This post is generously sponsored by Oodaalolly Chocolate! This amazing company is all about highlighting the terroir of the Philippines through wonderful cacao...which turns into chocolate! These are my dear friends that are committed to supporting FilAm artists and makers as well as being authentic candy makers with quality products. I personally love the dark chocolate calamansi the best, but in this recipe I used the 70% dark chocolate and that's what I'll likely use in the future.
Okay so you can use whichever chocolate you want, but my personal favorite chocolate to use for baking is from this lovely company. You can use any eating-quality chocolate bar that you like for this! Chocolate kisses, chocolate caramel bars, chocolate coins...in fact, if you use anything other than a square of chocolate in each cookie, please let me know! I'd love to see the result.
The fat ratio in this cookie is quite high because of the cocoa powder. Cocoa powder has this miraculous way of drying out everything massively so you really do need some kind of something special to ensure it's tasty. The high fat is also a reason for you to not skip on letting it rest in the fridge. To make the perfect cookie, you should have cold dough going into a hot oven. Why melt it at all, you may ask? Melted butter is going to give you a wonderfully chewy cookie, which is a nice thing to have.
Triple Chocolate Chip Cookies
- 2 c (226 g) butter, melted
- 1 1/4 (225) c sugar
- 1/4 c (25 g) special dark cocoa powder
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 c (284 g) all-purpose flour
- 1 1/2 c mini chocolate chips
- Dark chocolate candy bar squares (I love this kind!) as needed
Mix the sugar, salt, and cocoa powder together in a large bowl. Pour the melted butter on top of the mixture and stir with a whisk until combined. Whisk vigorously until the sugar has dissolved and the mixture turns thick and is cool to the touch. Add the egg and mix until wholly incorporated. Switch to a spatula for the dry ingredients and stir until everything is combined. Gently stir in the chocolate chips and cover the batter.
Allow it to chill in the fridge for at least one hour before baking.
When you're ready to bake, scoop out 1-oz balls with a large spoon and roll them between your palms quickly to make them a lovely round shape. Press a single square of dark chocolate into the tops of each ball and bake at 325 for 12-15 minutes.
While this is baking, I'd like to make a note or two about the cocoa powder you see. I am using a super-dark cocoa powder that's also known as cocoa noir. You may use special dark cocoa powder, dutch process, etc., whatever you have in your pantry. What you have is the correct choice, so please don't go about buying new things just for the sake of it. Most of how I bake is simply me opening the pantry and seeing what I feel like screwing around with.
A good portion of learning to bake instinctually is practice and guts...but mostly practice. I feel confident messing around with a scientific practice of baking because I've been doing it professionally for so long. Now that I've hung up my apron for the Food blogger's test kitchen, I implore you to relax a little and get to know the ingredients already living in your home. For me, I happened to have a large supply of chocolate bars in my cabinet and I didn't want to just let them sit.
I love this recipe because you can make the dough ahead of time and freeze them in pre-portioned balls to bake off as needed. My evolution to becoming the mom of my dreams has involved the cookie jar in my home being constantly full, so this was a visually beautiful and easy cookie to stack in the jar for me. I hope you've enjoyed reading along with me today. Happy cooking and happy eating!
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