Ingredients
Method
Preparation
- Preheat the oven to 400 degrees F (204 degrees C).
- Line two baking sheets with parchment paper.
- In a stand mixer, combine the cold cubed butter with light brown and granulated sugars. Beat on medium speed until creamy, about 2-3 minutes.
- Incorporate the egg and egg yolk one at a time, mixing until fully combined. Add the vanilla extract and mix until blended.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, kosher salt, baking powder, and baking soda.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid over-mixing.
- Fold in the semi-sweet chunks, milk chocolate chips, and white chocolate chips until evenly distributed.
- Shape the dough into large balls (about 2 tablespoons each) and place them on prepared baking sheets, leaving about 2 inches apart.
- Bake in the preheated oven for 12-13 minutes until the edges are set but the centers remain soft.
- Let the cookies cool on the sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for about 30 minutes before baking for even better results. Store in an airtight container for up to a week.