You probably know after all these years of baking, I’m usually a scratch baker. I’ve just never been the person who uses shortcuts to cook, usually making my own cheese sauces, cream based soups for casseroles and baking all of my cookies and breads from scratch. I know I know I know. I’m kind of an asshole… but don’t worry because when I had the Peanut?
OH.MAH.GAWD.
All of that totally annoying scratch baking and cooking that I did? Out the window. And these days I’m lucky to be getting MEALS on the table, much less a meal that didn’t come out of the freezer or have a pre-made component. I just need to FEED these children something healthy and delicious and by god, if I can take a shortcut (or six) along the way? So be it.
But I still LOVE to bake. I LOVE to take the time to read a recipe, make the tweaks that I think it needs, bake and taste, bake and taste. It just takes a LOT more time that I have these days. But when I do find the time, and the Big Kid is feeling like it? We BAKE!
And this year for Valentine’s Day? We baked
Triple Chocolate Chip Cookies
and they are GOOD… just ask all of the neighbors who got to eat them to ensure that I didn’t weigh 6000 pounds. Like, really, really good. And with the three different types of chocolate and the fact that you make this from a quickbread mix ???? It could not be an easier or more delicious thing to make for your Valentine (or your little Valentine’s luunchbox).
Enjoy!
Triple Chocolate Chip Cookies
Ingredients
1 Box of Chocolate Quickbread Mix – I used the Trader Joe’s Peppermint Loaf, but didn’t use the peppermint chips
2 eggs
1 Cup Butter (room temperature)
1/2 Cup SemiSweet Chocolate Chips – I LOVE Guittard’s free trade chocolate chips.
1/2 Cup Milk Chocolate Chips
1/2 Cup Bittersweet Chocolate Chips
Directions
Cream together the butter and the eggs until they are light and fluffy. Add the quickbread mix slowly and in thirds, only mixing until it is just incorporated.
Stir in all chocolate by hand.
Here’s where you have options. You can drop the cookies on a sheet immediately and bake, or you can roll them into a log and wrap in plastic wrap for later. When you’re ready to use them, let thaw slightly and then slice.
Bake on a greased cookie sheet or silpat (got one for Christmas and I LOVE it) for 8-10 minutes (depending on the size of the cookie). They will end up chocolate-y and crispy and DELICIOUS!
