Triple Chocolate Fudge Cookies

Triple Chocolate Fudge Cookies - made dough September 25, 2022 from The Secrets of Baking by Sherry Yard

1 1/2 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

4 ounces (1 stick) unsalted butter, cut into tablespoons

1/2 cup plus 2 tablespoons granulated sugar

1/2 cup plus 2 tablespoons brown sugar, firmly packed

1/4 teaspoon salt

1 teaspoon vanilla extract

1 large egg

1/2 cup white chocolate chunks

1/2 cup bittersweet chocolate chunks 

1. In a small bowl, whisk together flour, cocoa powder and baking soda.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 2-3 minutes. Add salt and vanilla extract, mixing to combine. Add egg and mix until just combined.
3. Add dry ingredients and mix until just combined. Do not overbeat. Fold in white chocolate and bittersweet chocolate chunks.
4. Portion dough into golf-ball-size dough balls. Cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space dough balls and bake 12-15 minutes or until edges are set and middles no longer look raw. Do not overbake.
6. Remove from oven and let rest on baking sheets for several minutes. Using a small metal spatula, transfer cookies to wire rack to cool completely.

Back to my baking books for this recipe. While I know I can't possibly make all the recipes in all the baking books I have (unless I live to be 304), I really am trying to use them more often. Or else, what's the point of keeping them?

I'm glad I tried this one as it was really, really good. Not too rich or overwhelmingly chocolatey but just right, whether you're a chocoholic or not.

I went with milk chocolate chips instead of bittersweet and I thought it paired well with both the white chocolate chunks and the chocolate cookie itself to lend a good balance between chocolate and sweet.

The dough was easy to handle, not too dry or too sticky. Of course I froze the dough balls first and baked from frozen dough like I always do to minimize the spread. These weren't too thick or too thin.

Time the bake and remember that chocolate sets as it cools so err on the side of underbaking to get a nice fudgy texture.