Happy Monday! I thought we could all start the week with a boost of chocolate 🙂 In a far cry from the last recipe I shared, this recipe is packed with sugar and chocolate . . . everything a proper indulgent treat should be 😉
In other news, how was your weekend? I’m still hoping for signs of fall! It was a little cooler this week – low 80s instead of 90, so maybe that’s a good indicator. And it’s supposed to rain this week! Fingers crossed that promise holds through.
Anyways, while we’re all waiting around for fall, these cookies are the perfect thing to eat to pass the time! They’re thick and chewy and intensely chocolate-ly. A dark chocolate cookie with milk and white chocolate chips…Chocolate lovers unite!
There’s a couple things you’re going to need to be sure you do to make these cookies the thick, chewy treats you want them to be.
- Room. Temperature. Butter. Cannot stress this enough. Butter needs to be room temperature when you cream it with sugar. When you cream sugar and butter, what you’re doing is creating volume for your end result. The sugar crystals whip into the butter and create all these little air pockets that give your cookies (in this case) fluffiness and height, but you need room temperature butter for this to happen!
- Natural cocoa. Not Dutch-processed. Sally’s Baking Addiction has got this entire fantastic post about the difference between the two, but essentially natural cocoa is acidic and reacts with the baking soda, a base, to produce a rise in your baked goods – again helping to produce the volume and thickness we are looking for.
- Shaping the cookie dough. After the dough has chilled, roll into balls scooped by the heaping tablespoon and then flatten between your palms. This helps your cookies cook thoroughly and not stay in tight little balls when they bake.
And that’s all there is to it!
Triple Chocolate Chip Cookies
Time: 1 hour and 45 min
Yield: About 2 and a 1/2 dozen cookies
- 1 C brown sugar
- 1/2 C sugar
- 1/2 C butter, room temperature
- 2 eggs
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 C natural cocoa (NOT dutch-processed)
- 2 C flour
- Milk and white chocolate chips, as desired
- Cream together the butter and sugars in a medium mixing bowl.
- Beat in the eggs.
- Add salt, baking soda, cocoa, and flour and mix until just combined. Dough will be soft and thick.
- Mix in chocolate chips, as many as desired.
- Chill dough, covered, in the fridge for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Roll dough by the heaping tablespoon into balls and then squash slightly before placing on an un-greased baking sheet.
- Bake for 9 minutes.
- Let cookies rest on baking sheet for 5 minutes.