Dishing the DivineYum!

triple threat chocolate chip cookies

October 28th, 2011 · 10 Comments

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Got this email from my mom the other day:

Need I say more? Delicious, to die for, scrumptious, out of this world, heavenly. I am speaking of the chocolate cookie you sent home with your dad yesterday. A day old and still yummy! Send more, bake more.

This from a woman who eats nothing but salads and healthy grains and 2 apples a day! These are really, really amazing cookies. They are nearly flourless, so imagine replacing all that flour in your standard cookie recipe with even more chocolate! They’re sooooo good!

For those that don’t like nuts in their cookies, I want to assure you that I stand firmly in your camp. The original recipe for these cookies calls for pecans and walnuts, for a total of two cups of nuts. I scaled that back to 1 cup of pecans (I didn’t have any walnuts on hand) and compensated by adding another half cup of chocolate chips to the batter since the only thing that could make a “triple threat chocolate chip cookie” better is more chocolate. Also, when I photocopied this recipe, I forgot to print the original baking instructions. Whoops! I went with my favorite cookie baking technique and was delighted to see that it worked like a charm. The best part of cooking frozen cookies is that it means you can cook exactly as many cookies as you want. There’s no reason to eat three day old cookies when you can have fresh cookies any time you want them!

One last note: the sprinkling of sea salt is a must. Pick up some of this Maldon sea salt. It’s fabulous sprinkled on top of things that are both savory and sweet. Or, if you’re feeling flush, pick up some Fleur de Sel. It’s amazing, but because of the price I almost always reach for the Maldon salt instead. Both are flaky instead of grainy, which makes them melt on your tongue in a really neat way. These cookies are great without the salt sprinkled on top, but with the salt they are out of this world. I always get compliments on my salted cookies. Try it and I guarantee you’ll love the results!

triple threat chocolate chip cookies

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 60 minutes

Yield: 3 dozen cookies

triple threat chocolate chip cookies

Source: The Pastry Affair Cookbook

Aside from being the tastiest triple chocolate chip cookie that I have ever eaten, this recipe has the added benefit of allowing you to cook exactly as many cookies as you want to eat today. Save the rest of the cookie dough in the freezer for when you get the craving for chocolate - now! :)

Eyes bigger than your stomach? That's okay? Reheat day-old cookies in the microwave for 10 seconds to get that ooey-gooey middle that we all love so much.

Ingredients

1 cup chopped pecans
1 cup chopped walnuts (I omitted these)
6 tbsp unsalted butter cut into 1-inch chunks
8 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
3 large eggs
1 cup sugar
1 tbsp vanilla extract
1/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups semisweet chocolate chips (plus an extra handful if you omitted the nuts :) )
flaked sea salt (I love Maldon Sea Salt, but you can also use Fleur del Sel)

Instructions

  1. Toast the pecans and walnuts (if using) in a sautee pan over medium heat until toasty and lightly browned. Fragrance is key here - you want them to be aromatic, but not burnt.
  2. Melt the butter, bittersweet chocolate, and unsweetened chocolate in a double boiler until completely smooth. Let cool to room temperature.
  3. Using a mixer fitted with a paddle attachment, beat the eggs and sugar in a large bowl on medium speed for 3 minutes. (Set a timer! It's longer than you think!) Add the vanilla and melted chocolate. Beat on medium speed for 2 minutes.
  4. Mix the flour, baking powder and salt into the chocolate mixture, stirring until only a few streaks of flour remain. Add the nuts and chocolate chips and stir with a spatula or spoon until incorporated, but no longer. Do not over stir.
  5. Refrigerate the batter for 10 minutes, or until the batter is firm enough to scoop. Meanwhile, preheat the oven to 400. Line a baking sheet with parchment paper.
  6. Scoop the cookies into 2-inch balls and arrange on a baking tray so that they are not touching. Freeze for 20 minutes or until very firm.
  7. Arrange as many cookies as you plan to eat today on the prepared cookie sheet. Bake at 400 degrees for 8 minutes. Without opening the oven door, reduce the temperature to 350 and bake for another 6-8 minutes, or until cookies have a slight resistance when you touch the tops.
  8. Remove from the oven and immediately sprinkle with Maldon sea salt or Fleur de Sel. Let cool on the tray for 5-10 minutes before transferring them to a wire rack. Enjoy warm with a tall glass of milk.
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10 responses so far ↓

  • 1 Jennifer @ Mother Thyme // Oct 28, 2011 at 9:55 am

    Oh my goodness can I have one of these now please? These are fabulous! Definitely adding these to my cookie recipes! Stunning picture as always! :)

  • 2 natalie (the sweets life) // Oct 28, 2011 at 11:42 am

    this look positively stunning and i can imagine the taste matches! :)

  • 3 marla // Oct 28, 2011 at 7:41 pm

    These cookies do look amazing…speechless :) gonna pin now.

  • 4 Jesica @ Pencil Kitchen // Oct 28, 2011 at 10:15 pm

    This looks great stunningly great!

  • 5 Deb // Oct 29, 2011 at 4:36 pm

    My husband adores chocolate, especially chocolate chip cookies. This recipe is perfect for him, but he will just have to share the cookies with me!

  • 6 Deena@StayatHomeFOODIE // Oct 30, 2011 at 2:31 pm

    OMG! I’m on a chocolate high just reading the recipe. My 4 year old would go crazy for these!!! I’ll need to try them sometime soon.

  • 7 rose // Nov 2, 2011 at 11:15 am

    i have a recipe exactly like this except i add some tart dried cherries that have been macerated in kirsch. or I’ll add instant espresso powder & some Bailey’s.

  • 8 Willy // Nov 17, 2011 at 2:03 pm

    Ok – I admit it – I made these and whoa they are really addictive, but they are so chocolate-y that you just can’t stop. I think I ate too many…next time I will take them to a group gathering where I can’t get access to all of them!!

  • 9 Paula // Nov 17, 2011 at 2:11 pm

    Willy – your comment made me laugh out loud! I’m glad I’m not the only one who feels this way about these cookies! :)

  • 10 Alexandria // Nov 17, 2011 at 2:24 pm

    Wowie! I am addicted to chocolate so this looks like it would definitely hit the chocolate spot and then some!! lol I am going to try these out for the holidays and that way I allow everyone to join in on the goodness!

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