Dessertsbiggerbolderbaking4.9
Triple Chocolate Cookie
My triple chocolate chip cookies use cocoa powder, bittersweet chocolate, and milk chocolate chunks for rich flavor and irresistible chew.
👥 28 Servings⏱️ Prep & Cook: 2h 28m⏳ Prep: 20 min🔥 Cook: 8 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- microwave
- mixing bowl
- wooden spoon
📝 Preparation Steps
1
To Make the Chocolate Cookie Dough
2
Preheat the oven to 375°F (190°C) and line two (18 x 13-inch) cookie sheets with parchment paper.
3
In a medium bowl melt the bittersweet chocolate in the microwave or over a double boiler for about ⏱️ 2 minutes. Set aside to cool.
4
In a large mixing bowl, cream the butter and sugars together with a wooden spoon until soft and light in color.
5
Slowly add the molasses and the cooled chocolate.
(6 oz/170 g) bittersweet chocolate, chopped1 cupmolasses1 tablespoon(10 oz/284 g) all-purpose flour2 cups
6
Mix in the eggs one at a time until well combined.
(6 oz/170 g) bittersweet chocolate, chopped1 cuplarge eggs, at room temperature3(10 oz/284 g) all-purpose flour2 cups
7
Next, sift over the flour, cocoa powder, baking soda, and salt and mix to form your dough.
(6 oz/170 g) bittersweet chocolate, chopped1 cup(10 oz/284 g) all-purpose flour2 cupsbaking soda1 teaspoonsalt1 teaspoon
8
Lastly, fold in the chocolate chunks until evenly distributed. (at this point you can chill your raw dough for up to 3 days or freeze it up to 2 months)
9
To Scoop and Bake the Dough
10
Using a tablespoon measure, scoop out 2 tablespoons of dough and roll into balls. Leave some space between the cookies as they spread during baking.
11
Bake for ⏱️ 8-10 minutes. Don’t be tempted to bake for longer. When these cookies are perfectly baked they are like a brownie on the inside.
12
I love to eat these cookie warm from the oven!! Once cooled store them at room temperature in an airtight container for up to 3 days.
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