Triple-Threat Chocolate Cookies

 

Ingredients:

Dry:

1 3/4 cups all-purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Wet:

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Chocolatey Goodness:

1 cup semisweet chocolate chips

1/2 cup milk chocolate chunks

1/4 cup dark chocolate chunks

Flaky sea salt, for sprinkling

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
3. Cream together the butter and sugars: In a large bowl using an electric mixer or a hand mixer, cream together the softened butter and both sugars until light and fluffy, about 3 minutes.
4. Beat in the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract until combined.
5. Gradually add the dry ingredients: Add the dry ingredients to the wet ingredients in batches, mixing until just combined. Don't over-mix!
6. Fold in the chocolate: Gently fold in the semisweet chocolate chips, milk chocolate chunks, and dark chocolate chunks.
7. Scoop and bake: Using a cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Sprinkle with flaky sea salt.
8. Bake for 10-12 minutes: Bake the cookies until the edges are firm but the centres are still slightly soft. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips:

• For extra chewiness, use all brown sugar instead of half brown and half granulated.
• Want even more chocolate? Replace some of the all-purpose flour with cocoa powder (up to 1/4 cup).
• Top with additional chopped nuts, sprinkles, or dried fruit before baking for a customised touch.
• Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.