These soft and chewy triple chocolate cookies are the perfect bite for those of us who love a good chocolatey morsel. Made with 3 kinds of Callebaut chocolate and some deeply dark cocoa, these cookies deliver the most decadent mouthful. They’re best straight out of the oven when the tops are covered in large melted puddles of chocolate.
First of all, let’s get real about the coronavirus.
If you’re staying at home, good on you, you’re doing the right thing! It’s the one of the few things we can do at this point but it is so important. Please do your part in keeping yourself, your friends, and your family safe.
I can’t stress these next points enough…
Social distancing is NOT just for 2 weeks.
It’s NOT a vacation from work so that you can frolic at the beach or park.
The virus affects younger people too, we’re not immune. It is NOT dangerous for the elderly only.
BC is on the same trajectory as Italy was, it is NOT an exaggeration. Our doctors are saying this, so please take social distancing seriously.
Our health care system does NOT have enough resources for everyone who needs medical care should the spread continue to escalate at this rate. Heck, we don’t even have enough masks!
As a healthcare provider in a hospital, I do my best to look out for myself and my colleagues and wear the proper PPE. But, I still go home everyday with the lingering fear at the back of my mind that I might be a risk to my family.
The truth is, you don’t know who you will cross paths with who might be infected and carrying the virus.
Not showing any symptoms does NOT mean you’re safe, it does NOT mean that you’re in the clear.You could be passing it along to many many other people without knowing.
And that’s why it’s so important to stay at home.
With circumstances changing so quickly and new information coming out from every direction, things may feel scary and uncertain.
But there are things that we can do…
Do your part in #flatteningthecurve by staying at home, practicing social distancing (2 meters), washing your hands often, sanitizing common space surfaces.
Stock your home with food and supplies appropriately, do not panic and buy everything, share with those who have run short if you can.
Call and check in on your peeps, bring up morale with your kindness and humor.
Let’s be supportive of each other during this time, we can all make this a little less crappy.
*Hopping off my soap box*
Components of the *perfect* cookie
Secondly, it’s time to #quarantinebake! As a patient of mine said this week, “coronavirus has turned everyone into a baker!”
No better way to past the time indoors than by making delicious food. I feel like we’re all going to come out of this as amazing chefs.
I’ve been working on creating THE perfect cookie for awhile. Yenno, the kind that is soft and chewy, with a slighty crisp edge, large chunks of melt-in-your-mouth chocolate, and the deepest cocoa aroma that wafts through your walls.
On top of that, it has to be easy. I ain’t going to split hairs with weird measurements or crack an extra egg just to get the yolk. Yo girl is lazy, so simplicity was also a major criteria that I was also aiming for while developing this recipe.
It took me 8 trials, but I finally found the right combination of ingredients and technique for the perfect soft and chewy triple chocolate cookies! At least to my preference of what’s “perfect” anyway 😛
Cookie Baking Tips
- I always use *melted butter* – it is the key to those beautiful cracks on the top, and a chewy texture
- Another thing I do with butter… for chocolate doughs I use salted and for vanilla based doughs I use unsalted butter
- Be careful to not overmix your batter after you’ve added the egg – too much aeration yields a cakey and dry cookie
- Use an ice cream scoop for consistency in size and to get that circular shape
- I also rotate my cookies in the oven half way through baking and when I do, I slam down the tray on the rack to flatten the cookies and let the air escape.
- Finally, under bake to keep them soft and chewy, I usually pull them out of the oven when the edges are just set
Looking for more chewy cookie recipes?
Soft and Chewy Triple Chocolate Cookies Recipe:
Soft and Chewy Triple Chocolate Cookies
Ingredients
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/4 tsp salt
- 1/4 cup dutch processed cocoa best quality you can find
- 1/2 tsp espresso powder
- 1/2 cup salted butter (you can use unsalted if you like and increase salt to 3/4 tsp)
- 1 large egg
- 3/4 cup each of white and milk chocolate
- 1/2 cup dark chocolate chunks
Instructions
- In a bowl, whisk together flour, baking soda, and baking powder. Set aside
- In a small bowl, melt butter in the microwave. Set aside to cool until warm, not scorching hot.
- In a larger bowl, whisk together brown sugar, white sugar, salt, cocoa and espresso powder.
- Pour the warm melted butter into the sugar mixture all at once, whisk until well combined and the sugar looks melted (less grainy)
- Add egg and whisk until mixture is thickened but still fluid. You should be able to draw a figure 8 that falls back into the batter after a few seconds.
- Add in the flour and chocolate in 2 parts, stir gently until just combined
- Divide dough into 8 pieces, roll dough balls. Keep in airtight container and refrigerate for at least 1 hour (overnight best results). Bake at 350 degrees F for 8 minutes, rotating the trays at half time.
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
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soft and chewy triple chocolate cookies – hands down the best thing when straight out of the oven and the tops are covered in large melted puddles of chocolate
The cookies didt flatten and felt it was too sweet. I have some of the dough balls remaining. Is there anyway I could reduce the sweetness?
Hi Apeksha! I’m sorry to hear that the recipe didn’t turn out well for you. This is the recipe that I use on the regular and for a lot of my readers as well. There could be several factors that might be the cause of the non-flattening: 1) the quality of butter (lower quality and lower fat content reduces spread and therefore less flattening), 2) Too much flour (maybe your flour was packed too densely, I always use the sift and scoop method to make sure my flour is aerated and not dense) 3) too little egg (variances in egg sizes around the world)
At this point since the dough is already made, the only way to reduce sweetness is to take out the white chocolate chunks and swap with dark chocolate
I hope these tips help for future cookie baking!
Connie