My friend Amy and a handful of other bloggers were invited to the Pillsbury Bake-Off. They had a great time and shared their experiences, mostly positive but with a few criticisms — one being that very few recipes were from scratch. It’s a good point, and as the Bake-Off evolves and changes with the times, maybe we’ll see a resurgence in scratch baking and Bake-Off will continue to add “flour” to their list of eligible ingredients.
But back to Bake-off #44, Amy counted 5 finalists who used flour as a primary ingredient, and noted her three favorites. There was a rich peanut butter cupcake, a chocolate scone that was almost brownie-like, and a chocolate cookie with an interesting combination of ingredients. The cookies with the interesting combination of ingredients were Denise H.’ s “Deluxe Triple-Chocolate Cookies“. As you can tell from the fact this post exists, I tried them!
Deluxe Triple Chocolate Cookies Review
My big worry was that they’d be a waste of good Nutella. I’ve baked it into a few desserts with mixed results. Sometimes it’s detectable, but sometimes you can hardly taste it. In this case, the Nutella flavor was mixed in with so many other flavors I really didn’t taste it, but I do think it contributed to the cookies’ great texture. Mine were slightly crisp on the outside and very chewy. If I’d baked them longer, they might have been a little crisper.
An even more unusual ingredient was the cocoa powder, Hershey’s Good Night brand to be exact. It sounds like an odd addition, but the drink mix type cocoa powder does have dried milk in it, which also contributes to the great texture.
So these cookies didn’t have a strong Nutella flavor, but what seemed like a big bouquet of flavors mainly of milk chocolate and peanut butter. I should also add that my husband took these to work and everyone went crazy for them.
Deluxe Triple Chocolate Cookies
- 1 cup unsalted or salted butter, softened (230 grams)
- 3/4 cup packed brown sugar (150 grams)
- 3/4 cup granulated sugar (150 grams)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup hazelnut spread with cocoa (Nutella)
- 1/2 cup peanut butter (like Jif)
- 5 oz milk chocolate hot cocoa mix (four 1.25-oz envelopes) or 1 cup milk chocolate instant hot cocoa mix (dry)
- 2 cups all-purpose flour, bleached PB Best (270 grams)
- 1 cup old-fashioned or quick-cooking oats
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 bag 12 oz semisweet chocolate baking chips (2 cups)
- Preheat oven to 375°F. Line cookie sheets with parchment paper.
- Beat butter and sugars with electric mixer on medium speed until light and fluffy.
- Beat in eggs and vanilla, then reduce heat to low and beat in hazelnut spread, peanut butter and cocoa mix.
- Stir in flour, oats, salt and baking soda until well blended. Stir in chocolate chips.
- Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets and bake 9 to 12 minutes or until edges are set. Let cool 3 minutes; remove from cookie sheets to cooling racks. Store tightly covered.