Chocolate

Triple Threat Cookies

by:
October 21, 2009
4
4 Ratings
Triple Threat Cookies
Photo by Joseph De Leo
  • Makes 2 1/2 dozen cookies
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

What You'll Need
Ingredients
  • 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 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1/4 cup sour cream or creme fraiche
  • 6 ounces white chocolate chips
  • 6 ounces semisweet chocolate chunks
Directions
  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.
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TheRunawaySpoon
I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy.

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7 Reviews

Genevieve
Genevieve November 7, 2015
I put the cookie dough in the fridge for three days: alas, they spread anyway. I also rolled some of them in the cocoa, cayenne, nutmeg mix (which is also great in hot cocoa and on sugar cookies) I found on this site: https://food52.com/recipes/38395-spicy-hot-cocoa-almonds
 
Don
Don October 8, 2015
The malted milk sounds great; I'm going to try that variation.
Also, I read a few comments that the cookies spread too much to space 1/2" apart. That DOES seem a little close. However, if you freeze the dough for about 45 minutes, before baking, that helps them spread less. I found that tip here:
http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html?ref=search
Using tips from that site, I'm now able to make cookies come out exactly the way I want, every time. I'd share the recipe, but my daughter would get mad. :)
Cheers! Don
 
Ceege
Ceege March 18, 2013
I made this as per the recipe except I added a bag of dried cherries. Yum.
 
GoodFoodie
GoodFoodie April 6, 2010
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.
 
loubaby
loubaby April 5, 2010
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.
 
GoodFoodie
GoodFoodie February 25, 2010
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! :)
 
GoodFoodie
GoodFoodie February 1, 2010
Can I assume that malted milk powder is like Ovaltine?