Quick and easy, these chocolate cookies with three kinds of chocolate chips will satisfy even the sweetest tooth.
The recipe makes 2 and a half dozen small cookies, which is a perfectly sized batch. They are decadent without being overly sweet, even with the chocolate chips.
4.5 oz. flour
1/2 tsp. each - baking soda and salt
1/2 c. cocoa powder
1 stick unsalted butter
4 oz. chopped chocolate
1 c. sugar
1/2 c. brown sugar
1 tsp. vanilla
1/4 each: bittersweet, milk & white chocolate chips
STEP 1: In a small sauce pan, melt butter over low heat. Once butter is completely melted, remove from heat and add in chopped chocolate. Let chocolate melt into butter, stirring occasionally.
STEP 2: In a small bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside. Pour butter mixture into bowl of a stand mixer fitted with paddle attachment.
STEP 3: Add sugars and vanilla to butter and chocolate mixture, beating on low speed until combined (about 2 - 3 minutes), then add egg and beat until completely incorporated.
STEP 4: Add in flour mixture on low speed and mix until just combined. Turn mixer off, scrape down sides and bottom of bowl, then add chips.
STEP 5: Using a small (3/4 oz. // 1.5 tbsp.) scoop, portion dough onto parchment lined sheet pan. Cover and let rest for 30 minutes in the refrigerator prior to baking.
Preheat oven to 350°F (325° with convection fan) // 180°C // Gas mark 4 Place dough 2 - 3 inches apart on baking sheet lined with nonstick mat (Silpat) or parchment paper.
Bake for 10 - 14 minutes, rotating tray halfway through baking time. If desired, place a few chocolate chips on top of cookies as soon as they come out of the oven.