Triple Chocolate Chunk Cookies: Soft and Chewy Cookie Recipe

Ingredients

• 3/4 Cup Unsweetened Cocoa Powder (– spooned & leveled (65 grams) (SEE NOTES))
• 1 Cup All Purpose Flour (– spooned & leveled (120 grams))
• 1 1/2 tsp Cornstarch ((4 grams))
• 1 1/2 tsp Instant Coffee Granules OR Espresso Granules ((6 grams) (OPTIONAL))
• 1 tsp Baking Soda
• 1/2 tsp Kosher Salt
• 1/2 Cup Unsalted Butter (– softened to room temperature (113 grams))
• 1 Cup Dark Brown Sugar (– packed (213 grams))
• 1/2 Cup Granulated Sugar ((100 grams))
• 1 Large Egg + 1 Egg Yolk (– at room temperature)
• 2 tsp Pure Vanilla Extract
• 1 1/3 Cup Chopped Chocolate OR Chocolate Chips ((total of 228 grams) (SEE NOTES))
• Optional for Garnish: Flaky Sea Salt (Maldon)

Instructions

1. 1

   Mix Dry Ingredients: Sift the cocoa powder(s) into a medium mixing bowl. Then, add the flour, cornstarch, coffee granules (if using), baking soda, and salt. Use a whisk and stir until the ingredients are thoroughly combined. Set aside.

2. 2

   Cream Butter with Sugars: In a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer, beat the butter with both sugars on medium speed until well-creamed and pale in color, about 3-4 minutes, stopping and using a rubber spatula to scrape down the sides and bottom of the bowl as necessary.

3. 3

   Add Eggs and Vanilla: To the bowl with the creamed butter and sugars, add in the egg, egg yolk, and vanilla extract. Beat on medium-high speed until incorporated and fluffy, about 1-2 minutes. Scrape down the sides and the bottom of the bowl before proceeding to the next step.

4. 4

   Add Dry Ingredients to Wet Ingredients: With the mixer on LOW speed, slowly pour the dry ingredients into the wet ingredients. Mix on low until ALMOST combined. The cookie dough should be THICK. (NOTE: If you are using a handheld mixer, add ½ the dry ingredients and mix for 10 seconds before adding the other ½ of the dry ingredients.)

5. 5

   Fold in Chocolate Chunks or Chips: Fold in Chocolate Chunks and/or Chips: Add the chocolate chunks and/or chips to the cookie dough. Use a rubber spatula to gently fold the ingredients until they are JUST combined. (TIP: If you're looking for a pretty aesthetic, reserve some of the chocolate chips or chunks for pressing into the cookie dough balls just before baking.)

6. 6

   Chill Cookie Dough: Chill the Triple Chocolate Cookie Dough: Cover the bowl of cookie dough tightly with plastic wrap and transfer the bowl to the refrigerator. Chill the dough for at least 4 hours, preferably overnight. (Note 1: You can chill the dough up to 3 days.) (Note 2: Chilling the dough is absolutely mandatory in order for the cookies to bake uniformly with the perfect texture!)

7. 7

   Preheat the Oven and Prep Cookie Pan: Arrange the oven rack to the middle position and then preheat the oven to 350-degrees F. Line a large baking sheet with silicone baking mats or parchment paper.

8. 8

   Scoop and Roll Cookie Dough into Balls: Remove the cookie dough from the fridge. Using a cookie scoop or your hands, portion the dough out into large golf balls, roughly 2 heaping tablespoons of dough each. Transfer the cookie balls to the baking sheet, arranging them 3 inches apart (they will spread during baking). (NOTE: If cookie dough is too firm to work with after refrigeration, let it sit out on the counter for a couple minutes before scooping!)

9. 9

   Bake Triple Chocolate Chunk Cookies: If you reserved some chocolate chunks, press them into the tops of the cookie dough balls. Sprinkle each cookie with a little bit of flaky sea salt. Transfer the cookie sheet to the oven and bake the 3 chocolate cookies (one baking sheet at a time) for 12-13 minutes, or until just the edges look set and the centers look soft and underdone – the cookies should look under-baked in the middle.

10. 10

    Cool Cookies: Remove the cookies from the oven and place the baking sheet on a wire rack. Let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies from the baking sheet to the wire rack to cool.Repeat Baking: Repeat with the remaining dough, baking the cookies in batches on COOL cookie sheets. DO NOT bake the cookies on a warm cookie sheet or they will spread!

11. 11

    Serve Triple Chocolate Cookies: Serve or Store Triple Chocolate Cookies: Serve the cookies warm and enjoy! Storage: Let cookies cool completely before storing them in a zip-closure bag at room temperature for 5 days. Alternately, you can freeze cookies for up to 3 months.