This post is sponsored on behalf of #Choctoberfest. Our generous sponsor, Barlean’s, has provided us with products for recipe creation. As always, all opinions are my own.
Welcome to #Choctoberfest 2018 with Imperial Sugar! This is one of my favorite weeks of the year, because #Choctoberfest is finally here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa!
We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:
- A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
- An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
- Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean’s, your trusted source for chocolatey goodness superfood nutrition. Barlean’s has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
- A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You’ll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
- A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You’ll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
- A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop’s bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn’t a sprinkle mix that you can dream up that they can’t create.
That’s a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.
To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!
Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.
Check out our participating bloggers:
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ 27th and Olive ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ A Little Fish in the Kitchen ♥ addicted 2 recipes ♥ Amy’s Cooking Adventures ♥ An Affair from the Heart ♥ April GoLightly ♥ At the Table with R and R ♥ Baking Sense ♥ Blade & Barbell ♥ Blogghetti ♥ Body Rebooted ♥ Books n’ Cooks ♥ Bottom Left of the Mitten ♥ Canning and Cooking at Home ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Cindy’s Recipes and Writings ♥ Coconut & Lime ♥ Cook With Renu ♥ Cook’s Hideout ♥ Cookaholic Wife ♥ Cookie Dough and Oven Mitt ♥ CopyKat.com ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Growing Up Gabel ♥ Hardly A Goddess ♥ Hezzi-D’s Books and Cooks ♥ Home Sweet Homestead ♥ House of Nash Eats ♥ Intelligent Domestications ♥ jenniferbakes ♥ JoAnn’s Food Bites ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynn’s Sweets and Treats ♥ LeMoine Family Kitchen ♥ Life on Food ♥ Life, Love, and Good Food ♥ Lisa’s Dinnertime Dish ♥ Little House Big Alaska ♥ Long Distance Baking ♥ Maria’s Mixing Bowl ♥ Moore or Less Cooking ♥ Must Love Home ♥ Norine’s Nest ♥ Our Good Life ♥ Our Sutton Place ♥ OVENTales ♥ Palatable Pastime ♥ Prettysweetblog ♥ Red Cottage Chronicles ♥ Restless Chipotle ♥ Reviews, Chews & How-Tos ♥ Sarah Cooks the Books ♥ Sarah’s Bake Studio ♥ Savory Moments ♥ Seasonal and Holiday Recipe Exchange ♥ Seasoned Sprinkles ♥ Seduction In The Kitchen ♥ Simple Family Crazy Life ♥ Simply Inspired Meals ♥ Snacks and Sips ♥ Soulfully Made ♥ Stephie The Happy Mom ♥ Sumptuous Spoonfuls ♥ Sweet Coralice ♥ Take Two Tapas ♥ Tampa Cake Girl ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Food Hunter’s Guide to Cuisine ♥ The Gingered Whisk ♥ The Heritage Cook ♥ The Mad Scientist’s Kitchen ♥ The Olive Blogger ♥ The Pajama Chef ♥ The Redhead Baker ♥ The Saucy Fig ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Trampling Rose ♥ Turnips 2 Tangerines ♥ Walking Fruitfully ♥ Wendy Polisi ♥ Wildflour’s Cottage Kitchen ♥ Zesty South Indian Kitchen
The last three months of the year are like a marathon. You’ve got Halloween, Thanksgiving, Christmas, and New Year’s Eve. All of these are holidays that revolve around some type of food, especially sweets. From October through December I make more baked goods then I make during the other nine months of the year.
This year is no different. I’ve been working on cookies because every year I bake several different types of cookies for Christmas. I wanted to do something different instead of a chocolate chip cookie. Since everyone loves chocolate chip cookies I simply wanted to do a twist on the classic so I came up with these Triple Chocolate Cookies.
I started with my classic cookie recipe which is just butter, sugar, brown sugar, eggs, vanilla, and flour. Then I added in some Barlean’s Butter Flavored Coconut Oil. I really like the flavor of the coconut oil and I think using both butter and coconut oil in cookies because it tends to leave the center of the cookies soft but makes the outside crisp. It’s like the perfect combination of textures.
There are two things that make these triple chocolate cookies are that there are three different types of chocolate in them and three different types of chocolate chips. The cookies have cocoa powder, baking chocolate, and the chocolate chips in them. Then they have milk chocolate chips, dark chocolate chips, and white chocolate chips. This makes for the ultimate chocolate cookie.
I wasn’t exactly sure what the chocolate would do to the consistency of the cookies so I actually popped them in the refrigerator to chill before baking. Once they were on the cookie sheets I put them in the oven and hoped for the best. When they came out they didn’t spread much. They were about an inch thick and just widened a bit more.
I bit into the first one and it had so much chocolate flavor in it. The cookie was rich and screamed of chocolate plus all the different chocolate chip flavors combined to make a wave of chocolate in my mouth. These are the perfect cookie for any chocolate lover.
- 1 stick (1/2 cup) butter, softened
- ½ c. Barlean's Butter Flavored Coconut Oil
- ¾ c. sugar
- ¾ c. brown sugar
- 2 oz. baking chocolate, melted
- 2 eggs
- 1 T. vanilla
- 2 c. flour
- ⅓ c. cocoa powder
- ½ t. baking soda
- 1 t. salt
- 1 c. chocolate chips (milk, dark, and white)
- In a large bowl cream together the butter, coconut oil, sugar, and brown sugar. Mix well.
- Add in the melted chocolate and mix until combined.
- Add in the eggs and vanilla and mix well.
- In a medium bowl combine the flour, cocoa powder, baking soda, and salt. Mix well.
- Add the flour mixture to the butter mixture and mix until just combined.
- Fold in the chocolate chips.
- Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees.
- Scoop the cookie dough using a 1 inch cookie scoop onto a cookie sheet. Bake for 14 minutes.
- Remove from oven and allow to cool 1 minute. Remove from cookie sheet and cool on a wire rack.