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.
5 from 3 votes
Prep Time 15mins
Cook Time 10mins
Total Time 25mins
2 1/3cupsall-purpose flour
3/4cupDutch-process or unsweetened cocoa powder
1/2teaaspoonsea salt,plus more for sprinkling
1cupunsalted butter, at room temperature
1cuppacked light brown sugar
1 1/2teaspoonspure vanilla extract
3/4cupmilk chocolate chips,plus more for finishing
3/4cupsemisweet chocolate chips,plus more for finishing
3/4cupwhite chocolate chips,plus more for finishing
Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
In a medium bowl, whisk together the flour, cocoa, baking soda, and sea salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.
Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in all the chocolate chips.
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.