Being married to someone who works in the food world has been one of the best ways to meet interesting and talented new people. While tagging along with to the first Cherry Bombe Jubilee, I had the chance to meet writer and pastry chef, . Her smile and positivity were infectious and I’ve been following her delicious cooking on ever since. So I was thrilled to hear that her very first cookbook comes out this month!
might be one of the greatest ideas for a cookbook ever. Not only is it useful for everyone at some point in their life, but it’s chock-full of delicious recipes that celebrate taking care of yourself and creating something that tastes wonderful. I love thinking about all of the ways these (100) recipes could be used. For a special dinner at home to treat yourself, for kids at home who want to learn to cook for themselves, or for when you’re entertaining others (there’s a special section on having friends over, too!) — these recipes have something for everyone.
Today Klancy is sharing my favorite recipe from her book: Triple Chocolate Chip Cookies. This is the sort of recipe that doesn’t need much selling — it involves three types of chocolate and combines salty and sweet perfectly. So whether you’re making a batch of these for friends or just want to treat yourself, these are guaranteed to please. Read on to get the full recipe or to check out Klancy’s book and order online. xo, grace
*We’re also giving away a copy of Klancy’s book! If you’d like to be eligible, please leave a comment below (by Wednesday, March 9th) and tell us about YOUR favorite or go-to solo meal.
*Please note: this recipe is for a salty-sweet cookie. If you prefer less salt, try these with 1 tsp of salt instead of 2.
Excerpted from , © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Triple Chocolate Chip Cookies
Makes about 3 dozen 3- to 3 ½ -inch cookies
I consider myself original cookie monster, and my all-time favorite is chocolate chip. I add cocoa powder to the dough, use both semisweet and milk chocolate morsels, and add a little more salt than usual to bring out all that chocolaty goodness. If you like yours less salty, use 1 1⁄2 teaspoons of salt instead of 2. This is a cookie-on-demand recipe: You bake as many as you want upfront, and form the rest of the dough into a slice-and-bake roll to stash in your freezer. –Klancy
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons fleur de sel or other flaky sea salt
1 teaspoon baking soda
1 1⁄2 cups lightly packed light brown sugar
1 cup (2 sticks) butter, at room temperature
1 teaspoon vanilla extract
2 large eggs
1 cup semisweet chocolate chips
1 cup milk chocolate chunks
1. Preheat the oven to 375°F.
2. In a medium bowl, whisk the flour with the cocoa powder, salt, and baking soda until well combined.
3. In a large bowl, use a wooden spoon or handheld electric mixer to beat the brown sugar and butter until well combined and creamy. Beat in the vanilla. Add the eggs, one at a time, mi after each addition. Add the dry ingredients, mi until combined. Stir in the semisweet and milk chocolate pieces.
4. Decide how many cookies you would like to eat right now and drop that many heaping teaspoons of dough onto an ungreased baking sheet, spacing them at least 2 inches apart. (For the remaining dough, see step 6.)
5. Bake the cookies for 9 to 11 minutes, until firm and lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. Serve warm.
6. Cut a 20-inch piece of wax or parchment paper and dump the remaining dough onto it. Using your hands and the natural curl of the paper, roll the dough into a log shape about 1 1⁄2 inches in diameter. Wrap the dough log tightly in aluminum foil or plastic wrap and place it in the freezer.
7. Whenever you want cookies, preheat the oven to 375°F, unwrap one end of the dough log, and cut a 1-inch slice for each cookie. Place on an ungreased baking sheet and bake for about 10 minutes, or until lightly golden. Rewrap and refreeze the remaining dough. It will keep well in the freezer for up to 2 months.