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CWB: Triple Chocolate Chunk Cookies

Looking to bake something delicious so you can stuff yourself so much that you need to take a three-hour nap afterwards? Look no further!

This quarantine season, as I have been trying to stop my mind from rapidly deteriorating, I have done perhaps one of the most unoriginal things someone in my position could possibly do: I have taken up baking. I started with some simple, familiar recipes—brownies, chocolate chip cookies, oatmeal raisin cookies—but I have since branched out. Since the middle of last month, I have baked things like banana pudding, carrot loaf cake, and tres leches cake. The most delicious thing I have whipped up, though, might be the most basic: triple chocolate cookies. They’re fairly simple to make, so if you’re looking for something to do to kill an hour or two, try your hand at this recipe, which I based on this recipe but put my own spin on.

Ingredients:

  • 2 sticks salted butter, kept at room temperature
    • The recipe calls for unsalted butter, but adding extra salt to the recipe really brings out the chocolate flavor.
  • 1 ½ cups sugar
  • ¾ cup brown sugar
    • The recipe calls for ½ cup, but this cookie really gets its sweet taste from the brown sugar, not the white—so why not add a little extra?
  • 2 large eggs
  • ½ teaspoons vanilla
  • 2 cups all-purpose flour
  • ¾ unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon sea salt or kosher salt
  • 1 cup milk chocolate chips
    • The recipe calls for semi-sweet chocolate chips, which work too if that’s your jam.
  • 1 ½ Dove dark chocolate bars, broken up into squares
    • This is in place of the 1 cup dark chocolate chunks that is recommended.

Instructions:

  1. Place one stick of butter in a microwaveable butter and microwave it until it is soft but not liquidy—about fifteen seconds. Take it out, pour it into a large bowl, and do the same to the second stick.
  2. Add the sugars to the large bowl and cream them together with the butter.
  3. Add the eggs and the vanilla. Keep mixing until that mix is totally smooth.
  4. In a smaller, different bowl, toss in your flour, cocoa powder, baking soda, baking powder, and salt. Whisk it until you have a uniform, light brown mix.
  5. Add that small bowl mix to the butter-sugar bowl a little bit at a time. Pour some, stir it into the butter-sugar mix until the mix is smooth, pour some more, stir it, and repeat until you have one smooth mix.
  6. Toss your chocolate chips and bits into the mix. Stir some more.
  7. Put your dough into a refrigerator for about 20 minutes.
  8. Preheat your oven to 350℉. Take out two baking sheets and spray them with baking spray.
  9. Scoop dough onto the pan in blobs of 2 or 3 tablespoons. You can use a scoop, or, as I did, you can use your hands.
  10. Bake for 8 to 10 minutes, until the edges are crispy but the centers are soft and gooey.
  11. Take them out, let them cool, and enjoy!

Chunka-chunka Burning Love via The Guy Who Made The Cookies

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1 Comment

  • Anonymous says:

    @Anonymous How much vanilla? Non listed in the ingredients.

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