I usually use this time to explain why I developed a recipe and why you should try it at home but this recipe really sells itself. If you love chocolate, the way I do, you need no coercion to run to your kitchen and whip up these treats right now.
The story of these triple chococolate cookies is quite simple. Kenny was craving chocolate bakery style cookies, I’m always craving chocolate anything, so I went to the kitchen and started experiementing.
My original thought was to simply add cocoa powder to any number of chocolate chip cookie (CCC) recipes on my blog . A couple test runs proved that the addition of cocoa powder to CCC dough, without other alterations, produced a dry dough that didn’t bake well. After some more research and development I created this recipe for a beautiful chocolate dough that bakes up crisp around the edges and soft in the center.
I researched many chocolate cookie recipes during the development process and found that most were either too fudgey or used a lot of sugar. I have nothing against fudgey cookies but Kenny and I were craving the type of cookie you’d find at a grocery store bakery. Soft but not wet, with an irresistible chewy texture. We were so excited when I found the perfect ratio of ingredients that lead to the texture we were after. As a nod to healthier baking, I was able to make these cookies with 1/2 cup less sugar than most similar recipes on the web.
I hope you enjoy these cookies as much as the Campos clan does. You can even swap out the chocolate chips for peanut butter chips or mini peanut butter cups!
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 teaspoon kosher salt
⅔ cup cocoa powder
1 ¾ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup semisweet chocolate chips
⅓ cup white chocolate chips
Place the butter and sugars in the bowl of a standing mixer.
With the paddle attachment in place, whip the butter and sugars together on medium speed until fully combined and light. The butter and sugar mixture should look like frosting by the time it’s ready, 2-3 minutes.
Add the vanilla extract to the butter and mix to combine.
Add the eggs, one at a time, whipping in between additions and scraping down the sides of the bowl with a rubber spatula.
Remove the bowl from the mixer, add the salt to the dough and place a sieve over the bowl.
Pour the cocoa powder, flour, baking soda, and baking powder into the sieve and sift the ingredients into the bowl of butter and sugar.
Put the mixing bowl back in the stand mixer and blend with the paddle attachment in place. Blend first on low speed until the flour is incorporated, then increase the speed to medium and mix for a couple more minutes until combined.
Remove the bowl from the stand mixer again, pour the semisweet and white chocolate chips into the batter and combine using a rubber spatula.
Place a piece of plastic wrap over the dough in the bowl, pressing the wrap against the dough, and refrigerate the dough for an hour.
Preheat the oven to 350 degrees and line two rimmed baking sheets with silicone baking mats or parchment paper.
Use a #24 ice cream scooper to scoop out portions of the dough (about 2.5 tablespoons) and place them on the baking sheet, 2 inches apart.
Bake on the center rack until the edges are set, 15-17 minutes, rotate the pans halfway through baking. The cookies are done when the edges easily lift up from the pan and the dough you see through the cracks don’t look wet.
Let the cookies cool on the pan for 5 minutes. Transfer them to a wire cooling rack and let them cool for at least 30 minutes before enjoying!