Triple Chocolate Cookies (Bobby Flay)

Want chocolate cookies that are maximally packed with chocolate??? See these...

Triple Chocolate Cookies (Bobby Flay)

Seriously, I don't think I can load any more chocolate into all these cookies. These triple chocolate cookies are mostly made with chocolate as this Bobby Flay's recipe uses the minimal amount of cookie dough to gel the maximum amount of chocolate in the form of melted chocolate, dark and white chocolate chunks together.

Being mostly chocolate, these cookies are soft and fudgy and best to eaten on the day they are baked. If you want to load more chocolate into these cookies, I think you might as well eat chocolate on its own... LOL!

Baking these cookies is easy.

All you need to do is mixing...

... lots of chocolate!

Don't get too excited grabbing these freshly baked soft cookies. Cooling them slightly helps to firm them up.

Their outsides areslightly firm with thin crackling tops.

Their inside are soft, chocolaty and wonderfully fudgy.

Here is the recipe that is mostly adapted from Food Network
(converting ounces to grams)

Makes 20 medium sized cookies
120g good quality dark chocolate with 70% cocoa for melting, coarsely chopped
1/2 tsp instant espresso powder, optional (I used the decaffeinated ones)
27g all-purpose flour
1/8 tsp baking powder
1/8 tsp fine salt
50g unsalted butter, slightly softened
50g caster sugar
20g dark or light brown / muscovado sugar
1 egg, 80g, lightly beaten
1 tsp vanilla extract
50g good quality dark chocolate chunks with 55-70% cocoa, can be eating chocolate
50g good quality white chocolate chunks, can be eating chocolate

Preheat the oven to 350°F or 180°C or 160°C fan forced. Line baking trays with baking paper and set aside.

Place 120g dark chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Alternatively, you can melt the chocolate and espresso powder using a microwave with low power. Sift together the flour, baking powder and salt into a another bowl, and set aside.

Using an electric mixer fitted with the paddle attachment or a wooden spoon, beat the butter, granulated sugar and light brown sugar until combined and fluffy, about 2 min. While beating on high speed for about a min, add the egg gradually, then the vanilla extract. On low speed, beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chocolate chunks. The batter will be loose. Cover and refrigerate until just firm, about 30 mins.

Using your hands, roll one tablespoonful of batter onto the prepared baking trays, putting 8 cookies on each sheet. Bake for 10 to 11 mins. The surface will be dry and shiny but the tops and insides will be soft. Cool on the baking sheets for 2 mins, then remove to a rack to cool 5 mins longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

Happy Baking
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