Super Soft Chocolate Plus Cookies
Get ready to indulge in the ultimate chocolate lover’s dream with these Super Soft Chocolate Plus Cookies! Bursting with triple layers of chocolate—semi-sweet chips, dark chunks, and milk chocolate morsels—every bite is a decadent delight. These cookies are enhanced by a rich cocoa-infused dough that stays irresistibly soft and gooey in the center. Perfect for any occasion, this easy-to-follow recipe combines the sweetness of brown and granulated sugars with the warmth of vanilla for a flavor that’s simply unforgettable. In just 30 minutes, you’ll have two dozen fresh, bakery-style cookies that will melt in your mouth. Serve them warm for the ultimate gooey experience or store them for lasting enjoyment. Whether you’re a seasoned baker or a chocolate aficionado, these soft-baked cookies are sure to become your new favorite treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cups unsalted butter, softened
- 1 cups brown sugar, packed
- 0.5 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups semi-sweet chocolate chips
- 1 cup dark chocolate chunks
- 0.5 cups milk chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add in the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips, dark chocolate chunks, and milk chocolate chips using a spatula to evenly distribute them throughout the dough.
Scoop 2-tablespoon portions of dough (use a cookie scoop for consistent sizes) and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look soft. Do not overbake.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the cookies slightly warm for a gooey texture, or store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 456.4 g | 166% | |
| Dietary Fiber | 81.1 g | 290% | |
| Total Sugars | 312.8 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 612 mg | 47% | |
| Iron | 60.6 mg | 337% | |
| Potassium | 4838 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
