Calvin came up with this recipe almost two years ago, when he was eleven. We train ‘em young around here. As soon as he was old enough to sit up unassisted, I had him sitting on the counter next to me while I worked in the kitchen. When he was a little older he would lick the beater from the mixer while I finished the recipe – usually kneading bread dough by hand. I can’t believe he used to eat all that raw dough, or that I let him. But he never had any ill effects and I got my baking fix, even with a little one around the house.
Back to the cookies – during dinner one night, Calvin was wondering how we could make a chocolate chocolate chocolate cookie (yes, recipe development is dinner conversation at our house). He wanted to start from scratch, with no recipe, but I suggested he start with our tried-and-true chocolate chip cookie recipe and go from there. Together the three of us decided to add both cocoa and melted baking chocolate to the dough, along with the usual chocolate chips, to get the chocolate effect. And we convinced Calvin that we should tighten up the name just a bit.
Our first try was almost there, though they weren’t quite dark enough. The second time we made them, we tried increasing the cocoa, but that made the texture a little odd, losing the chewiness and making them almost dry and too dense. So we settled on the quarter cup of cocoa from our original attempt and increased the melted chocolate from two ounces to three. Perfection.
We made these on Father’s Day (Rich’s request) when it was 95 degrees outside. We wanted cookies, but really only enough to have dessert that night. I certainly didn’t want a whole batch of cookies hanging around the house all week, calling to me to eat them. I had read in a King Arthur Flour blog post about freezing cookie dough in individual portions that you can just pull out of the freezer and bake a few at a time. It worked perfectly and was the solution to the baking “dilemma.” I kept a few portions of dough on a pan in the fridge to bake after dinner and froze the rest. We’ll see how much restraint we have with the ready-and-waiting dough in the freezer. It’s been a few days and we haven’t succumbed to the temptation yet.
Calvin’s Triple Chocolate Cookies
From the Cook’s Life
Makes 6-7 dozen small cookies or 3-4 dozen large
If you would like to freeze the cookie dough to have a supply of ready-to-bake cookies – line a baking sheet with parchment or waxed paper. Spoon the portions of batter on the pan – no need to leave room between them. Freeze the cookies, on the pan, for about an hour. Remove the frozen cookie dough balls to a ziplock bag (be sure to label it) and freeze for up to a couple of months. Bake cookies directly from freezer, adding a minute or two to the baking time.
1 cup butter, room temperature (2 sticks)
¾ cup granulated sugar
¾ cup brown sugar
2 teaspoons vanilla
3 ounces unsweetened baking chocolate, melted and cooled
1 cup white whole wheat flour*
1¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1½ cups semisweet chocolate chips
Preheat oven to 350 degrees. Using an electric mixer, beat butter, granulated sugar and brown sugar until fluffy. Add eggs, vanilla and melted chocolate and beat until well combined. Add flour, cocoa, salt and baking soda and mix on low speed until well combined. Add chocolate chips and mix on low or by hand.
Lightly grease baking sheets, or line with parchment paper. Drop cookies by teaspoon or tablespoon onto sheets, leaving room for them to spread a bit. Bake 7-8 minutes for small cookies or 10-12 minutes for large. When done, cookies should still be soft, but not raw in the middle. Cool on sheets for about 5 minutes before moving to racks to cool. Store tightly covered.
*The whole wheat gives a fuller flavor to the cookies and will be that “mystery ingredient” in your cookies. You can use all-purpose flour instead, if you prefer.