Triple Chocolate Cookies
- Level: Easy
- Yield: about 14 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 562
- Total Fat
- 29
- Saturated Fat
- 18
- Carbohydrates
- 75
- Dietary Fiber
- 4
- Sugar
- 53
- Protein
- 6
- Cholesterol
- 65
- Sodium
- 291
- Total: 1 hr (plus cooling)
- Active: 30 min
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1/2 cup unsweetened cocoa powder (not dutch-process)
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips
3/4 cup white chocolate chips
3/4 cup milk chocolate chips
6 ounces semisweet chocolate, chopped
Flaky sea salt, for topping
Directions
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Sift together the flour, baking soda and salt into a large bowl. In a separate bowl, whisk together the melted butter, brown sugar, cocoa powder, eggs and vanilla. Add the butter mixture to the flour mixture and stir until just combined. Fold in all 3 kinds of chocolate chips.
- Scoop 1/3 cupfuls of dough onto the prepared baking sheets, about 3 inches apart. Bake, switching the pans halfway through, until the cookies are puffed and set, about 14 minutes. Let cool 5 minutes on the pans, then transfer the cookies to a rack to cool completely.
- Set the rack of cookies on a rimmed baking sheet. Bring a few inches of water to a simmer in a small saucepan. Put the chopped chocolate in a heatproof bowl and place the bowl over the simmering water (do not let the bottom of the bowl touch the water). Let the chocolate sit, undisturbed, until nearly melted, about 4 minutes, then stir until smooth. Dip a fork into the melted chocolate and drizzle over the cookies; sprinkle with flaky salt. Let stand until the chocolate hardens.