The Triple Chocolate Cookies have been revisited, but Hershey’s Cocoa has two challengers.
Ovaltine and Chocolate Pudding.
Let’s meet the contestants:
Hershey’s Cocoa: well-known, classic, rich
Ovaltine: mom’s love him, smells great, British
Chocolate Pudding: kids love him, name origin meaning “small sausage”. Sorry ladies… (okay, gross.. sorry!)
Kellen asked me to make him some Triple Chocolate Cookies and I did, of course… but I don’t like making the same thing more than once, so I decided to switch up the recipe with some alternatives. I did a little “dough poll” before and then a “cookie poll” afterward.
And the winners areee…..
Dough: Mom and dad liked the pudding dough. I liked the Ovaltine dough.
Cookie: Mom and dad still liked the pudding cookie. I still liked the Ovaltine cookie… it was close for me, though, the pudding cookie came in close 2nd.
They’re all seriously good, though. I’m glad Kellen asked for them because I never would have experimented otherwise.
Triple Chocolate Cookies: Hershey’s click here for original recipe.
*I added 1/2 cup TOASTED pecans to all of the cookies. They’re optional, but I recommend using them!
Triple Chocolate Cookies: Ovaltine
Makes about 3 dozen
- 1 cup all-purpose flour
- 1/2 cup Ovaltine
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 4 ounces milk chocolate
- 4 ounces chopped vanilla almond bark
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces milk chocolate with the butter in the microwave. Let cool slightly.
- Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in white chocolate.
- Using a tablespoon, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 11 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers for up to 3 days.
*For chocolate pudding cookies, use above recipe, but instead of Ovaltine, use one package chocolate pudding.
Also, if you guessed that my surprise from my last post was a camera, you’re right!! I’m just learning how to use it, so please don’t expect much from me. What are you tips for capturing great food photography? I need all the help I can get!