Decadent Triple Chocolate Cookies

Name: Decadent Triple Chocolate Cookies
Prep time: 20 min
Cook time: 12 min
Yield: 24

Baking

Rich, fudgy cookies with three types of chocolate - perfect for serious chocolate lovers.

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 12

Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a large bowl, cream together the 230 g1 cup unsalted butter, 200 g1 cup brown sugar, and 100 g1/2 cup granulated sugar until light and fluffy, about 3 minutes with an electric mixer.
Add the 22 large eggs one at a time, beating well after each addition. Stir in the 2 tsp2 tsp vanilla extract extract.
In a separate bowl, whisk together the 250 g2 cups all-purpose flour, 75 g3/4 cup unsweetened cocoa powder, 1 tsp1 tsp baking soda, 1/2 tsp1/2 tsp salt, and 1 tsp1 tsp espresso powder (optional if using.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the 200 g1 cup semi-sweet chocolate chips, 100 g1/2 cup white chocolate chips, and 100 g1/2 cup dark chocolate chunks until evenly distributed throughout the dough.
For best results, chill the dough for at least 1 hour (or up to 24 hours for even better flavor).
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake for 10-12 minutes, until the edges are set but the centers are still slightly soft. The cookies will appear slightly underdone but will continue to set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Ingredients

id: butter metric: 230 g imperial: 1 cup name: unsalted butter, softened
id: brown_sugar metric: 200 g imperial: 1 cup name: brown sugar, packed
id: white_sugar metric: 100 g imperial: 1/2 cup name: granulated sugar
id: eggs metric: 2 imperial: 2 name: large eggs, at room temperature
id: vanilla metric: 2 tsp imperial: 2 tsp name: vanilla extract
id: flour metric: 250 g imperial: 2 cups name: all-purpose flour
id: cocoa metric: 75 g imperial: 3/4 cup name: unsweetened cocoa powder
id: baking_soda metric: 1 tsp imperial: 1 tsp name: baking soda
id: salt metric: 1/2 tsp imperial: 1/2 tsp name: salt
id: chocolate_chips metric: 200 g imperial: 1 cup name: semi-sweet chocolate chips
id: white_chocolate metric: 100 g imperial: 1/2 cup name: white chocolate chips
id: dark_chocolate metric: 100 g imperial: 1/2 cup name: dark chocolate chunks
id: espresso_powder metric: 1 tsp imperial: 1 tsp name: espresso powder (optional, enhances chocolate flavor)

Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a large bowl, cream together the {butter}, {brown_sugar}, and {white_sugar} until light and fluffy, about 3 minutes with an electric mixer.
Add the {eggs} one at a time, beating well after each addition. Stir in the {vanilla} extract.
In a separate bowl, whisk together the {flour}, {cocoa}, {baking_soda}, {salt}, and {espresso_powder} if using.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the {chocolate_chips}, {white_chocolate}, and {dark_chocolate} until evenly distributed throughout the dough.
For best results, chill the dough for at least 1 hour (or up to 24 hours for even better flavor).
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake for 10-12 minutes, until the edges are set but the centers are still slightly soft. The cookies will appear slightly underdone but will continue to set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

For extra chocolatey cookies, reserve some chocolate chips to press into the tops of the dough balls before baking.
The espresso powder doesn't make the cookies taste like coffee, but it enhances the chocolate flavor.
Make sure your butter is at room temperature for the best texture.
If you like a more gooey cookie, bake for just 9-10 minutes. For a firmer cookie, bake for 12-13 minutes.
These cookies will keep in an airtight container at room temperature for up to 5 days, or can be frozen for up to 3 months.
For a special treat, sandwich vanilla ice cream between two cookies for the ultimate ice cream sandwich!

For extra chocolatey cookies, reserve some chocolate chips to press into the tops of the dough balls before baking.
The espresso powder doesn't make the cookies taste like coffee, but it enhances the chocolate flavor.
Make sure your butter is at room temperature for the best texture.
If you like a more gooey cookie, bake for just 9-10 minutes. For a firmer cookie, bake for 12-13 minutes.
These cookies will keep in an airtight container at room temperature for up to 5 days, or can be frozen for up to 3 months.
For a special treat, sandwich vanilla ice cream between two cookies for the ultimate ice cream sandwich!