Monday, May 30, 2011

Triple Chocolate Cookies

I know, technically white chocolate isn't really chocolate at all (since all the cocoa has been removed). But I'm considering that a technicality and letting the title of this cookie stand. 

These cookies are a little reminiscent of brownies (in both taste and texture). They can be a little crumbly, so if you take them somewhere (and you will) pack them in tupperware or a cookie tin (and not in a ziploc bag inside your knapsack that you bring on the train with you and then forget your cookies are in there and proceed to use your knapsack like a pillow). But if you did do that (and this is purely hypothetical of course), I'm sure your coworkers would still scarf up the delectable pieces anyway.

Makes about 60 cookies

10 oz. bittersweet or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup white chocolate chips (about 6 oz.)

1.      Position rack in center of oven and preheat to 350° F.  Line 2 large baking sheets with parchment paper.
2.      Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.
3.      Sift flour, cocoa powder, baking powder, and salt into medium bowl.
4.      Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition.  Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.
5.      Drop cookie batter (about 1 tablespoon each) onto prepared baking sheets. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 12 minutes. Cool cookies completely on baking sheets. Freeze overnight. Can be made 3 days ahead and kept frozen.

barley adapted from chef Tom Douglas

melted chocolate
sifting cocoa powder
adding egg to butter/sugar
adding melted chocolate
adding dry ingredients
adding chocolate chips
batter done
dough ready to bake

I made mine slightly larger than 1 tablespoon
each and ended up with about 45 cookies.

These can get a little crumbly, so I'd probably make
them a little smaller (like the recipe says) next time.



Elizabeth (Foodie, Formerly Fat) said...

I set these nicely on the counter after you brought them too me. Then I went to pick up the kids. On the way home I told them that at home I had cookies that Susan made. In the time it took me to unload all their school stuff from the car the two kids had eaten all the cookies. By the looks on their faces I can imagine that they were delicious. Thank goodness you gave me a number divisible by 2!

Susan said...

Kids can be such scavengers (like less furry raccoons). Sorry you didn't get any, but I'm glad they liked them!

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