Triple Chocolate Chip Cookies

My next door neighbor posted this on Facebook.  I don't eat a lot of sweets, but if I did...  I do believe, this would be one of my favorites

Ingredients

1 cup softened butter

2 cups brown sugar

1 teaspoon vanila

2 eggs

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 cups flour

2/3 cup cocoa

1/2 cup white chocolate chips

1/2 cup milk chocolate chips

1 cup semi-sweet chocolate chips

Stuff you will need

Mixing bowl

Spatula

Measuring cups and spoons

Cookie sheet

Parchment paper

Directions

Preheat oven to 375.

Cream together butter, eggs, sugar & vanilla.

Add dry ingredients.  Add the chocolate chips last.

Bake for 10 minutes.

Get a tall glass of milk ready.  Accolades will follow.

Comments and suggestions are ALWAYS welcome!

Chocolate Mud Cake with Ganache

Tonya wanted a cake with tonight's supper.  So, being the super nice guy that I am...  I thought I would oblige.

Ingredients

4 oz / 125 g dark chocolate chips (not milk chocolate chips)
6 tbsp / 100 g butter 
1 1/4 cups / 275 g white sugar
1/4 cup / 65 ml oil (vegetable, canola)
1 tsp vanilla extract
2 eggs at room temperature
1/4 cup / 17 g cocoa powder
1 cups / 150 g flour
1 tsp baking powder
1 cup / 250 ml boiling hot water
1 tbsp coffee granules , optional

GANACHE
1 cup / 250 ml heavy / thickened cream , 30%+ fat
8 oz / 250 g dark chocolate chips (not milk chocolate chips)

Instructions

Preheat oven to 150C/300F (standard). 

Grease a 22 cm / 9" springform cake pan and line with parchment / baking paper. 

Melt butter and chocolate: Place butter and chocolate in a heatproof bowl. Microwave 3 x 30 seconds on high, mix in between, until melted. Mix.

Oil, vanilla & Sugar: Add oil, vanilla and sugar, mix to combine (this brings down batter temp).

Eggs: Add eggs and mix until combined.

Dry Ingredients: Sift cocoa, baking powder and flour (and coffee, if using) directly into the bowl. Mix until smooth, batter will be thin. Some small lumps is ok.

Hot water: Add hot water. Mix until incorporated.

Bake: Pour into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean. 

Check at 50 minutes. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so don't stress!

Cool: Remove sides from the cake pan and transfer to a cooling rack to cool. Cool completely before carefully handling to remove base.

GANACHE (NOTE 8)
Place chocolate and cream in a heatproof bowl. Microwave 3 x 30 seconds, mixing in between, until chocolate melts. DO NOT let cream come to boil.

Stir chocolate until smooth. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency like peanut butter.

Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface.

Comments and suggestions are ALWAYS welcome.