Triple Chocolate Cookies
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This recipe makes 48 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 117 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 18 mg |
| sodium | 71 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 5 |
| vit A | 4 |
| folate | 6 |
These cookies are dark and delicious with an intense chocolate hit. You can substitute 1 cup (250 mL) each milk chocolate chips and semisweet chocolate chips for both the chopped chocolates.
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 2-1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 6 oz bittersweet chocolate, chopped
- 4 oz milk chocolate, chopped
- 1 cup coarsely chopped walnuts, (optional)
Preparation
In large bowl, beat together butter, granulated sugar and brown sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking soda and salt ; stir into butter mixture. Stir in bittersweet and milk chocolates, and walnuts (if using).
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 12 minutes or until firm to the touch and no longer glossy. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 12 minutes or until firm to the touch and no longer glossy. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)
Source : Canadian Living Magazine: March 2008
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