I recently started a book club with some friends. We had our first meeting a few weeks ago and it was a lot of fun. For the meeting, I asked the hostess which of three desserts she’d like me to bake. Luckily for all of us, she picked these.
These cookies are fantastic- they’re thick, chewy, and full of chocolate chips. I’ve made them twice in one week. It’s quite an accomplishment to make cookies with such great texture and flavor- I would caution that you might get frequent requests for these after making them once. As my colleague said, “they melt in your mouth”; as a stranger who tried one at a party said, “You should quit your job and make these full time.”
Triple Chocolate Cookies
From Baker by Nature
- 8 tablespoons unsalted butter
- 1 cup semi-sweet chocolate chips,
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup + 2 tablespoons dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups milk chocolate chips
- Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth. Place the bowl in the refrigerator for 25 minutes (set a timer!).
- In the meantime…
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
- In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and sea salt; set aside.
- Once the 25 minutes are up, add the sugars and the vanilla to the cooled chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the eggs, one at a time, and beating well after each addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
- Roll 3 tablespoon sized potions of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.