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Chenelle A

Triple Chocolate Cookies

Bakery-style triple chocolate cookies with crisp edges, ooey-gooey centre, and loads of chocolate.
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Prep Time 30 minutes
Cook Time 17 minutes
Chilling Time 2 hours
Total Time 2 hours 47 minutes
Servings: 12 Cookies
Course: Cookies, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 226 g butter room temperature
  • 250 g dark brown sugar
  • 150 g white sugar
  • 2 large eggs room temperature
  • 1½ tbsp vanilla bean paste
  • 425 g all-purpose flour
  • 1 tbsp corn starch
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1½ tsp salt
  • 100 g caramelized white chocolate
  • 100 g white chocolate
  • 125 g dark chocolate or semi-sweet chocolate chips
  • 50 g white chocolate separated, for topping
  • 50 g dark chocolate or semi-sweet chocolate chips separated, for topping

Equipment

  • 1 Hand Mixer
  • 1 Digital Kitchen Scale
  • 1 Baking tray
  • 1 Wire cooling rack
  • 2 Large Mixing Bowls
  • 1 Parchment Paper

Method
 

  1. Whisk together the flour, cornstarch, salt, baking soda, and baking powder in a large bowl. Set aside.
  2. Cream the room temperature butter and sugars together with a hand mixer. Start on low speed and gradually increase until light and fluffy, about 2-3 minutes.
  3. Whisk the room temperature eggs and vanilla bean paste together until just combined. Add to the butter and sugar mixture and mix on medium-low speed with the hand mixer until just incorporated. Do not over-mix.
    4. If eggs are cold when added, they may curdle the butter and prevent the ingredients from emulsifying.
  4. Add half the dry ingredients to the wet mixture and fold gently with a spatula until partially combined. Add the remaining dry ingredients and continue folding until just combined and no flour streaks remain. Avoid over-mixing.
    5. Folding by hand is quicker and helps maintain control, preventing over-mixing.
  5. Fold in the 325g of white, caramelized, and dark chocolate until evenly distributed.
  6. Weigh the entire dough mixture and divide by 12 to portion the dough evenly. Each dough ball should weigh approximately 125g.
  7. Shape each 125g portion of dough into a ball and press the remaining 100g of chocolate onto the tops of each dough ball.
  8. Refrigerate for at least 2 hours, or overnight for best results. Chilling the dough helps set the cookies and enhances the flavour and texture.
    9. For best flavour and texture, prepare the dough the day before baking and refrigerate overnight.
  9. Place 6 cookies at a time, evenly spaced onto a parchment-lined baking tray. Bake at 335℉ for 14-16 minutes using the convection/fan assisted setting for best results, or 350℉ regular bake for 15-17 minutes if your oven doesn't have that setting. Use middle rack on oven for even browning.
    Cookies are ready to be removed from the oven when edges look set with light browning, and centres no longer appear wet or shiny.
    10. Baking on the convection/fan-assisted setting helps the cookies set quicker, creating thicker cookies with crips edges, less soreading, and ooey-gooey centres.
  10. Allow the cookies to cool on the baking sheet for 5-10 minutes before carefully transferring to a wire rack. The cookies will continue to set as they cool.

Notes

  • For best results, weigh ingredients using a digital kitchen scale. 
  • Prepared cookie dough balls can be refrigerated overnight for enhanced flavour and texture.
  • Unbaked dough balls can be frozen for longer storage for future use– thaw in the refrigerator overnight before baking.
  • Store cookies at room temperature in a bakery box or airtight container for 3-4 days.
  • Baked cookies can also be stored in an airtight container in the freezer for optimal freshness– allow to come back to room temperature before serving, or warm up in the oven or microwave.
  • Oven temperatures may vary slightly, so baking times may need minor adjustments.