Triple Dark Chocolate Cookies

Let me just say from the beginning that these are the chocolatiest (most chocolate-y?) cookies that I’ve ever baked. That alone should get you excited. But they’re also easy to make (no creaming butter required) and– for me at least– use standard pantry ingredients. And did I mention they use three kinds of chocolate?

I adapted the recipe slightly from Smitten Kitchen, just because I never have unsweetened chocolate on hand but *always* have a Trader Joe’s Pound Plus bar of 72% bittersweet chocolate. Also, because my cookie scoop was slightly larger than her recommended cookie size, mine ended up bigger than hers– something I can only approve of!

These are rich, delicious, and packed full of chocolate– perfect for eating with a cold glass of milk. I am absolutely adding them to my “make again whenever possible” list!

Triple Dark Chocolate Cookies (slightly adapted from Smitten Kitchen)

(makes 36)

1 cup (225g) unsalted butter

8 oz. (230g) bittersweet chocolate, chopped

2 cups (380g) brown sugar

4 eggs

2 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

1 cup (90g) unsweetened cocoa powder

2 cups (260g) flour

1 heaping cup chocolate chips

1. In a large, microwave-safe bowl, heat butter and chopped chocolate in 30 second burst until chocolate is mostly melted, stirring in between each burst.

2. Add sugar and stir until smooth. Whisk in eggs, one at a time.

3. Add vanilla, baking soda, and salt.

4. Whisk in cocoa powder.

5. Add flour and chocolate chips to form a soft dough.

6. Chill 30 minutes, just to make it more scoopable. In the meantime, preheat oven to 350 degrees F.

7. Line baking sheets with parchment. Scoop dough onto sheets in 3-tablespoon scoops.

8. Bake 10 minutes and remove from oven (even if they don’t look done). Cool on sheets for 2-3 minutes and then remove to a rack to keep them from overbaking.

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