In my region, flour has turned into a rare item, and to satisfy my baking desires, I opted to create a recipe with buckwheat flour, which was the only option available for purchase this week. I discovered several recipes and ultimately crafted a blend of my own, starting with a recipe from Nigella Lawson and another from David Lebowitz. They are incredibly rich, soft, and packed with chocolate flavor. Moreover, they are the finest gluten-free cookies I have ever made; achieving a good, chewy-soft gluten-free cookie is quite challenging, making this a significant achievement.
Ingredients: (yields 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)
Begin by preheating the oven to 170 C. Melt the dark chocolate using the microwave or by placing it over a pan 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, mixing until fully combined. Gradually add the flour mixture, stirring with a wooden spoon. Integrate the chocolate chips thoroughly. Line two cookie trays with parchment paper and dollop rounded tablespoons of the mixture onto the trays, leaving approximately 6 cm between them. The mixture should be soft and pliable. Bake for 10-12 minutes until the outside is firm, yet the inside remains somewhat soft. Allow them to rest for several minutes on the trays before transferring to a rack to cool. If you are in a hurry, the super-soft cookies may collapse, leaving you with a melty chocolate mess.
**Triple Chocolate Cookies Recipe for Serious Chocolate Lovers**
For the true aficionado of chocolate, there’s nothing comparable to the experience of biting into a rich, gooey cookie that provides a triple hit of chocolatey delight. Whether you’re baking for a special event or simply satisfying a sweet craving, this Triple Chocolate Cookies recipe will surely fulfill even the strongest chocolate desires.
### Why Triple Chocolate?
The allure of triple chocolate cookies comes from the fusion of three varieties of chocolate: cocoa powder, chocolate chips, and either dark or milk chocolate chunks. This trio creates layers of flavor and texture—intense cocoa richness, gooey chocolate pockets, and delightful sweetness—that transforms a basic cookie into a lavish treat.
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### Ingredients
Here’s what you’ll require to create approximately 24 cookies:
**Dry Ingredients:**
– 1 cup (125g) all-purpose flour
– 1/2 cup (45g) unsweetened cocoa powder (preferably Dutch-processed for deeper flavor)
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
**Wet Ingredients:**
– 1/2 cup (115g) unsalted butter, softened
– 1/2 cup (100g) granulated sugar
– 1/2 cup (100g) packed brown sugar
– 1 large egg
– 1 teaspoon pure vanilla extract
**Chocolate Mix-ins:**
– 3/4 cup (130g) semi-sweet chocolate chips
– 3/4 cup (130g) milk or dark chocolate chunks
– Optional: 1/2 cup (90g) white chocolate chips for added contrast
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### Instructions
**1. Preheat and Prepare:**
First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
**2. Mix Dry Ingredients:**
In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
**3. Cream Butter and Sugars:**
In a large mixing bowl, use an electric mixer to cream softened butter, granulated sugar, and brown sugar until light and fluffy—this should take about 2-3 minutes.
**4. Add Egg and Vanilla:**
Mix in the egg and vanilla extract until fully combined.
**5. Combine Wet and Dry:**
Slowly incorporate the dry ingredient mixture into the wet ingredients, mixing just until combined. Avoid overmixing.
**6. Fold in the Chocolate:**
Using a spatula or wooden spoon, gently fold in the chocolate chips and chunks. If you’re including white chocolate chips, add those now.
**7. Scoop and Bake:**
Drop rounded tablespoons of dough (or use a cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each.
Bake for 9–11 minutes, or until the edges are firm but the centers still appear slightly soft. The cookies will continue to set as they cool.
**8. Cool and Enjoy:**
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely—if you can resist!
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### Tips for the Best Triple Chocolate Cookies
– **Chill the Dough**: For thicker cookies with a chewier bite, chill the dough for 30 minutes prior to baking.
– **Use Quality Chocolate**: Higher quality chocolate leads to better flavor. Opt for premium cocoa powder and real chocolate chips or chunks.
– **Customize Your Mix-ins**: Feel free to add chopped nuts, espresso powder, or a sprinkle of sea salt on top for an upscale twist.
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### Storage and Freezing
Store cookies in an airtight container at room temperature for up to 5 days. To freeze, place cooled cookies in a freezer-safe bag and store for up to 3 months. Alternatively, you can freeze the dough balls and bake fresh cookies when the craving hits—just add an extra minute or two to the baking time.
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### Final Thoughts
This Triple Chocolate Cookies recipe is a dream for any chocolate enthusiast. With a rich cocoa foundation, melty chips, and chunks of genuine chocolate, each bite offers a lavish escape into dessert bliss. Whether you’re baking for a gathering or pampering yourself, these cookies are destined to become a staple in your recipe repertoire.
So fire up that oven and prepare to treat yourself; your chocolate cravings are about to be satisfied in the most delicious way imaginable.