In my area of the world, flour has turned into a rare item, and to satisfy my baking urge, I opted to create a recipe that utilized buckwheat flour, which was the only option available for purchase this week. I came across several recipes and ultimately crafted a blend of my own, using as a foundation a recipe by Nigella Lawson alongside another by David Lebowitz. They are quite rich, soft, and intensely chocolaty. Moreover, these were the finest gluten-free cookies I have ever prepared; crafting a delightful, chewy-soft gluten-free cookie is quite challenging, making this a significant accomplishment.
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 softened butter
- 125 g dark brown sugar
- 1 tablespoon strong espresso
- 1 teaspoon vanilla extract
- 2 eggs
- 150 g dark chocolate chips
- 1/2 teaspoon sea salt (I favor Maldon)
Preheat the 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 until well mixed. Add the flour mixture and combine using a wooden spoon. Stir in the chocolate chips and mix thoroughly. Line two cookie sheets with non-stick paper and spoon rounded tablespoons of the mixture onto the sheets, ensuring they are about 6 cm apart. The mixture should be quite soft and sticky. Bake for 10 – 12 minutes until the edges are firm, yet the centers remain soft. Let sit for a few minutes on the sheets before transferring to a baking rack to cool. If you are impatient, the super soft cookies will flatten, resulting in a chocolate puddle.
**Decadent Triple Chocolate Cookie Recipe for Serious Sweet Tooth**
When the chocolate urge strikes, nothing hits the spot quite like a batch of rich, decadent triple chocolate cookies. These cookies are a chocolate enthusiast’s paradise, merging three varieties of chocolate to form an indulgent treat that is both chewy and gooey. Whether you’re baking for a special event or merely treating yourself, this recipe is bound to please.
**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 cups all-purpose flour
– 2/3 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semi-sweet 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). Line two baking sheets with parchment paper or silicone mats.
2. **Cream the Butter and Sugars:**
In a large bowl, whisk the softened butter, granulated sugar, and brown sugar together until the mixture is fluffy and light. This will take about 2-3 minutes with an electric mixer on medium speed.
3. **Add Eggs and Vanilla:**
Introduce the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully blended.
4. **Combine Dry Ingredients:**
In another bowl, whisk the flour, cocoa powder, baking soda, and salt together. Gradually incorporate the dry ingredients into the wet mixture, stirring until just mixed.
5. **Fold in the Chocolate Chips:**
Carefully fold in the semi-sweet, milk, and white chocolate chips until they are evenly mixed into the dough.
6. **Shape the Cookies:**
Using a cookie scoop or tablespoon, place rounded balls of dough onto the prepared sheets, keeping them about 2 inches apart.
7. **Bake:**
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set while the centers remain a tad soft. Avoid overbaking, as the cookies will continue to set as they cool.
8. **Cool:**
Permit the cookies to rest on the baking sheets for around 5 minutes before moving them to wire racks to cool completely.
**Tips for Perfect Triple Chocolate Cookies:**
– **Room Temperature Ingredients:** Ensure your butter and eggs are at room temperature before starting. This allows for better blending, resulting in a smoother dough.
– **Chill the Dough:** If possible, chill the dough for 30 minutes before baking. This can assist in preventing the cookies from spreading excessively in the oven.
– **Storage:** Keep the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies for up to three months.
These decadent triple chocolate cookies are ideal for fulfilling serious chocolate cravings. With their rich taste and chewy consistency, they are sure to become a staple in your baking collection. Enjoy them with a glass of milk or a scoop of vanilla ice cream for an extra delightful treat.