• Nathaniel Crawford

Toasted Sugar Triple Chocolate Chip Cookies | Alpha-Bakery Series


Toasted Sugar Triple Chocolate Chip Cookies


Prep Time: 20-25 minutes

Bake Time: 12-14 minutes

Yield: 1 dozen cookies


Ingredients


220g (1 cup) brown sugar

200g (1 cup) toasted sugar (or granulated sugar)

152g (2/3 cup) butter softened

125g (2/3 cup) shortening

2 large eggs

2 tsp vanilla extract

420g (3 cups) all-purpose flour

1 tsp baking soda

1 tsp salt

4 oz semi-sweet chocolate, roughly chopped

4 oz milk chocolate, roughly chopped

4 oz bittersweet chocolate, roughly chopped



Directions


1| To toast the sugar. Add about two cups of granulated sugar to a lined 9x13 baking sheet and spread to an even layer. Bake in a 325 F degree oven for 2 hours, stirring every 30 minutes. As the sugar toasts, you will see it turn a light tan color. Set this aside and cool completely.

2| Preheat the oven to 350°F. In a medium mixing bowl, beat together the brown sugar, granulated sugar, butter and shortening until mixture is light and fluffy.

3| Gradually beat in one egg at a time, scrapping the sides of the bowl. Add the vanilla extract and mix until incorporated.

4| In a separate mixing bowl, whisk together the flour, baking soda, and salt.

5| In thirds, gradually add the dry ingredients to the wet ingredients, scraping down the bowl after each addition.

6| Roughly chop the three types of chocolate and add it to the cookie dough. A simple saying my mother always says: “You can never have too much chocolate.”

7| Using an ice cream scoop, form the dough into little spherical drops and place them onto a ungreased 9 x 13 cookie sheet.

8| Note: 4-6 drop doughs fit perfectly. Bake each batch one at a time for 12-14 minutes or until the bottoms are a light golden-brown color. Allow cookies to cool slightly before serving.



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