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Chunky Quadruple Chocolate Cookies: Baking with Sammy

Adapted from Sesame Street: Yummy Cookies
Course Dessert
Cuisine Cookies
Keyword chocolate
Author TheSpicedLife

Ingredients

  • 8 oz unsweetened chocolate I used Scharffenberger
  • 270 g (2 cups) whisked, spooned, leveled AP flour
  • 1/4 cup natural cocoa powder sifted (I used Ghiradelli)
  • 1 cup whisked, spooned, leveled white whole wheat flour
  • 1 cup whisked, spooned, leveled spelt flour
  • 1 T baking powder
  • 1/2 t fine sea salt
  • 1/2 t coarse sea salt
  • 3 cups packed light brown sugar
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 T vanilla
  • 4 eggs
  • 1 cup cacao nibs
  • 1 cup baking M&Ms
  • 1 1/2 cups bittersweet chocolate chips
  • 1 1/2 cups white chocolate baking discs or chips--but be sure to use true white chocolate

Instructions

  1. Melt the unsweetened chocolate in 30 second intervals on 50% powder in the microwave. When it is completely melted, stir it smooth and set it aside.
  2. Whisk together the flours, cocoa, baking powder, and salts. Set aside.
  3. Beat the butter in a large bowl until smooth (an electric mixer works best for this). Add the sugar in 2 installments, beating until the mixture is lightened and fluffy. Scrape the sides down as needed. Add the eggs one at a time, beating until well blended after each egg. Scrape down the sides and bottom and add the vanilla. Beat in until completely blended. Beat in the melted chocolate.
  4. Add the flour mixture in 3 installments, mixing on low speed after each installment (do not worry about completely mixing in the flour in). Add the cacao nibs, M&Ms, chocolate chips and white chocolate disks in 2 installments--be certain after the last installment to scrape down the sides and bottom and make sure that any stray flour is completely mixed in to the mass. Cover with wax paper, pressing tightly to the dough, and chill for at least 6 hours and up to 3 days.

  5. Minutes before baking, preheat the oven to 350 F (or 325 F convection). Scoop out approximately 1/4-cup sized rounds of dough and place 6 to a cookie sheet. Bake for 12 minutes, or until the dough is set and just barely beginning to crack (it may take a minute or 2 longer if you are starting with frozen dough). Cool for 5 minutes on the cookie sheets and then transfer to a cooling rack to finish cooling.