What better excuse for procrastinating from your writerly duties than having to bake a batch of triple chocolate chip chocolate cookies for all the chocolate lovers in your circles? I have mentioned my affinity for chocolate before. The mere absence of the C-word will abruptly interrupt a thought and prevent me from completing a sentence. 🙂 (Okay, it’s not that bad… … Well, maybe it is.) What I haven’t mentioned is that I have a soft spot for good cookies too.
Because ’tis the season, and I’m in a giving mood. I have been baking cookies all week for the folks at work, family and for the fire in my belly that can only be appeased by four chocolates presented in the shape of a disk. So here goes:
Living in Cyn’s Award-winning* Triple Chocolate Chip Chocolate Cookies Recipe
- 250g butter, softened
- 2 cups white sugar
- 1/2 cup of cocoa powder (I love Caotina’s dark chocolate cocoa. It has a really rich dark chocolate flavour.)
- 1 tsp Baking powder
- 1 tsp Baking soda
- 2 small/medium eggs
- 2 to 2.25 cups of white flour (up to 2 Tbsp more during mixing
- 150g – 200g of assorted chocolates. (I get three bars of different chocolates: milk, dark and white and cut them into cubes and splinters.)
- yields about 40-45 cookies
Quick & Dirty Recipe
- Combine butter and suger in a large mixing bowl. Add cocoa. Mix thoroughly. Add eggs. Mix thoroughly again.
- Combine baking powder, baking soda and flower in a smaller bowl.
- Add flour mixture into butter/sugar/cocoa/eggs mixture (dry to wet) slowly, and blend until the batter is moist, but not sticky and gummy.
- Preheat oven to 160’C or 320’F
- Roll the batter into little balls (smaller than a ping pong ball), and distribute them evenly on a cookie sheet.
- Bake for 10-12 minutes.
- Remove and allow to cool. Transfer to a flat surface.
Long and Detailed Recipe
Put the softened butter in a large mixing bowl. It must be soft enough for a fork to cut through it effortlessly, but not melted.
- Add sugar and mix thoroughly, so that butter and sugar are completely blended.
- Add cocoa powder. (If your cocoa powder is unsweetened, you might want to add another 1/4 cup of sugar, though it’s not entirely necessary. I don’t.)
- In a separate bowl, whip eggs.
- In a third bowl, blend flour, baking powder and baking soda.
- On a cutting board, select proportions of chocolate adding up to 150g – 200g, and cut with a knife into cubes.
- Add mixed eggs to butter-sugar blend, until no trace of egg is visible.
- Slowly sift flour blend along into the butter-sugar-egg blend. I use the same fork to mix it, but a mixer does a fine job, too.
- Once it’s blended, sprinkle your chocolate chips and try to get those chips and splinters evenly distributed through the batter. I use a fork or a wooden spatula (old school, baby!), but a Kitchenaid mixer would probably get the job done faster and with less strain on the wrists.
- Preheat your oven to 160’C or 320’F. (My oven dial doesn’t actually have the temperatures listed, so my dial hovers between 150 and 175. If you’re really a stickler to get the exact same results every time, I strongly suggest you get an oven thermometer.)
- Scoop out a little bit of the mixture with a Tablespoon. With your hands, remove the batter from the spoon. (If the batter is really gummy and sticky, and you’re having a helluva time separating it from your hands, you probably need a bit more flour. Sprinkle more flour into the mixture in half-Tablespoon portions until you have the right consistency. The rolling pin principle applies here–which is, if you can roll out dough without it sticking to the pin, it’s good. Don’t add too much flour, or then your cookies will be doughy and dry. In the end, you want cookies that are chewy and moist, without being undercooked.)
- Roll small Tablespoon portions between your hands into little balls. (Mine are about 1.25-inches in diameter. Any larger gets difficult to handle.)
- Bake for 10-12 minutes. (I go with 10 minutes.)
- Remove the cookie sheet from the oven and let them rest for about 2 minutes. Then, I pass a butter knife underneath each one to separate them from the cookie sheet and slide them on to a flat surface for continued cooling. They tend to need about 15-20 minutes at the low end.
- This recipe yields about 40 – 45 cookies.
*This is the only cookie recipe that has been commended with the honor of the “Best Excuse for Procrastinating” by LivinginCyn! Do you have any good excuses for procrastinating? Let me know! Comment below or though Twitter @cynthiatluna.
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