In my region, flour has turned into a rare item, and to satisfy my desire for baking, I opted to experiment with a recipe that incorporated buckwheat flour, which was the only option for me to purchase this week. I discovered a handful of recipes and ultimately crafted my own variation, using as a foundation a recipe by Nigella Lawson and another by David Lebowitz. They are indeed rich, soft, and incredibly chocolaty. Additionally, they topped the list as the best gluten-free cookie I’ve baked; achieving a good, chewy-soft gluten-free cookie is quite challenging, so it was a significant success.
Ingredients: (serves 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)
First, preheat the oven to 170 C. Melt the dark chocolate either in the microwave or over a pot of simmering water. Sift together the cocoa, buckwheat flour, and baking powder. Cream together the butter, brown sugar, vanilla, and espresso until smooth. Incorporate the eggs one at a time, mixing well after each addition. Stir in the flour mixture with a wooden spoon until combined. Fold in the chocolate chips and mix thoroughly. Line two cookie trays with non-stick paper and drop rounded tablespoons of the dough onto the trays, ensuring they are about 6 cm apart. The mixture should be very soft and gooey. Bake for 10 – 12 minutes until the edges are firm, but the centers remain soft. Let them sit for a few minutes on the trays before transferring to a wire rack to cool. If you’re impatient, the super soft cookies may collapse, resulting in melted chocolate.
**Triple Chocolate Cookies Recipe for Indulgent Moments**
For those who adore chocolate, nothing compares to the luscious experience of biting into a freshly baked triple chocolate cookie. These cookies embody indulgence, blending rich cocoa, creamy milk chocolate, and intense dark chocolate into a single, irresistible delight. Ideal for any moment, whether it’s a cozy evening at home or a celebration, these cookies will surely satisfy your chocolate desires. Here’s how to prepare them in your kitchen.
**Ingredients:**
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 2 teaspoons 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 milk chocolate chips
– 1 cup dark chocolate chips
– 1 cup white chocolate chips
**Instructions:**
1. **Preheat the Oven:**
Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets with parchment paper or silicone baking mats.
2. **Cream the Butter and Sugars:**
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar, beating until light and fluffy. This process should take about 2-3 minutes with an electric mixer set to medium speed.
3. **Add Eggs and Vanilla:**
Incorporate the eggs one at a time, ensuring to beat well after each addition. Stir in the vanilla extract until fully combined.
4. **Mix Dry Ingredients:**
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mix to the wet mixture, stirring until just combined.
5. **Fold in Chocolate Chips:**
Gently fold the milk chocolate chips, dark chocolate chips, and white chocolate chips into the dough until they are evenly spread.
6. **Shape the Cookies:**
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between them.
7. **Bake:**
Bake in the preheated oven for 10-12 minutes, or until the edges are set, with the centers still slightly soft. Make sure not to overbake, as the cookies will continue to firm as they cool.
8. **Cool:**
Let the cookies cool on the baking sheets for approximately 5 minutes before moving them to wire racks to cool entirely.
**Tips for Perfect Cookies:**
– **Room Temperature Ingredients:** Make sure your butter and eggs are at room temperature for easier mixing and a smoother dough.
– **Chill the Dough:** For a thicker cookie, consider chilling the dough for a minimum of 30 minutes before baking.
– **Storage:** Keep the cookies in an airtight container at room temperature for up to a week, or freeze them for extended storage.
**Conclusion:**
Triple chocolate cookies are a delightful indulgence, uniting the finest aspects of all chocolate kinds. With their chewy centers and subtle crisp edges, these cookies are ideal for sharing with friends and family or savoring alone during a quiet indulgent moment. Whether you’re a skilled baker or a beginner in the kitchen, this straightforward recipe promises a batch of cookies that will amaze any chocolate lover. So, gather your ingredients and prepare to bake a batch of these divine cookies that are destined to become a staple in your recipe repertoire.