Triple Threat Chocolate Cookies

Kitty FloridoMarch 28, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I got this recipe from my feed on FOODILY. Lately I’ve been finding some amazing recipes and cooking inspiration around there. I had all three chocolate types at home and was late browsing for something to bake. I usually go through tons of recipes before I pick the ones I want to try, and as soon as I read this one I knew it was going to be a winner.

Also, I have a confession to make, the recipe calls for all-purpose flour but all I had was whole wheat so they are a bit extra sandy and crumbly, but good non the less. Think of these cookies as Chocolate Chip Cookies when you’re making them so you’re not surprised by the batter texture. These cookies are best enjoyed with a cold glass of milk!

Kitty

Triple Threat Chocolate Cookies

Recipe By: Nigella Lawson
Yield: 12 large cookies

Ingredients:
4-oz. semi-sweet or unsweetened chocolate, chopped
1 ¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
⅓ cup brown sugar
¼ cup sugar
1 teaspoon vanilla extract
1 egg
2 ¼ cup semi-sweet chocolate chips

Directions:

Preheat the oven to 350°F. Prepare two baking sheets by lining with parchment paper.
In a small saucepan over low heat (or in the microwave, on in a double boiler), melt the chocolate until smooth. Set aside to cool slightly. Sift together the flour, cocoa, baking soda and salt into a small bowl. Set aside.
In a large bowl, cream together the butter and two sugars with a hand mixer (or use a stand mixer). When light and fluffy, add the melted chocolate, and beat until just combined. Add the vanilla and the egg and beat until smooth. Mix in the dry ingredients in two additions, then finally fold in the chocolate chips.
Using an ice cream scoop or large spoon, spoon large dollops of dough (about ¼ cup each) onto the lined baking sheets. Be sure to leave about 3-in. between each cookie, as they will spread. Don’t flatten the cookies.
Bake for 9-11 minutes until cookies have just darkened at the edges and feel slightly soft on top. Let cool completely before eating.

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