The weekend is just about here and with it hopefully something sweet for you to enjoy – a date, time to unwind and relax, a quick weekend getaway, spending time with family, or dressing up for a special gathering. Rest assured, if you don’t know where your “sweet” is coming from this weekend, I have just that certain something for you.
After all, it is Foodie Friday (or almost), and while chocolate chip cookies seem to be the most favored of all cookies, I thought I’d share something different with you that takes it up a notch. How does a decadent cookie with not two, not three, but four different chocolates sound to your ever weakening sweet tooth?
A few years ago, while flipping through The Oregonian, I came across this recipe in Tuesday’s FOODday section. It originates from Sara Perry’s cookbook Deep Dark Chocolate: Decadent Recipes for the Serious Chocolate Lover, and it immediately became one of my favorite cookies. These particular cookies are so rich that I honestly can only have one, but one is enough because you will savor each lush bite of chocolate upon chocolate as it overwhelms your palate.
Chocolate Cookies With All the Chips
- ¼ cup semisweet chocolate chips
- ¾ cup white chocolate chips
- ¾ cup milk chocolate chips
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- ½ t. baking soda
- ¼ t. salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup firmly packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 t. vanilla extract
- optional: 1/4 cup roasted sliced almonds
- Preheat oven to 350 degree F. Line a baking sheet with parchment paper or leave it ungreased.
- In a small bowl, mix semisweet, white and milk chocolate chips, whisk flour, cocoa, baking soda, and salt until well blended.
- In a stand mixer or with a hand mixer set on medium speed, beat the butter until creamy. Add brown and granulated sugars an beat on medium speed until light and fluffy. Beat in the egg until well blended, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended.
- On low speed, slowly add the dry ingredients and beat until just blended, again scraping down the bowl as needed. Beat or fold in the chocolate chips until evenly distributed.
- Drop the dough by tablespoonfuls onto the prepared baking sheet, about 2 inches apart. Bake until set and the tops have lost their sheen, about 12 minutes. (Because the dough is dark, the first batch will be the key to when the cookies are done.)
- Let the cookies firm and cool slightly on the baking sheet before transferring to a wire rack to cool completely.
You must be warned. This is a special cookie. Meant to be savored, relished and, if you’re feeling generous, shared with someone special.