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.
- 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
- 2 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.
- 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.
- Add the sugars to the large bowl and cream them together with the butter.
- Add the eggs and the vanilla. Keep mixing until that mix is totally smooth.
- 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.
- 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.
- Toss your chocolate chips and bits into the mix. Stir some more.
- Put your dough into a refrigerator for about 20 minutes.
- Preheat your oven to 350℉. Take out two baking sheets and spray them with baking spray.
- 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.
- Bake for 8 to 10 minutes, until the edges are crispy but the centers are soft and gooey.
- Take them out, let them cool, and enjoy!
Chunka-chunka Burning Love via The Guy Who Made The Cookies