MAISON DE KENNEDY
EST. 2025
Triple Chocolate Cookies
❤️❤️❤️❤️❤️
(5/5) Tested by Cass — 35 mins
Ingredients
Strike checked
Reset all
1⅓ cups (280 g) Unbleached All-Purpose Flour
¾ cup (75 g) Dutch-Process or Unsweetened Cocoa Powder
1 tsp Baking Soda
¾ tsp Kosher Salt
1 cup (225 g) Unsalted Butter — room temperature
1 cup (200 g) Granulated Sugar
1 cup (200 g) Light Brown Sugar — packed
2 large Eggs
1½ tsp Pure Vanilla Extract
¾ cup (120 g) Milk Chocolate Chips — plus more for finishing
¾ cup (120 g) Semisweet Chocolate Chips — plus more for finishing
¾ cup (120 g) White Chocolate Chips — plus more for finishing
Method
Strike checked
Reset all
Preheat oven:
350°F (176°C), rack in the centre. Line a large baking sheet with a silicone mat or parchment.
Dry mix:
Whisk together flour, cocoa, baking soda, and salt.
Cream:
In a stand mixer with paddle, combine butter and both sugars. Mix until smooth, about 2 minutes. Add eggs one at a time, then vanilla.
Combine:
Gradually add the flour mixture on low speed until just combined. Stir in all three chocolate chips with a spatula.
Bake:
Drop rounded tablespoons onto the sheet, 2 inches apart. Bake 10 minutes, rotating halfway, until set but still soft in the centre. Do not overbake.
Finish:
While warm, gently press extra chocolate chips in for presentation. Cool on the sheet 3–5 minutes, then transfer to a rack. Repeat with remaining dough.
Notes
Storage:
Airtight container between layers of parchment — room temp up to 4 days, or freeze up to 1 month.
↑ Back to top
Ingredients
Method
Notes