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These all-chocolate cookies are soft and melt-in-the-mouth, with crispy edges. Rich in chocolate and super-easy to make, they're THE decadent comfort food par excellence.
If you like cookies, you'll love these dark chocolate and praline cookies or edible cookie dough.
Table des matières
💙 Why you'll love them
- They're rich in chocolate, ultra-tasty and not too sweet.
- They're really child's play to make.
- They're super quick to make and there's no downtime.
- They are vegetarians.
🧈 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Butter: soft. I recommend that you use it soft, not melted.
- Sugars: a mixture of brown and white sugar. It's this mixture that gives these cookies their delicious texture.
- Egg - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Chocolate: unsweetened Dutch-processed cocoa powder, chocolate bars (if it could be fair-trade, it would be even better! Check the Eco Tips I wrote about chocolate!) and chocolate chips. Three different chocolates for a perfect-tasting result!
- Flour: all-purpose flour.
- Baking soda
- Vanilla extract: to lightly flavor the cookies.
- Fleur de sel: optional, but will bring out the taste of the chocolate.
✅ Dairy-free version
To make this recipe dairy-free, buy dairy-free chocolate (yes, it usually contains lactose) and replace the butter with vegetable margarine.
🥰 Chef's tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Use soft butter, but certainly not melted butter: if you melt your butter, you risk ending up with flat cookies, or even patties! They will also be much harder.
- An ice-cream scoop for pretty cookies: this is optional, but if you have one, it's ideal for shaping your cookies. That's why they're all the same size and round. If you don't have any, take a look at tip n°6.
- Add a few chocolate chips to each ball, for pretty cookies.
- Make sure you space them out before putting them in the oven, as they will spread out during cooking, even if you have to make several batches.
- Respectthe baking time : cookies take on their true consistency when they come out of the oven, in contact with open air. If you overcook them, you'll have concrete for your snack...
- For perfectly round cookies, move them one by one in a pastry ring as soon as they come out of the oven and are still soft.
- Let them cool: take them out of the oven and place the baking paper they're on outside your oven tray, on a cold surface. If you have a cooling grid, even better. Wait a good 20 minutes: it's in the open air that your cookies will "harden" and reach the right consistency.
💡 Frequently Asked Questions
Cookies were created in 1938 by two American cooks, Sue Brides and Ruth Graves Wakefield. Even today, their recipe is used all over the world.
❄️Storage / freezing
In a closed tupperware, they can be kept for about 4 days. Store them only when they are completely cold, to avoid creating steam that could soften them.
To freeze your cookies, there are two options:
- Freeze raw cookie dough: shape into balls and place in a freezer bag, marking with the date of manufacture. To defrost, place the balls you want to bake in the fridge and let them defrost completely, before baking them for the usual time.
- Freezing already-baked cookies: the principle is the same. Place the cookies in a freezer bag and leave to thaw in the fridge or at room temperature. Then all you have to do is bake them in the oven!
🍫 Other chocolate treats
If you make these triple chocolate cookies, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Triple chocolate cookies
Ingredients
- ¾ cup unsalted butter (165g)
- ⅓ cup brown sugar (75g)
- ¼ cup granulated sugar (45g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (200g)
- ½ teaspoon baking soda
- 1 ⅛ cups dark chocolate (190g)
- ½ cup cocoa powder Dutch-processed (40g)
- 1 tablespoon dark chocolate chips (15g)
- Fleur de sel to taste (optional)
Instructions
- Using an electric mixer, blend the butter and sugars until light and creamy, then add the egg and vanilla extract.
- Mix again (with a hand whisk, not an electric mixer) and add the cocoa powder, flour and baking soda, then mix gently.
- Preheat your oven in natural convection/static heat mode to 355°F/180°C. Chop your chocolate coarsely with a large knife, add it to the dough and mix well.
- Use an ice-cream scoop to scoop the cookies into balls, place on a plate and chill in the fridge for 10 minutes.
- On an oven tray lined with parchment paper, place your balls and add a few chocolate chips to each cookie.
- Bake at half-height for around 12 minutes: it's normal for the cookies to come out soft, so don't leave them any longer. Leave to cool for a good hour before serving.
Notes
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Baking times may vary slightly from oven to oven, as each oven is different.
- Store - In a closed tupperware, these cookies will keep for about 4 days.
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