MAISON DE KENNEDY

Triple Chocolate Cookies

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — 35 mins

Ingredients

• 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

1. Preheat oven: 350°F (176°C), rack in the centre. Line a large baking sheet with a silicone mat or parchment.
2. Dry mix: Whisk together flour, cocoa, baking soda, and salt.
3. 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.
4. Combine: Gradually add the flour mixture on low speed until just combined. Stir in all three chocolate chips with a spatula.
5. 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.
6. 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.

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