Heavenly Triple Chocolate Chunk Cookies

Whenever I’m on a plane without a book or wifi, I find myself gravitating toward the camera roll on my phone to pass the time. On my way back to DC after a Thanksgiving in Michigan, I stumbled upon a mysterious picture I snapped in 2013 of a recipe in a cookbook.

The recipe was for “double chocolate chunk cookies,” and I knew immediately I had to make them when I got home. Thanks to some pretty dope bridesmaids I am now the proud owner of a shiny new KitchenAid, and I thought perhaps these cookies would be the perfect way to christen it.

Were. They. Ever.

It’s hard to put into words just how heavenly these cookies are. They’re basically a chocolate lover’s (it me) Christmas cookie dream come true. And since this recipe yields so many cookies — 24, to be exact — it’s perfect for mass cookie baking, sharing and consumption around the holidays.

I tweaked our mystery camera roll recipe after a few tries and found a winning, chocolate-y combo. Since I really, really like chocolate I decided to add a third layer with the mini chips, and I lowered the baking time by a few minutes so that they retain a fudgey, brownie-like center. Finally, the addition of a few flecks of sea salt over top are the perfect finishing touch, if you ask me.

Heavenly triple chocolate chunk cookies

Yield: 24 cookies

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 ounces unsweetened chocolate
  • 10 ounces semisweet chocolate chips (regular-sized)
  • 3 ounces semisweet chocolate chips (mini)
  • 6 tablespoons butter
  • 1 cup brown sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • Sea salt flakes (optional)

Instructions

  1. Preheat the oven to 350 degrees, and line a baking sheet with either wax paper or well-greased foil.
  2. Combine the unsweetened chocolate, 6 ounces of the regular-sized chocolate chips and all of the butter in a medium, microwave-safe bowl. Microwave for 10 seconds at a time, mixing well with a fork at the end of every interval, until the chocolate and butter melt and combine. BE CAREFUL NOT TO BURN; this should only take a couple rounds. Stir to blend, then allow to cool for 3 minutes.
  3. Transfer mixture to a large bowl or KitchenAid. Add brown sugar, stirring until combined. Add the eggs one at a time, followed by the vanilla.
  4. Fold in dry ingredients one at a time until the flour has been absorbed.
  5. Fold in the remaining 4 ounces of chocolate chips, along with all of the mini chocolate chips.
  6. Using a tablespoon or ice cream scoop, form dough into approximately 2-inch wide balls, and place on baking sheet about 3 inches apart.
  7. Bake for 8 minutes, rotate sheet, bake for 2 more minutes for a total of 10 minutes. DO NOT OVERBAKE. The cookies will still be delicious if you do, but the gooey, fudgey center is what we're going for here.
  8. Transfer cookies to wire rack and allow to cool. Top each cookie with a few flakes of sea salt. (Optional, but highly encouraged.)
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