Name: Triple Chocolate Cookies
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: about 14 cookies
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.

Photograph by Ryan Liebe

Triple Chocolate Cookies

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