Monday, November 7, 2011

Salted Triple Chocolate Cookies

This is a difficult blog post for me to write.  I have a problem with these cookies but I can't figure out how to fix it.  I got this recipe from one of D's cooking classes.  The kids made the cookies for dessert in class.  The cookie I tried that day tasted great.  I thought they would be nice "brownieish" cookie for D to bring to a bonfire that he was invited to on Friday night.  I baked a double batch. The first batch of cookies went flat.  As soon as I took them out of the oven and they began to cool, they spread and got that weird consistency that I hate.  I did a little research and wracked my brain trying to remember any tips I had been given to resolve this problem.  I found something on the internet that said you should freeze the batter before baking it.  So, that is what I did. I put all the cookies on the cookie sheet (atop parchment paper) as the recipe suggested then I put the entire cookie sheet into my freezer for about 1 hour.  I then popped the tray into the oven for the 15 minutes at 325 degrees.  Again, the cookies spread.  I can't be sure if this is due to my oven which has never really been at the correct temperature or if I am doing something to the dough that I shouldn't.  Against my better judgement, I sent the cookies with D.  Nearly all of them came back.  The odd thing is that D said he liked them and ate a few  himself.  I am not sure if the cookies were the problem or the flake salt I put on top of them.  D asked me to leave off the flake salt next time I bake them.   Maybe by then, I'll have figured out my "spreading" problem.  I can only hope.  Try making these cookies and let me know if you have better luck than I did.

Salted Triple Chocolate Cookies
Servings: 36
½ cup all-purpose flour
½ cup whole wheat flour
½ teaspoon baking soda
½ cup cocoa powder, unsweetened (Dutch processed)
½ teaspoon salt, sea or flake
4 ounces chocolate, semi sweet
4 ounces butter
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 ounces chocolate chips (2 oz milk chocolate; 2 oz dark chocolate or 4 oz semisweet)
Additional Flake Salt to sprinkle on top of cookies (optional) 


Preheat oven to 325 degrees F.

Combine the flour, baking soda, cocoa powder and salt in a bowl and set aside.

Melt the butter and chocolate in a double boiler, while stirring gently.  After the butter and chocolate have combined, blend (off heat) with the sugar, eggs and vanilla.

Add the flour mixture to the chocolate mixture in parts until it is mixed well, but do not over-mix.  Stop when everything is blended.  Fold in the chocolate chips.

Line a baking sheet with parchment paper.  Using a cookie scoop (about 3-4 tablespoons), scoop cookies onto parchment paper lined baking sheet.  Sprinkle with flake salt (optional).  Bake for 15 minutes.

Remove cookies from oven and let cool on the baking sheet.

Adapted from


The Creative Cook