Does this title even make sense? It sounds so absurd. Yes, there are 3 types of chocolate in these cookies: dark, milk, and white. Well, I guess technically 4, because the cookie base is made with semi-sweet, but I’ve already committed to this name. Quadruple sounds too high maintenance. AND. I added hazelnuts. AND raisins, but I couldn’t get myself to add those to the title. It just would sound like I’m listing ingredients. Next it would be “Butter, cocoa, baking powder, sea salt, GF triple chocolate hazelnut raisin chocolate cookies.” And no one would read this ever.
Ok, now that we’ve gotten through the logistics. I want to rave about these cookies. I first saw a recipe like this from Dorie Greenspan’s cookbook, Baking: From My Home to Yours. Naturally, I need to change a recipe until it barely resembles the original…like it at all. (But I wanted to be clear about where I got the general idea of it.) And that’s the thing with me. I really like creating my own rules or system or, in this case, recipe, instead of following someone else’s. John always says that I can get on board with an idea, if I change it just enough so it feels like my own. …. This is entirely accurate.
So you see that they’re gluten free. I’m not going to present these under the guise of being healthy. They’re cookies. They’re dessert. There is a reason I threw the word truffle in there, because they’re rich. BUT. Like I’ve said before, a decadent and rich cookie doesn’t mean that it’s on the blacklist. It’s all a choice.
So choose good, quality ingredients. If you’re going to indulge, make sure that they’re worth investing in. So choose GREAT quality chocolate to melt. Get bars of chocolate and chop that up. Yeah, you could use the mid range chocolate chips, though they’re purposely made to retain their shape when baking; therefore, they don’t melt the same way. AND they don’t have the same flavor. So go for the good quality chocolate. It’s the same reason I used hazelnuts. They’re not peanuts. They’re kinda expensive. But their flavor is unparalleled in my opinions. Once they’re toasted, they’re crispy yet creamy. It’s an unreal combo.
Oh. And they happen to be GF, because I like my baking to be a bit of a science experiment. Let me tell you what they’re not: cookies presented to you under the guise of health. My mom doesn’t want to hear it when I tell her that GF doesn’t directly correlate with a food’s nutritional value. But I digress. Back to the science experiment: I like to see how/if the texture changes by using GF flour. In this case, well…I’m not really sure, because I didn’t make a control batch with regular, all purpose flour. Wow. I’m a bad scientist. But I have eaten many cookies in my day. And these dense, brownie like cookies weren’t missing any points related to texture.
- ⅓ cup GF flour (49g)
- ¼ cup cocoa (20g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons butter
- 3 tablespoons cocoa (15g)
- 6 oz semisweet chocolate, chopped
- ⅔ cup sugar (150g)
- 2 eggs
- 2 teaspoons vanilla bean paste (or 2 teaspoons vanilla extract)
- 3.5 oz dark chocolate
- 3.5 oz milk chocolate
- 3.5 oz white chocolate
- 1 cup raisins
- 1 cup hazelnuts, toasted
- Set up a double broiler, by gently simmering 1” of water in the bottom of a sauce pan and place a glass bowl over top. Place the 4 tablespoons of butter, 3 tablespoons of cocoa, and 6 oz semisweet in the glass bowl. Let it melt, stirring occasionally. Continue to stir only until the butter, cocoa, chocolate mixture is melted. You don’t want it to be so hot that the oils separate. Carefully remove the glass bowl from the saucepan and set aside to cool.
- Preheat the oven to 350 degrees.
- Meanwhile, in a small bowl mix the GF flour, ¼ cup cocoa, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, on medium/high speed beat the eggs and ⅔ cup sugar for 3 minutes until it’s a pale yellow. (Don’t skip this!)
- Add the vanilla bean paste and stir on low.
- Add the butter, cocoa, and chocolate mixture on low and mix just until combined.
- Add the flour mixture and mix just until you can still see some white streaks.
- Add the dark, milk, white chocolates, raisins, and hazelnuts and mix until you have a cohesive dough.
- Using a cookie scoop, scoop out dough onto a silpat or parchment paper lined cookie sheet. Make sure they’re 2” apart from each other.
- Bake for 10-12 minutes. The tops should be shiny. They will feel soft to the touch. Don’t overbake these!
- Let rest on tray for 5 minutes before removing.