Chocolate lovers are in for a real treat with these rich cocoa cookies made with three kinds of chocolate chips: milk, semisweet, and white. Make sure you have a glass of cold milk nearby for dunking.
Drop the dough by the rounded tablespoon on the prepared baking sheet, about 2 inches apart. Not all the cookies will fit on the sheet for one batch. Bake for 10 minutes, until the cookies are set but still soft in the center. Don’t over bake. While the cookies are still soft, gently press the extra chocolate chips into the cookies to make them look pretty. Sprinkle with sea salt, if desired.
Store the cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month.