Triple Chocolate Cookies (similar to Crumbl cookies!).
Preheat oven to 350°F.
INGREDIENTS
INGREDIENTS
- 1/2 cup room temperature butter (salted)
- ⅔ cup cocoa powder
- ½ cup brown sugar, packed
- ⅓ cup granulated sugar
- ¼ cup canola (or vegetable) oil
- 1 egg + 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup AP flour
- 1 Tablespoon cornstarch
- ¼ teaspoon sea salt
- ½ teaspoon baking SODA
- ¼ teaspoon cream of tartar
- Then Stir in:
- ⅓ cup each of WHITE, MILK and SEMI-SWEET baking chips.
- ⅓ cup each of WHITE, MILK and SEMI-SWEET baking chips.
- In a microwave safe bowl, combine the butter, cocoa powder, brown sugar, and granulated sugar. Microwave until the butter is melted. Stir together to eliminate any sugar crystals.
- Stir in oil until combined.
- Stir in the egg, egg yolk, and vanilla extract until the mixture resembles brownie batter.
- Combine the dry ingredients (flour, cornstarch, baking soda, and salt). Add to the chocolately batter and combine ONLY until combined (a few small dry areas are okay). Don't overmix it -- doing so will develop the gluten in the flour and make them tough.
- Stir in chips (leave a few for the top 'decor' if you'd like.
- Use a cookie scoop that's about 1/3 cup and scoop up eight cookies (you can go smaller or larger of course). Make a gentle ball and place on a cookie sheet lined with a silicone sheet (or parchment). Use the bottom of a drinking glass to push the dough down to flatten it until it's about as thick as your finger is wide.
- Bake, undisturbed, for 11 to 15 minutes (your oven is different, so watch the cookies). You want to remove them from the oven when they are puffed up and the edges are starting to set. You are not looking for crispy or they'll be overdone. Not sure? Bake a test cookie first.
- Allow to cool for five minutes ON THE BAKING TRAY (this allows them to finish cooking from below and won't overbake the top part of the cookie. Transfer to a rack to cool.
