YouTube Triple Chocolate Cookie
Ok so I promise there is a reason behind this cookies unique name. For a chocolate lover like myself, I am constantly looking for the perfect Chocolate cookie recipe that I can throw anything I want into and make pure perfection. Well ladies and gents I have found that recipe! In the summer one of my favorite UK YouTuber’s Tanya Burr, came out with a Baking Book. One of her famous cookies recipes that has been floating around the internet is what I realized to be the perfect Chocolate cookie Base.
Now the reason for this name is because hers are originally called the triple chocolate chip cookies (milk chocolate, white chocolate, and a Chocolate cookie dough =3) But I am obsessed with taking this Chocolate Cookie dough and adding two types of sweets to make this a universally loved cookie.
Below is the base recipe, I will leave example of different treats I use for these cookies, but if you know what you like get creative and do it. It’s pretty hard to go wrong.
Recipe: The YouTube Chocolate Cookie
Oven Temp: 400 F
Servings: 12 – 24 (based on how big you want them)
7/8 cups Unsalted Butter, softened
1/2 cups Sugar
2 ¼ cup All Purpose Flour
3/4 cup Cocoa Powder (Darker % the better)
1 tbsp Milk
Add in options:
1 bar of Milk Choc. & 1 bar of White Choc
½ Terry’s Choc. Orange & 1 bar of White Choc
1 bar of Milk Choc. & 1 DAIM Bar (get at world market)
Chopped Maraschino Cherries & 1 bar of White Choc
2 Chopped Twix bar
1 bar of Dark Choc. & Choc covered Espresso Beans
¼ cup of shredded coconut & ¼ cup chopped almonds
4 crushed meringues & freeze dried Raspberries
Preheat the oven to 400F. One of the keys to these cookies is how you bake them, so make sure your oven is to temp and on for a bit before putting them in.
In a large mixing bowl cream together the softened butter and sugar. Whip them until they become a lighter color. Then add the egg and beat until smooth.
Add the flour and the cocoa powder to the mixture. Make sure you stir this together well so there are no flour chunks in it. Then add the small amount of milk.
Here is the creative part! Pick your two preferred sweets to chunk up and hand mix into the batter. I find that when I mix the chunks of chocolate by hand they blend better, also you can feel if parts of the batter are missing chocolate or one side is too chocolate heavy ( is that even possible, lol).
Line two cookie sheets with parchment paper. I use an ice cream scoop to portion out my cookies because it is the fastest. Ice cream scoops also come in tons of different sizes so you can choose how big or little you want the cookies. If you are making big monster cookies then I would just grab sections of the dough and roll into a ball and place on sheet. Once all the cookies are on the sheet I press the top of the mound down, just a little. I find that when they are a bit flatter they are fudgier in the middle.
Now this next step is key, you may not like what I am going to say or even doubt me but I promise this is a full proof method, FULL PROOF ( in my Julia Child’s voice). Place the cookie sheets in the oven and do not open that door. Set your timer for 12 mins. When you open the oven door at 12 mins the cookies should look like they are starting to bake on the outside but when you touch then they are soft and not done… Pull those suckers out. I know you think you should keep baking, don’t. Take the cookie sheets out of the oven and set them on the counter for 30 mins. No eating, no touching, and no moving the cookie to make sure they didn’t stick. After 30 mins are up, stuff your face.
Freezing Tip: Because sometimes you just need to save a cookie for later throw them in a freezer bag and make sure all the air is out of them. Should keep for up to three months. This is also a great base dough to keep in the freezer without the treats in them and defrost and jazz up the dough whenever you want.