Triple Chocolate Cookies
Y’all may have noticed that I’ve been on a chocolate binge lately. First, there was the hot fudge sauce that I made from Maida Heatter’s “Book of Great Chocolate Desserts,” and then, in the name of research, I looked for my dad’s hot fudge recipe, and then ended up tweaking it and making up my own. In between, there was a batch of oatmeal chocolate chip cookies, and before that, even, the chocolate souffles that I made on a Sunday afternoon. Just two days ago, I found myself at Angelina with my friend Catherine (because it was, after all, right across the street from the Louvre, where we’d spent the afternoon), ordering up the famous, pudding-like chocolat chaud (it’s so thick you can eat it with a spoon), served with a side of Chantilly cream.
I came down from that Angelina chocolat chaud high hard, because the next thing you know, I found myself needing more. Needing. I needed to double-up – no, triple-up — my chocolate intake. This is what happens with junkies, right?
Then it hit me — what about a double-chocolate cookie with some white chocolate thrown in, too?
So I dusted off the Ooey Gooey Double-Chocolate Cookies recipe that I found in the LA Times awhile back from Bret Thompson of Milk in Los Angeles, and pretty much followed what he suggested, but added the white chocolate chips in addition to the 66% Mexican origin Callebaut chocolate chips that I normally use.
Now, I know what you’re thinking, but just hold on a minute. I used Valrhona white chocolate, which is really lovely, so if you’re going to go the white chocolate route (and I say, come on along, there’s plenty of room on the bus), be sure and buy the best white chocolate you can find, which usually means Valrhona or El Rey.
As I put these cookies together, they seemed more brownie than cookie (note the tiny bit of flour), and I worried that my fussy, sometimes-too-hot, sometimes-too-cold French oven would turn these into pancakes. Mais non! They were absolutely perfect.
Soft and gooey, they are indeed rich and brownie-like, and when cool, have that lovely crispy edge that brownies have, too. Super-easy and so satisfying. Each and every one of them.
Triple Chocolate Cookies
Adapted from Bret Thompson of Milk’s Ooey Gooey Double-Chocolate Cookie recipe.
¼ lb (4 ounces) unsweetened chocolate
4 tablespoons butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
½ cup flour
2 tablespoons cocoa powder
½ teaspoon baking powder
½ teaspoon sea salt
3 cups bittersweet chocolate (chunks or chips)
2 cups white chocolate
1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
2. In a large bowl, using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.
6. Using a #24 scoop, make 16 cookie balls, and place them on the a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each (these babies will spread).
7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Cool on a rack.
If you find yourself in Paris, be sure to stop in for a hot chocolate at Angelina. It’s a killer.
226 rue de Rivoli
1st arrondisement
01-42-60-82-00
Metro: Tuilleries
