Triple Threat Cookies
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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
- Preheat oven to 375 degrees.
- Whisk together flour, cocoa powder, malt powder, salt and baking soda in a medium bowl.
- 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.
- Slowly mix in the dry ingredients until well blended. Stir in the chocolate chunks and chips.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Chocolate Cookie
Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei
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2 months ago Ceege
I made this as per the recipe except I added a bag of dried cherries. Yum.
about 3 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.
about 3 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.
about 3 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! :)
over 3 years ago GoodFoodie
Can I assume that malted milk powder is like Ovaltine?