Quadruple Chocolate Cookies (Gluten Free)

Ingrédients

• 1-1/4 cups (2-1/2 sticks; 284g) unsalted butter, softened
• 2 cups (396g) granulated sugar
• 2 large eggs (100g) at room temperature
• 2 tsp pure vanilla extract
• 3 cups (360g) gluten-free all-purpose flour* or regular all-purpose flour
• 1/2 cup (42g) Dutch process cocoa powder (such as Droste brand)
• 1/4 cup (21g) black cocoa (or more Dutch process)
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 tsp pure vanilla extract
• 2 cups (354g) white chocolate chips, plus extra for decorating
• 1 cup (170g) semisweet chocolate chips
• 1 cup (170g) milk chocolate chips

Préparation

1. 1

   Preheat the oven to 350°F (177°C). Line a...: Preheat the oven to 350°F (177°C). Line a baking sheet with a sheet of parchment or a Silpat. Set aside.

2. 2

   In a medium bowl, whisk together the flour,...: In a medium bowl, whisk together the flour, both cocoa powders, baking soda, baking powder, and salt. Set aside.

3. 3

   In the bowl of your stand mixer or...: In the bowl of your stand mixer or using a hand mixer, beat the butter and sugar until creamy. Add the eggs, one at a time, then mix in the vanilla until well blended.

4. 4

   Add half of the dry ingredients to the...: Add half of the dry ingredients to the butter/sugar mixture and beat just until blended. Add the remaining flour mixture and beat in until it is fully incorporated. Mix the three types of chips into the dough. Let the dough rest for 15 to 30 minutes.

5. 5

   Scoop the dough using a small cookie scoop...: Scoop the dough using a small cookie scoop onto the prepared baking sheet and press each ball of dough with the flat bottom of a glass dipped in sugar. Dip in sugar between flattening each ball of dough. Alternately, you can skip flattening them for slightly more puffy cookies. I was able to bake 12 cookies on each sheet pan.

6. 6

   Bake about 10 minutes, watching carefully so they...: Bake about 10 minutes, watching carefully so they don’t burn. You want them to look dry on top and the edges to look firm. Leave them on the baking sheet for a minute or two before transferring to a wire rack to cool. Store in an airtight container.