I wasn’t really planning on writing a long post about these triple chocolate cookies that I made the other day, until they became part of a charity bake sale. I really just wanted to say “hey guys, these cookies are really good. Go make them.” and that would’ve been the end of it.
Then, I saw her. Muffin. find myself at a complete loss for words when I see the photos of these dogs.
Those of us who love our pets like family can’t even begin to fathom how someone could harm an animal, yet it happens with more frequency than I care to think about. Which brings us to Muffins for Muffin. Kita, a fellow blogger over at Pass the Sushi, organized a wonderful bake sale to auction off our baked offerings to benefit Response-A-Bull and Muffin’s increasing medical bills.
I couldn’t make up my mind about what to send. What will travel the best? Is it too hot to bake something with chocolate? Will it melt by the time it arrives? What if people don’t want 3 different types of chocolate in their cookie?! (I realized that was just plain silliness! OF COURSE they do!)
Triple Chocolate Cookies
So, off to the kitchen I went to bake a batch of Triple Chocolate Cookies for Patrick, the generous winner of this item. While I do enjoy baking, this particular batch was extra special. Full of love and gratitude for being given the opportunity to help a little dog named Muffin.
- 1 cup + 1 tbsp all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter
- 4 oz good quality milk chocolate, chopped
- 1 cup sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/4 cup each: semi-sweet, milk and white chocolate chips
- (preheat oven to 350 degrees)
- In a small sauce pan, melt butter over low heat. Once butter is completely melted, remove from heat and add in chopped milk chocolate. Let chocolate melt into butter, stirring occasionally.
- Whisk together flour, cocoa, baking powder and salt. Set aside.
- Pour butter mixture into bowl of a stand mixer fitted with paddle attachment. Add sugars and vanilla, beating on low speed until combined (about 2 - 3 minutes), then add eggs and beat until completely incorporated.
- Add in flour mixture on low speed (or turn mixer off) and mix until just combined. Turn mixer off, scrape down sides and bottom of bowl, then add chips.
- Beat on low speed just until chips are evenly distributed in dough.
- Using a small (1 1/2 oz) scoop, scoop dough onto parchment lined sheet pan. Let rest for at least 15 minutes in the refrigerator prior to baking.
- Dough will spread more when it is warm. If chilling dough overnight, let dough come to just below room temp before baking.
- Place dough 2 - 3 inches apart on baking sheet lined with nonstick mat (Silpat) or parchment paper.
- Bake for 8 - 10 minutes, rotate tray and bake for an additional 6 - 8 minutes, depending on your oven.
Do not overbake. The key to these cookies is letting them sit on the warm baking sheet to cool. The outside will be just barely crisp and the inside will be soft and brownie-like in texture.