In my region, flour has become quite hard to find, so to satisfy my baking urges, I opted to try a recipe that utilized buckwheat flour, which was the only option I could purchase this week. I discovered several recipes and ultimately created a blend of my own, using as a foundation a recipe by Nigella Lawson and another by David Lebowitz. These cookies are incredibly rich, tender, and loaded with chocolate flavor. They also turned out to be the best gluten-free cookie I’ve ever made; crafting a delicious, chewy-soft gluten-free cookie is a significant achievement, making it a double win.
Ingredients: (makes 12)
- 125 g dark chocolate (70% cocoa solids)
- 25 g cocoa powder
- 125 g buckwheat flour
- 1/2 teaspoon baking powder
- 60g 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)
Preheat your oven to 170 C. Melt the dark chocolate in the microwave or over a bowl set above simmering water. Combine the cocoa, buckwheat flour, and baking powder by sifting them together. In a separate bowl, beat the butter, brown sugar, vanilla, and espresso until smooth. Add the eggs one at a time, mixing well after each addition. Incorporate the flour mixture using a wooden spoon to mix everything together. Fold in the chocolate chips thoroughly. Line two cookie sheets with non-stick parchment and scoop rounded tablespoons of the dough onto the trays, leaving about 6 cm between each scoop. The dough should be very soft and moist. Bake for 10-12 minutes until the edges are firm, yet the centers remain soft. Let cool on the trays for several minutes before transferring them to a wire rack to cool completely. If you’re impatient, the super soft cookies may collapse, resulting in a chocolate mess.
**Triple Chocolate Cookies Recipe: An Indulgent Treat for Difficult Times**
During periods of uncertainty and pressure, there’s nothing like the solace of a homemade dessert to elevate your mood. Introducing the triple chocolate cookie—a rich delight that merges bold flavors and textures to craft the perfect dessert experience. Whether you are a seasoned baker or a beginner in the kitchen, this recipe will surely bring joy and satisfaction to your day.
**Ingredients:**
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semisweet chocolate chips
– 1 cup milk chocolate chips
– 1 cup white chocolate chips
**Instructions:**
1. **Preheat the Oven:**
Set your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone mats to avoid sticking.
2. **Cream the Butter and Sugars:**
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the blend is light and fluffy, about 2-3 minutes.
3. **Add Eggs and Vanilla:**
Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until it is completely mixed in.
4. **Combine Dry Ingredients:**
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture at low speed until just mixed.
5. **Fold in Chocolate Chips:**
With a spatula or a wooden spoon, carefully mix in the semisweet, milk, and white chocolate chips until they are evenly distributed in the dough.
6. **Shape the Cookies:**
Drop heaping tablespoons of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
7. **Bake:**
Place in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still a touch soft. Avoid overbaking, as the cookies will continue to firm up while cooling.
8. **Cool:**
Let the cookies rest on the baking sheets for 5 minutes before moving them to wire racks to cool completely.
**Serving Suggestions:**
These triple chocolate cookies are delightful on their own, but for an extra indulgence, consider serving them warm alongside a scoop of vanilla ice cream. They also pair wonderfully with a glass of cold milk or a hot cup of coffee.
**Storage Tips:**
Store any remaining cookies in an airtight container at room temperature for up to one week. For prolonged storage, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container.
**Conclusion:**
In tough times, it’s essential to seek out small moments of joy and comfort. Baking a batch of triple chocolate cookies can offer a much-needed escape and a tasty reward. Share them with family, friends, or neighbors to spread a bit of happiness and remind yourself that even during challenging times, sweetness is still attainable.