Triple Chocolate Cookies
These are a true chocoholic’s cookie. They are essentially a cross between a brownie and a cookie, featuring a deep, dark chocolate flavor in the base cookie with layered dark, milk and white chocolate flavors coming from the abundance of chocolate chips folded into them. I adapted this recipe from The Cookie and Biscuit Bible Giant Triple Chocolate Cookies recipe.
This adaptation dates back to before I had acquired a kitchen scale so the most obvious change is a conversion from weight to volume measurements. When translating the measurements from weight to volume many of them came across as seemingly odd amounts, like 7 tablespoons of butter or 1.35 cups of chocolate, so I adjusted them to amounts that made more sense to me when working with volumes. I added in espresso powder to enhance the chocolate in the base dough and I might have increased the amount of chocolate chips (all 3 varieties) just a smidge.
The final change I made was to scale down the size of the cookies – my version is no longer giant. I wanted cookies that were more reasonable portion sizes, especially when sharing with my kiddos. Of course, scaled down cookies also means a shorter bake time which means there are cookies ready to eat sooner! I used a #30 scoop, which is just shy of 2 1/2 tablespoons. If you would prefer the giant version, you’ll want to use a #16 or a #12 scoop. This will get you closer to 12 cookies and you’ll need to bake them for 12-15 minutes.
Ingredients
- 2 cup bittersweet chocolate chunks or chips divided use
- 1/2 cup butter
- 1/2 teaspoon espresso powder
- 1/2 cup light brown sugar packed
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 egg large, lightly beaten
- 1 1/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Place 1 cup bittersweet chocolate, butter and espresso powder in a large microwave safe bowl. Heat in 30 second bursts, stirring in between, until fully melted and smooth. (Alternatively, this can be done over a double boiler)2 cup bittersweet chocolate chunks or chips, 1/2 cup butter, 1/2 teaspoon espresso powder
- Whisk in brown sugar, sugar, vanilla and salt until fully combined.1/2 cup light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon salt, 1/4 cup sugar
- Whisk in the egg until fully incorporated.1 egg
- Add flour and baking powder, fold just until combined, avoid over-mixing.1 1/3 cup flour, 1/2 teaspoon baking powder
- Fold in remaining bittersweet chocolate, milk chocolate and white chocolate.1/2 cup white chocolate chips, 1/2 cup milk chocolate chips, 2 cup bittersweet chocolate chunks or chips
- Spoon onto prepared baking sheets – makes 18 to 24 cookies.
- Bake for 8-10 minutes until just barely set, allow to cool on baking sheets until firm enough to move.
About The Author
