Triple Chocolate Cookies
Darn, I jinxed it. My awesome week only lasted until Wednesday. I had a term project due so I stayed up all of Wednesday night to finish it. All of Thursday, I felt and looked like a zombie. I skipped my morning class (and I NEVER skip class) to catch one hour of sleep then put on my feelin’-like-sh*t clothes and dragged myself out the door. In conversations, I would begin something to say something and then I would just trail off mid-sentence. Who knew sleep was so important?
Luckily, I had cookies with me. On Wednesday, after I watched “My 600lb Life”, I walked straight into the kitchen and started pulling out all things fat – sugar, chocolate, butter. During the surgical segments of the show, I said this to my sister: I AM NEVER EATING EVER AGAIN. Nooo idea what came over me, I’m just glad that decision was short-lived.
PS: if blood and guts make you kinda queasy, I wouldn’t suggest watching that show.
I made cookies with not one, not two BUT THREE elements of chocolate. That’s right, these were intense.
Maybe this Madagascar bourbon vanilla extract had something to do with how delicious they were.
Right after the cookies came out of the oven, I practically inhaled half a dozen.
I have no restraint when it comes to all things triple chocolate. But really, who does?
Triple Chocolate Cookies
3 ounces unsweetened chocolate + 1 ounce semi sweet
1/2 cup butter, room temperature (I used salted)
2 large eggs, room temperature
1-1/4 cup granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt (use the full teaspoon if you’re using unsalted butter. use 1pinch if baking with salted butter)
1/2 teaspoon baking soda
4 ounces semi sweet chocolate, cut into chunks
- Preheat the oven to 325 degrees F. In a medium bowl, whisk together the flour, cocoa, baking soda and salt.
- Melt the butter and 3 oz unsweetened chocolate and the 1 ounce of semi sweet chocolate together in the microwave. Remove from microwave and add the vanilla.
- In a third bowl, combine the eggs and sugar and beat at medium speed until light and fluffy, about 3 minutes. Lower the speed to low and beat in the chocolate mixture until well combined.
- Add the flour and stir until just combined. Fold in the chocolate chips or chocolate chunks.
- Scoop cookies onto baking sheet using a baking scoop and flatten slightly.
- Bake for no longer than 13 minutes (mine were perfect at exactly 11 minutes)— they should be slightly underbaked so the interior stays chewy and soft. Remove the whole sheet of parchment to a cooling rack and cool until just warm and set.
Adapted from: Leela Cyd