Description
Delight in these rich and fudgy Triple Chocolate Cookies, combining semi-sweet chips, dark chocolate chunks, and cocoa powder for a decadent treat. Perfectly soft in the center with slightly crisp edges, these cookies are enhanced with a hint of vanilla and an optional touch of flaky sea salt for a balanced chocolate experience.
Ingredients
Wet Ingredients
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 1/2 teaspoons vanilla flavoring
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (substitute 1/4 cup with special dark cocoa powder if desired)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
Chocolate
- 1 cup semi sweet chocolate chips (or milk chocolate chips)
- 1 cup dark chocolate chunks
Optional Toppings
- Flake sea salt
Instructions
- Preheat and Cream: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. Add the eggs and vanilla flavoring, mixing thoroughly until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and fine sea salt. Gradually incorporate this dry mixture into the wet ingredients, stirring just until combined to avoid overmixing.
- Add Chocolate and Chill: Fold in the semi-sweet chocolate chips and dark chocolate chunks evenly throughout the dough. Refrigerate the dough for 15 to 20 minutes to firm it up, making it easier to scoop and maintain shape during baking.
- Prepare Baking Sheets and Scoop Dough: Line two baking sheets with parchment paper. Using a large cookie scoop or measuring spoon, portion about 2 tablespoons of the dough per cookie and place them spaced apart on the sheets.
- Bake: Bake in the preheated oven for 8 to 10 minutes. Cookies should have slightly crisp edges but remain soft and chewy in the center. Avoid overbaking to preserve their fudgy texture.
- Cool and Serve: Allow the cookies to set on the baking sheets for 2 minutes after removal from the oven. Then transfer them to a wire cooling rack. Optionally, sprinkle with flake sea salt for an enhanced flavor contrast before serving.
Notes
- For a richer chocolate flavor, substitute 1/4 cup of the cocoa powder with special dark cocoa powder.
- Refrigerating the dough helps prevent spreading and yields thicker cookies.
- Flake sea salt on top creates a great balance between sweet and salty.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for extended storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
