Quadruple Chocolate Cookies
A recipe from Create Cooking Challenge 2017 winner Buki Elegbede.
Recipe Ingredients
- - 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 =
Recipe Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars.
- Add melted and cooled chocolate to the mixture. Add espresso powder if desired.
- Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined
- Add the chocolates mix until combined.
- Using a small ice cream scoop (#30), scoop the dough and drop two inches apart on sheet pans lined with parchment.
- Bake for 15 minutes, rotating the pans halfway through.
- Cool the cookies on the cookie sheets.
- The cookies should look raw when they come out of the oven but will firm up as they cool.