Triple chocolate cookies/bake-off

February 27, 2011 § 2 Comments

Sweet mother.  What a debacle.

Under normal (U.S.) conditions, these suckers are scandalously delicious–I made them for a bake sale at work a few years ago and they were a huge hit.  The  bad boys pictured above were created for the sole purpose of entering a bake-off.  That’s right, a contest of baking.  At a tropical disease school.

Victory is most certainly NOT assured, however, because ENGLAND IS TRYING TO FOIL MY PLANS.  For all that is holy, why can’t this country sell NORMAL INGREDIENTS LIKE CHOCOLATE CHIPS?  Or semi-sweet chocolate? Or bittersweet chocolate?  Or unsweetened chocolate?  Or ALL-PURPOSE FLOUR?  This country makes me yelly.  And it makes the cookies cakier than I remember (read: not as good as when made in the US).

I blame it all on the supermarket.  It may also have something to do with the fact that I baked my cookies on a pizza tray and a casserole dish because I don’t have cookie sheets.  And I used an electric whisk to mix the ingredients because I don’t have a KitchenAid.  And I am poor.  Oh, and did I mention that I only have a convection oven, so I had to make up the baking temperature and times?

What follows is the “real” recipe from ATK.  The stuff in brackets is what I, Poory McNoMoney did.

Triple-Chocolate Cookies

Makes 26 cookies


3 ounces unsweetened chocolate, chopped [3 ounces “75% dark chocolate”]

1 1/2 cups bittersweet chocolate chips [giant bar of “plain chocolate”]

7 tablespoons unsalted butter, cut into pieces

2 teaspoons instant coffee

2 teaspoons vanilla extract

3 large eggs, at room temperature

1 cup sugar [1/2 cup sugar, since my chocolates were sweeter than unsweetened chocolate]

1/2 cup all-purpose flour [plain flour]

1/2 teaspoon baking powder

1/2 teaspoon table salt

1 1/2 cups semisweet chocolate chips [giant bar of “dark chocolate”]


1. Melt unsweetened chocolate, bittersweet chips, and butter in a heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Stir coffee powder and vanilla extract together in a small bowl until dissolved. Beat eggs and sugar in large bowl of electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.  [Or, if you’re me, whisk everything with a cheap-o handheld electric whisk until it gets scarily foamy and weird looking, 4 minutes.  Then cross your fingers and whisk some more.  And then realize later it was a bad idea.  It should not look like this]

3. Whisk flour, baking powder, and salt together in a medium bowl. Using a large rubber spatula [or if you’re poor, a wooden spoon], fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets [or pizza trays] with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.


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