Triple Chocolate Chunk Cookies

These Triple Chocolate Chunk cookies are not for chocolate sissies.  They are serious, folks.  Serious about chocolate goodness! What puts them over the top for me is the dark, deep-dark chocolate.  I found some fantastic chocolate at World Market recently, and amongst the treasures that I brought home was a 3.5 oz. bar of Lindt Supreme Dark Chocolate.  I used it in these cookies, and I’m so glad I did.  I think if I were to make these cookies for someone else’s belly, I might go with semi-sweet or even bittersweet, rather than super dark chocolate.  It’s powerful stuff!  Powerful in a good way.  🙂

Have I used the word chocolate in every single sentence of this post so far?  Is that legal?  Please don’t call the repetitive police.  I’ll do better.

Check out the Chocolate Chunk cookies!

Triple Chocolate Chunk Cookies

And the inside!

Triple Chocolate Chunk Cookies recipe
These cookies were almost like a brownie in terms of texture.  Very dense.  I hate the word dense.  It sounds so…well, dumb.  These cookies are not dumb.  They are the class super-star and perfect for your favorite chocolate fiend.

Triple Chocolate Chunk Cookies recipe

Source:  slightly adapted from Marcy Goldman in The New Best of Better Baking
1 cup unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp pure vanilla extract
2 1/2 cups flour
3 Tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp instant espresso powder
1/4 tsp salt
1 cup semi-sweet chocolate chips
1 cup chopped chocolate (or chips)-milk, bittersweet, dark chocolate
1 cup chopped white chocolate
1.  Preheat the oven to 375 and line 2 baking sheets with parchment paper.
2.  Cream together butter and sugars.  Blend in the eggs and vanilla.  Gently mix in the dry ingredients and blend well to make a thick dough.  Fold in the chocolate and mix well.
3.  Cover the dough and let it sit for about 15 minutes.  Roll dough into 2 to 2 1/2″ balls and place on the prepared baking sheets about 2 to 3″ apart.  Gently press the dough balls to flatten slightly.  Bake for 12-15 minutes.  Cool the cookies on the baking sheets for 5-10 minutes and then remove to cooling racks.
*Makes about 2 1/2 to 3 dozen.

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