Today is the beginning of (Inter)national Cookie Month. I’ve collaborated with 9 other bloggers to bring you a special cookie recipe every week of October. Each week we’ve chosen a theme to focus our cookie innovation on. You’ll be delighted with these new recipes – some innovative twists on old classics and some entirely new offerings. They are concocted to inspire you in your scratch baking before the holiday season is in full swing. We’re hoping that you find a few recipes to try right away and a many more to pin for later.
There’s a Pinterest board to help you find every recipe and our cookie baking tips, for later. Be sure to follow it so that you don’t miss a single recipe.
Today’s kickoff cookie is a Joybilee Farm favorite. It’s the first cookie that I taught Sarah to bake, when she was 8. She’s got the recipe memorized, it’s that simple. You can whip up a batch in a hurry or just keep the dough in a bucket in the freezer, ready to bake when you are ready for cookies and milk.
Triple Chocolate Chip Cookie
Triple Chocolate Chip cookies are rich, fudgy chocolate goodness. My recipe uses organic, fair trade chocolate chips and organic fair trade cocoa from Tropical Traditions. Feel free to use your favorite brand.
I love Bob’s Red Mill for hard to find baking ingredients like gluten free flours, vital wheat gluten, and organic grains. I used Bob’s Red Mill ingredients in much of my baking because I love the quality and dependability of their products as well as their company ethics. So I was very pleased to be offered a bag of Bob’s Red Mill unbleached organic all-purpose flour to use in my cookie baking this month. This is my first time trying this product and I really liked the results. Bob’s Red Mill Organic Unbl White Flour, 5-Pound (Pack of 4)
Last week I visited Whistler, BC. and had a rare chance to shop at the Roger’s Chocolate shop. Roger’s Chocolates is a chocolatier from Victoria, BC, with a 100+ year tradition making quality chocolates. I picked up a couple of bricks of baking chocolate — both dark and white chocolate — to play with during National Cookie Month. This Triple Chocolate cookie features a final dip in melted white chocolate. Don’t use the white chocolate wafers for this final dipping. You can buy Roger’s White Baking chocolate online or find a swiss baking chocolate at your local quality baking supply store. The white confectionery wafers are not high enough in cocoa butter for this purpose.
These cookies travel well.
Triple chocolate chip cookies are the very best chocolate chip cookie. Add this one to your repertoire and delight your family and friends. Especially good with a cup of tea.
- 1 ½ cups butter, softened
- 2 cups brown sugar
- 3 large eggs plus 1 egg yolk
- ½ cup Equal Exchange organic baking cocoa
- 1 tsp. vanilla
- 4 cups of Bob’s Redmill organic unbleached white, all-purpose flour
- 1 tsp. baking powder
- ½ tsp. Himalayan salt
- ¼ tsp. baking soda
- 1 cup Equal Exchange organic bittersweet chocolate chips
- 1 cup chopped hazelnuts
- 4 ounce white chocolate melted
- Cream butter and brown sugar together until creamy. Add eggs plus the yolk, beating after each one. Add vanilla and mix well. Add cocoa, flour, baking soda, and baking powder, beating until just blended. Do not over beat.
- Chop hazelnuts into quarters. Fold into batter by hand using a spatula. Add bittersweet chocolate chips, folding into batter with a spatula.
- Cover bowl with a tight fitting lid and place in refrigerator for 2 hours or overnight. If you are in a hurry, you can put them in the freezer for no more than 1 hour.
- Preheat oven to 360*F. Allow it to preheat for at least 15 minutes.
- Grease baking sheet. Drop cookie batter by teaspoonful onto baking sheet. Space about 2 inches apart to allow for spreading. Bake for 10 minutes. Remove from oven and allow cookies to cook for 3 more minutes on the hot baking sheet, out of the oven. Remove from the baking sheet onto a cooling rack.
- Add new batch of cookies to cooled baking sheet, dropping by teaspoon fulls, spacing 2 inches apart on the baking sheet. Bake for just 10 minutes. Cookies will not be fully done. Complete baking outside of oven on baking sheet. Remove to wire rack to finish cooling. Repeat with remaining cookies.
- Allow cookies to cool completely.
- Melt white chocolate according to package directions. Prepare a tray with parchment paper.
- Dip each cookie halfway into melted white chocolate, so that it gets half coated with white chocolate. Hold cookie over melted chocolate bowl to allow the excess chocolate to drip back in. Cool on parchment paper until solid.
- Once cookies are completely cool and chocolate has solidified, store cookies in an airtight tin with parchment paper between the rows of cookies.
- The cookies are crisp with a soft centre. Chill only briefly for a chewier cookie and omit the 1/4 tsp of baking soda.
- Use a spatula, like my GIF spatula, to clean the last cookie dough off the beaters and out of the bowl so that you don’t waste a single cookie.
- Calories: 7859
- Sugar: 509
- Sodium: 2004
- Fat: 430
- Saturated Fat: 216
- Unsaturated Fat: 185
- Trans Fat: 11
- Carbohydrates: 940
- Protein: 113
- Cholesterol: 1499
Bob’s Red Mill is offering a $1. off coupon good for any of their products. Get yours.
Disclaimer: I received the GIR spatula and the Bob’s Redmill Flour to trial for this recipe. I was free to give my honest opinion of these products and received no other payment for highlighting them in this post. While this isn’t a review post, I’d definitely let you know if something didn’t work out with any product. You can count on that.
What’s your favorite chocolate? White? Dark? or Milk?