Triple Threat Cookies

By • October 21, 2009 • 5 Comments



Author Notes: This is a chocolate chocolate chip cookie on a new level - chocolate cookies with white chocolate chips and choclate chunks. Malted milk powder is in the ice cream topping section at the grocery and is a worthwhile addition to this (and other chocolate) recipes. TheRunawaySpoon

Makes 2 1/2 dozen cookies

  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 3 tablespoons malted milk powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter
  • 3/4 cups granulated sugar
  • 3/4 cups light brown sugar
  • 2 eggs
  • 1/4 cup sour cream or creme fraiche
  • 6 ounces white chocolate chips
  • 6 ounces semisweet chocolate chunks
  1. Preheat oven to 375 degrees.
  2. Whisk together flour, cocoa powder, malt powder, salt and baking soda in a medium bowl.
  3. In the bowl of an electric mixer, cream the butter and the sugars. Add the eggs one at a time until combined. Add the sour cream and mix well.
  4. Slowly mix in the dry ingredients until well blended. Stir in the chocolate chunks and chips.
  5. Scoop heaped tablespoons of dough onto a greased cookie sheet about 1/2 inch apart. Bake 12 - 15 minutes until the edges start to crisp. Remove to a wire rack to cool.
Jump to Comments (5)

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (5) Questions (0)

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over 1 year ago Ceege

I made this as per the recipe except I added a bag of dried cherries. Yum.

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over 4 years ago GoodFoodie

Yes, I spaced my cookies further apart too. No way would 1/2 inch work. I guess since i cut back on the butter by a couple of tablespoons, mine were fine height-wise.

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over 4 years ago loubaby

I was disappointed in these...either there is too much butter or they are supposed to be really flat with bumps from the chocolate?...and you say to space them 1/2 inch apart?...if I had done that I would have had 1 big flat cookie mess. I did mine like normal cookies and spaced them 2 inches apart. The dough spreads too much and becomes flat in oven....something is amuck here.

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over 4 years ago GoodFoodie

Made these last night - spurned on by discovering Julia Child's recipe for homemade creme fraiche (1 TB buttermilk + 1 cup heavy cream - let sit until thickened 8 to 24 hours). I cut back the sugar and butter by a few tablespoons without a problem. Also, substituted walnuts for white chips as well. Terrific. Also used that Ovaltine for malted milk powder - the European kind with less sugar - can you tell I'm a bit sugar obsessed? But still making cookies! :)

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over 4 years ago GoodFoodie

Can I assume that malted milk powder is like Ovaltine?