugar can melt. Then the first dose of melted chocolate is added. After that, the dry ingredients are combined with the wet mixture. Lastly, the chopped chocolate and walnuts are added to the batter.
When baking, the cookies will spread a little and they will go shiny on top. The look is very rustic and not fancy at all. It is important that you do not over bake you cookies because they will be dry and not fudgy. They should bake for about 10-12 minutes, they will seem soft and a bit under, but will continue to bake when resting and cooling. The cookies are the best when still a little warm but can be stored for a week in a airtight container.
The amount of chocolate in the original recipe is huge. I used up all my leftover chocolate and my chocolate stash in the pantry and it still wasn't enough. I eventually ran out of chocolate, but the cookies were still great and fudgy. I actually prefer a little less chocolate and more walnuts or pecans in this recipe. The nuts give a nice crunchiness and a contrast to a gooey chocolate cookie. I also used less sugar than original recipe, they were still sweet but not too much.
You can use your favorite type of chocolate in this recipe. I used caramel chocolate (Nestle), white chocolate and dark chocolate. I strongly recommend that you use a good pinch of salt in this recipe. The salt really bring the flavor of chocolate to another level although it may sound weird. I always use salt when I make any kind of chocolate dessert. The flavor is stronger and people notice it. They always ask about it and using good quality chocolate is also very important.
You will notice that the recipe is not a normal cookie recipe. It is actually more like a cake recipe, and this is what makes cookies fudgy. Sugar and eggs are beaten together to a fluffy pale mixture. Here it's really important to have room temperature eggs, so that the sugar can melt. Then the first dose of melted chocolate is added. After that, the dry ingredients are combined with the wet mixture. Lastly, the chopped chocolate and walnuts are added to the batter.
When baking, the cookies will spread a little and they will go shiny on top. The look is very rustic and not fancy at all. It is important that you do not over bake you cookies because they will be dry and not fudgy. They should bake for about 10-12 minutes, they will seem soft and a bit under, but will continue to bake when resting and cooling. The cookies are the best when still a little warm but can be stored for a week in a airtight container.
Triple chocolate cookies
(Makes about 20 large)
Time;
Preparation: 15min
Baking: 10-12min
For the cookies:
- 115g walnuts (can use pecans or other nuts)
- 60g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder
- 400g dark chocolate
- 57g butter
- 150g white granulated sugar
- 100g brown sugar
- 4 room temperature eggs
- 1 tablespoon vanilla extract
- 100g milk chocolate (I used caramel chocolate)
- 100g white chocolate
Preheat oven to 180°C (350°F).
Place walnuts on a baking sheet and bake for 8 minutes or until lightly brown and fragrant.
Let the nuts cool then chop in medium sized pieces.
Chop white and milk chocolate in small pieces (not too small, you want the pieces to melt only partially when baking) and set aside.
Place dark chocolate and butter in a heatproof bowl and place on a pot with simmering water. Let the chocolate melt, stirring constantly. Once melted remove from heat and set aside to cool.
Stir together flour, baking powder, salt and espresso powder, set aside.
In a bowl of your electric or hand mixer beat the sugar and eggs until pale and fluffy. Beat in the cooled and melted dark chocolate mixture and vanilla extract.
Fold the dry ingredients into the chocolate batter. Lastly, stir in the chopped chocolate and walnuts.
Cover with plastic foil and refrigerate for 30 minutes until just firm.
Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper or silicon pads.
Drop batter (I used an ice cream scoop) onto prepared baking sheets, spacing evenly.
Press bater with moist fingers into 8-9 cm rounds.
Bake cookies for about 10-12 minutes until shiny and cracked on top.
Be careful not to over bake, they will be dry and not fudgy.
Let them cool slightly on a baking sheet until firm.
When cookies are firm transfer them on a wire rack to cool completely.
Let the nuts cool then chop in medium sized pieces.
Chop white and milk chocolate in small pieces (not too small, you want the pieces to melt only partially when baking) and set aside.
Place dark chocolate and butter in a heatproof bowl and place on a pot with simmering water. Let the chocolate melt, stirring constantly. Once melted remove from heat and set aside to cool.
Stir together flour, baking powder, salt and espresso powder, set aside.
Fold the dry ingredients into the chocolate batter. Lastly, stir in the chopped chocolate and walnuts.
Cover with plastic foil and refrigerate for 30 minutes until just firm.
Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper or silicon pads.
Drop batter (I used an ice cream scoop) onto prepared baking sheets, spacing evenly.
Press bater with moist fingers into 8-9 cm rounds.
Bake cookies for about 10-12 minutes until shiny and cracked on top.
Be careful not to over bake, they will be dry and not fudgy.
Let them cool slightly on a baking sheet until firm.
When cookies are firm transfer them on a wire rack to cool completely.
Comments
Post a Comment