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Triple Chocolate Cookies
Triple Chocolate Cookies

Before you jump to Triple Chocolate Cookies recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it appears we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the industry experts, to clean up the environment we are all going to have to make some changes. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite easy to live green, all things considered. It’s about being functional, most of the time.

We hope you got insight from reading it, now let’s go back to triple chocolate cookies recipe. To make triple chocolate cookies you need 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Triple Chocolate Cookies:
  1. Use 190 g Unbleached All Purpose Flour,
  2. Take 48 g High Quality Unsweetened Cocoa Powder Preferably Valrhona,
  3. Use 1/2 TSP Baking Soda,
  4. You need 1 TSP Sea Salt,
  5. Get 12 g Blackstrap Molasses,
  6. Provide 134 g Dark Muscovado Sugar,
  7. Provide 104 g Granulated Sugar,
  8. You need 167 g Unsalted Butter Room Temperature,
  9. Take 60 g Eggs Lightly Beaten,
  10. Provide 107 g High Quality Semisweet Chocolate Chips Preferably Valrhona,
  11. Get 107 g High Quality Dark Chocolate Coarsely Diced Preferably Valrhona,
Instructions to make Triple Chocolate Cookies:
  1. In a large bowl, add flour, cocoa powder, baking soda and salt. - - Stir to combine well. - - In another bowl, add muscovado sugar, molasses and granulated sugar. - - Mix to combine well. - - In another large mixing bowl, add butter.
  2. Cream butter using a hand mixer or a stand mixer with a paddle attachment. - - Cream until it resembles a mayo texture. - - Add in the sugar mixture and egg. - - Continue mixing until well combined. - - You should have a smooth mixture with no large lumps.
  3. Sieve in half of the flour mixture. - - Mix until the flour mixture is fully incorporated. - - Sieve in the remaining half. - - Mix until the flour mixture is fully incorporated. - - Make sure no lumps.
  4. Lastly, add in the chocolate chips and diced dark chocolate. - - Give it a final mix with a spatula to combine well. - - Cover with cling film and set aside in the fridge for 30 mins. - - Preheat oven to 160 degree celsius or 325 fahrenheit. - - Prepare 2 baking trays lined with parchment paper. - - Scoop 40g of cookie dough and roll into a ball.
  5. Place onto the baking tray. - - Repeat the process for the remaining cookie dough. - - Leave about 1.5 inches of spaces between the cookies. - - You may have to bake the cookies in batches and you should have 20 cookies. - - *Allow the cookie dough balls thaw to room temperature before baking.
  6. You can freeze the cookie dough balls in the freezer for up to 1 month. Thaw in the fridge overnight and at room temperature before baking.* - - Wack the cookies into the oven and bake for about 18 to 20 mins. It is difficult to tell if the cookies are fully baked as they are in dark color. You can smell the wonderful chocolaty aroma tho. - - Remove from oven and let cool for about 15 mins before transferring onto a wire cooling rack to cool completely. - - Serve immediately.

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