Tuesday, 14 December 2010

Triple Chocolate Cookies

I was asked by my boys to bake something to bring to their annual Cubs/Scouts holiday campfire tonight. I could have whipped up some of my standard sugar cookies, shortbreads, oatmeal cookies etc but I wanted to find a new cookie to wow and surprise them.

Note about moi: I'm not a big fan of chocolate cookies or cakes for some reason. I think that's because sometimes they're too rich for me. These cookies had the right balance of chocolate to chewy ratio (I took it upon myself to sample my creations to ensure quality control. After two huge cookies I could accurately access my baking and gave myself two thumbs up!).

If you're looking for a nice, chewy chocolatey cookie look no further. These are easy to make and have ingredients that everyone has in their kitchens. These would taste exceptionally delish dipped in milk. I'm thinking that some mint chocolate chips would taste really good in this cookie too!

I'm sure my menfolk (and Missy Moo) will enjoy these after school and while we're freezing our bippys off in the cold tonight at the campfire. Enjoy!


Triple Chocolate Cookies
Yield: 3-4 dozen
From: http://www.thestar.com/ (originally from "The Complete Canadian Living Baking Book" (2008))

1 cup butter, softened
1 cup white sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Preheat oven to 350F. Line two baking sheets with parchment paper; set aside.

In a large bowl, beat butter and sugars with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in eggs, one at a time. Beat in vanilla.

In a medium bowl, sift flour, cocoa, baking soda and salt. Add flour mixture to butter mixture in two batches, mixing thoroughly after each. Batter will be very thick. Fold in chocolate chips.

Drop heaping tablespoonfuls (I used a medium melon-baller) on to baking sheets, two inches apart. Squish down the balls of dough a little if you used a melon baller. This will help the cookies come out more flat.

Bake for 12-15 minutes, or until cookies lose their gloss and firm up. Cool on trays.

2 comments:

The Slowest Bookworm said...

They look really yummy. I'll have to try making those. I love cookies :)

Laurie@The Baking Bookworm said...

They are quity yummy, Slowest Bookworm. I think they'd be really nice with crushed candycanes on top instead of chocolate chips. I love it when you can have a lot of variations. All you need is a good base recipe ... and a good imagination :)

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