I really like white chocolate. When I was younger, Nestle made an Alpine White bar, which happened to be one of my favorite Halloween candies. Some time ago they stopped making Alpine White bars, and I've had to satisfy my white chocolate tooth with Hershey's Cookies 'n' Creme bars. If you've never had the Cookies 'n' Creme bar, it is a white chocolate bar speckled with crunchy pieces of chocolate cookie. I recently bought a bag of new Hershey's Cookies 'n' Creme drops, which I really wanted to incorporate into a baked good of some sort. I settled on a super fudgy chocolate cookie, and then cut up the drops and added them in. The result was a super rich, almost brownie-like cookie that was quickly devoured at the office. If you decide to make these without the Cookies 'n' Creme drops, just add an extra cup of chocolate chips instead.
CHEWY TRIPLE CHOCOLATE COOKIES
Adapted from The America's Test Kitchen Family Baking Book
2 cups (10 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) Dutch-processed cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon instant espresso
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
16 ounces semisweet chocolate, melted and cooled
1 cup (6 ounces) semisweet chocolate chips
1 to 1 1/2 cups chopped Hershey's Cookies 'n' Creme drops
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Whisk the flour, cocoa, baking powder, and salt together in a medium bowl. In a small bowl, whisk the eggs, vanilla, and instant espresso together until the espresso is dissolved.
3. In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes, scraping down the bowl and beaters as needed. Beat in the egg mixture until incorporated, about 30 seconds. Beat in the melted chocolate, about 30 seconds.
4. Reduce mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Stir in the chocolate chips and chopped Cookies 'n' Creme drops until incorporated. Cover the bowl of dough with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
5. Working with 3 tablespoons of dough at a time, roll the dough into balls and lay them on prepared baking sheets, spaced about 2 inches apart. Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, about 10 to 12 minutes. (The cookies will look raw between the cracks and seem underdone.)
6. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool.
This post is linked to Sweets for a Saturday and This Chick Cooks.