This post is generously sponsored by Oodaalolly Chocolate! This amazing company is all about highlighting the terroir of the Philippines through wonderful cacao...which turns into chocolate! These are my dear friends that are committed to supporting FilAm artists and makers as well as being authentic candy makers with quality products. I personally love the dark chocolate calamansi the best, but in this recipe I used the 70% dark chocolate and that's what I'll likely use in the future.
Okay so you can use whichever chocolate you want, but my personal favorite chocolate to use for baking is from this lovely company. You can use any eating-quality chocolate bar that you like for this! Chocolate kisses, chocolate caramel bars, chocolate coins...in fact, if you use anything other than a square of chocolate in each cookie, please let me know! I'd love to see the result.
The fat ratio in this cookie is quite high because of the cocoa powder. Cocoa powder has this miraculous way of drying out everything massively so you really do need some kind of something special to ensure it's tasty. The high fat is also a reason for you to not skip on letting it rest in the fridge. To make the perfect cookie, you should have cold dough going into a hot oven. Why melt it at all, you may ask? Melted butter is going to give you a wonderfully chewy cookie, which is a nice thing to have.
Triple Chocolate Chip Cookies
- 2 c (226 g) butter, melted
- 1 1/4 (225) c sugar
- 1/4 c (25 g) special dark cocoa powder
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 c (284 g) all-purpose flour
- 1 1/2 c mini chocolate chips
- Dark chocolate candy bar squares (I love this kind!) as needed