In my region, flour has become a rare item, and to satisfy my baking craving, I opted to try a recipe that utilized buckwheat flour, which was the only option available for purchase this week. I discovered several recipes and ultimately created a blend of my own, using Nigella Lawson’s recipe as a foundation along with another from David Lebowitz. They are truly decadent, soft, and incredibly chocolatey. Additionally, they are the finest gluten-free cookies I’ve baked; crafting a chewy-soft gluten-free cookie is quite challenging, making it a significant achievement.
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 light 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 the oven to 170 C. Melt the dark chocolate in the microwave or over simmering water. Sift together the cocoa, buckwheat flour, and baking powder. Cream the butter with the brown sugar, vanilla, and espresso until the mixture is smooth. Incorporate the eggs one at a time, mixing well after each addition. Add the dry ingredients and mix thoroughly with a wooden spoon. Fold in the chocolate chips. Line two cookie trays with non-stick paper and place rounded tablespoons of the batter on the trays, spacing about 6 cm apart. The batter should be very soft and pliable. Bake for 10 – 12 minutes until the edges are firm while the center remains soft. Allow to sit on the trays for several minutes before transferring to a baking rack to cool. If you’re too eager, the overly soft cookies may collapse, resulting in chocolate goo.
**Triple Chocolate Cookies Recipe for Tough Times**
During tough times, comfort food can offer a sense of relief and happiness. Triple chocolate cookies, with their rich and sumptuous flavor, serve as the ideal treat to elevate spirits and provide a moment of delight. This recipe blends three varieties of chocolate to produce a luxurious cookie guaranteed to satisfy any chocolate enthusiast’s desires.
**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 semisweet chocolate chips
– 1 cup milk chocolate chips
– 1 cup white chocolate chips
**Instructions:**
1. **Preheat the Oven:**
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. **Cream the Butter and Sugars:**
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This typically takes about 2-3 minutes with an electric mixer on medium speed.
3. **Add Eggs and Vanilla:**
Beat in the eggs one at a time, ensuring that each is fully integrated before adding the next. Mix in the vanilla extract.
4. **Mix Dry Ingredients:**
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually incorporate the dry mixture into the wet ingredients, mixing until just combined.
5. **Fold in the Chocolate Chips:**
Carefully fold in the semisweet, milk, and white chocolate chips until they are evenly spread throughout the dough.
6. **Shape the Cookies:**
With a tablespoon or cookie scoop, drop rounded balls of dough onto the lined baking sheets, leaving about 2 inches between each cookie for spreading.
7. **Bake:**
Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the centers look slightly underbaked. The cookies will firm up as they cool.
8. **Cool:**
Allow the cookies to cool on the baking sheets for approximately 5 minutes before moving them to wire racks to cool completely.
**Tips for Success:**
– **Room Temperature Ingredients:** Ensure that your butter and eggs are at room temperature for easier mixing and improved texture.
– **Don’t Overbake:** For a soft and chewy texture, be cautious not to overbake. The cookies should appear slightly underdone when you take them out of the oven.
– **Storage:** Keep the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed container for up to three months.
These triple chocolate cookies are not only a delight for the palate but also a comforting reminder of life’s simple pleasures. Whether enjoyed with loved ones or alone with a cup of tea, these cookies are certain to add a hint of sweetness to any difficult day.