Triple Chocolate Chip Cookies
Ingredients
1 bag(11.5 oz) 60% cacao bittersweet chocolate chips (I've also used the bars of Baker's Chocolate)
6 Tbsp. unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp. baking powder
1/2 bag(6 oz) Semi-Sweet Chocolate chips
1/2 bag(6 oz) milk chocolate chips
1 cup chopped walnuts(optional)
In double boiler melt the bittersweet chocolate chips and butter. In large bowl beat eggs and sugar; stir in chocolate and butter mixture. In small bowl stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet and milk chocolate chips and walnuts.
Using sheet of plastic wrap form dough into two logs, each two inches in diamter and about 8 inches long. A dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm **I NEVER do this. I just stick the bowl of dough in the fridge until it's firm and then scoop out cookies like you do when you make regular chocolate chips. I tried this plastic wrap business once and it was a mess, looked like a chocolate bomb went off in my kitchen**
Preheat oven to 375. Unwrap dough, with sharp knife cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment lined cookie sheet. (OR if you're like me, scoop out your cookies onto the tray)
Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool (or devour immediately and burn your mouth because your impatient like me) and enjoy!
Ingredients
1 bag(11.5 oz) 60% cacao bittersweet chocolate chips (I've also used the bars of Baker's Chocolate)
6 Tbsp. unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp. baking powder
1/2 bag(6 oz) Semi-Sweet Chocolate chips
1/2 bag(6 oz) milk chocolate chips
1 cup chopped walnuts(optional)
In double boiler melt the bittersweet chocolate chips and butter. In large bowl beat eggs and sugar; stir in chocolate and butter mixture. In small bowl stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet and milk chocolate chips and walnuts.
Using sheet of plastic wrap form dough into two logs, each two inches in diamter and about 8 inches long. A dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm **I NEVER do this. I just stick the bowl of dough in the fridge until it's firm and then scoop out cookies like you do when you make regular chocolate chips. I tried this plastic wrap business once and it was a mess, looked like a chocolate bomb went off in my kitchen**
Preheat oven to 375. Unwrap dough, with sharp knife cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment lined cookie sheet. (OR if you're like me, scoop out your cookies onto the tray)
Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool (or devour immediately and burn your mouth because your impatient like me) and enjoy!
OH YUM! I am the same way, I wouldn't bring cookies that weren't just right. Thanks for sharing, I've got baking to do and love trying new recipes.
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