A dark chocolate cookie dough filled with semisweet and white chocolate chips, these triple chocolate cookies and rich, dark, sweet and salty.
Total Time:45 minutes
3/4 cup (1–1/2 sticks/ 170 gm) unsalted butter, room temperature
3/4 cup (150 gm) packed brown sugar
1/2 cup (100 gm) sugar
1 egg (50 gm out of shell)
2 teaspoons vanilla extract
1 cup (130 gm) flour
3/4 cup (70 gm) dutch process/ dark cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon (8 gm) cornstarch
1 cup (180 gm) white chocolate chips
1 cup (180 gm) semisweet chocolate chips
Fleur de Sel or Sea Salt, if desired
Preheat the oven to 350 degrees and prepare two sheet pans with parchment paper or silicone baking sheets.
In the bowl of a stand mixer or in a large mixing bowl, cream the butter and sugars on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl. Add the egg and vanilla extract and beat until combined. Scrape the sides of the bowl and add the flour, cocoa, baking soda, baking powder, salt, and cornstarch, beating just until almost combined. Add the chocolate chips and continue beating until ingredients are well incorporated.
Scoop 3 tablespoon sized scoops (I use a large cookie scoop) of cookie dough out 2 inches apart on the prepared baking sheets. Sprinkle with sea salt, if you desire a saltier cookie. If the dough has gotten too soft, chill briefly in the fridge for about 5 minutes. Bake for 12-15 minutes until edges of the cookie are set. The center of the cookie may still seem slightly underdone. Allow to cool completely on the baking sheet or on a cooling rack.
If you use a smaller mound of dough, your baking time will alter. Bake until the edges are set and the center looks nearly done.
If your first pan of cookies doesn’t spread enough, your dough may be too cold! If it spreads too much, you can firm up the dough in the fridge for the next batch.