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Triple Chocolate Cookies (Bakery Style)

Chocolate cookies
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Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery.

Ingredients

Scale
  • 1 3/4 cups (249 grams) all-purpose flour
  • 1/3 cup (33 grams) Dutch process cocoa powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks or 227 grams) unsalted butter
  • 1 1/2 cups (300 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • 1 large egg
  • 2 tablespoons water
  • 1 1/2 teaspoons pure vanilla extract
  • 4 ounces (113 grams) milk chocolate, chopped into bite-sized pieces (1/2 inch, some smaller and some larger)
  • 2 ounces (57 grams) bittersweet chocolate, chopped into bite-sized pieces
  • Flaky sea salt, if desired

Instructions

  1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees Fahrenheit. Line three sheet pans with aluminum foil, dull-side up.
  2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the milk chocolate and bittersweet chocolate and mix into the batter on low speed.
  4. Form the dough into 3 ounce (85 gram) balls (1/4 cup each). Place 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time.
  5. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat this process a few more times to create ridges around the edge of the cookies. If you’re using flaky sea salt, sprinkle it on the cookies in the first or second bang. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are set and ripply but the center is still soft.
  6. Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).

Notes

Printed with permission from 100 Cookies by Sarah Kieffer.

Find it online: https://www.acouplecooks.com/chocolate-cookies/