Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 22, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Triple Chocolate Cookies
Serves 3 dozen
Rate It:
You must login to rate
Photo by Carmen Troesser
November 2013

Here, chocolate bitters substitute for vanilla extract. In combination with cocoa powder and chocolate chips, these cookies are a triple threat.
Triple Chocolate Cookies
Read the article: The Bitters Kitchen: The cook’s secret weapon is stashed behind the bar

INGREDIENTS

½ cup unsalted butter
½ cup shortening
½ cup brown sugar
¼ cup sugar
5 tsp. chocolate bitters (such as Fee Brothers Aztec chocolate bitters)
1 egg
1¼ cups all-purpose flour
3 Tbsp. cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup chocolate chips

PREPARATION

• Preheat the oven to 350 degrees.
• In a large mixing bowl, cream together the butter, shortening and sugars. Add the bitters and the egg. Beat well. Set aside.
• In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet ingredients. Stir to combine, scraping down the sides of the bowl between additions. Fold in the chocolate chips.
• Cover the bowl and refrigerate 30 minutes.
• Drop dough by the large spoonful onto ungreased cookie sheets.
• Bake 8 minutes. Let cool slightly, then transfer to a wire rack. Let cool completely, before storing, covered, at room temperature.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004