Quadruple Chocolate Cookies
I feel like I can be proud of my life’s accomplishments. Tons of people have told me I make the best chocolate chip cookies they’ve ever had. While I’m incredibly flattered, I think it’s kind of funny because I basically just use the recipe on the back of Nestle Toll House chocolate chips (just a tiny bit altered). I tell people that and they seem dubious since everyone has made the Toll House recipe yet mine somehow taste better.
One thing I think that might make my cookies different would be the butter; I mix the butter and sugar for an incredibly long time (probably 8 minutes minimum). Oh, and the sugar? I like using a higher ratio of brown sugar to white sugar. It’s weird how just the tiniest deviations on a recipe (especially when baking) make such noticeable changes. And of course, my recipes all include love. Awwwww.
Knowing how much everyone enjoys the Toll House chocolate chip cookie recipe, I took it upon myself to use it as a basis for a sinfully chocolaty cookie. I reduced the flour a smidge, added some cocoa powder, added instant coffee (because coffee is always great in anything chocolate), and added not one, not two, but three different kinds of chocolate (in addition to the cocoa powder). While I’m certainly known for enjoying things in excess, there was a perfectly good reason for adding so much chocolate: depth of flavor. All semi-sweet chocolate would be a bit boring so I wanted to add some bittersweet to cut the sweetness a smidge. Then I decided why not add white chocolate too? The three chocolates (along with the cocoa) make for a wild chocolate experience that manages to be the perfect level of sweetness.
Quadruple Chocolate Cookies
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup unsweetened cocoa
- 1 cup (2 sticks) unsalted butter (at room temperature)
- 1 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee or espresso powder
- 1 cup white chocolate chips (or white chocolate coarsely chopped)
- 1 cup semi-sweet chocolate chips (or semi-sweet chocolate coarsely chopped)
- 1 cup bittersweet chocolate chips (or coarsely chopped bittersweet chocolate)
Preheat oven to 375 degrees.
In the bowl of a stand mixer (or using a hand mixer) beat butter, brown sugar, and white sugar over medium-high speed for a minimum of 8 minutes (although more won’t hurt), or until light and fluffy.
Meanwhile, in a medium bowl, mix together the flour, baking soda, salt, and cocoa powder.
Once butter mixture is light and fluffy, add eggs one at a time, mixing well after each addition. Add vanilla and coffee powder.
Gradually mix in flour (about 1/3 of the mixture at a time) until just mixed. Add all 3 chocolates and mix just a smidge more.
Scoop cookies onto parchment lined baking sheets (I find using a scoop makes this process so easy and all your cookies will be uniform in size). Bake for 10 minutes (11 if you want firmer, slightly crispier cookies). Let cool a minute or so on baking sheet before transferring to a rack to cool completely.
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