Chewy triple chocolate cookies featuring semisweet, milk, and white chocolate chips. This chocolate cookie recipe - from Two Peas and Their Pod Cookbook - is a chocolate lover's dream. These cookies have a slightly crisp edge, and very chewy center. Feel free to halve the recipe, add citrus zest or extracts for flavor variations, or substitute the chocolate varieties to suit your taste.
¾cup (75 g)Dutch-process or unsweetened cocoa powder
¾teaspoonDiamond Crystal kosher salt
1cup (1/2 lb;225 g)unsalted butterroom temperature
1cup (200 g)granulated sugar
1cup (200 g)packed light brown sugar
1½teaspoonspure vanilla extract
¾cup (120 g)milk chocolate chipsplus more for finishing
¾cup (120 g)semisweet chocolate chipsplus more for finishing
¾cup (120 g)white chocolate chipsplus more for finishing
Preheat the oven to 350°F (176°C) with a rack in the center position. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
In a bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.
Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in the chocolate chips.
Drop the dough by the rounded tablespoon on the prepared baking sheet, setting them apart by about 2 inches. Not all cookies will fit on the sheet for one batch. Bake for 10 minutes, rotating the pan halfway, until the cookies are set but still soft in the center. Do not overbake. While the cookies are warm, gently press extra chocolate chips into the cookies for presentation. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a rack to cool completely. Once the baking sheet has cooled, repeat with the remaining dough.
Storage Tips: ¼Store the cookes in an airtight container, between layers of parchment, at room temperature for up to 4 days or in the freezer for up to 1 month.
Mint - add a 1/4 to 1/2 teaspoon peppermint extract. Or fold in chopped peppermint bark in lieu of chocolate chips.
Nuts - if you're a fan of nuts, these cookies would be fantastic with chopped hazelnuts or walnuts.
Orange - rub fresh orange zest into the sugars for a touch of citrus.
Mexican Hot Chocolate - add cinnamon and a touch of cayenne to give these cookies a spicy flair.