Description
Rich triple chocolate delight cookie dough celebrates indulgent chocolate in three luxurious layers. Chocolate lovers discover pure bliss with each sweet, creamy bite you’ll savor.
Ingredients
Scale
- ¼ cup (45 g/1.6 oz) mini chocolate chips
- ¼ cup (45 g/1.6 oz) white chocolate chunks
- ¼ cup (45 g/1.6 oz) dark chocolate chunks
- ½ cup (115 g/4 oz) unsalted butter, softened
- ½ cup (100 g/3.5 oz) brown sugar
- ¼ cup (50 g/1.8 oz) granulated sugar
- 1 cup (125 g/4.4 oz) all-purpose flour (heat-treated)
- ¼ cup (25 g/0.9 oz) cocoa powder
- 2 tbsps milk (or heavy cream)
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Flour Preparation: Spread flour in a thin, even layer on a baking sheet and toast at 350°F (175°C) for 5 minutes, stirring midway to ensure uniform heating and eliminate potential bacteria, alternatively using microwave method with 30-second intervals until reaching 165°F.
- Cooling Process: Allow toasted flour to cool completely to room temperature, preventing clumping and maintaining optimal texture for cookie dough.
- Butter Conditioning: Soften butter at room temperature, ensuring it’s pliable but not melted, which helps create a smooth, consistent mixture.
- Creaming Stage: Blend softened butter with brown and granulated sugars using an electric mixer, whipping until the mixture becomes light, fluffy, and pale in color.
- Binding Elements: Incorporate vanilla extract, salt, and room-temperature eggs into the creamed mixture, mixing thoroughly to create a uniform base.
- Dry Ingredient Integration: Gradually fold the cooled, toasted flour, cocoa powder, and baking soda into the wet ingredients, stirring until a cohesive dough forms.
- Chocolate Infusion: Gently fold in dark, milk, and white chocolate chips, distributing them evenly throughout the dough for maximum flavor complexity.
- Chilling Protocol: Refrigerate the cookie dough for at least 30 minutes, allowing flavors to meld and preventing excessive spreading during baking.
- Portioning Technique: Scoop chilled dough using a cookie scoop, creating uniform balls placed on a lined baking sheet with ample spacing.
- Baking Finale: Bake at 350°F (175°C) for 10-12 minutes, until edges are slightly crisp and centers remain soft, then cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Sanitize Flour Carefully: Toast flour thoroughly to eliminate harmful bacteria, ensuring safe consumption of raw or no-bake cookie dough.
- Monitor Temperature Precisely: Use a food thermometer to confirm flour reaches 165°F during toasting, preventing potential foodborne illnesses.
- Prevent Texture Disruption: Allow toasted flour to cool completely at room temperature to maintain smooth, consistent cookie dough texture.
- Explore Alternative Methods: Experiment with microwave toasting as a quick alternative to oven method, using short 30-second intervals for even heating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 200
- Sugar: 15 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg