There is little to say about these little bites of chocolate bliss. Well actually, I could talk about about their intense chocolate flavor, considering there is melted chocolate and cocoa powder in the batter. I could also talk about the little punches of milk chocolate chips you get in every bite. Furthermore, I could talk about the texture of these cookies, the chewy edges and soft, melty centers, but I won’t. I’ll just say this- chocolate lovers, you need to make these cookies. I don’t care if you have schoolwork (it’s the summer anyways, so you ought not to), have an important presentation at work tomorrow, or are on a diet (although admittedly, these are not diet food), you need to make these now. And if you do, send some to me, please?
Triple Chocolate Cookies
Adapted from here.
- 1 cup all purpose flour
- ½ cup dutch cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 ounces good-quality milk chocolate, 2 ounces coarsely chopped, 4 ounces cut into ¼-inch chunks
- 2 ounces semi sweet chocolate, coarsely chopped
- ½ cup unsalted butter
- 1 ½ cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Preheat the oven to 325 degrees.
Sift together the flour, cocoa, baking soda, and salt.
Melt the 2 ounces chopped milk chocolate, 2 ounces chopped semi sweet chocolate, and butter together in a small, heatproof bowl set over boiling water.
Transfer the melted chocolate butter mixture to the bowl of a mixer. Beat in the sugar, eggs, and vanilla on medium speed.
Reduce speed to low and mix in the dry ingredients.
Fold in the remaining 4 ounces of milk chocolate.
Distribute batter on the baking sheet using a 1 ½ inch ice cream scoop.
Bake for about 15 minutes, or until the cookies are flat and the surfaces begin to crack.
Allow to cool, and enjoy!