Chocolate Overload Cookies
Recipe Overview
Overview
These Chocolate Overload Cookies are a chocolate lover’s dream come true. With a base of rich, creamy butter and a blend of both regular and brown sugars, the dough is incredibly flavorful right from the start. The addition of three types of chocolate—dark chocolate chips, semi-sweet chocolate chunks, and candy-coated chocolate pieces—creates a delightful texture and a burst of sweetness in every bite.
The method is straightforward, making it accessible for bakers of all skill levels. Creaming the butter and sugars until light and fluffy is crucial for achieving the perfect cookie texture. Adding the eggs one at a time ensures they are well incorporated, leading to a rich, moist cookie. The key to these cookies is the folding technique used to incorporate the chocolate; this helps maintain the integrity of the chocolate pieces, preventing them from breaking apart too much.
After mixing, the dough needs to chill for about 30 minutes. This step is essential as it helps the cookies hold their shape during baking, resulting in a thick, chewy cookie with a slightly crisp edge. Once baked, the cookies are topped with a sprinkle of flaky salt, which enhances the chocolate flavor and adds a gourmet touch.
These cookies are perfect for any occasion, whether you’re hosting a gathering or simply indulging in a sweet treat at home. They are sure to impress anyone who takes a bite, making them a go-to recipe for chocolate enthusiasts.
Recipe Details
Steps & Tips
Combine buttermilk, oil, eggs, and vanilla.
Mix wet ingredients into dry ingredients.
Add hot brewed coffee to the batter.
Pour batter into prepared pans and bake at 350°F for 35-40 minutes.
Beat butter and add melted chocolate and coffee mixture.
Frost the cooled cake with buttercream.
Tip: Press bread down to soak in custard for even flavor.
Tip: Add bourbon to whipped cream for extra flavor.
Tip: Let the cake sit for a while for better flavor absorption.
Tip: Use large eggs for baking for consistent results.
Tip: Tap the pan to even out the batter before baking.
Tip: Chill the dough before baking cookies for better shape.
Tip: Press candy-coated chocolate pieces on top of cookie dough for visual appeal.
Tip: Use a parchment-lined pan for easy removal of sticky mixtures.
Tip: Spread melted chocolate evenly for a smooth finish.
Tip: Use a scoop for uniform cookie sizes.
Tip: Fold in chocolate chips gently to avoid breaking them.
Tip: Chill cookie dough to prevent spreading during baking.
Tip: Sift dry ingredients to ensure even mixing.
Tip: Add hot coffee to chocolate batter for enhanced flavor.
Tip: Let melted chocolate cool before mixing with butter.
Tip: Smooth buttercream with a hot spatula for a polished finish.
Take the stem off strawberries and slice them in half lengthwise.
Heat cream and a little bit of milk in a pot.
Add freeze-dried strawberries to the heated cream and milk.
Tip: Use mini chocolate chips for faster melting and less risk of burning.
Add mini white chocolate chips and vanilla extract to the mixture.
Stir the mixture until the chocolate chips start to melt.
Tip: Let the filling cool completely in the fridge before adding the chocolate sauce.
Pour the mixture into a blender and blend until smooth.
Pour the filling into a pre-baked tart shell made from chocolate wafers, sugar, and butter.
Place the tart in the fridge to cool completely.
Put the tart in the freezer for 30 minutes.
Tip: Chill the tart in the freezer for 30 minutes for a firmer texture.
Prepare chocolate sauce to pour over the tart.
Pipe melted white chocolate over the tart as a garnish.
Tip: Use chocolate melts or regular chocolate chips for covering strawberries.
Tip: Use a piping bag for decorating with melted chocolate.
Arrange sliced strawberries around the tart.
Add chocolate-covered strawberries to the center of the tart.
Melt bittersweet chocolate in a bowl over simmering water.
Tip: Ensure the bowl doesn't touch the water to prevent scorching the chocolate.
Add butter to the melted chocolate and stir until melted.
Tip: Warm the egg yolks before adding chocolate to prevent scrambling.
Add eggs to the chocolate mixture.
Add sugar to the yolks and cream together.
Whisk egg whites until stiff peaks form.
Tip: Cream the yolks and sugar until pale and frothy for better texture.
Tip: Fold egg whites gently to maintain airiness in the cake.
Fold the egg whites into the chocolate mixture.
Prepare a springform pan for baking the cake.
Tip: Bake the cake at a lower temperature for a more even rise.
Bake the cake at 375°F for about 30 minutes.
Prepare whipped cream for serving.
Remove the cake from the springform pan.
Tip: Use a water bath to prevent cracking in cheesecakes.
Dust the cake with powdered sugar.
Crush chocolate sandwich cookies and pretzels for the crust.
Mix crushed cookies, pretzels, melted butter, and sugar.
Tip: Let the cheesecake cool gradually in the oven to prevent cracking.
Press the crust mixture into a springform pan.
Tip: Wipe the bowl for egg whites with vinegar for better volume.
Beat cream cheese until fluffy, then add sugar, sour cream, cocoa powder, and eggs.
Bake the cheesecake in a water bath at 350°F for 60-70 minutes.
Tip: Add a touch of milk if the sauce gets too thick.
Cool the cheesecake in the oven with the door ajar.
Tip: Butter and sugar the pan for easier cake removal.
Heat cream and chocolate for the ganache.
Tip: Wrap the cake pan to ensure even heat distribution.
Whip the cooled ganache until fluffy.
Cut croissants and raisin bread into cubes.
Whisk together eggs, sugar, cinnamon, nutmeg, and milk.
Tip: Sift dry ingredients to lighten the cake batter.
Combine bread cubes with custard mixture.
Bake the bread pudding at 350°F for 45-50 minutes.
Tip: Add dry ingredients slowly to avoid lumps.
Cream together butter and sugars for cookies.
Tip: Bake the cake until a tester comes out clean for perfect doneness.
Add eggs and vanilla to the creamed mixture.
Tip: Melt chocolate and cream together for a shiny ganache.
Mix dry ingredients and add to the wet mixture.
Fold in chocolate chips and candy-coated chocolate pieces.
Tip: Let the ganache cool before whipping for a fluffy texture.
Scoop cookie dough onto a baking sheet.
Chill the cookie dough for 30 minutes.
Tip: Use room temperature ingredients for better mixing.
Bake cookies at 350°F for 18 minutes.
Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a mix of different chocolate types enhances the flavor and texture of the cookies.
- •Chilling the dough before baking helps maintain the cookie shape.
- •Candy-coated chocolate pieces add a fun crunch and visual appeal to the cookies.
- •These cookies can be customized with various types of chocolate and mix-ins.
