Friday, May 1, 2015

Triple Chocolate Cookies

Have I ever mentioned how much K loves to help me bake? These are his favourite and he always asks to lick the paddle afterwards even though I keep telling him no (due to the raw eggs). We made them the other day and shared them with his teachers at daycare.

Looks kinda like poop, eh? But OMG so good. These are my fave cookies to eat when I have a hankering for chocolate or even chocolate cake. K calls these the "black cookies" cuz they're so dark in colour. I had ran out of white chocolate chips so I only used 1/2 cup of them in this batch. Doesn't matter. It still tastes amazing. :)

Triple Chocolate Cookies
(makes 4 dozen cookies)

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 2 tsps instant coffee or espresso powder (optional)
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 3 cups semisweet chocolate chips, divided
  • 4 eggs
  • 2 tsps vanilla extract
  • 1/2 cup + 2 Tbsps butter, at room temperature
  • 1 1/4 cups packed brown sugar
  • 1/2 cup sugar
  • 1 cup white chocolate chips

  1. Preheat oven to 350F. Line baking sheets with parchment paper. Set aside.
  2. Sift together flour, cocoa powder, coffee or espresso powder (if using), baking powder and salt over a large bowl. Set aside.
  3. In a non-plastic microwave safe bowl, melt 2 cups of semisweet chocolate chips for 1.5 minutes on high, stirring half way, until melted. Set aside.
  4. In a stand mixer, blend together butter, brown sugar and regular sugar until fluffy. Add eggs and vanilla extract and mix until smooth. Scrape down the sides and add melted chocolate. Mix well until well incorporated. Scrape down the sides.
  5. Pour in flour and cocoa mixture and mix until just incorporated. Scrape down the sides.
  6. Using a spatula, fold in remaining 1 cup of semisweet chocolate chips and white chocolate chips.
  7. Use one spoon to scoop dough roughly the size of a golf ball (2 tablespoons or so) onto the baking sheets and use another spoon to scrape dough off of the spoon. Space dough 1.5 inches apart. Bake for 10-14 minutes, or until edges of cookies are just set and centers are still soft.
  8. Allow cookies to cool on pans for 10 minutes before transferring to a wire rack.
  9. Serve with ice cream, milk, or coffee, etc.