In my region, flour has turned into a rare item, and to satisfy my baking craving, I opted to create a recipe utilizing buckwheat flour, which was the only option I could purchase this week. I discovered several recipes and ultimately crafted a blend of my own, using as a foundation a recipe from Nigella Lawson along with another from David Lebowitz. These cookies are incredibly rich, soft, and packed with chocolate flavor. They also turned out to be the best gluten-free cookies I’ve ever made; crafting a chewy, soft gluten-free cookie is quite a challenge, so it felt like a double victory.
Ingredients: (makes 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 your oven to 170 C. Melt the dark chocolate either in a 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 until smooth. Incorporate the eggs one at a time, mixing until well blended after each addition. Next, add the flour mixture and stir with a wooden spoon until combined. Fold in the chocolate chips thoroughly. Line two cookie trays with non-stick paper and drop rounded tablespoons of the dough onto the trays, ensuring they are spaced about 6 cm apart. The dough should be very soft and squishy. Bake for 10 to 12 minutes until the edges are firm, but the centers remain soft. Allow to cool for several minutes on the trays before transferring them to a wire rack. If you’re too hasty, the incredibly soft cookies will deflate, resulting in a chocolate mess.
# Triple Chocolate Cookies Recipe: A Decadent Indulgence for Chocolate Aficionados
If you’re passionate about chocolate, there’s nothing quite like delighting in a rich, oozy, and utterly indulgent triple chocolate cookie. These cookies represent the pinnacle of indulgence, bringing together three varieties of chocolate—dark, milk, and white—for a luxurious and satisfying treat. Whether you’re baking for a festive occasion or simply pampering yourself, these cookies will definitely satisfy your cravings.
In this guide, we will outline the process for creating these irresistible triple chocolate cookies, along with tips to ensure consistent perfection.
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## Why Triple Chocolate?
Before we get into the details of the recipe, let’s explore why triple chocolate cookies hold a special place in the world of desserts. The combination of three types of chocolate enhances flavor and texture, transforming a regular cookie into a gourmet delight:
– **Dark Chocolate**: Introduces a rich, bittersweet taste that helps balance the sweetness of the other chocolates.
– **Milk Chocolate**: Contributes a creamy, sweet, and smooth mouthfeel.
– **White Chocolate**: Provides a sweet, vanilla-like flavor that enhances the richness of the other chocolates.
When combined, these three varieties of chocolate yield a delightful fusion of flavors that will satisfy even the most demanding chocolate enthusiast.
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## Triple Chocolate Cookies Recipe
### 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 1/4 cups all-purpose flour**
– **1/2 cup unsweetened cocoa powder** (preferably Dutch-processed for a deeper flavor)
– **1 teaspoon baking soda**
– **1/2 teaspoon salt**
– **1 cup dark chocolate chips** (or chopped dark chocolate)
– **1 cup milk chocolate chips** (or chopped milk chocolate)
– **1 cup white chocolate chips** (or chopped white chocolate)
### Instructions:
#### Step 1: Preheat the Oven
Set your oven to **350°F (175°C)**. Prepare two baking sheets with parchment paper or silicone mats to avoid sticking.
#### Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the **butter**, **granulated sugar**, and **brown sugar**, creaming them together until light and fluffy. This should take approximately 2-3 minutes with an electric mixer at medium speed. Proper creaming is vital for achieving a soft and chewy texture.
#### Step 3: Incorporate the Eggs and Vanilla
Gradually add the **eggs**, one at a time, ensuring each is fully blended before the next is introduced. Then, incorporate the **vanilla extract**, mixing until homogenized.
#### Step 4: Mix the Dry Ingredients
In another bowl, whisk together the **flour**, **cocoa powder**, **baking soda**, and **salt**. Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Take care to avoid overmixing, as this can result in tough cookies.
#### Step 5: Fold in the Chocolate Chips
With a spatula or wooden spoon, gently fold in the **dark chocolate chips**, **milk chocolate chips**, and **white chocolate chips** to ensure even distribution within the dough.
#### Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, place rounded amounts of dough onto the prepared baking sheets, leaving about 2 inches of space in between each cookie to allow for spreading.
#### Step 7: Bake the Cookies
Place the cookies in the preheated oven and bake for **10-12 minutes**, or until the edges are set while the centers remain slightly soft. The cookies will firm up as they cool, so be cautious not to overbake.
#### Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for roughly 5 minutes before transferring them to a wire rack to cool completely. Once cooled, indulge in the rich, chocolatey delight!
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## Tips for Perfect Triple Chocolate Cookies
1. **Opt for Quality Chocolate**: Given that chocolate is the main feature of this recipe, choosing high-quality chocolate will significantly enhance the flavor. Select chocolate chips or bars from esteemed brands for optimum results.
2. **Chill the Dough**: If possible, chilling the dough for 30 minutes to an hour before baking can help minimize spreading, resulting in thicker, chewier cookies.
3. **Avoid Overbaking**: To maintain a soft, chewy texture, remove the cookies from the oven when they appear slightly underbaked at the center. They will continue to cook as they cool on the baking sheet.
4. **Personalize Your Chocolate**: