RECIPE
Triple Chocolate Cookies
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To me there is no such thing as too much chocolate. I am pretty sure if you asked my sisters they would agree with me. My family is definitely all about the chocolate, but we love good chocolate. That is why when I bake, I believe good chocolate is so important. I always use Ghirardelli Chocolate Chips and black cocoa powder. I believe these two things make the biggest difference in this cookie. Plus I topped each cookie with course sea salt for a hint of saltiness.
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- ½ cup sugar
- 1 ½ tsp vanilla extract
- 1 ½ tsp Kahlua
- 2 eggs room temperature
- 2 cups all purpose flour
- ½ cup black cocoa
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup Ghirardelli milk chocolate chips
- ¾ cup 60 cacao Ghirardelli chocolate chips
- Coarse salt to sprinkle
Directions
- Preheat the oven to 350. Line 2 cookie tray with parchment paper and set aside.
- In a large mixing bowl, cream together butter, brown sugar and sugar, until light and fluffy about 3 minutes
- Add eggs, vanilla extract and Kahlua, cream until combined. Make sure to scrape down sides of the bowl.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients to the wet mixture. Make sure to scrape down the sides of the bowl.
- Add the chocolate chips and mix until just combined.
- Using a 1 tbsp scoop, scoop cookie dough about 2” apart on the prepared baking sheet. Bake for 10 minutes.
- Cookies will stay fresh in an airtight container for 5 days or frozen for up to 3 months. Cookie dough can be frozen for 3 months.
Tips & Recommendations
You can refrigerate the cookie dough for 24 hours, just let sit out for 15-20 minutes before scooping and baking. If you can’t/don’t have black cocoa powder, you can substitute for what you have. Make sure to use good chocolate in these cookies.
