Welcome to another UBC post!
Let's indulge in a sweet treat today.
Colin told me that there are two types of chocolate chip cookies in the school canteen: “regular”, which taste just as good as my own, and “triple”, which I've never made before.
Well, say no more - challenge accepted!
After some shopping, measuring and chopping I was ready.
As a base I used my tried and tested recipe I had learned from "Tasty" during the pandemic.
One of the key attributes is the browned butter. The water contained in the butter evaporates during the bubbling process and is replaced by ice cubes according to the original instructions.
This also helps to cool the liquid butter. Now my personal twist: I use frozen coffee. Yes, like ice cubes, just espresso cubes. I think it gives the cookies that little bit extra depth and flavor.
I divided the dough into two halves. With the first batch I made my regular cookies. To the second batch I accidentally added chocolate powder, as used for hot chocolate, instead of cocoa powder plus three types chocolate chips: White, semi-sweet and 70% dark chocolate.
I did what I always do: I shaped dough balls with the miniature ice cream scoop and put the entire tray in the freezer, so I can take out as many as needed and bake fresh cookies whenever I please.
This is an older picture of Colin on scooping duty!
So the other day, just in time for Colin to come home from school, I baked up a few of the regular and a few of the Triple Chocolate Chip Cookies. He was delighted about the surprise.
The verdict is in. The Triple Chocolate Chip Cookies are tasty, but they're different from the ones at school. I guess I can live with that. Personally, I find the triple variety too sweet, but that's probably due to my mistake as the chocolate powder is sweetened.
I'll keep trying. Do you have a favorite Triple Chocolate Chip Cookies recipe?
In Australia, triple choc biscuits only have 2 types of chocolate in them - the triple comes from the biscuit themselves being chocolate. Typically we use white and dark in the biscuit (probably helps stop it being too sweet).
ReplyDeleteOh my Tamara, both look delicious! I tend to like regular chocolate cookies the best but when I make my chocolate fudge crinkle cookies sometimes I divide the dough and make them with the confectioner sugar as per the recipe. The other chocolate dough I add chocolate and white chocolate chips. Of course I have to eat them warm from the oven with a cold glass of milk!
ReplyDeleteTriple chocolate chip cookies? These look absolutely irresistible! Perfect for gifting alongside DIY crafts.
ReplyDeleteTamara, I'm getting a sugar high just reading your wonderful post! Possibly my favorite very-chocolate cookie starts with a healthy banana-oat dough, then has organic Morello cherry preserves added, then dark chocolate added. They get baked in mini-muffin pans, so you get a chewy little cake, intensely cherry-chocolate and so satisfying. I don't know if I wrote down the recipe. I hope I did, b/c now I wish I had some. (laughter emoji) Thanks for the great post!
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