These thick and soft Bakery-Style Triple Chocolate Cookies are are simply the best! There's nothing better than an freshly baked cookie!
1cupunsalted butter, softened
4ouncessemi-sweet chocolate(2/3 cup)
2cupschocolate chips(+ extra for topping)
In a stand mixer, beat the butter until light and fluffy, 1 minute.
Add the granulated sugar and brown sugar and beat 1-2 more minutes until fluffy.
Add 2/3 cup high quality chocolate chips or baking chocolate to a small bowl. Place the bowl over a saucepan of water simmering on the stove. Stir until it is getting smooth. Let it sit for 1 minute to cool just a little. Pour the chocolate into the batter. Beat the chocolate into the dough.
Add eggs and vanilla and beat well, scraping the edges and bottom of the bowl.
Add the flour, cocoa, baking soda and salt to a bowl and whisk to combine. Beat the dry ingredients into the dough.
Add the chocolate chips. You can use any combination, but we like semi-sweet and milk or semi-sweet and dark.
Cover the mixing bowl and put it in the freezer for 30 minutes to chill the dough. Take out the dough and using the America's Test Kitchen way, scoop 1/4 cup, break the dough ball in half and stack the two pieces on top of each other. Place the shaped cookies onto a plate, cover with plastic wrap and refrigerate 30 minutes.
Once the dough has chilled, heat the oven to 375 degrees F.
Bake for 10-11 minutes. DO NOT over bake.
Cool for at least 5 minutes before removing to a cooling rack as the cookies will take a minute to set up.
cookies can be frozen for up to 3 months
Bakery-Style Chocolate Cookies
Amount Per Serving (1 g)
Calories 275Calories from Fat 126
% Daily Value*
Saturated Fat 9g56%
Vitamin A 295IU6%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.