Triple Chocolate Cookies

Saturday, 20 Dec 2008


These light, airy, super chocolatey cookies don’t take long at all to make.  The recipe calls for chopped walnuts to give them a little crunch, but I substituted crushed Chex cereal.  That worked great and gave them some extra crispiness. I used melted Ghirardelli Extra Dark Espresso Escape chocolate to decorate the cookies once they cooled.


This recipe comes from this great cookbook my mom gave me: Holiday Cookies: And Other Festive Treats by Linda Collister.

Here’s the recipe straight from the cookbook:

Triple Chocolate Cookies

10.5 oz bittersweet chocolate, coarsely chopped

1/2 stick unsalted butter at room temperature

2 extra-large eggs at room temperature

2/3 cup sugar

1/2 teaspoon vanilla extract

3 tablespoons all-purpose flour

1/4 teaspoon baking powder

1 cup walnut pieces

To decorate:  2 oz bittersweet chocolate, coarsely chopped

To bake:  2 baking sheets, lined with baking parchment

Preheat the oven to 350 degrees.  Put 7 oz of the chopped bittersweet chocolate in a heatproof bowl set over a pan of steaming but not boiling water.  Do not let the base of the bowl touch the water.  Stir gently until melted, then remove from the heat.  Gently stir in the butter. Put the eggs, sugar and vanilla extract into the bowl of an electric mixer and whisk until very thick and mousselike and the whisk leaves a ribbonlike trail when lifted — this will take 3-4 minutes. Sift the flour and baking powder into the bowl and gently fold in with a large metal spoon.  Add the melted chocolate mixture and fold in.  When almost combined add the remaining 3.5 oz chopped bittersweet chocolate and the walnut pieces and mix in.  [At this point I added 1 cup of crushed Rice Chex cereal instead of the walnuts.] Take tablespoons of the mixture and drop them onto the prepared baking sheets [I used Pam for Baking instead of parchment paper], placing them well apart to allow for spreading.  Bake in the preheated oven for 10 minutes, until barely set. Remove from the oven and set the baking sheets on a wire rack until the cookies have cooled completely. To decorate, melt the chocolate in a heatproof bowl set over a pan of steaming water (as above).  Dip a fork or teaspoon into the chocolate and drizzle over the cookies.  Leave to set, then store in an airtight container and eat within one week.  Makes 24.


As the recipe says, the cookies do spread quite a it on the sheets so be sure to space them out.  The batter is very fluffy and airy and I liked the way the Chex added some crunch but kept the cookies light.

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