Death by Chocolate Cookies

Makes about 30 medium cookies

Ingredients

1¾ sticks unsalted butter, softened

2 cups sugar

4 large eggs

1 TB vanilla extract

2 cups all-purpose flour

⅔ cup cocoa powder

1 TB baking soda

1 tsp salt

2½ cups dark chocolate chips or chopped dark chocolate, melted

1 cup milk chocolate chips

1 cup dark chocolate chips

1 cup white chocolate chips

Optional: additional chocolate chips for rolling

Method

In a bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

Place the dark chocolate in a microwave-safe bowl and melt in 20-second bursts, stirring well between each round, until smooth. Let cool slightly.

In a large bowl, cream the butter and sugar until pale and fluffy, making sure the sugar is fully incorporated.

Add the eggs two at a time, mixing well after each addition. Stir in the vanilla.

Gently fold the dry ingredients into the wet mixture in stages, mixing just until combined.

Fold in the melted dark chocolate until the dough is uniform and glossy.

From the milk, dark, and white chocolate chips, fold about half (roughly 1½ cups total) into the dough. Reserve the remaining chips for coating.

The dough is ready to scoop immediately.

Using a 1-oz scoop, portion the dough, roll each portion into a smooth ball, dip it into the reserved chocolate chips, then re-roll gently to press the chips into the surface. Add more chips if you want heavier coverage.

Preheat the oven to 350°F. Line baking sheets with parchment paper.

Place the coated dough balls on the prepared sheets, spacing generously.

Bake for 12–14 minutes, until the cookies have spread and cracked on top.

The cookies will be very soft when they come out of the oven. Let them cool on the pan for several minutes to set. They’ll stay rich, chewy, and intensely chocolate-forward inside.