The last few months, I’ve been happily baking with peaches, apples, lemons, oranges, blueberries, raspberries and tomatoes. I love the wholesome cookies I’ve baked all summer, especially since the ingredients are plentiful and fresh. It’s hard to find fault with fresh raspberries and chocolate! Or blueberries and oatmeal. Looking back, I see that I’ve gone a little garden crazy with my baking.
But with the cooler weather during the evenings, I began thinking more of chocolate. Triple chocolate. It’s time for me to return to my baking roots. Hello, chocolate chip cookies.
Using three kinds of chocolate makes this cookie not only chocolatey but soft and chunky. They are luscious and decadent but not overly sweet. The rich chocolate batter is excellent on it’s own but combined with a trio of chocolates, it is dense and buttery and literally melts in your mouth.
They remind me of chocolate brownies. Now you can enjoy them plain just as they are out of the oven, but if you have time, (and some extra chocolate chunks or chips) take a few minutes and melt some additional chocolate to drizzle.
Drizzle one way, then the other. Be neat or messy. Add sprinkles if you have the urge. I just had a thought that chocolate jimmies on top could be a good way to go. ?
Semi-sweet Chocolate Chips
Dark Chocolate Chips
White Chocolate Chunks
Dutch Cocoa ( unsweetened baking cocoa)
I love these chocolate cookies chunky and thick. If you notice your cookies are flattening out too much, you can increase your oven temp 10 degrees or chill the dough 30 minutes to 1 hour prior to baking. I didn’t chill the dough when I baked this batch, but I have in the past. The weather can affect your dough, the type of flour you use can also be a factor. I use King Arthur unbleached all purpose flour. I find it locally in the Pittsburgh area at Giant Eagle grocery stores. I highly recommend using unbleached flour for baking cookies.
To set the drizzle, I just chill the cookies in the refrigerator for 30 minutes. The chocolate will harden enough so you can eat the cookie without licking your fingers covered in chocolate. ?
These cookies keep well for a few days and remain soft as long as you don’t overbake them. Remove from oven and allow to continue baking on your cookie sheet until cool. Then drizzle.
I hope you enjoy this triple chocolate cookie recipe! Share your cookie photos on Facebook or instagram hashtag #CountryCupboardCookies. I’d love to see what you bake!
- 4 ounces unsalted Butter (1 stick)
- 3½ ounces white granulated sugar (1/2 cup)
- 1¾ ounces brown sugar (1/4 cup packed)
- 1 whole egg
- 1 tsp pure vanilla
- 6½ ounces unbleached flour (1½ cup)
- 3 TBL dutch baking cocoa
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 TBL milk * any kind will do, it's just for extra moisture
- 9-10 ounces mixed chocolate chips or chunks: semi-sweet, dark & white (1½ cups)
- extra white and semi-sweet chocolate for drizzle *optional
- Preheat oven to 350 degrees.
- Cream softened butter and sugars.
- Add egg and vanilla and mix in just until combined
- Add dry ingredients of flour, baking soda, salt, cocoa
- Add milk and stir until combined.
- Stir in chocolates, mixture will be chunky. You can use a combination of chocolates that you like. I used semi-sweet chocolate chips, dark chocolate chips and white chocolate chunks.
- Form into 16 cookies using a medium ice cream or cookie scoop.
- Bake at 350 degrees for 10 to 12 minutes on a parchment lined or lightly greased cookie sheet. These cookies are best a bit under baked.
- Remove from oven, cool.
- Drizzle with additional melted chocolates. I melted white and semi-sweet and used a fork to drizzle. I melt chocolates in the microwave, stirring every 20 seconds until melted. If chocolate is still too thick to drizzle, you can add one or two teaspoons of crisco shortening to mixture to thin.
- After drizzling, set chocolates by chilling in refrigerator for 30 minutes.