What’s for breakfast? Well, if you’re like me and have had the last two days off, I’ve had a little sweet treat or two.
The almond croissants are from Trader Joe’s. You can find them in the freezer section. They also have delicious chocolate croissants. You proof them overnight on a parchment lined baking sheet. In the morning, put them in a pre-heated, 350 degree oven for 25 minutes…perfect with a cup of coffee!
This morning, Triple Chocolate Cookies. These are super rich!!! I wanted something chocolate last night. Brownies just weren’t going to do. This recipe is from The America’s Test Kitchen Family Cookbook.
I baked off a dozen last night and there were still 4 left on the sheet tray this morning. That tells you how rich they are! I had 2. That means between CK and hubby they only ate 6. (Yes, I know you can do simple math.)
Tonight, I think I’ll put a pecan half on each cookie to balance the chocolate. Next time I make the cookies I will probably add 1/2 – 1 cup of chopped pecans.
Next time you’re in Trader Joe’s, cruise by the frozen section and grab a box of croissants. I promise, you won’t be disappointed. And if you are need of a major chocolate rush, give these cookies a try
Thick and Chewy Triple Chocolate Cookies
Ingredients
- 1 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee
- 10 tablespoons unsalted butter, softened (1 1/4 sticks)
- 1 1/2 cups packed brown sugar
- 1/2 cup sugar
- 16 ounces semisweet chocolate, melted and cooled
- 2 cups semisweet chocolate chips (12 ounce bag)
- Pecan halves, toasted (optional)
Instructions
- Preheat oven, 350 degrees. Rack adjusted to middle of oven.Whisk together, flour, cocoa powder, baking powder, salt in bowl. In a separate bowl whisk eggs, vanilla extract, instant coffee together until coffee is dissolved.
- In an electric mixer, beat the butter and sugars together, until light and fluffy, 3 to 6 minutes. Beat in egg mixture until incorporated, about 30 seconds. Beat in melted chocolate, about 30 seconds. Scrape bowl and beaters as necessary.
- Reduce mixer speed to low and slowly mix in the flour mixture until combined. Stir in the chocolate chips until incorporated. cover the bowl with plastic wrap and let stand at room temperature until scoop-able and fudge like consistency. At least 30 minutes.
- At this point, the dough can be refrigerated for up to 3 days, or portioned and frozen for later baking.
- Working with 3 tablespoons (Large scoop) of dough, form into balls and put on a parchment lined baking sheet, 2 inches apart. Push pecan halves into top. Bake one sheet at a time, 12-15 minutes, until edges are set and center is still soft.
- Let cookies cool mon baking sheet for 10 minutes. Serve warm or transfer to wire rack to cool completely.
Makes me wish I had a Trader Joe’s near me but, alas, Kingwood can’t seem to get one.
Darlene, you just need an excuse to come into town!
Oooolala! I’m loving your photos ♥️
Thanks for sharing the sweet treats when I’m trying to get my sexy back!
Your napkin doesn’t lie and I’m glad you have the best sarcasm. It keeps me going on those difficult days.
Keep blogging!
Xoxo
Thanks Sadia! I promise my photos will keep improving…I just need a few pointers!
Maybe a trip to Trader Joe’s is in the cards for this week. You are making me hungry!
Trader Joe’s is always a good time Joy!