Triple Chocolate Cookies

These are a treat. A splurge. A recipe so rich that I almost omitted 1/3 of the chocolate by accident because I felt like I had already added all the chocolate and nearly missed another line in the recipe. And they are good. They're worth it.

Thanks to Blue Bowl for this incredible recipe, which was a fan favorite for my Cookie of the Month club.

Triple Chocolate Cookies
4 oz. unsweetened chocolate
2 cups semi-sweet chocolate chips (365 grams)
6 Tbsp. salted butter
3 large eggs, room temperature
1/2 cup plus 1 Tbsp. sugar (118 grams)

1 1/2 tsp. vanilla

1/2 cup plus 2 Tbsp. flour (81 grams)

2 Tbsp. cocoa powder (12 grams)

1/4 tsp. baking soda

1/4 tsp. salt

7 oz. chopped chocolate, mix of milk, semi-sweet & dark (198 grams) *
*this is what I almost missed because technically it's like a Quadruple Chocolate Cookie

Melt unsweetened chocolate and semi-sweet chocolate chips together with butter in the microwave, stirring every 30 seconds until melted. Set aside to cool slightly.

Bat eggs and sugar 2 to 4 minutes with an electric mixer until frothy. Mix in vanilla and slightly cooled chocolate. Add in flour, cocoa, baking soda, salt, and mix just until combined. Mix in chocolate chunks into the thick batter, reserving some for the top of cookies if desired.

Chill cookie dough for 20 minutes to make it easier to scoop as it is sticky. Scoop into 95 gram balls, and chill for 20 minutes (or up to 2 days as long as airtight) in the fridge. Preheat oven to 400°F while dough is chilling.

Line baking sheets with parchment paper. Bake 5 to 6 cookies on a sheet, keeping extras chilled until baking. Bake for 9 to 11 minutes, even though they will seem a tad underdone in the center especially. Makes 12 large cookies.