I know I've been talking a lot lately (see here and here) about making a chocolate cookie to rival all other chocolate cookies. And, after a lot of thought and referring back to my previous chocolate cookie recipes, I've done it!
Chocoholics beware. These babies are loaded--loaded, I tell ya--with chocolate. And how did I do that? Well, I followed through with my plan to use five layers of chocolaty goodness:
1) Cocoa Pebbles cereal
2) Cocoa powder
3) Dark chocolate
4) Milk chocolate
5) Semisweet chocolate chips
Yeah. Five different kinds chocolate might be a lot, but this would have had a sixth element if I hadn't run out of unsweetened baker's chocolate. (Hmmm...I think that means I've got the makings of another, even more chocolaty, recipe here. Anybody up for a super chocolaty cookie with nuts?)
Full disclosure time: I'm not a huge chocolate fan, so it takes a little outside motivation to get me thinking about making chocolate cookies. I know...shock-horror, right?
But I do love me some Cocoa Pebbles. The chocolate and the crunch is totally addicting. (Try some sprinkled on top of vanilla ice cream. This little snack was one of my dining-hall staples in college. Trust me...it's so good!) And it makes an awesome base for a chocolate cookie. I got the idea of using cereal in cookies from Cooks Country magazine when I was working on a method for making the peanuttiest peanut butter cookie recipe.
Makes 3 1/2 dozen cookies. (To see this recipe in process, check out Picturing Killer Chocolate Cookies.)
1 stick butter
1 cup dark brown sugar
1/3 cup cocoa powder
2 tablespoons vanilla
1 tablespoon milk
|1 1/2 cups finely ground Cocoa Pebbles cereal|
1 1/2 cups semisweet chocolate chips
1/4 cups finely ground oatmeal
1 cup grated dark chocolate
1 cup grated milk chocolate
3/4 cup flour
1/3 cup cocoa powder
2 teaspoons instant espresso powder
1/2 teaspoon baking soda
1/4 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
In a small bowl, combine the wet ingredients. Whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Smoosh the dough balls to flatten a little before baking.
Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.