NYT Triple Chocolate Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 1/2 cups of all-purpose flour
02 -
1/4 teaspoon of salt
03 -
1 1/2 teaspoons of cornstarch
04 -
3/4 teaspoon of baking soda
05 -
1/2 cup of melted unsalted butter, cooled to room temperature
06 -
1/4 cup of white sugar
07 -
1/2 cup of light brown sugar
08 -
1 egg
09 -
1 1/2 teaspoons of vanilla flavoring
10 -
3 ounces of semi-sweet chocolate chunks (add extra for decoration)
11 -
3 ounces of semi-sweet chocolate chips (include extra for decoration)
12 -
2 ounces of grated dark chocolate
# Instructions:
01 -
Take a medium-sized bowl and stir together flour, salt, cornstarch, and baking soda. Set this aside for later.
02 -
In a larger bowl, mix the melted butter (cooled), brown sugar, and white sugar until smooth and the sugar is fully dissolved. Add in the egg and vanilla and mix on a low speed until blended.
03 -
Gradually mix the dry ingredients into the bowl of wet ingredients on a low setting. Be careful not to mix more than needed.
04 -
Gently fold in the chocolate chunks, chips, and grated dark chocolate. Don’t mix for too long—just until everything’s evenly spread out.
05 -
Wrap the cookie dough and chill it in the fridge for at least an hour. This step helps to stop the cookies from spreading while baking and enhances the flavor.
06 -
When you’re ready to bake, set your oven to 350°F (175°C). Line up your baking sheets with parchment paper.
07 -
Scoop the cold dough and make balls about 1 inch in size. Spread them out on your lined baking sheets, keeping a 2-inch gap between each one. Press some extra chocolate pieces into the tops and sides of the dough balls for a nice finish.
08 -
Pop the cookies into the oven and bake for 8 to 10 minutes. The edges and bottoms should just start to turn golden, but the centers will appear very soft—this is what gives them the perfect texture.
09 -
Let the cookies rest on the tray for about 10 minutes. During this time, the texture firms up on the outside but stays soft in the middle. After that, move them to a wire rack to cool completely.
10 -
Keep your cookies in an airtight container at room temperature. They’ll stay fresh for a week, or you can freeze them if you want to store them longer.
# Notes:
01 -
Refrigerating the dough is key to achieving that perfect cookie flavor and structure.
02 -
Don’t bake these too long—they should look a little undercooked when you pull them out.