But that's cool with me.
Who doesn't like a constant stream of fresh-baked cookies. The house smells like one of those fancy retail stores during the holidays (think Pottery Barn Kids or Williams-Sonoma)—it's amazing. Of course, I have to sample a cookie or two from each batch (I tell the kids that, as a chef, I need to ensure quality control). They respond with eye rolls, head shakes, and deep sighs. And by the way, don't even THINK about bringing up the dangers of eating raw cookie dough—the girls may just throw themselves to the ground in exasperation.
Down to the nitty-gritty. I'm a sugar cookie man myself. And I'm especially fond of raspberry jam-filled linzer cookies. Now, at the risk of sounding un-American, I am not a fan of chocolate cookies. Not sure why. Just not my style.
So when the Food Network decided to get the food community together to celebrate a Virtual Cookie Swap, I immediately knew what my recipe would be: Triple Chocolate Cookies.
I know, I know. I just said I'm not a fan of chocolate cookies. Kooky cookie talk, right? Maybe, but I LOVE these cookies...with their crackly-tops and sorta meringue-like texture. They're out of this world.
And here's the best part: when I'm in a total Christmas shame spiral, I take two cookies, slather Nutella on the bottom side of one, then place the bottom side of other cookie against it to make this uh-mazing QUADRUPLE CHOCOLATE COOKIE SANDWICH!
Better still, this is the PERFECT cookie for hosting a your very own Cookies For Kids' Cancer bake sale—a wonderful way to spread a little holiday cheer with your kids, help raise money for a terrfic organization, and join the mission to find a cure for pediatric cancer.
Here's the recipe
Triple Chocolate Cookies (Printer Friendly Version)
Kitchen Tip: Allow the cookies to COMPLETELY cool on baking sheet before removing. The cookies are very soft and pliable right out of the oven, and they'll break if you remove them too early.
Kitchen Tip: Allow the cookies to COMPLETELY cool on baking sheet before removing. The cookies are very soft and pliable right out of the oven, and they'll break if you remove them too early.
Prep: 25 min.
Cook: 15 min. per batch
Yield: 24 cookies
1 1/4 cups semisweet chocolate chips
3/4 cup all-purpose flour
3 Tbsp. unsweetened cocoa
1 tsp. instant espresso powder
1/4 tsp. baking powder
Pinch of salt
5 Tbsp. unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1 cup white chocolate chips
Parchment paper
Nutella
Preheat oven to 350ºF. Line 2 large baking sheets with parchment.
In a bowl over just simmering water, melt chocolate chips, stirring until smooth. Remove from heat and let cool 10 minutes.
Sift together flour, cocoa, espresso powder, baking powder and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Add eggs 1 at a time, beating well after each. Beat in vanilla. Stir in melted chocolate. Fold in dry ingredients and white chocolate chips.
Using a small ice cream scoop or 2 spoons, portion dough by tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake for about 15 minutes, until tops are cracked, switching baking sheets top to bottom and front to back halfway through. Allow cookies to cool completely on baking sheets on wire racks. Repeat with remaining dough.
Check out these delish recipes from the other folks in the Cookie Exchange:
What's Gaby Cooking: Peppermint Bark Chocolate Cookies
CIA Dropout: Walnut Wimpy Balls
And Love It Too: Snowball Cookies (Grain-Free, Dairy-Free and Vegan)
Taste With The Eyes: Olive Oil Oatmeal Cookies
From My Corner of Saratoga: Gooey Butter Cookies
The Sensitive Epicure: Speculaas Dutch Windmill Cookies
Napa Farmhouse 1885: Salted Chocolate & Dulce de Leche Fudge
Virtually Homemade: Chocolate Mint Snowballs
Sweet Life Bake: Polvorones de Chocolate
Daily*Dishin: Cherry Topped Cream-Drop Cookies
FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies
Thursday Night Dinner: Peppermint Bark Cookies
Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting
Mooshu Jenne: Biscotti
Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies
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Sounds great, Scott!! Going to give them a try! Thanks!!! Roni from Orlando (originally Hoover ;-))
ReplyDeleteGreat contribution to the cookie swap!
ReplyDeleteNice and chocolate-y, yay!
Happy holidays!
LL