In my region, flour has become a rare item, and to satisfy my baking cravings, I opted for a recipe that utilized buckwheat flour, the only option available for purchase this week. I came across a handful of recipes and ultimately created a blend of my own, using as a foundation a recipe by Nigella Lawson and another by David Lebowitz. They are truly rich, soft, and incredibly chocolaty. Moreover, they were the finest gluten-free cookies I have ever baked; crafting a good, chewy-soft gluten-free cookie is quite challenging, making it a double success.
Ingredients: (makes 12)
- 125 g dark chocolate (70% cocoa solids)
- 25 g cocoa powder
- 125 g buckwheat flour
- 1/2 teaspoon baking powder
- 60g softened 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 oven to 170 C. Melt the dark chocolate in the microwave or over a pot of simmering water. Sift together the cocoa, buckwheat flour, and baking powder. Cream the butter, brown sugar, vanilla, and espresso together until smooth. Incorporate the eggs one at a time, beating well after each addition. Stir in the flour mixture using a wooden spoon. Add the chocolate chips and combine thoroughly. Line 2 cookie sheets with non-stick paper and drop rounded tablespoons of the mixture onto the sheets, keeping them about 6 cm apart. The mixture should remain very soft and pliable. Bake for 10 – 12 minutes until firm around the edges, but still quite soft in the center. Allow them to rest on the trays for a few minutes before transferring to a cooling rack. If you rush, the exceedingly soft cookies may collapse, resulting in chocolate puddles.
**Triple Chocolate Cookies Recipe for Decadent Days**
There’s something undeniably satisfying about enjoying a freshly baked cookie, especially when it’s brimming with rich, chocolatey layers. Triple chocolate cookies are the ultimate treat for chocolate aficionados, integrating dark, milk, and white chocolate into one luxurious dessert. Whether you’re aiming to dazzle guests or simply indulge your own cravings, this recipe promises delightful results.
**Ingredients:**
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 cup cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup dark chocolate chips
– 1 cup milk chocolate chips
– 1 cup white chocolate chips
**Instructions:**
1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. **Cream the Butter and Sugars:**
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, which should take around 2-3 minutes at medium speed with an electric mixer.
3. **Add Eggs and Vanilla:**
Incorporate the eggs one by one, mixing thoroughly after each addition. Stir in the vanilla extract.
4. **Mix Dry Ingredients:**
In another bowl, whisk the flour, cocoa powder, baking soda, and salt together. Gradually add this dry mix to the wet ingredients, combining until just blended.
5. **Fold in the Chocolate Chips:**
Carefully fold in the dark, milk, and white chocolate chips, ensuring even distribution throughout the dough.
6. **Shape the Cookies:**
Using a cookie scoop or tablespoon, place rounded balls of dough on the prepared baking sheets, spacing them about 2 inches apart for spreading.
7. **Bake:**
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers appear slightly soft. Avoid overbaking, as the cookies will firm up while cooling.
8. **Cool:**
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
**Tips for Ideal Triple Chocolate Cookies:**
– **Room Temperature Ingredients:** Ensure your butter and eggs are at room temperature for optimal dough consistency.
– **Quality Chocolate:** Choose high-quality chocolate chips for the best taste. Chopping chocolate bars can also provide a rustic texture.
– **Storage:** Keep cookies in an airtight container at room temperature for up to a week. Dough balls can be frozen and baked from the freezer, adding an extra minute or two to the baking time.
These triple chocolate cookies are ideal for any event, providing a wonderful mix of textures and flavors that will satisfy even the most selective chocolate lover. Pair them with a cold glass of milk or a warm cup of coffee for the ultimate indulgent experience.
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