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The Smith Story

The Smith Story

A Blessed Life.

Life as we know it in the Smith House. Dad & Mom, Son & Daughter. This blog was started in 2004 to capture on going family life, it has morphed and grown into what it is today (both the blog & family).

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Triple Chocolate Cookies

I pulled up the SousChef on the Mac and went to work.  These are pretty decent cookies, more like a brownie type cookie.  It calls for an instant espresso, not sure where to find this so I did some research and discovered that I could use NesCafe instead, took me back to my Istanbul days where I didn't really care for it and was reminded that I still don't care for it.  If you attempt these cookies, I would leave out the instant coffee(espresso) part, unless you just must have that coffee flavor included.  Also, I would probably add a tad bit more salt or maybe use salted butter instead, ok, other than that - they are some good cookies.  They strike a solid punch of straight chocolate all over your taste buds.  You like chocolate = you like these.

Taking 'em to a house church gathering tomorrow night.

Ingredients

  1. 2 ounces unsweetened chocolate
  2. 6 ounces bittersweet chocolate
  3. 1/4 cup plus plus 2 tablespoons all purpose fl
  4. 1/4 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 3/4 stick unsalted butter
  7. 3/4 cup sugar
  8. 2 large eggs
  9. 2 teaspoons vanilla extract
  10. 2 teaspoons instant espresso powder (Medaglia D'Oro)
  11. 1/2 cup semisweet chocolate chips
  12. 1/2 cup best quality white chocolate chips
  13. 1 1/2 cups toasted pecans, coarsely chopped

Directions

  1. Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl and place over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. In a bowl of an electric mixer, beat butter and sugar. Add eggs, then vanilla and espresso, and beat on high speed for 2 minutes. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chips and pecans.
  2. Using a small ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, putting 8 cookies on each sheet. Bake for 10 to11 minutes. The surface will be dry but the inside will still be soft. It will take no longer than 10 to 11 minutes so set the timer. Cool on a baking sheet. Best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.
  3. Description:
  4. Recipe courtesy of Bobby Flay"
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