This is a chocolate lovers dream.
Do you wish you could have chocolate after every meal? Or maybe, INSTEAD of every meal? Do you dream about chocolate while awake? If you answered yes to any of these questions, then THESE are your NEW favorite cookies. Chewy triple chocolate cookies.
Let’s review over the 3 major chocolatey players that make these cookies over-the-top chocolate:
- Unsweetened cocoa
- White chocolate chips
- Dark chocolate chips (or semi-sweet, if you prefer)
When we all lived in the same state, we enjoyed these really delicious “break and bake” triple chocolate cookies. They were really good, and you could break off just a few and bake them up. The downside of the “break and bake” cookies: they were really expensive. So, back in April, when I was going to meet up with the girls, I went on a mission to try and replicate the cookies.
HERE. THEY. ARE.
I tested them out on C on our way down to DC to meet K to run the Nike All Woman half marathon in April.
Here we are after the race!
Ok. ok. back to the cookies… C ate them on the plane at 7am (I’m a huge supporter of sweets for breakfast!) 🙂 SHE LOVED THEM. They got a little banged up in the plastic bag, so she proceeded to tip the bag so that the crumbs would fall out and she could enjoy every last bite. Cookie replication success!
The secret to these cookies being so chewy is honey! It keeps them soft and chewy for days after you bake them. Honey adds moisture to the cookie, even after it is baked – it pulls moisture from the air (to get all science-y on you, honey is hygroscopic), so these cookies are guaranteed to stay soft! This is based off my Best Peanut Butter Chocolate Chip cookies – which also have honey to keep them soft and chewy. The other thing about these cookies is that they are very, very and I mean VERY chocolatey. They are not too sweet, which is why I added white chocolate chips to them. White chocolate is much sweeter and balances out the cookie.
1. Just as in my Peanut butter chocolate chip cookies, cream the butter/sugar, then add the wet ingredients. I always mix the dry ingredients separately and THEN mix the wet and dry together. I really like doing this because it ensures that everything is mixed prior to combining, that way you don’t over mix your cookie dough.
You NEVER want to over mix your cookie dough.
2. This dough MUST be refrigerated for at least 2 hours before baking. The dough must be cold. Two hours might be overkill, but I want to make sure the dough is cold. The chilled dough is sticky, but I promise you, the messy hands you get as a result of measuring out dough onto a baking sheet is WELL WORTH it. Non-chilled dough is impossible to handle (WAAAY too sticky), and the cookies will just bake out flat. blah.
flat cookies = sad Liz.
I know, I know, this waiting a whole 2 hours totally goes against my “dash” mantra, but you can make the dough ahead and keep it in the fridge a day or 2 or 3 or freeze them until you’re ready to bake them up.
Look at that soft, chewy chocolatey center and the dark chocolate chips are all melty… Mmmm my mouth is watering just thinking about these gooey, chocolatey cookies. Not too sweet, and all the chocolate you have ever wanted. Fat. Chewy. Delicious. Super Chocolate cookies
Makes ~20-24 cookies
Wet Ingredients – step 1:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup dark brown sugar
Wet Ingredients- step 2:
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon of honey*
- 1 tablespoon water
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup white chocolate chips
- 1/3 cup dark chocolate chips (or semi-sweet chocolate chips, if you prefer)
- Preheat oven to 375 degrees F
- In a medium bowl, combine the dry ingredients, except chocolate chips, and set aside
- In large mixing bowl, combine wet ingredients from step 1. Cream the ingredients until smooth
- To that same mixing bowl, add step 2 wet ingredients *To measure out the honey, use a non-stick cooking spray (like Pam) to spray the tablespoon. The honey will slide right off the tablespoon and you won’t loose any honey.
- Mix all the wet ingredients (step1 and 2) until well incorporated
- Add the mixed dry ingredients to the wet ingredients. Stir the wet and dry until just combined
- Fold in the chocolate chips
- Cover and refrigerate dough for at least 2 hours (or wrap in double layers of plastic wrap and freeze)
- After dough has chilled, roll about a tablespoon of dough into a ball and place on a baking sheet. You can smoosh the cookies with your hands if you like. The dough will be sticky.
- Bake for 9-11 min. 10 minutes is perfect for my oven and the size I bake, but it may vary based on oven and cookie size. Let cookies cool for about 5 minutes on the baking sheet – then go ahead and DEVOUR them. Cookies may look a bit underdone – but that’s ok! They will continue to bake a few minutes after being removed from the oven. If you over-bake them, the cookies will get crumbly.
Recipe Source: deliciousinadash.wordpress.com
Want MORE soft and chewy cookies made with honey??!! Check out my Best Peanut Butter Chocolate Chip Cookies, Ever (or to see representative step-by-step pictures of creaming butter and sugar)