feasting with friends

Double Triple Cookies

double triple cookiesDouble Triple Cookies? Huh? Well, I couldn’t decide what to name these scrumptious little treats. So…double [2 ingredients: nuts & chocolate] + triple [3 kinds of each ingredient]…simple as that!  For the chocolate ingredients, I used white chocolate morsels, semi-sweet chips and dark chocolate bars. In the nut category, I used almonds, walnuts & pecans. I’d like to say I thought long and hard in the development of these cookies. However, it was a simple matter of cleaning out my pantry. Intriguing I know 😉 I just needed to use up the bits of this and that while they were still fresh. You know the saying, less is more? Well, not in this case! This will definitely be a “repeat” cookie, as they turned out really good. There’s a surprise in every bite! I think the best decision I made was to toast the nuts first. I simply dumped 1/3 cup of each nut [almond, pecan, walnut] on the cutting board, chopped them up and toasted them. I think the easiest way to toast chopped nuts is in a dry skillet. I toast them over medium heat, just until lightly browned and fragrant, about 15 minutes. Let them cool before adding to the dough. It is so simple to swap out ingredients in these cookies. This dough is my variation on the basic toll house dough. I keep the basic dough recipe and add different ingredients I have on hand. Just keep in mind to limit yourself to 3 cups of add-ins: chocolate, peanut butter chips, nuts, etc. Cookies are a popular food item in our home. There are several “monsters” lurking about the halls. I’m definitely one of them. Now if I could just out-grow the “cookies are for breakfast” mentality…

double triple cookies

Ingredients:
2 sticks unsalted butter [1 cup]
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
1 1/2 tsp pure vanilla extract
2 1/4 cup flour
1 Tablespoon corn starch [makes a softer cookie]
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup white chocolate morsels
1/2 cup dark chocolate bars, chopped [2 candy bars, each 1.45 ounces]
1 cup mixed nuts [almonds, pecans, walnuts], chopped then toasted [use a dry skillet, cooking nuts until lightly browned and fragrant]
Directions:
•Preheat oven to 375°F. Line baking sheets with parchment paper or spray lightly with non-stick spray; set aside.
•In bowl of mixer, cream butter and sugars on medium/high speed until light and fluffy.
•Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla.
•In a small bowl combine dry ingredients: flour, corn starch, baking powder, baking soda and salt.
•Add half of the dry ingredients. Mix on medium speed until well blended.
•Scrape down the sides of mixing bowl, add remaining dry ingredients. Mix well on medium speed.
•On the lowest speed of mixer, stir in the chocolate and nuts.
•Drop by heaping tablespoons on prepared baking sheets about 2 inches apart.
•Bake for 12-14 minutes, or until edges are nicely browned. Cool on wire racks.
•Makes approximately 3 dozen cookies.

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