I recently ran across this wonderful recipe in one of my myriad folders so cranked out a batch yesterday. First time I've made these--I sampled them in a cooking class on October 21, 1998, and had misfiled my recipe handout. I ate 3 huge ones and called that my supper last night! YUM!
QUADRUPLE CHOCOLATE COOKIES by George Geary
Yield: 24 cookies
Temperature: 350 degrees F.
Not one, not two, but FOUR kinds of chocolate for these ever-so-rich cookies! You can double the batch and freeze the other half in a log and slice and bake cookies when unexpected company drops in.
1-1/4 cups unsalted butter, softened (2-1/2 sticks)
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder, Dutch process
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1. In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time, and mix until incorporated and then mix in the vanilla until well blended.
2. Meanwhile, in another bowl, combine or sift together the flour, cocoa powder, soda and salt. Add it to the above mixture and mixture slowly and only until blended. Add the chips and stir them into the mixture by hand.
3. Drop by teaspoonfuls onto a parchment-lined cookie sheet. Bake 8-9 minutes.
(Personal note from Caryn: If you follow George's directions and drop by teaspoonfuls, you'll get a LOT more than 24 cookies. He must have had a typo in his yield above.)
My notes from class: George used a large, ice cream sized scoop to measure out cookie dough onto parchment-lined baking sheets. He wet his hands and pressed down a bit on each mound of dough before baking.
Caryn's notes from making cookies on 11/28/10==>
1) I used all Callebaut chocolate--chips for both semisweet & milk; and chunks (purchased from King Arthur Flour) for the Callebaut white chocolate.
2) I used 1 cup white chocolate chunks instead of the 2 cups chips called for, and I thought the cookies came out plenty sweet enough w/ 1 cup chunks.
3) With a 2-inch scoop (#20), I baked for 10 minutes and let cookies sit at room temp on a cake rack until they were cool before removing them from the baking sheet.
4) With a #40 scoop (about 1-9/16"), I baked 8 minutes and let cookies continue to sit on pans after removing from oven until cookies had cooled.
5) ***NOTE that the cookies will not look or feel done when you take them out of the oven, but will finish cooking on the hot baking sheet as they cool.
Enjoy! Wigs
QUADRUPLE CHOCOLATE COOKIES by George Geary
Yield: 24 cookies
Temperature: 350 degrees F.
Not one, not two, but FOUR kinds of chocolate for these ever-so-rich cookies! You can double the batch and freeze the other half in a log and slice and bake cookies when unexpected company drops in.
1-1/4 cups unsalted butter, softened (2-1/2 sticks)
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder, Dutch process
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1. In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time, and mix until incorporated and then mix in the vanilla until well blended.
2. Meanwhile, in another bowl, combine or sift together the flour, cocoa powder, soda and salt. Add it to the above mixture and mixture slowly and only until blended. Add the chips and stir them into the mixture by hand.
3. Drop by teaspoonfuls onto a parchment-lined cookie sheet. Bake 8-9 minutes.
(Personal note from Caryn: If you follow George's directions and drop by teaspoonfuls, you'll get a LOT more than 24 cookies. He must have had a typo in his yield above.)
My notes from class: George used a large, ice cream sized scoop to measure out cookie dough onto parchment-lined baking sheets. He wet his hands and pressed down a bit on each mound of dough before baking.
Caryn's notes from making cookies on 11/28/10==>
1) I used all Callebaut chocolate--chips for both semisweet & milk; and chunks (purchased from King Arthur Flour) for the Callebaut white chocolate.
2) I used 1 cup white chocolate chunks instead of the 2 cups chips called for, and I thought the cookies came out plenty sweet enough w/ 1 cup chunks.
3) With a 2-inch scoop (#20), I baked for 10 minutes and let cookies sit at room temp on a cake rack until they were cool before removing them from the baking sheet.
4) With a #40 scoop (about 1-9/16"), I baked 8 minutes and let cookies continue to sit on pans after removing from oven until cookies had cooled.
5) ***NOTE that the cookies will not look or feel done when you take them out of the oven, but will finish cooking on the hot baking sheet as they cool.
Enjoy! Wigs