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Triple Chocolate Cookies with flaky sea salt
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Triple Chocolate Cookies

Chewy chocolate cookies with chocolate chips and a chocolate drizzle!
Course Dessert
Cuisine American
Keyword Chocolate, Cookies, Molasses
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 5 hours
Total Time 5 hours 50 minutes
Servings 20 cookies
Calories 240kcal
Author Colleen

Ingredients

  • 7 oz all- purpose flour
  • 2 oz bread flour
  • 2 oz natural cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 6 oz unsalted butter softened
  • 6 oz sugar
  • 4 oz brown sugar
  • 1 Tbsp molasses or corn syrup
  • 2 eggs room temperature
  • 2 tsp vanilla
  • 8 oz chocolate chips
  • 2 oz melting chocolate for topping
  • Flaky sea salt for topping

Instructions

  • In a medium bowl, whisk together the flours, cocoa powder, baking soda, and salt and set aside.
  • In a stand mixer, cream together the butter and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the molasses (or corn syrup) and beat until combined.
  • Add the eggs one at a time, mixing on low just until combined after each. Add the vanilla. Beat until combined. Scrape the bowl down as needed.
  • Add the dry ingredients to the wet and mix on low until just combined. Add the chocolate chips. Mix on low until combined. It should just take a few seconds.
  • Use a cookie scoop to portion the dough and place onto a tray or baking sheet lined with parchment paper. Repeat with the remaining cookie dough.
  • Place the trays in the freezer for about one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
  • When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 20 minutes or until the edges of the cookie are set, but the center is still soft.
  • Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
  • After the cookies have cooled, gently melt the 2 oz of chocolate and drizzle over the cookies. Before the chocolate sets, sprinkle with flaky sea salt.