Quadruple Chocolate Cookies – The Washington Post
These melt-in-your-mouth cookies will nourish the soul of any chocolate lover. The dough is filled with semi-sweet chocolate chips and pieces of milk chocolate, white chocolate and caramelized white chocolate, more precisely the Dulcey de Valrhona. Pastry chef Jonni Scott has a soft spot for Valrhona, but you can substitute your favorite brand for it.
Get Ahead: Cookies should be shaped and refrigerated for 1 hour before baking.
Storage Notes: Baked cookies can be stored in an airtight container at room temperature for up to a week or in the freezer for 1 month.
Size tested: 22 servings; makes 22 cookies
12 tbsp (170 grams) unsalted European butter, such as Plugra or Kerrygold, at room temperature mild
2/3 cup (135 grams) packed brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon of vanilla extract
Barely 1 1/2 cups (175 grams) all-purpose flour
Barely 1/2 cup (40 grams) of Dutch cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon flaky sea salt, preferably Maldon, and more for dusting
1 1/4 ounces (35 grams) white chocolate, roughly chopped
1 1/4 ounces (35 grams) of milk chocolate, coarsely chopped
1 1/4 ounces (35 grams) of Valrhona Dulcey chocolate (can replace caramel chips or caramel chips; see note)
1 1/4 ounces (35 grams) sweet and sour chocolate chips
1 1/4 ounces (35 grams) crispy white chocolate pearls (optional)
In the bowl of a stand mixer fitted with the paddle or using a hand mixer and large bowl, beat butter, dark brown sugar and granulated sugar on medium-high speed until light and fluffy consistency, 3 to 5 minutes. Scrape down sides of bowl, add vanilla and beat again over medium-high heat. Scrape the bowl again.
In a medium bowl, combine the flour, cocoa powder, baking soda and 1/2 teaspoon of sea salt. Break up large chunks of cocoa powder as needed.
Add the flour mixture to the butter mixture with the white, milk and Dulcey chocolates, chocolate chips and white chocolate pearls, if applicable. Mix on low speed until the dough comes together. Do not over mix, as this will make the cookies hard. If you’re worried, turn off the blender a bit earlier and finish stirring by hand.
Line 2 large rimmed baking sheets with parchment paper. Using a No. 30 dish or a large table spoon, divide the dough into 2 tbsp portions and roll into smooth balls. Each ball should weigh about 40 grams. Place the balls on one of the baking sheets (you’ll want to divide them when baking) and refrigerate for 1 hour.
When you’re ready to bake, place a rack in the middle of the oven and preheat to 350 degrees.
Divide the dough balls between the baking sheets, spacing them at least 3 to 4 inches apart. Bake, one sheet at a time, for 8 minutes. Don’t panic when they aren’t spread out in the oven. When the cookies are removed from the oven, gently press down with a round, flat object – such as the bottom of a measuring cup – wiping any chocolate between the cookies. Sprinkle flaky sea salt on cookies while still hot.
Let cookies cool completely on baking sheets.
Adapted from Maryland pastry chef Jonni Scott.
Tested by Becky Krystal.
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