When you've been blogging about baking for 12 years (
what???) you get the opportunity to preview a LOT of cookbooks. Yep, it's pretty much the coolest thing ever. What I never dreamed is that I'd get to point where I'd turn most offers down. I love a cookbook.
LOVE. But, a girl only has so much shelf space and so many recipes she can make. I only accept the ones that look really, really interesting to me.
The opportunity came along to take a peek at
Bigger Bolder Baking: a Fearless Approach to Baking Anytime, Anywhere by Gemma Stafford; I was intrigued by the title alone. Once I started reading about Gemma and her baking, it was a YES, PLEASE!
Gemma is a professionally trained baker originally from Ireland. Hello, Gemma...can we be besties? She has a
website by the same name and a massive following on her YouTube channel,
find it here. What I love about Gemma (besides being slightly obsessed with her adorable accent) is that she uses her training to create desserts that are approachable for all of us.
I chose to make the Triple Chocolate Cookies from Bigger Bolder Baking. I ate a good deal of them, then packed the rest off in a
college care package. (I think I might miss baking for Jack more than he misses the treats.)
The cookies are a snap to make, and with three types of chocolate - melted bittersweet, natural cocoa, and milk chocolate chips - they definitely assuage any chocolate cravings. I love the bit of molasses in this recipe and the dark brown sugar that adds to the depth of flavor here.
I did make two small adjustments to the recipe out of sheer laziness. The main one being that I didn't have enough milk chocolate chips (because I'd eaten so many straight from the bag). Rather than go to the store, I made up for the difference, adding some chopped milk chocolate. It worked beautifully.
My laziness also kicked in with the mixing. The recipe doesn't use a mixer, but my KitchenAid was right there on the counter calling me...and my arms were a little sore from that morning's OrangeTheory workout. ;) Just know that you don't NEED a mixer, but I used one.
I set aside a few chocolate chips and pieces to press into the tops of the cookies. You can absolutely skip that added step.
Triple Chocolate Cookies
{recipe from
Bigger Bolder Baking}
6 ounces chopped bittersweet chocolate
3/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
2/3 cup dark brown sugar
1 tablespoon molasses
3 eggs
2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon kosher salt
9 ounces milk chocolate chips (or a mix of chips and chopped)
Preheat oven to 350. Line cookie sheets with parchment.
Melt the chocolate in a bowl over simmering water. Set aside to cool for 10 minutes.
In a large bowl, cream the butter and sugars with a wooden spoon or mixer. (I used a mixer.) Mix in the melted chocolate and molasses.
Add the eggs one at a time until combined. Sift in the flour, cocoa powder, baking soda, and salt. Mix until the dough comes together.
Fold in the milk chocolate, reserving some to press into the tops if desired.
Use a
2-tablespoon scoop to portion onto the prepared sheets. Roll into smooth balls. Bake for 8-10 minutes. Transfer to a wire rack to cool completely.
Store in an airtight container for up to 3 days.
