Triple Chocolate Cookies

June 7, 2012

This past week I was debating over what type of cookie to bake for my World Music lecture. I often like to bring something in to share with the students, as I figure most college kids aren’t getting home baked treats all too often. Plus, it is the perfect opportunity to try out some of my new recipes đź™‚
I thought first about making peanut butter cookies, as I haven’t made them in a while, but then I got worried about potential nut allergies and decided to keep brainstorming. I then recalled that Valentine’s Day was coming up, and that got the wheels in my head turning…Chocolate.
Let’s face it, chocolate and Valentine’s Day go together like peas and carrots (can you name that movie?) I figured in honor of this sweet holiday, I would make some tasty chocolate cookies to share with both the class, and with all of you! Now don’t you worry, I’m not talking about any old chocolate cookie; I am talking about a rich, triple chocolate cookie that is sure to please all of the Valentines in your life. I hope you enjoy!
Do you have a favorite Valentine’s Day dessert? Let me know below!
Original Post: 2/12/12
Yield: 4 dozen cookies
Ingredients:
  • 1 1/2 sticks (12
    tablespoons) salted butter – room temperature
  • 4 tablespoons butter
    flavored shortening
  • 3/4 cup white sugar
  • 3/4 cup packed brown
    sugar
  • 2 eggs
  • 2 teaspoons vanilla
    extract
  • 2 cups all-purpose
    flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking
    soda
  • 1/4 teaspoon salt
  • 1 1/4 semisweet
    chocolate chips
  • 1 1/4 white chocolate chips
Directions:
  1. Preheat
    oven to 350 degrees.
  2. In
    large bowl combine butter, shortening, sugars, eggs, and vanilla until light
    and fluffy.
  3. In
    a separate bowl, whisk together the flour, cocoa, baking soda, and salt.
  4. Slowly
    incorporate flour mixture into the butter mixture until fully combined.
  5. Stir
    in the white and semisweet chocolate chips.
  6. Drop
    by rounded teaspoonfuls onto ungreased cookie sheets.
  7. Bake
    for 8 to 10 minutes in the preheated oven, or just until set.
  8. Be
    careful not to over bake, as you want these nice and soft. They will finish
    baking on the cookie sheets after you pull the cookies out.
  9. Cool
    2-3 minutes on the cookie sheets before transferring to wire racks to cool
    completely.

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