Posted on Tuesday, 1st February 2011 by Grace Massa Langlois
Valentine’s Day is a Chocolate Lover’s Holiday. As a self-professed Chocoholic it’s the one day of the year that I can indulge in as much chocolate as I want without feeling guilty (yeah right!). And more importantly, Chocolate is one of the best ways to say “I Love You”.
With Valentine’s Day almost here I set out to make the Ultimate Chocolate Cookie. I think the best Valentine’s Day treats are the ones made at home with love. Don’t you agree?
If you haven’t figured this out already, I’m picky when it comes to my sweets. That’s why my definition of the Ultimate Chocolate Cookie requires a cookie that is fudgy, chewy, rich and decadent!
I decided that Triple Chocolate Chunk Cookies would fit the bill because in addition to the above, each cookie is loaded with melt-in-your-mouth chocolate morsels.
This cookie dough includes a pound (yes a pound!) of luscious, melted bittersweet chocolate. And if that’s not enough chocolate for you, another three-quarters of a pound of milk chocolate and white chocolate chunks are added. The results? Cookies that are chock full of chocolatey goodness.
As I melted the chocolate for the cookie dough, I noticed the light reflecting off of it and I thought to myself that it looked so shiny and lush.
I was so tempted to grab a bowl of fresh berries and enjoy a chocolate fondue for one. But I knew I would need every last drop of cookie dough to appease my hungry crew.
If you’re looking for the perfect cookie for your Valentine, this Ultimate Chocolate Cookie is the one! I will leave you with one final tip – the perfect accompaniment to your Triple Chocolate Chunk Cookies? – A tall, cold glass of milk!
You may also enjoy these other ways to say “I love you” with chocolate on Valentine’s Day - Chocolate Buttermilk Layer Cake, Robert’s Absolute Best Brownies, and Baileys® Chocolate Pots de Crème. Why not start the day with the Ultimate Chocolate Lover’s Breakfast – Chocolate French Toast.
Triple Chocolate Chunk Cookies
Makes about 60 cookies
- 452 g (16 ounces) good-quality bittersweet dark chocolate – 70% cocoa solids, coarsely chopped
- 113 g unsalted butter, cut into 8 equal pieces
- 2 tablespoons extra strong espresso, brewed
- 156 g (1¼ cup) plain (all-purpose) flour, sifted, divided (reserve 31 g (¼-cup) to toss with chocolate chunks)
- 1¼ teaspoon baking powder
- ½ teaspoon table salt
- 4 large eggs
- 350 g (1¾ cup) golden yellow sugar (light brown sugar), packed
- 1 teaspoon pure vanilla extract
- 6 ounces (1 cup) milk chocolate chunks
- 6 ounces (1 cup) white chocolate chunks
- Melt the bittersweet chocolate and butter in a large heatproof bowl set over a pan of just simmering water, stirring occasionally until smooth.
- Add the brewed espresso and stir until well combined, set aside to cool.
- Using a fine mesh sieve, sift the flour, baking powder and salt into a small bowl. Remove 31 g (¼-cup) of the flour mixture and place the mixture into another small bowl; set both aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment on medium speed, beat the eggs, brown sugar and vanilla until well combined.
- Reduce speed to low, add the chocolate mixture, stir to combine, scraping sides and bottom of bowl as needed, until well incorporated.
- Add the 125 g (1-cup) flour mixture; using a large spatula fold until just combined.
- Add the milk chocolate and white chocolate chunks to the reserved 31 g (¼-cup) flour mixture; stir to coat the chocolate chunks. Add to the cookie dough; using a large spatula, fold until just combined.
- Cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 180° C (350° F). Line baking sheets with non-stick baking paper.
- Remove cookie dough from the refrigerator. Using a 1-tablespoon ice-cream scoop, drop heaping mounds (about 1½-tablespoons) of cookie dough onto prepared baking sheet, spacing 2-inches apart. (Return cookie dough to refrigerator in between batches).
- Bake, rotating baking sheet halfway through baking, until the surface of the cookies are just set, shiny and crackly, 12-15 minutes.
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Posted in Baking & Pastry, Baking Mise en Place, Basics, Biscotti, Cookies, Pastry Doughs & Batter, Recipes, Ricette di Base