I’ve made some Chocolate Chip Cookies last week but I was still craving for something more chocolately. So off I went to my kitchen again. As its name suggests, these triple chocolate cookies were made with three kinds of chocolate: cocoa powder, couverture chocolate and dark chocolate chips. If you are a chocoholic you will like these rich and decadent cookies.
Triple Chocolate Cookies
65 g all purpose flour (I used organic unbleached all purpose flour)
7 g unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
50 g unsalted butter, softened
30 g granulated sugar (I used organic cane sugar)
15 g brown sugar
60 g egg
70 g dark chocolate, chopped (I used couverture chocolate)
1/2 tsp vanilla bean paste or pure vanilla extract
60 g dark chocolate chips, plus extra for decorating
60 g toasted nuts ( I used cashews), coarsely chopped, plus extra for decorating
Combine and sift together the flour, cocoa powder, baking soda and salt in a large bowl. Stir well then set aside. Melt chopped chocolate in the microwave on medium powder or over a pot of simmering water. Let cool to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter, both sugars and vanilla until smooth and creamy. Scrape down the sides of the bowl with a spatula.
Beat egg slightly in a small bowl then add to the butter-sugar mixture in three additions. Beat well after each addition until fully incorporated. Do not worry if the mixture looks curdled toward the end as this is quite a bit of egg.
Beat in the melted chocolate until smooth. An emulsion will be formed once again.
Stir in flour mixture in three batches and mix until just combined. Fold in the chocolate chips and chopped nuts. Scrape down the sides of the bowl with a spatula and give the dough a final stir to ensure that the chocolate chips and nuts are evenly distributed. Do not overmix. Cover dough with plastic wrap and rest dough in the refrigerator for half an hour.
Preheat oven to 325ºF/160ºC about 15 minutes before baking. Remove chilled dough from the refrigerator. Drop dough by rounded tablespoon (about 20 g, I used a small ice-cream scoop) on parchment paper lined cookie sheet then flatten slightly. Decorate surface with more chopped nuts and chocolate chips. Repeat with remaining dough. The cookies will spread in the oven so make sure to leave spaces in between them. I bake 8 cookies each time.
Bake for 10 to 12 minutes until the edges are slightly firm but the centres are still soft. The residual heat will continue to cook the dough. Let cookies cool on the baking sheet completely before removing.
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