In my region, flour has turned into a rare item, and to satisfy my baking desire, I opted to create a recipe that called for buckwheat flour, the only option available for me to purchase this week. After searching through several recipes, I ultimately combined elements to craft my own, using as a foundation a recipe by Nigella Lawson and another from David Lebowitz. They are indeed rich, tender, and incredibly chocolaty. Additionally, they were the finest gluten-free cookie I have ever made; crafting a good, chewy-soft gluten-free cookie is quite challenging, making it a double success.
Ingredients: (yields 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 brown sugar
- 1 tablespoon strong espresso
- 1 teaspoon vanilla paste
- 2 eggs
- 150 g dark chocolate chips
- 1/2 teaspoon sea salt (Maldon preferred)
Heat the oven to 170 C. Melt the dark chocolate in the microwave or over a bowl of simmering water. Sift together the cocoa, buckwheat flour, and baking powder. Cream the butter, brown sugar, vanilla, and espresso until smooth. Incorporate the eggs one at a time, beating until fully blended. Add the flour mixture and stir with a wooden spoon to combine. Mix in the chocolate chips thoroughly. Line two baking sheets with non-stick paper and drop rounded tablespoons of the mixture onto the sheets, maintaining a 6 cm distance between them. The mixture should be very soft and gooey. Bake for 10 to 12 minutes until the edges are firm, but the centers remain soft. Allow to sit for a few minutes on the trays before transferring to a cooling rack. If you’re impatient, the super soft cookies may collapse, leaving a chocolate mess.
**Triple Chocolate Cookies Recipe for Difficult Times**
During periods of uncertainty and tension, indulging in a sweet treat offers remarkable comfort. Baking can be a soothing endeavor, providing a sense of achievement and a delightful result at the end. Triple chocolate cookies, with their luxurious flavor, serve as the ideal remedy during difficult times. Here’s a recipe that marries simplicity with the ultimate chocolate indulgence.
**Ingredients:**
– 1 cup (2 sticks) softened unsalted butter
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 2 teaspoons 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:** Start by preheating your oven to 350°F (175°C). Prepare two baking sheets with parchment paper or silicone mats.
2. **Cream the Butter and Sugars:** In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar, creaming them together until light and fluffy. This process should take about 3-4 minutes with an electric mixer at medium speed.
3. **Add Eggs and Vanilla:** Incorporate the eggs one by one, ensuring complete blending before adding the next. Mix in the vanilla extract.
4. **Combine Dry Ingredients:** In another bowl, whisk the flour, cocoa powder, baking soda, and salt together. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. **Fold in the Chocolate Chips:** With a spatula or wooden spoon, gently fold the semi-sweet, milk, and white chocolate chips into the dough until they are well distributed.
6. **Shape the Cookies:** Using a cookie scoop or tablespoon, place rounded balls of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie to allow for spreading.
7. **Bake:** Place the baking sheets into the preheated oven and bake for 10-12 minutes, or until the edges are set with slightly soft centers. Keep in mind that the cookies will continue to cook on the baking sheet after removal from the oven.
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 Success:**
– **Room Temperature Ingredients:** Confirm that your butter and eggs are at room temperature for easier mixing and improved texture.
– **Avoid Overbaking:** To achieve soft and chewy cookies, it’s essential not to overbake them. They should appear slightly underdone upon being taken out of the oven.
– **Storage:** Keep the cookies in an airtight container at room temperature for up to a week. You can also freeze the dough balls for up to three months and bake them directly from the freezer, adding an extra minute or two to baking time.
**Conclusion:**
Triple chocolate cookies are more than merely a sweet treat; they represent a small gesture of self-care during tough times. The act of baking these cookies can serve as a moment of mindfulness, and the end product is a delicious reminder that even amidst difficulties, simple joys are present. Whether enjoyed alone or shared with loved ones, these cookies are bound to add a bit of happiness to your day.