So last Saturday, I nearly broke both of my Instagram accounts as well as my Facebook pages by posting a picture of these amazing triple chocolate chewy cookies that I made due to a week-long chocolate craving (and being a week away from my due date, I felt like I could splurge by making these cookies)! These triple chocolate chewy cookies are amazing ya’ll; pictures can’t even do it justice because the texture of them just makes you weak in the knees and you think “how is this even possible?!”
Here are a couple of tips for pulling off these incredibly irresistible cookies:
Make sure you cream the butter and sugars completely.
By creaming your fat and your sugar together completely, you’re breaking down the sugar crystals and it make sure that you get as even a distribution of sugar and fat as possible.
Fold in your chocolate chips into the dough.
We want these cookies to be a pleasant chewy, as in a slightly under-done type of chewy, not chewing gum chewy. This is accomplished by producing only minimal amounts of gluten in the flour as much as possible. Accomplish this by folding in the chocolate chips with a spatula or spoon and not the paddle attachment of your mixer.
The dough will look more like brownie batter… DON’T FREAK OUT!
This is a wet dough. Do not think that you didn’t add enough flour into the dough just because it looks wetter than normal cookies. This makes for a deliciously chewy cookie!
Bake for ONLY 10 minutes!
Because this dough has cocoa powder in it, it could be hard to tell if your cookies are down because they won’t turn golden brown. Instead you have a few options:
- Blind bake another, lighter cookie ( a shortbread cookie is perfect for this) until that cookie is golden brown. Your cookies would be done.
- Feel for firmness on the tops of the cookies to see that a nice crust as formed. This isn’t as reliable as a crust will have formed early on but still leave a raw cookie center if not baked thoroughly.
- Use a baking range of 8-10 minutes and see where your cookies stand at those times. If they seem to be done at 8 (because your oven runs a bit hot) go ahead and pull them. If your oven is calibrated correctly, then pull them at 10 but no longer than 10 minutes.
Last but not least…
Enjoy with a cold glass of milk.
Honestly though, these cookies and milk were made for each other! Move over Oreo’s (and it takes a lot for me to say that, believe you me!).
There ya have it! These cookies are wonderful and I am fully expecting my Facebook pages, Instagram accounts, and this blog to crash from you guys getting your hands on this recipe! Again, please let me know how you like this recipe and as always, happy eating!
How good do these ice cream sandwiches look?! Best paired with my Mint Chocolate Chip Ice Cream!
- 1 pound smei-sweet chocolate chips
- 5 ounces Butter
- 10 1/2 ounces brown sugar
- 3 1/2 ounces white sugar
- 4 each Eggs
- 2 teaspoons vanilla extract
- 10 ounces all purpose flour
- 1 1/2 ounce chocolate powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 ounces white chocolate chip
Cream butter thoroughly (about 5-7 minutes), add sugars and mix until light and airy.
Add eggs one at a time, scraping after each egg and then add vanilla. Scrape again.
Sift dry ingredients, slowly add to butter, sugar, and eggs. Mixture will be moist. Add white chocolate chips, if using, and mix for 30 seconds.
Preheat oven to 350 degrees, grease/line cookie sheets. Using a spoon or cookie scoop, scoop cookies onto cookie sheets with enough room for the cookies to spread a little. Place in oven and bake for 10 minutes.
Pull sheets out of oven and cool slightly before transferring them to a cooling rack. Eat with cold milk and enjoy!