Description
Satisfy your chocolate cravings with these irresistible triple chocolate cookies! Your kitchen will smell like a bakery as they’re pulled fresh from the oven. Delightfully chewy, they’re crispy on the outside and bendy in the middle!
Ingredients
Units
Scale
Cookie Dough Ingredients
- 1 cup butter (2 sticks), softened and cut into small cubes
- 1 cup granulated sugar
- 3/4 cup light-brown sugar, packed
- 1/4 cup Karo® Corn Syrup
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2/3 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/2 cups all-purpose flour
- 2 cups milk chocolate morsels
Garnishes
- 10 ounces white vanilla-flavored melting wafers (or classic white baking chips)
- 1/2 bar (2 ounces) semi-sweet baking chocolate, slivered with a knife
- Maldon sea salt flakes, as desired
Instructions
Triple Chocolate Cookies
RECIPE PREP: Line 2-3 baking trays with parchment paper or silicone baking mats. Preheat oven to 350°F.
- Add cubed butter, granulated sugar and brown sugar to the bowl of a stand mixer. Cream them together until light and fluffy. Add in eggs, vanilla extract and Karo Corn Syrup. Beat well to combine.
- Add baking soda, salt and cocoa. Mix until incorporated. Blend in the flour (scrape down the sides of the bowl with a spatula as needed), but do not overmix. Stir in the milk chocolate morsels.
- With a metal cookie scoop (or two small spoons), shape the cookie dough into round pucks. Arrange them on lined baking trays leaving 2 inches between each. Chill the trays of dough in the freezer for 15 minutes.
- Bake the cookies 8 to 9 minutes. Do not overbake.
- Let cookies cool on the tray for 5 minutes before garnishing.
- Melt white chocolate wafers according to package directions. With a spoon, drizzle a large dollop of white chocolate in the middle of each cookie. Sprinkle slivered chocolate over the dollop. Lightly sprinkle the cookies with flaky sea salt.
Notes
Expert Tips
- BROWN SUGAR contains more moisture than granulated sugar. Instead of substituting all the white sugar for brown, use a combination of both.
- KARO® CORN SYRUP is the special ingredient our grandmothers used to achieve the texture and goodness of bakery-style cookies. It’s a must-have for chewy cookies!
- EGG YOLKS provide fat to help make cookies bendy and chewy! If a cookie recipe calls for just one egg, add an extra yolk.
- CHILL THE DOUGH: Stick the tray of scooped cookies into the freezer for 15 minutes, or into the fridge for 30 minutes. The fat in the cookies will begin to solidify reducing how much the cookies will spread while baking. This leads to a chewier cookie.
- Prep Time: 25 Minutes
- Cook Time: 10 Minutes
- Category: Cookies
- Method: Baking
- Cuisine: American