China Jubilee

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Triple Chocolate Cookies April 7, 2011

Filed under: Craft,Life — missjubilee @ 3:46 pm

Triple Chocolate Cookies
An almost-original recipe by Lily

These are a combination of Toll House Cookies, Celia’s Chocolate Cookies, the Triple Chocolate Cookies from America’s Test Kitchen, and what I happened to have on hand in my kitchen the day I made them! When I made it, only about 80g of butter was actually butter and the rest was margarine, but I think all butter would make a firmer dough and thus a thicker, chewier cookie.

In a small saucepan, melt about 125g of butter. Continue to heat it on medium-low until it browns, then remove it from the heat. Mix in 50-80g rich dark/semi-sweet chocolate chips*, 1/3 cup cocoa powder, and 100g more butter. Stir until melted and blended, then leave to cool. (If you’re measuring butter the western way, that’s a total of 2 sticks/1 cup/half a pound of butter.)

In the bowl of a stand mixer, combine 2 eggs with 1 cup dark brown sugar and 1/2 cup white sugar. Beat on medium-low until lightened, 3-5 minutes.

Meanwhile, mix 1/2 tsp instant coffee powder with 1 tsp vanilla extract in a very small dish to dissolve the powder.

And in another bowl, measure out 2 cups plus 2 T of flour and whisk in 1 tsp each baking soda and salt.

To the well-beaten eggs and sugar, add the vanilla-coffee mixture, then the cooled chocolate-butter mixture. Beat just until mixed. Add the flour mixture and blend, then fold in 2 cups (1 package) of your favorite chocolate chips. (Add 1/2 to 1 cup chopped nuts too if you like!)

Leave on the counter to harden at room temperature for about half an hour while you clean up the kitchen, line baking sheets with parchment paper, and preheat the oven to 375F (190C). Then scoop out rounded tablespoons of dough onto the sheets, about 2 inches apart, and bake them for about 11 minutes, turning once to ensure even baking. Remove from the oven before the cookies are completely set, and let cool almost completely on the cookie sheet before removing the cookies to a cooling rack. Makes about 3 dozen.

*America’s Test Kitchen suggested melting in chocolate chips here because the additives that help them keep their chippy shape would also help make a less-flat, more-chewy cookie. (I actually used some candy bar bits, some chips for mine.) They also said leaving the cookies on the sheet to cool kept them more chewy, though I actually shifted the parchment paper to cooling racks right away because I only have one cookie sheet, it can barely hold a dozen at once, and I didn’t want to be baking all evening! I imagine I paid for that with a small loss of chewiness.


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