Today is an exciting day for two reasons. First, I’m finally sharing my Triple Chocolate Chip Cookie recipe that I’ve been working on for awhile now (yay!). It’s made with the very best chocolate, which is also my favorite chocolate, Valrhona. Second, Valrhona had the generous idea for us to join together to do a giveaway of their chocolate to a few lucky followers on Instagram! Pop on over to my Instagram @now_forager to enter. This is one giveaway that you’ll definitely want to be apart of as their chocolate is just so gooood. 

If you read this blog, it’ll come as no surprise that my love for this French chocolate company has been a long-time affair. It all began years ago, when I was working for the Ritz-Carlton hotel company and they used Valrhona exclusively in their pastry kitchen. It was a dream to work with; complex flavors that were perfectly balanced and the fluidity of it was unlike anything I’d used before. It’s a beautiful chocolate in texture, flavor, and appearance. It’s also an internationally respected company that’s not only renowned for their chocolate expertise, but also a company that focuses on chocolate education and has an ethical commitment to its cocoa-producing communities. 

As for these Triple Chocolate Chip Cookies, they are filled with the most delicious pockets of melted dark, milk, and caramelized white chocolate (which Valrhona calls blond chocolate). The dark chocolate has a smooth and slightly fruity flavor while the milk chocolate is mild with notes of caramel and vanilla. The blond chocolate, also known as Dulcey, is velvety in texture with notes that are buttery, toasty, and not too sweet. Combined into one cookie it is pure bliss. Every bite of this cookie is a different experience thanks to these three chocolates and the best part- they’re not too sweet. It’s a thick, chewy, and chocolatey cookie that will leave you completely satisfied. This is one of my favorite chocolate chip cookie recipes thus far and so I hope you enjoy it. Don’t forget to enter the Valrhona giveaway, on Instagram, and best of luck!

Helpful Tips for This Recipe

*To achieve the gooey pools of melted chocolate in these cookies reserve a small handful of the chopped dark chocolate chunks before mixing them into the dough. Or, chop up any leftover dark chocolate bar that remains for an extra touch of chocolate. These reserved chunks will be added to the top of the cookie before baking. 

*Don’t skip the sea salt sprinkle at the end of baking. It really enhances the flavors of the chocolate and adds more dimension to these cookies. Fleur de sel is a great fine sea salt to use and flaky sea salt is not only beautiful (those feathery pyramids), but it adds the slightest crunchy texture as well. Maldon makes a lovely flaky sea salt.

*Adding three types of chocolate (dark, milk, and white) isn’t a new concept for chocolate chip cookies, but using the highest quality chocolate is what makes these cookies extra luscious. This is why Valrhona is recommended, so try and use the best. It takes an ordinary cookie and transforms it into something extraordinary.

*I rarely bake off an entire batch of chocolate chip cookies in one day. I recommend keeping a stash of frozen cookie dough mounds in the freezer. To do this, prepare the dough, scoop off a couple of cookies to bake right away, and then scoop the remaining cookie dough onto a parchment lined baking sheet. Next, place it into the freezer until the dough is frozen and then transfer the dough mounds to an resealable freezer storage bag or airtight container. The dough will keep up to 1 month. When the next cookie craving strikes, or you have guests visiting, all you have to do is bake off as many cookies as you want in a preheated oven (directly from frozen). Fresh cookies on demand! Plus, cookies baked from the freezer always come out extra thick and chewy. 

 

Triple Chocolate Chip Cookies

Makes 16 large cookies

 

3 cups (407g)  all-purpose flour
1 teaspoon  baking powder
1 teaspoon  baking soda
1 1/2 teaspoons  kosher salt
1 cup (226g)  unsalted butter, room temperature
1/2 cup (99g)  sugar
1 1/4 cups (238g)  packed light brown sugar
2  large eggs
1 1/2 teaspoons  vanilla extract
8 ounces (227g)  Valrhona 66% Caraibe Dark Chocolate Baking Bar
4 ounces (114g)  Valrhona 40% Jivara Milk Chocolate Baking Bar
3 oz (85g)  Valrhona Dulcey 32% Blond Chocolate Baking Bar
Fine or flaky sea salt, for sprinkling

 

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

Roughly chop dark, milk, and blond chocolate bars into chunks. 

In a bowl, whisk together flour, baking powder, baking soda, and salt. 

In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars on medium-high until light and fluffy, about 3 minutes. Reduce speed to medium-low and add eggs, one at a time. Add vanilla and mix to combine. Stop and scrape down the bowl as needed. 

Add flour mixture to bowl and mix, on low, just until combined. Add in chocolate chunks and mix, on low, just until chocolate is combined. Tip: If you like gooey pools of chocolate in your cookies, reserve a small handful of chopped dark chocolate chunks or chop up any leftover dark chocolate bar remaining. These chunks will be added to the top of the cookie before baking.

Using a large (3-ounce) cookie dough scoop, portion out 6 cookie dough mounds onto the lined baking sheet; spacing about 3-inches apart. Press any reserved or remaining dark chocolate chunks into the tops of the mounds. Bake cookies for 16 -18 minutes; until edges are light golden brown and tops are puffed and lightly golden. Remove baking sheet from oven and immediately sprinkle each cookie with sea salt. Set on cooling rack to cool. Bake off remaining dough using fresh parchment between batches. Store any leftover baked cookies in an airtight container, at room temperature, for up to three days.

If following my helpful tip above to freeze the cookie dough mounds, do the following: Scoop out the desired number of cookies you want to eat right right away and bake them off fresh. Then, scoop out the remaining cookie dough onto a lined baking sheet to chill in the refrigerator or freezer. Once dough has chilled firm, transfer dough balls to an airtight resealable bag or airtight container. Store in the refrigerator for up to three days or in the freezer for up to 1 month. When ready to bake the cookies, simply place them on a lined baking sheet and place directly into a preheated oven. Frozen cookies may require a couple of extra minutes of baking time, about 18 – 20 minutes. 

 

*Disclaimer: The chocolate used to create this recipe was provided by Valrhona. All opinions and thoughts are my own. A big THANK YOU to Valrhona for their generous provision of chocolate to create this post!