These cookies are my personal favorite, first: because they are super delicious, and second: because they are SUPER SIMPLE to make! If you are looking for a twist on a classic chocolate chip and want MORE CHOCOLATE! This IS the recipe for you, because it hits all the elements that you want in a chocolate chip cookie, and DOES NOT by ANY MEANS disappoint! I present to you Triple Chocolate Chunk Cookies!
These cookies are soft, chewy, and crunchy JUST what you want out of a chocolate cookie. I have made these every time I wanted a chocolate cookie and this recipe NEVER FAILS! Super excited for you guys to try them out! :D Here are the ingredients to make...
INGREDIENTS
2 cups of all purpose flour
3/4 teaspoons of baking soda
1 teaspoon of baking powder
3/4 cups of brown sugar(lightly packed)
2/4 cups of granulated sugar
dash of ground cinnamon
1 egg
1 stick of butter, melted
3/4 cups of semi-sweet chocolate chunks, preferably Ghiradelli Chocolate(it yields the best results for ooey-gooey chocolate!)
1/4 cup of mini or regular chocolate chips
1/4 cup of dark chocolate chips
pinch of salt
2 teaspoons of vanilla extract
a drizzle of vegetable, if dough is too dry( you shouldn't need it but sometimes the humidity in the air, the butter you are using you might need it)
1. Start by preheating your oven to 350 degrees Fahrenheit. Then, take your cookie sheet and place parchment paper on top. Make sure that it is fitted to the cookie sheet. You can grease your parchment paper, but these cookies pop right off so there is really no need, only you want take that extra precaution.
2. In a bowl start by putting both sugars then with your whisk break up the chunks of brown sugar.
3. Then, pour in your melted butter and stir until completely combine and smooth.
4. Then, add in your egg and vanilla extract then also stir until it turns a lighter color and smooth(this helps cookie that extra lift that it needs, see my Triple Chocolate Brown Butter Cookie Recipe). In a sieve sift together your dry ingredients: flour, salt, ground cinnamon, baking soda and powder over the bowl with the wet mixture.
5. Once you have done that, take a rubber spatula and fold in the dry ingredients until all the flour mixture is completely combined and you see no more of it. Then, after that fold in your chocolate chips then place in your fridge for twenty minutes for them to firm up slightly.
6. Next, using a cookie scoop scoop out your cookies and do it to your desired size. I do a heaping scoop to make the cookies slightly bigger but not too big( I roll them in my hands a few times to make them in a circular shape, if this gets too sticky just wet your hands slightly this'll really help). Once you have scooped out onto your cookie sheet line with parchment, press them down slightly.
7. Lastly, bake your cookies( starting on the bottom) for 12-13 minutes or until a lightly golden brown around the edges, and the bottom is beautifully golden brown. If you want them to be slightly under done, I would cook them for 10-11 minutes, according to your preference. This baking time for me is perfect! They definitely hold their shape and are very easy on the teeth! :D
NOTE: If you have an convection oven(with a fan they'll bake for 22 minutes until nice and golden brown!). The trick with the convection oven is to not open the oven door so much(the fan blows hot air to cook them), just let them bake and keep a close eye on them! Also, for an extra something I like to add some chocolate chips once they are done baking for that iconic look! You don't have to do this but it does make them look picture perfect!
-Enjoy!-
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