Death By Chocolate Chip Cookies

331

By Shelly J

Prep Time:

10m

Bake/Cook Time:

15m

Yield:

2 dozen cookies

Plan for:

1 hour chill time

These Death by Chocolate Chip Cookies are every chocolate lover's dream come true. They're like a triple threat, packing in three types of chocolate for a super intense, rich chocolate flavor. The cookie's base is dark and fudgy, thanks to the melted semi-sweet chocolate, cocoa powder, and butter. It's like a brownie and a cookie had a delicious baby. But the real stars of the show here are the chocolate chips. Milk chocolate, semi-sweet, and white chocolate chips are mixed in, creating a chocolate explosion with every bite. Each type of chocolate chip brings something different to the party - the milk chocolate is sweet and creamy, the semi-sweet adds a touch of bitterness, and the white chocolate offers a sweet, milky contrast.

So, when you bite into one of these cookies, you're getting a seriously chocolaty experience, with gooey pockets of different chocolates throughout. It's an irresistible treat for anyone who can't get enough of chocolate. These cookies are like a chocoholic's paradise, right out of the oven!

Estas galletas son para serios amantes del chocolate. Repletas de 3 tipos diferentes de chocolate, son gruesas y suaves. Perfectas con una vaso de leche!

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

8 ounces semi-sweet chocolate, melted
2 1/4 cups all-purpose flour*
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup butter, room temperature
1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1/2 cup white chocolate chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Line a baking sheet with parchment paper and set aside.
In medium microwave-safe bowl, melt 8 oz semi-sweet chocolate in microwave in 30 second increments until melted, stirring every 30 seconds. Set aside to cool slightly.
In large bowl whisk together flour, cocoa powder, baking powder and salt. Set aside.
In bowl of stand mixer, fitted with paddle attachment cream butter and sugar together for 2 minutes until light and fluffy.
Add melted chocolate and stir until combined.
Beat in eggs and vanilla until smooth and incorporated.
Stir in dry ingredients into chocolate mixture until dough forms.
Finally, fold in chocolate chips.
Chill dough for one hour.
Preheat oven to 350° F.
Using a cookie scoop or large spoon drop cookie dough onto lined baking sheet about 2 inches apart. Bake for 12-13 minutes until edges are set.
Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to finish cooling.
Store in a airtight container for up to 3 days.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

Rate & Review

Lentz

Feb 26, 2016

Recipe is very good. I made 4 to 5 dozen. The cookies were smaller. I served them to a group of waiters and waitresses. They didn't last long.

Muerte por Galletas de Chispas de Chocolate

331

Ingredientes

8 onzas chocolate semi-dulce, derretido
2 1/4 tazas harina todo uso*
1/2 taza polvo de cacao
1 cucharadita polvo de hornear
1/2 cucharadita sal estilo kosher
1 taza de mantequilla, a temperatura ambiente
1 1/4 tazas Imperial Sugar Azúcar Granulada Extra Fina
2 huevos
1 cucharadita extracto de vainilla
1 taza chispas de chocolate de leche
1 taza chispas de chocolate semi-dulce
1/2 taza chispas de chocolate blanco

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Forrar una bandeja de hornear con papel parafinado y coloque a un lado
En un embase seguro para usar en microondas, derrita 8 onzas de chocolate semi-dulce en el microondas en incrementos de 30 segundos hasta que se derrita, revolviendo cada 30 segundos. Ponga a un lado para que enfríe ligeramente.
En un embase grande bata la harina, polvo de cacao, polvo de hornear y sal. ponga a un lado.
En el embase de una batidora eléctrica de pie, con los accesorios de paleta, bata la mantequilla y el azúcar hasta formar una crema, por dos minutos, hasta que este ligera y esponjosa.
Agregue el chocolate derretido y revuelva hasta combinar.
Bata los huevos y la vainilla hasta que esté suave e incorporada.
Agregue y mezcle los ingredientes secos en la mezcla de chocolate hasta que se forme una masa.
Finalmente, agregue con movimientos envoltorios, las chispas de chocolate.
Ponga la masa a enfriar por una hora.
Precaliente el horno a 350F.
Usando una cuchara para galletas o una cuchara grande deje caer la masa de la galleta en la bandeja de hornear previamente forrada y deje un espacio entre cada galleta de 2 pulgadas. Hornee por 12 a 13 minutos o hasta que las orillas se vean listas.
Deje enfriar en la bandeja de hornear por 3 minutos y luego transfiera a una rejilla de metal para que se terminen de enfriar.
Guarde en un contenedor al vacio por hasta 3 días.