These super soft, extra chewy, totally over-sized Bakery Style Triple Chocolate Chip Cookies are about to become the new best friend to your next glass of milk!
I know this might feel like more of the same after yesterday, but…
More chocolate! The child in you demands it!!
And not just chocolate – triple chocolate! As in a decadent, chewy chocolate cookie, semi-sweet chocolate chips AND chunks, and some white chocolate chips to offset the blessed darkness of these pretty little things.
Or, pretty big things. I made them much larger than I normally make my cookies (1) to appease the hubby, (2) variety, and (3)…who needs a reason to eat a cookie that’s 1/3 the size of their face??
Truth? I’m getting in allllll my cookie gobblin’ in the next two weeks. Well, three. Post-Christmas week counts, thanks to half-price candy sales.
But yeah anyway. Mr. Crumby and I officially joined a gym. Like, together. Yes, the man who scoffed after I purchased a Disney Half-Marathon Pass for him as well as myself back in March as a kick in the ass to start getting healthy.
“You just wasted $180 bucks,” he told me.
My biggest supporter and critic. The one who takes care of any leftover goodies that don’t make it to work after a day of blog baking. The love of my life.
HE suggested joining LA Fitness to ME, the girl who had already been working out (albeit on and off) for over two years to help counteract all the extra tasting she was doing for the blog. The girl who tried and failed to get him to go for nightly walks to boost our reproductive health.
What can I say. I married a stubborn ox.
So in spite of all that, plus the fact that the gym is a 20-minute drive from home (when there are a handful closer,) what else could I do but concede and support his desire to lose weight and get healthy?
And we will!
Right after Christmas. If you think I’m going light on cookies this season, you’ve got another thing coming.
(But he’s definitely not getting out of this half marathon now!)
- ¾ cup unsalted butter, room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup chocolate chunks
- Using a hand-held mixer or stand mixer, cream butter and sugars for 3 minutes on medium speed until fluffy and pale. Mix in egg and vanilla, scraping down the bowl as needed.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt. Slowly mix the dry into the wet ingredients on low speed until combined. The dough will be thick. Add the chocolate chips and mix until evenly distributed (5-10 seconds.) Cover dough with plastic wrap and chill for at least 1-24 hours.
- When ready to bake, remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough, about ¼ cup-sized of dough each, into balls (the dough will be crumbly, but forms easily,) the flatten them with your palm. Place no more than 6 cookies one ach baking sheet. Bake for 10-11 minutes, until the middles look only slightly wet and soft. Cool for 5 minutes on pans, then remove to cooling rack to cool completely. The cookies will slightly deflate as you let them cool. Enjoy!
Store cookies at room temperature for up to 1 week. If making ahead and chilling, 2-3 days in the fridge or 3 months well wrapped in the freezer.
DAY ONE | German Chocolate Cookie Cups
DAY TWO | Bakery Style Triple Chocolate Chip Cookies
DAY THREE | Salted Caramel Coconut Biscotti
DAY FOUR | Chocolate Cheesecake Cookies
DAY FIVE | Nana’s Anise Pierniki (Polish Christmas Cookies)