In my region, flour has become a rare item, so to satisfy my baking desire, I opted for a recipe utilizing buckwheat flour, which was the only option I could find for purchase this week. I discovered several recipes and ultimately created a blend of my own, drawing inspiration from a recipe by Nigella Lawson along with another by David Lebowitz. These cookies are incredibly rich, soft, and loaded with chocolate flavor. They also turned out to be the finest gluten-free cookie I’ve ever made; crafting a delightful, chewy gluten-free cookie can be quite challenging, making this a significant success.
Ingredients: (yields 12)
- 125 g dark chocolate (70% cocoa content)
- 25 g cocoa powder
- 125 g buckwheat flour
- 1/2 teaspoon baking powder
- 60 g soft butter
- 125 g soft brown sugar
- 1 tablespoon strong espresso
- 1 teaspoon vanilla paste
- 2 eggs
- 150 g dark chocolate chips
- 1/2 teaspoon sea salt (I prefer Maldon)
Begin by preheating the oven to 170 C. Melt the dark chocolate using a microwave or a bowl set over simmering water. Combine the cocoa, buckwheat flour, and baking powder by sifting them together. Cream the butter, brown sugar, vanilla, and espresso until smooth. Incorporate the eggs one at a time, ensuring they are well mixed. Gradually add the flour mixture, stirring with a wooden spoon. Fold in the chocolate chips and ensure they are evenly distributed. Prepare two baking sheets with non-stick parchment and spoon rounded tablespoons of the mixture onto the sheets, ensuring they are spaced about 6 cm apart. The mixture should be very soft and pliable. Bake for 10 – 12 minutes until set on the outside but still soft inside. Let them rest for a few minutes on the trays before transferring them to a cooling rack. If you’re too eager, the cookies may collapse and leave you with gooey chocolate.
# Triple Chocolate Cookies Recipe: A Luxurious Delight for Sweet Cravings
When it comes to indulging a sweet tooth, few delights rival the luscious, creamy appeal of chocolate. Now, envision not just one, but three different types of chocolate merging in one luxurious cookie. Presenting the Triple Chocolate Cookie: a sumptuous treat that fuses the rich essence of dark, milk, and white chocolate into each delicious bite. Whether you are an experienced baker or just starting out, this recipe will walk you through crafting the ultimate chocolate lover’s fantasy.
## Why Three Types of Chocolate?
Chocolate is a beloved ingredient worldwide, but not all chocolates are equal. Each variety lends its own distinct flavor to the mix:
– **Dark Chocolate**: Renowned for its rich, slightly bitter notes, dark chocolate adds layers of flavor to the cookie.
– **Milk Chocolate**: Smooth and sweet, milk chocolate mitigates the intensity of dark chocolate with its creamy flavor.
– **White Chocolate**: Although it technically isn’t “real” chocolate (due to the absence of cocoa solids), white chocolate contributes a rich sweetness that harmonizes beautifully with the others.
By incorporating these three chocolates, you create a delightful ensemble that ensures each bite of these cookies is a moment to be savored.
## Ingredients
Before you start, make sure you have these ingredients on hand. This recipe produces approximately 24 cookies, depending on their size.
### Dry Ingredients:
– **1 ¾ cups (220g) all-purpose flour**
– **½ cup (50g) unsweetened cocoa powder** (ideally Dutch-processed for deeper flavor)
– **1 teaspoon baking soda**
– **½ teaspoon salt**
### Wet Ingredients:
– **¾ cup (170g) unsalted butter**, softened to room temperature
– **1 cup (200g) granulated sugar**
– **½ cup (100g) packed brown sugar**
– **2 large eggs**
– **2 teaspoons vanilla extract**
### The Chocolate Trio:
– **1 cup (175g) dark chocolate chips or chunks**
– **1 cup (175g) milk chocolate chips or chunks**
– **1 cup (175g) white chocolate chips or chunks**
### Optional Add-ins:
– **1 cup chopped nuts** (like pecans or walnuts) for added crunch
– **A sprinkle of sea salt** on top for a sweet-salty blend
## Directions
### Step 1: Preheat Your Oven
Set your oven to **350°F (175°C)**. Prepare two baking sheets by lining them with parchment paper or silicone mats to prevent cookies from sticking.
### Step 2: Mix Dry Ingredients
In a medium bowl, combine the **flour**, **cocoa powder**, **baking soda**, and **salt**. Set this aside.
### Step 3: Cream Together Butter and Sugars
In a large bowl, utilizing an electric mixer (or a stand mixer with a paddle attachment), blend the **softened butter**, **granulated sugar**, and **brown sugar** until the mixture becomes airy and fluffy. This typically takes about 2-3 minutes on medium speed.
### Step 4: Incorporate Eggs and Vanilla
Add the **eggs**, one by one, mixing well after each addition. Subsequently, pour in the **vanilla extract** and combine thoroughly.
### Step 5: Unite Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture, stirring on low speed just until mixed. Be cautious not to overmix, as this can lead to tough cookies.
### Step 6: Gently Fold in Chocolate
With a spatula, gently incorporate the **dark chocolate**, **milk chocolate**, and **white chocolate** chips or pieces. If using nuts, add them at this point.
### Step 7: Portion the Dough
Using a cookie scoop or tablespoon, place rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between them. Optionally, top each cookie with a pinch of sea salt for a gourmet finish.
### Step 8: Baking
Place the cookies in the preheated oven and bake for **10-12 minutes**, or until the edges are set but the centers remain soft. They will firm up as they cool, so be cautious not to overbake.
### Step 9: Cool and Savor
Let the cookies cool on the baking sheet for approximately 5 minutes before moving them to a wire rack to cool entirely. Once cooled, indulge in the deliciousness of triple chocolate!
## Tips for the Perfect Triple Chocolate Cookies
1. **Opt for Quality Chocolate**: Since chocolate is the star of this recipe, choose premium chocolate chips or chunks. Chopping your favorite chocolate bars can add a special homemade touch.
2. **Chill the Dough for More Flavor**: Chilling the dough for 30 minutes before baking enhances the flavors and helps prevent spreading during baking.