Triple Chocolate Chip Cookies

If you don’t think a classic chocolate chip cookie has nearly enough chocolate in it, this is the cookie for you. We wanted to make this cookie super-rich, so we used not just one kind of chocolate, but three: cocoa powder, melted semisweet chocolate, and chocolate chips. Because we used both butter and melted chocolate, which decrease the development of the gluten, we needed a strong flour to hold the cookie together. We chose bread flour, which is higher in protein, to provide more gluten strength. We prefer Dutch-process cocoa here, which is treated with alkali, making it less acidic and softer in flavor than regular cocoa powder. However, regular cocoa powder, also called natural cocoa powder, will work just fine if that’s what you have on hand. This cookie is thinner and flatter than most of the cookies in this book because of all the chocolate and has a slight chew that we find irresistible. Add nuts, if you like, to balance the chocolate and for more textural contrast. Cook’s Note Melting chocolate using the double boiler method: If you have a double boiler, you’re probably familiar with how to use it. If you don’t, you can improvise a double boiler by putting the chocolate in a metal or glass bowl set over a pan of simmering water and stirring until the chocolate is melted and smooth. Melting chocolate using the microwave method: To melt chocolate in a microwave, put it in a microwave-safe bowl and cook on high heat for 30-second intervals, taking the bowl out and stirring the chocolate after each interval until melted.

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Step 1

Preheat the oven to 350°F. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper.

Step 2

Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.

Step 3

Using either a double boiler or microwave, melt the chopped chocolate in a small bowl. Keep warm.

Step 4

In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute.

Step 5

Add the eggs and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula.

Step 6

Add the melted chocolate and mix until completely combined.

Step 7

Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients.

Step 8

Add the chocolate chips and nuts (if using) and mix on low speed until evenly distributed. The dough should be sticky and on the thin side. (This dough benefits from resting in the fridge, covered, for 12 to 24 hours before baking.)

Step 9

Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in. apart.

Step 10

Bake for 9 to 11 minutes, rotating the baking sheets halfway through the baking time, until the edges rm up slightly and the centers are no longer shiny.

Step 11

When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.