Chocolate chip cookies are as Americana as apple pie and never gets boring for me anyway. But sometimes a girl needs her chocolate fix, and so the solution has to mean tripling the chocolately goodness. These cookies are just the right balance of sweetness, rich buttery-ness, and of course, the sharp flavor of that black liquid gold. I personally love a chewy cookie and I found the perfect baking time was about 12-13 minutes. But more importantly, don’t leave them too long on a hot baking sheet while cooling. Instead, try to take them off about 7-10 minutes after they’re done to avoid overcooking. With that being said, they do soften up over time, but let’s be honest, how long will they actually last? Also, if you’re going to make these, I highly recommend portioning out some of the raw dough, freezing them into balls, and storing them in the freezer whenever the cookie monster strikes again.
Makes about 30 medium-sized cookies.
-1 cup (226 g) unsalted butter, softened
-3/4 cup (150 g) light brown sugar
-1/4 cup (50 g) granulated white sugar
-2 large eggs
-1 teaspoon pure vanilla extract
-2 cups (260 g) all-purpose flour
-1/2 cup (60 g) cocoa powder (regular unsweetened or Dutch-processed)
-1 teaspoon baking soda
-1/2 teaspoon baking powder
-1/2 teaspoon coarse salt
-1 cup (175 g) each of semi-sweet chocolate chips and white chocolate chips
Preheat oven to 350F (180C). Line baking/cookie sheets with parchment paper or Silpat. Set aside.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In another large bowl, beat together butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, scraping down between additions. Then stir in vanilla. Add reserved dry ingredients and stir until just combined. Lastly, stir in chocolate chips.
Using a small, tablespoon-sized ice cream scoop, portion out about 6-7 cookies onto each reserved baking sheet. Slightly dampen your fingers with water and press each cookie down until about 1/2 inch (1 cm) thick. Bake for 10-13 minutes or until the edges are set but the center is slightly soft when gently pressed. Cool for 7-10 minutes and continue cooling on a wired rack. Enjoy warm with a tall glass of milk!