Triple Chocolate Cookies

Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery. Here is the best chocolate cookie recipe we’ve had….hands down. It tastes like it’s from a professional bakery. That’s because it’s by a professional baker! These triple chocolate cookies are from our friend Sarah Kieffer’s new book 100 Cookies. We dropped some off to our new neighbors and they came back with the review: “the best cookies we ever tasted.” These are the famous pan banging cookies of internet fame, a technique invented by Sarah. This flavor features a triple threat of chocolate: chocolate dough with milk chocolate and dark chocolate chunks. Topped with flaky sea salt, they’re pretty darn insane. What are pan banging cookies? You’ve probably heard or seen pan banging cookies on the internet or Instagram. But what actually are they? Pan banging cookies are large cookies with beautifully crinkled edges made by banging the pan during baking. What, you say? Well, banging the pan against the oven rack causes the cookies to deflate and ripple. Do this a few times, and you get the most beautiful cookie you ever did see. It results in […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery.

Chocolate cookies

Here is the best chocolate cookie recipe we’ve had….hands down. It tastes like it’s from a professional bakery. That’s because it’s by a professional baker! These triple chocolate cookies are from our friend Sarah Kieffer’s new book 100 Cookies. We dropped some off to our new neighbors and they came back with the review: “the best cookies we ever tasted.” These are the famous pan banging cookies of internet fame, a technique invented by Sarah. This flavor features a triple threat of chocolate: chocolate dough with milk chocolate and dark chocolate chunks. Topped with flaky sea salt, they’re pretty darn insane.

What are pan banging cookies?

You’ve probably heard or seen pan banging cookies on the internet or Instagram. But what actually are they? Pan banging cookies are large cookies with beautifully crinkled edges made by banging the pan during baking. What, you say? Well, banging the pan against the oven rack causes the cookies to deflate and ripple. Do this a few times, and you get the most beautiful cookie you ever did see. It results in a cookie that’s crispy on the outside and chewy on the inside.

Our friend Sarah actually invented the pan banging cookie! Here’s her original recipe. After lots of copy cat recipes all over the web, the New York Times picked it up and gave her the due credit. Then she wrote a cookbook with a whole chapter on pan banging cookies! We’re pretty darn proud our friend is a genius (don’t let anyone else take credit for this technique: including us!).

Chocolate cookies

Tips for making pan banging chocolate cookies

These chocolate cookies are a little different from your traditional cookie: but they are well worth the time and effort. Our wheelhouse at A Couple Cooks is fresh and healthy recipes: so it’s a true treat to share a recipe who is a professional cookie baker! Here are a few tips and tricks for making these jumbo restaurant style beauties:

  • Weighing the ingredients is always the most precise. If you don’t have a scale, that’s ok. But weighing out the dry ingredients is what pro’s do.
  • They’re jumbo, so you’ll bake 4 at a time. Four cookies fit on a baking sheet because they’re so big: and you’ll only put one tray in the oven at once to get the most even bake.
  • You’ll pan bang about 3 times in the last 6 minutes. Open the oven, pick up the corner of the tray with an oven mitt, then let it fall onto the rack. You’ll see the ripples start immediately. You’ll keep doing this 3 to 4 times until you’re done baking. Then do this for the other 3 baking sheets. It’s time consuming, but worth it.
  • Don’t overbake. Try not to go over the 15 minute timing. To get the centers chewy, you’ll need to pull them while they’re still gooey. If in doubt, pull sooner rather than later.
Pan banging chocolate cookies

Sprinkle with flaky sea salt if you like!

Sarah’s recipes are always spot on, so these chocolate cookies definitely did not need improvement. But we are suckers for a sweet and salty combo, so we added a sprinkle of flaky sea salt in the first or second pan bang. The incredible pop of salty really amps up this dark chocolate cookie. If you have some on hand, we highly recommend it: plus it gives a little “sprinkle-like” action to the top of the cookie.

What’s Dutch process cocoa powder?

You may notice that the cocoa powder in these chocolate cookies is special: it’s Dutch process cocoa powder. This type is like a dark chocolate version of cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, and we use it all the time: like in our Chocolate Banana Muffins and Healthy Chocolate Pudding.

You should be able to find Dutch process cocoa powder at your local grocery, right next to the regular cocoa powder. If you can’t find it, you can buy it online. We like the brands Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

Dutch process vs regular cocoa powder
Here’s the difference: Dutch process vs regular cocoa powder

Chocolate cookie storage

Honestly, we always get a little anxious about cookie storage because the texture of cookies can change dramatically after you store them. Luckily, the storage instructions for these pan banging chocolate cookies is pretty simple:

  • Room temp: Store cookies in an airtight container at room temperature for 2 days. Ours did get a little more crisp, but they still tasted great.
  • Refrigerate: You can also refrigerate for up to 3 days. Bring to room temperature before serving though, because no one likes a cold cookie. Or warm for a few minutes in a 200 degree oven.
100 cookies

About the book: 100 Cookies

This triple chocolate cookies recipe is from the book 100 Cookies by Sarah Kieffer. This book is an absolute charmer with all the cookie recipes you could ever dream of. There are standards like the traditional Chocolate Chip Cookies and Oatmeal Cream Pies…and then unique beauties like pale pink, white and brown Neapolitan Cookies and swirly Marshmallow Peanut Butter Brownies. The photography is insane and the design is beautiful…it’s incredible gift idea! (Holiday gift, Christmas gift, housewarming gift, birthday gift…you get the picture.)

Sarah is a dear friend and one of our most trusted baking resources. We highly recommend checking out this book…these recipes will feed your soul. Grab a copy: 100 Cookies by Sarah Kieffer

This recipe is…

Vegetarian.

Print
Chocolate cookies

Triple Chocolate Cookies (Bakery Style)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 cookies
  • Diet: Vegetarian

Description

Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery.


Ingredients

  • 1 3/4 cups (249 grams) all-purpose flour
  • 1/3 cup (33 grams) Dutch process cocoa powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks or 227 grams) unsalted butter
  • 1/4 cup (50 grams) brown sugar
  • 1 large egg
  • 2 tablespoons water
  • 1 1/2 teaspoons pure vanilla extract
  • 4 ounces (113 grams) milk chocolate, chopped into bite-sized pieces (1/2 inch, some smaller and some larger)
  • 2 ounces (57 grams) bittersweet chocolate, chopped into bite-sized pieces
  • Flaky sea salt, if desired

Instructions

  1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees Fahrenheit. Line three sheet pans with aluminum foil, dull-side up.
  2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the milk chocolate and bittersweet chocolate and mix into the batter on low speed.
  4. Form the dough into 3 ounce (85 gram) balls (1/4 cup each). Place 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time.
  5. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat this process a few more times to create ridges around the edge of the cookies. If you’re using flaky sea salt, sprinkle it on the cookies in the first or second bang. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are set and ripply but the center is still soft.
  6. Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).

Notes

Printed with permission from 100 Cookies by Sarah Kieffer.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Chocolate cookies

More chocolate recipes

We admit it: we’re choco-holics around here! Here are all our favorite chocolate recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Chocolate Almond Sandies

Chocolate Almond Sandies
Sandies are a style of shortbread cookie that is known for its crumbly, sandy texture. More often than not, these cookies are made with a good amount of ground nuts to create that texture. Pecan Sandies are the most recognizable cookie of this style, but these Chocolate Almond Sandies are a delicious option …

The post Chocolate Almond Sandies appeared first on Baking Bites.

Chocolate Almond Sandies
Sandies are a style of shortbread cookie that is known for its crumbly, sandy texture. More often than not, these cookies are made with a good amount of ground nuts to create that texture. Pecan Sandies are the most recognizable cookie of this style, but these Chocolate Almond Sandies are a delicious option for chocoholics and shortbread-lovers looking for something a little different!

The cookies start with a simple shortbread dough that is made with flour, almond flour (aka ground almonds) and plenty of unsweetened cocoa powder. The almond flour and cocoa powder help to tenderize the dough, producing that sandy texture. With such a generous amount of cocoa, the dough itself has a wonderfully bittersweet flavor to it. To enhance the crispness of the cookies and add a touch of additional sweetness, I rolled the cookies in sugar before baking. The subtle sugar crust balances out the chocolate perfectly and makes the cookies even more memorable.

These cookies have a long, low baking time that helps them dry out as they cook. They should be set around the edges – meaning that they are firm to the touch and not too soft if you touch them – when they are done. The cookies will crisp up as they cool. If you under-bake the cookies, they will have a softer and more brownie-like texture to them, thanks to all the cocoa powder in the dough.

The finished cookies are absolutely delicious, with a wonderfully crisp texture and a deep chocolate flavor. They are easy to make and keep well, too. You may also notice that this recipe doesn’t contain any eggs, making it an excellent option if you happen to be low on baking supplies during the holiday season or are baking for those with dietary restrictions.

Chocolate Almond Sandies
1 cup butter, room temperature
1 cup confectioners’ sugar
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/2 cup almond flour (almond meal)
1 1/2 cups all purpose flour
sugar, for topping

Preheat oven to 300F. Line a baking sheet with parchment paper.
In a large mixing bowl, beat butter until softened. At low speed, blend in confectioners’ sugar, cocoa powder, salt and almond flour until smooth. Gradually blend in the flour until completely incorporated.
Shape dough into 1-inch balls. Place sugar in a shallow bowl and roll each cookie in sugar.
Arrange balls on prepared baking sheet. Use the heel of your hand to flatten each one until it is approximately 1/4-inch thick.
Bake for 20 minutes, until the edges of the cookies are firmly set. Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Makes 2 1/2 dozen cookies.

The post Chocolate Almond Sandies appeared first on Baking Bites.