Triple Chocolate Cookies
These triple chocolate cookies showcase a trifecta of chocolate: cocoa powder, chocolate chips, and chocolate chunks. The dough flavors develop while it chills and when you bake them, they're as thick, rich, and fudgy as they look.
Servings: 16 cookies
Equipment
- Stand Mixer or Electric Mixer
- Large cookie sheet
- Parchment paper
Ingredients
- 1/2 cup (120g) unsalted butter softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour gluten-free if needed
- 2/3 cup (55g) unsweetened natural cocoa powder (Note 1)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon milk any kind
- 1 (3-4-ounce) semi-sweet chocolate bar chopped, plus more for topping
- 1 cup semi-sweet chocolate chips
Instructions
- Note: This cookie dough requires at least 2 hours of chilling. The cookies will be thicker the longer they chill (up to 3 days).
- Add the butter, granulated sugar and brown sugar to a large bowl using a hand-held or stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 minutes, until it's light and fluffy in color. With the mixer still on, beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
- Turn the mixer down to low and slowly add the dry ingredients to the wet ingredients. This helps prevent the flour from flying everywhere.
- Add the chocolate chunks and mix using a rubber spatula to incorporate. Cover the dough tightly with plastic wrap and chill for at least 2 hours and up to 3 days. Do not skip this step.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- If the dough was chilling for longer than 24 hours, allow it to soften at room temperature for 30 minutes. Use a large cookie scoop to scoop out the dough. Roll them into tall cones and arrange them on the prepared baking sheet.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft. Cool the cookies for 5 minutes on the cookie sheet then transfer them to a cooling rack to cool completely.
Notes
Note 1. Natural Cocoa Powder. his is the cocoa powder most common in grocery stores. If it isn't labeled Duth-Processed, it's natural. Natural cocoa powder is not alkalized, meaning it's acidic. the acid in the chocolate reacts with the baking soda, helping the cookies to rise. Dutch-processed cocoa powder is neutral and needs another acidic agent in the dough to rise with baking soda alone.