Salted Triple Chocolate Cookies


 Prep Time : 10 Minutes | Cook Time : 10 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies! I know I’m mostly doing lower sugar recipes these days. But sometimes… You just really need a chocolate punch to the face. And so long as you share them around it’s like it never happened. These are almost the easiest cookies possible. Melt and mix. There is some chilling. It needs to happen I’m sorry. You’ll be glad you waited. These cookies are soft and melty in the middle and they are loaded with chocolate pieces. Perfect for getting you to the end of the week. Treat yo’self.

Mix the flour, cocoa, baking soda and salt in a large bowl.

Melt the butter. Check that it isn’t too hot and whisk the egg and vanilla extract into it. We don’t want scramble. Add the butter and egg to the dry ingredients and mix well.

Add the chopped chocolate and mix through. I find the easiest way is to use your hand.

 

Cover and chill the dough for an hour. Heat the oven to 180C (350F). Using a tablespoon or a medium cookie scoop, scoop mounds of dough onto cookie sheets lined with baking paper. I used the OXO Good Grips medium scoop – a heaped tablespoon is about right.

Top each cookie with a little sprinkle of flaky salt.

Bake for 10 to 12 minutes, rotating the trays halfway through. The cookies should have puffed up a bit and be cracking a bit on the outside but when you press on one it should still feel soft.

Transfer to a wire rack to cool. I recommend keeping them in an un-marked container or you might come back to find they’ve gone..

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Salted Triple Chocolate Cookies


Prep Time : 10 mins | Cook Time : 10 mins | Total Time : 2 hour | Difficulty : Easy | Makes : 20 cookies

Meltingly dark chocolate cookies studded with white and dark chocolate pieces.

Ingredients:

  • 1 cup (140 grams) all purpose flour
  • 1/3 cup (50 grams) dutch cocoa, sifted
  • 1/3 cup (65 grams) white sugar
  • 1/4 cup (50 grams) packed brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (115 grams) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/3 cup (75 grams) chopped dark chocolate
  • 1/3 cup (75 grams) chopped white chocolate
  • flaky sea salt, for topping

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Cookie sheets lined with baking paper

Directions:

Mix the flour, cocoa, baking soda and salt in a large bowl.

Melt the butter. Check that it isn’t too hot and whisk the egg and vanilla extract into it. We don’t want scramble. Add the butter and egg to the dry ingredients and mix well.

Add the chopped chocolate and mix through. I find the easiest way is to use your hand.

Cover and chill the dough for an hour. Heat the oven to 180C (350F). Using a tablespoon or a medium cookie scoop, scoop mounds of dough onto cookie sheets lined with baking paper. I used the OXO Good Grips medium scoop – a heaped tablespoon is about right.

Top each cookie with a little sprinkle of flaky salt.

Bake for 10 to 12 minutes, rotating the trays halfway through. The cookies should have puffed up a bit and be cracking a bit on the outside but when you press on one it should still feel soft.

Transfer to a wire rack to cool.

Cook’s Notes:

  • You can leave the salt off the top but it really does amplify the chocolate flavour
  • use any mix of chopped chocolate you have on hand – go all in on dark chocolate if you like!

 – These cookies will keep well in an airtight container at room temperature for 4 to 5 days – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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