Cuatro Choco Cookies {& updates}

HELLO!
Were you beginning to worry about me?

I do apologize; I’ve been holding out on you.

It’s been months now since I created this cookie recipe, but the impending busyness of life (a full-time job plus two side businesses, et cetera) has prevented me from sharing it with you. Fortunately, the time has come!

These cookies are for those of you who crave and adore chocolate as much as I do. They’re brimming with FOUR different kinds of chocolate! Is it overkill? No, not at all. I assure you.

With cocoa powder, melted semisweet chocolate, milk chocolate chips, and dark chocolate chips (or white chocolate, if you prefer), these cookies are not for the faint of heart. For those who prefer fruity or salty sweets, these may be a bit of an overload. However, you should at least give them a chance. 😉

It took many tries to get the recipe just right, but my coworkers, dedicated to cookie perfection, were more than happy to continue taste-testing batch after batch. You can thank them.

In fact, the first few batches contained white chocolate chips in lieu of the dark chocolate. Feel free to use white chocolate if you prefer it to dark, but using dark chocolate will tone down these rich cookies a bit and leave you with balanced perfection.

Ever since making these Chocolate Chip and Chunk Cookies from Averie Cooks, I’ve adopted the habit of making cookies with the addition of bread flour and corn starch. Those ingredients make the cookies softer, thicker, and chewier, which is (in my opinion) how a cookie should be!

Chilling the dough a bit also prevents the cookies from spreading too much and helps keep them soft. While this may look, at first glance, like more ingredients and effort than your basic cookie recipe, the result is so worth it! Taste for yourself.

Ingredients:

• 1 c. all purpose flour
• 3/4 c. bread flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 c. cocoa
• 1 rounded Tbs. corn starch
• 3/4 c. (1 1/2 sticks or 12 Tbs.) butter, softened
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 2 eggs
• 2 Tbs. cream (or any kind of milk)
• 2 tsp. vanilla
• 1/2 c. semisweet chocolate
• 3/4 c. milk chocolate chips, coarsely chopped
• 1/2 c. dark chocolate chips (White chocolate can be substituted for richer cookies.), coarsely chopped

Instructions:

1. Whisk the dry ingredients (flours, baking soda and powder, cocoa, and corn starch) together in a medium bowl.
2. Melt the semisweet chocolate (either with a double boiler or with a microwave on medium power), and allow it to cool while doing the next steps.
3. Cream together the butter and sugars on high for two minutes, or until light and fluffy. Add the eggs, vanilla, and cream; mix for two minutes on medium high. Mix in the melted chocolate.
4. Add the dry ingredients and chocolate chips, and mix until incorporated.
5. Scoop the cookie dough with a 1/2 oz. scoop, shape it into mounds, and place it on a cookie sheet lined with parchment paper or a Silpat.
6. Preheat the oven to 350 degrees, and chill the dough in the freezer for about 15 minutes. (Alternatively, dough can be chilled in the refrigerator for up to five days or frozen up to a week before use.) Chill the shaped cookie dough on a plate if the cookie sheet doesn’t fit in your freezer.
7. Place the cookie sheet of chilled dough in the oven, and bake for 8-11 minutes.
8. Recipe yields about 36 cookies. Enjoy!

And now, I’ll leave you with a few updates (for those of you who’ve been wondering what I’ve been up to in my absence).

Bloom Baking has been keeping me busy– Here are just a few of my completed projects.

This is old news by now, but I did a “foodie care package swap” with my favorite Aussie, Laura of Laura’s Mess. (Go pay her blog a visit if you never have! It’s marvelous.) She sent me all kinds of exotic goodies, but I was especially excited about the Tim Tams. Who knew they came in so many flavors?! She really is the loveliest!

Petra The Dog is growing like a furry string bean. Just yesterday I could hold her in one hand!

The Fargo Marathon was a month ago, and I ran the half in an Iron Man mask and a Wonder Woman cape with my friend Brooke. I’ve always wanted to run a race in costume, and I loved it! It was last minute, so hopefully I can put together a better costume next year. 🙂

Also, summer is finally here. It came straight from winter, and spring was bypassed, but oh well. Oh how I am glad for the green! This weather is fit for adventuring.

 

Again, I apologize for the silence of late, but I do hope to be back posting more frequently! To those of you still reading my posts, thanks for sticking with me! I appreciate you.

What have you been up to lately?

© Milk & Cereal. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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