Quadruple Chocolate Cookies
A recipe from Create Cooking Challenge 2017 winner Buki Elegbede.
2 ⅓ cups all-purpose flour
¾ cup Dutch-processed cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups (2 ½ sticks) salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark sugar
2 oz. unsweetened chocolate (melted and cooled)
1 teaspoon instant espresso powder (optional)
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 cup semisweet chocolate chips
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars.
4. Add melted and cooled chocolate to the mixture. Add espresso powder if desired.
5. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
6. Add the chocolates mix until combined.
7. Using a small ice cream scoop (#30), scoop the dough and drop two inches apart on sheet pans lined with parchment.
8. Bake for 15 minutes, rotating the pans halfway through.
9. Cool the cookies on the cookie sheets.
10. The cookies should look raw when they come out of the oven but will firm up as they cool.