Triple Chocolate Cookies 三重朱古力曲奇

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

Makes 20


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


中筋麵粉(EC用有機無漂白麵粉) 65克
無糖可可粉 7克
梳打粉 1/4茶匙
鹽 1/4茶匙
無鹽牛油(放軟) 50克
細砂糖(EC用有機蔗糖) 30克
黃糖 15克
蛋液 60克
黑朱古力(切碎,EC用調溫朱古力) 70克
雲尼拿醬或純雲尼拿香油 1/2茶匙
黑朱古力粒 60克(另加少量裝飾用)
烤香果仁碎 60克(另加少量裝飾用,EC用腰果)

Directions 做法

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.
將牛油 、兩種糖和雲尼拿醬放入另一鋼盆中,用座枱式攪拌機(使用攪拌槳配件)或電動打蛋器把材料打至順滑,以膠刮清理盆邊。

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.
預備做曲奇前十五分鐘把焗爐預熱 至325ºF/160ºC,烤盆上放牛油紙,從雪櫃取出麵糰,用湯匙或雪糕勺取約20克圓球狀麵糰,放在烤盆上輕輕按扁,在表面另放少許果仁碎及朱古力作裝飾,重複步驟直至用完麵糰,麵糰入爐後會攤平向外擴展,因此麵糰間要互留空間,EC每次約焗8塊。

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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