Gooey Triple-Chocolate Cookies
Print Recipe
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You canlearn more about the affiliate process here.
If you’ve ever been torn between baking cookies orbrownies, Gaby Dalkin has the recipe for you: gooey triple-chocolate cookies, from her new cookbook,What’s Gaby Cooking: Take It Easy: Recipes for Zero Stress Deliciousness.
“The dense chocolate dough with semisweet chunks and extra chocolate chunks on top, plus a sprinkling of flaky salt, are the things of your cookie-brownie-mashup dreams,” she writes.
When measuring flour for cookies, there are a couple different techniques you can use, but Dalkin describes herself as a scoop-and-level kind of baker. She highly recommends that you do it that way too, but if you want to be *precise,* use the includedweighted measurements.
Recipe excerpt from the new book傻瓜是什么烹饪:放轻松:为z食谱手机版万博注册登录o Stress Deliciousnessby Gaby Dalkin published by Abrams. Text copyright © 2022 by Gaby Dalkin. Photography by Matt Armendariz.
Ingredients
2½ cups (350g) all-purpose flour, scooped and leveled
½ cup (50g) Dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons kosher salt
1 teaspoon espresso powder
1 cup (225g/2 sticks) plus 2 tablespoons unsalted butter, at room temperature
¾ cup (150g) plus 2 tablespoons granulated sugar
1 cup (220g) packed dark brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups (12 ounces/340g) semisweet chocolate, roughly chopped, plus ½ cup (4 ounces/85g) more for topping
Flaky salt, for topping
Directions
1. In a bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and espresso powder
2. In the bowl of an electric mixer, beat the butter, granulated sugar and brown sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes.
3. Add the eggs, one at a time, beating until incorporated. Add the vanilla and beat to combine.
4. In three additions, add the flour mixture, beating on low between each addition until no dry streaks remain. Beat in the chopped chocolate. Cover and chill the dough for 30 minutes.
5. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop and roll the dough into 2½-inch balls. Place on the prepared sheet pans, spacing at least 2 inches apart. Top each ball with a piece of the remaining chocolate chunks, pressing down slightly, then sprinkle with flaky salt.
6. Bake the cookies for 12 minutes, then remove from the oven and lightly bang the tray on the counter to deflate them slightly. Return to the oven and continue to bake until the cookies are set and the chocolate is very melty, 2 to 3 minutes longer.
492 calories
25g fat
67g carbs
6g protein
43g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.