Wednesday, February 26, 2014

Triple Chocolate Cookies

SP is making an effort to get back into the kitchen, at least on weekends. During the week he gets home from work so late I have to have dinner already prepared. We take dinner to my parent's house every Sunday so that's usually a good opportunity for him to make something.

We usually shy away from desserts but he's been itching to make cookies after he came across this recipe for Triple Chocolate Cookies on an app he has on his phone.


He decided at 2pm that he wanted to make these so we had to soften the butter in the microwave. As a result, the first batch of cookies spread a bit. I told him to refrigerate the dough and he ended up baking the rest of them while I watched the Downton Abbey season finale (sob!!) I've modified the instructions to include chilling the dough as well as allowing the cookies to cool on the baking sheet for a few minutes before removing them to a cooling rack.

These are incredible. I'm actually a little annoyed that he made them because they're so good and we certainly don't need sweets sitting around the house tempting us. Since I don't like white chocolate he used 2 cups of regular chips, but I think a peanut butter or cinnamon chip (or even a mint chip, if they make those) would be great in these. Since Baby Girl is allergic to nuts peanut butter chips aren't an option for us, but I did spread some peanut butter on one of the cookies and it was delicious.

Triple Chocolate Cookies
As seen on All the Cooks

1 cup butter (2 sticks), softened
2 cups sugar
2 large eggs
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup flour
2/3 cup cocoa
1 cup milk chocolate chips
1 cup white chocolate chips
1/4 cup sugar, for topping

Preheat oven to 350°F.

In a large bowl, cream together the butter and sugar until fluffy using a hand mixer on medium speed. You could also do this in a stand mixer. Add the eggs, one at a time, and beat until evenly incorporated.

Add the vanilla, baking soda and salt. Beat on medium speed for 15 seconds.

Add the cocoa and stir by hand using a wooden spoon. Add the flour and mix to incorporate. Fold in the chocolate chips. Turn the dough out onto a piece of plastic wrap. Wrap tightly and refrigerate for 30 minutes. You can also leave it overnight.

Drop tablespoons of the dough onto an ungreased cookie sheet. Leave at least 2" between the cookies.

Place the 1/4 cup of sugar on a small plate. Dip the bottom of a drinking glass into the unused cookie dough to get it moist (you only need to do this once) then dip the bottom of glass in the plate of sugar. Lightly press the glass down on each mound of cookie dough to flatten it. Repeat for each cookie.

Bake the cookies for 8 minutes. Allow to cool on the baking sheet for 5 minutes before removing them to a wire rack to cool.
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