Salted Triple Chocolate Cookies

Crispy, chewy, sweet, salted triple chocolate cookies. The perfect dessert for all of your parties or gift baskets.

Looking for the ultimate chocolate lover’s treat, this recipe might just become your new favorite. Salted Triple Chocolate Cookies are a deliciously rich, chewy, and slightly crispy cookie that packs a triple punch of chocolate. Whether or not you have a favorite chocolate chip cookie this recipe is definitely one to add to your repertoire.

Why you will love this cookie

• This cookie uses three kinds of chocolate ensuring every bite is filled with ooey, gooey chocolate.
• Flaky sea salt sprinkled on top brings out the sweetness of the chocolate
• Crisp edges with a soft, chewy center make them the perfect cookies.

Need more Chocolate Recipes?

•  Easter Magic Bars, 
• Double Chocolate Pretzel Magic Bars,
• Easy Ghirardelli Seven Layer Brownie Bar Recipe.
• Back In the Day Bakery Chocolate Chip Cookies.
• Salted Caramel Chocolate Chip Cookie Bars,
• Chocolate Chip Salted Caramel Cookie Bars

What You Need for Salted Triple Chocolate Cookies

• 1/2 cup unsalted butter at room temperature
• 2 tablespoons granulated sugar
• 2 tablespoons of turbine sugar (aka. Sugar in the Raw)
• 3/4 cup PLUS 2 tablespoons packed light or dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• Heaped 1/4 teaspoon fine sea salt
• 1 3/4 cups all purpose flour
• 1/2 pound chocolate (I used 60% dark chocolate chips, 75% dark chocolate chopped into chunks and semi-sweet chips)
• Flaky sea salt to sprinkle on top.

How To Make Triple Chocolate Chip Cookies

• Heat oven to 360F and line a baking sheet with parchment paper or a Silphat baking liner.
• In the bowl of an electric mixer fitted with a paddle attachment, combine the butter and sugars and mix for 5 minutes or until light and fluffy.
• Add egg, and vanilla, and mix until fully incorporated, be sure to scrape the sides and the bottom of the bowl once or twice.
• Beat in the salt and baking soda until combined, then add the flour and mix on low until just mixed.
• Stir in the chocolate chunks and both kinds of chocolate chips.

Recipe Variations

• For a bit of crunch, toss in chopped walnuts, pecans, or almonds.
• Use chunks or chopped chocolate bars instead of chips for a more rustic texture. You can also add flavored chocolates like mint, peanut butter or caramel chips.
• Drizzle caramel sauce over baked cookies and sprinkle with a bit of flaky salt.

What To Serve With Salted Triple Chocolate Cookies

• Cold milk, a classic pairing.
• Coffee or Espresso.
• Vanilla Ice Cream
• Fresh Berries
• Herbal Tea

 Storing Leftover Cookies

Store cookies in an airtight container at room temperature for up to 5 days.

Place baked cookies in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. Frozen cookies keep well for up to 2 months. Or freeze unbaked dough balls.

How to Use Leftover Cookies

• Use leftover cookies to make ice cream sandwiches, just add your favorite ice cream between two cookies for scrumptious treat.
• Crumble cookies over yogurt, pudding, or ice cream for a crunchy, chocolatey topping.
• Break cookies into bite-sized pieces and combine with nuts, dried fruit, and chocolate chips for a portable snack.
• Add a cookie or two into your chocolate or banana smoothie for an extra indulgent twist or make a milk shake or a malt.
• Pulse leftover cookies in a food processor to create a spreadable, buttery cookie paste or butter.

That’s All for Now

I hope that you enjoyed these salted triple chocolate cookies. Whether you’re sharing them with friends, gifting them, or keeping them all for yourself, these cookies are sure to be a favorite. Happy baking friends, enjoy.

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Salted Triple Chocolate Cookies

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Crispy, chewy, sweet, salted triple chocolate cookies. The perfect dessert for all of your parties or gift baskets.

• Total Time: 0 hours

Ingredients

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1/2 cup unsalted butter at room temperature

2 tablespoons granulated sugar

2 tablespoons of turbine sugar (aka. Sugar in the Raw)

3/4 cup PLUS 2 tablespoons packed light or dark brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 teaspoon baking soda

Heaped 1/4 teaspoon fine sea salt

1 3/4 cups all purpose flour

1/2 pound chocolate (I used 60% dark chocolate chips, 75% dark chocolate chopped into chunks and semi-sweet chips)

Flaky sea salt to sprinkle on top.

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Instructions

Heat oven to 360F and line a baking sheet with parchment paper or a Silphat baking liner.

In the bowl of an electric mixer fitted with a paddle attachment, combine the butter and sugars and mix for 5 minutes or until light and fluffy.

Add egg, and vanilla, and mix until fully incorporated, be sure to scrape the sides and the bottom of the bowl once or twice.

Beat in the salt and baking soda until combined, then add the flour and mix on low until just mixed.

Stir in the chocolate chunks and both kinds of chocolate chips.

Scoop cookies onto baking sheet and sprinkle with a little salt. Bake for 11-12 minutes until golden on the outside, but still gooey on the inside. Let rest on baking shed for 5 minutes and then cool on wire rack.

 

Notes

Recipe from Smitten Kitchen

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 11-12 minutes
• Category: Dessert
• Method: Baked