Triple Chocolate Cookies

 – Toni’s Favorite

(Page 81 Farm Journal’s Choice Chocolate Recipes)

  • 1/2 cup [1 cube] butter, softened
  • 2 cups sifted flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 oz Baker’s unsweetened chocolate (10 1/4 ozs)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup real sour cream
  • 1/2 cup (3 oz.) semi-sweet chocolate chips
  • 1/2 cup pecans or walnuts – chopped
  • 1/2 cup maraschino cherries (drained and toweled dry) – chopped

oven 375′

Pan:  parchment covered cookie sheet
bake: 10 to 12 minutes

  1. Sift together flour, baking powder, baking soda, salt – set aside.
  2. Combine butter and chocolate in sauce pan.
  3. Melt over low heat.
  4. Remove from heat.
  5. Add sugar, eggs, and vanilla.
  6. Beat with electric mixer until blended.
  7. Add dry ingredients alternately with sour cream and mix well.
  8. Stir in chocolate chips, cherries and nuts.
  9. Cover and refrigerate at least 15 minutes
  10. Preheat oven to 375′
  11. Using 1 1/2 inch scoop (40 mm) scoop and drop dough onto parchment covered baking sheet about 1 1/2 inches apart
  12. Bake 10 to 12 minutes or until done.
  13. Remove from cookie sheets.
  14. Cool
  15. Frost.

Makes 48 cookies.

Cookie Frosting

2 oz Baker’s unsweetened chocolate

2 tablespoons butter

2 cups powdered sugar

4 tablespoons milk

  1. Melt chocolate and butter.
  2. Add sugar and milk.
  3. Beat until smooth.
  4. Frost cookies