Source: adapted from Two Peas and Their Pod, a blog full of seriously amazing recipes.
Yield: about 5 dozen
I normally try not to make chocolate cookies twice in a row. Don’t get me wrong, I’m a confessed chocoholic and would be happy to make all my cookies super chocolatey. I guess I also believe in moderation and variety and making my family members happy and crap like that too. I’m not always happy about it, but I cut the chocolate with other stuff. But not today. I’ve been wanting to make Maria’s Triple Chocolate cookies for some time now, and this week my patience ran out.
When I was a teenager I had a job at a malt shop. We had dozens of different flavors of shakes, and making these shakes was the bulk of my job. My favorite was one called “Chocolate Lovers.” It involved chocolate ice cream mixed with chocolate syrup, chocolate chips and Oreo cookies. I found that most people thought the flavor was too rich, too chocolatey. I thought they were nuts! I’ve never found anything to be too chocolatey. I ate this shake regularly, back when I had the metabolism to handle it. Trolling through TP&TP and coming across this particular cookie took me right back to that malt shop, and that particularly rich shake.
I should start by telling you that I did have one little problem with this cookie. It calls for dutch process cocoa. I have searched all my local grocery stores several times, but [tooltip text=”Naturally, the day after I made these cookies, I started finding Dutch Process cocoa everywhere. It is actually quite easy to find. I have since made Maria’s recipe exactly as she posted it, and found it to be super-duper chocolatey. If you are having a massive chocolate craving, this cookie is the solution.”]never found this ingredient on the shelf[/tooltip]. And, as regular readers know, I have flatly refused to shop at specialty stores or even online for baking ingredients, so I was stuck with only one option: modify the recipe.
Baking is basically chemistry. Did I ever tell you that I nearly failed my high school chemistry class? It’s true. I’m always a little nervous about modifying recipes, but I think today’s changes went okay. Regular unsweetened cocoa is acidic, which, when mixed with the alkaline baking soda, reacts to create a leavening effect. Dutch process cocoa has a neutral acidity and does not react with baking soda. This is the end of my expertise about the chemistry of cocoa. I did, fortunately, find a good chocolate cookie recipe that used regular unsweetened cocoa and I kind of mimicked what had been done there.
The dough comes together quite easily. Which is nice, because I had help from my daughter and her friend. I did opt to use these giant semi-sweet baking chips I found, instead of chunking up big pieces of chocolate, and I chopped the white chocolate I had left over from the Peach Oatmeal Cookies, but I think I could have used more of that. I only put in about 8 or 10 cookies, and again, they would have been even more fabulous with even more cookies.
The big surprise (well, not that big a surprise, when you think about it!) was how amazing the dough tasted. It is literally one of the best doughs I have ever eaten, and that is saying a lot. Have you tried the Soft Sugar Cookie dough yet? It’s one of the few that can compete. I was really tempted to just get a spoon and eat the dough, and skip the baking altogether. I had visions of chilled dough mixed into my ice cream.
I was also super excited to use my new kitchen tool… a small scoop perfect for cookies. (I live such an interesting life, don’t I?) This is kind of a big step for me, though, because I have been a long time proponent of the two-spoon-method. The girls took turns scooping up the dough and placing it neatly on the baking sheet. I baked them for 8 minutes at 375 degrees, and let them sit on the pan for another minute or two before removing to a cooling rack.
These cookies look and taste super yummy. They store really easily, and since they are not frosted, you don’t have to use wax paper to make layers. Which is fortunate, because I am completely out.
- 1 cup softened butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- ¼ tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ cup + 2 T. unsweetened cocoa
- 2½ cups flour
- 1 cup semi-sweet chocolate chunks or chips
- 1 cup white chocolate chunks
- 1 cup Oreo cookies, cut into chunks
- Cream butter and sugars. Add eggs and vanilla.
- Sift together dry ingredients, and add to the mixture, mixing only until incorporated.
- Add in chocolate, white chocolate, and cookie pieces, and mix gently.
- Bake at 375 degrees for 8-10 minutes.
- Allow to sit on baking sheet for 2-4 minutes, then remove to a cooling rack.
- Store in an airtight container.