Triple Chocolate Chunk Cookies
I decided that I wanted to start baking my Christmas cookies earlier this year. So I looked up cookies that could be made ahead of time and frozen till the holidays. I will be making more cookies and will post them as I make them. Some of the cookies I make every year, which I've already written about, but I did find a few new ones to try this year.
I found this recipe in a Better Homes and Garden cookbook. But they turned out so good that I'm afraid they won't even make it long enough to be frozen.
My husband (who usually isn't a sweet or chocolate lover), my daughter, and granddaughter took care of that. Of course, I had to taste them to see how they came out, since it was a new recipe.
I did make a few changes to the original recipe. I eliminated the nuts and added a tablespoon of instant espresso to bring out that chocolate taste even more. Also, I used bittersweet chocolate instead of unsweetened chocolate. Other than that, I followed the recipe to the letter.
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light or dark brown sugar, packed
- 1 teaspoon baking soda
- 2 eggs, room temperature
- 3 ounces unsweetened or bitter sweet chocolate, melted and cooled
- 2 cups all-purpose flour
- 4 ounces mini chocolate chips
- 6 ounces white chocolate chips
- 1 cup chopped walnuts or pecans, chopped (optional)
- 1 tablespoon instant espresso
- Preheat oven to 375 degrees. Line your cookie sheets with parchment paper. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds or until whipped. Beat in granulated sugar, brown sugar, baking soda and instant espresso. Beat in eggs and vanilla until combined. Stir in melted chocolate. Beat in flour. If it gets too hard to beat, you can continue to mix with a wooden spoon. Stir in chocolate pieces and nuts, if you are using them.
- Using a 1/4 cup dry measure, drop mounds of dough about 4 inches apart onto prepared cookie sheets.
- Bake for 12 or 14 minutes, or until edges are firm. Cool on cookie sheets for several minutes; transfer cookies to a wire rack or tray. Let cool completely before wrapping. Enjoy!
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Changes and Measuring
The chopped nuts would be delicious in these cookies, which would make them more chunky, but my husband and daughter are not crazy about them so I eliminated them.
I also added the instant espresso which it did not call for in the original recipe.
Also, I changed the unsweetened chocolate to bittersweet chocolate.
Like I say over and over, you can tweak any recipe to make it your own. But do keep the basic recipe the same so it comes out just right.
Importance of Proper Measuring
Also I learned recently about measuring when baking and how important it is to measure perfectly. I learned that instead of dipping your measuring cup in the flour and sugar and scooping it up, you have to spoon it into your measuring cup and then even it off with the back of a butter knife. Also don't use the glass measuring cup with a spout for dry ingredients. You have to use the measuring cups with a handle for the dry ingredients, and the glass measuring cups with spouts for liquids.
|Serving size: Per Cookie|
|Calories from Fat||153|
|% Daily Value *|
|Fat 17 g||26%|
|Saturated fat 10 g||50%|
|Carbohydrates 33 g||11%|
|Fiber 1 g||4%|
|Cholesterol 44 mg||15%|
|Sodium 158 mg||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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© 2019 Rachel L Alba