Food & Swine

Triple Chocolate Chip Cookies

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Triple Chocolate Chip Cookies are exactly what they say: cookies with three kinds of chocolate.  They are divine, if you want a rich decadent cookie.  The lower flour content makes these cookies spread nicely (the are thin) and that also makes them much richer because the flour doesn’t dilute the powerful flavor of the cocoa and two different types of chocolate chips.  I wanted to make cookies thin enough and pliable enough to accommodate an ice cream sandwich and they do just that.  Adding one tablespoon of molasses to the cookies is totally optional but I love the nearly-malty flavor it lends to the cookie.  These are not my typical soft fluffy cookie, they are densely chocolate, thin and rich.  Exactly what one needs when a chocolate fix is a MUST!  *Full recipe at the end of the post.

First thing as usual… cream together butter and sugar.

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Add eggs.

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Then add vanilla.

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Then add 1 TBSP molasses if you’d like.  The recipe is fine without it but I LOVE adding molasses to my cookies.

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Combine dry ingredients (flour, cocoa, salt, baking soda) into a different bowl.  Whisk well.

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Add dry ingredients to the stand mixer and pulse until combined.  Then add white and semisweet chocolate chips and mix only until combined.

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The batter is thick but soft.

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Scoop out generous balls (think golf ball size) of dough.  (*I use my 4 oz cookie scoop.)  Don’t crowd them on the sheet pan, they will spread significantly!

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Triple Chocolate Cookies

By: Cristen    www.foodandswine.com

Makes  2 dozen small cookies or 18 large cookies

1 1/4 C butter

2 C granulated sugar

1 TBSP molasses *if you don’t have molasses, simply omit

1 tsp vanilla extract

2 eggs

1 1/2 C flour

3/4 C cocoa powder

1 tsp baking soda

3/4 tsp salt

1 C white chocolate chips or chunks

1 C miniature semisweet chocolate chips

Cream butter and sugar until light and fluffy, add molasses, vanilla and eggs, beat an additional minute.  Combine salt, baking soda and flour into a separate bowl, whisk well.  Add into wet mixture and mix until incorporated.  Toss in white and semisweet chocolate chips.  Mix until combined.  Scoop into generous golf ball size balls of dough.  Pat tops gently.  Sprinkle with turbinado sugar for additional crunch.  Bake at 350 for 13-15 minutes until cookies are spread thin and appear to be set on edges. *To make ice cream sandwiches, let cookies cool then scoop 1/2-3/4 C soft serve onto one cookie and top with the other.  Roll edges in additional chocolate chips, M&Ms or sprinkles.  Wrap and freeze until ready to eat.

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5 Comments

  • Reply cwinans06@aol.com March 14, 2014 at 4:52 pm

    Please stop with the yummy recipes! I had surgery last Friday and all I can eat is puréed food:(. Basically baby food. Lol

    Sent from my iPhone

    • Reply Cristen March 15, 2014 at 1:41 am

      You did?! Oh no! I thought I was the only one!

      • Reply Christine wu March 28, 2014 at 12:08 pm

        These were beyond delicious! I had trouble with the consistency and they were too thin so I turned them into brownies:). My husband LOVED them and he is not a chocolate lover! Have fun with your class tomorrow!

        • Reply Cristen March 28, 2014 at 12:36 pm

          They are definitely thin and really rich. To help with the consistency, you can always refrigerate the dough for about 30 minutes or just add a bit more flour 1/3 C or so. I like chocolate cookies to be rich (like brownies) so I like them thin and chewy. Glad to know they work as brownies! Thanks!

  • Reply Christine wulf March 28, 2014 at 1:32 pm

    I will refrigerate them next time. Thanks:)

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