Ingredients
Method
Prepare wet ingredients:
- In a stand mixer fitted with a paddle attachment or using a hand mixer, crack the eggs into a mixing bowl.
- Add granulated sugar and beat on high speed until the sugar is fully dissolved and the mixture turns pale and slightly fluffy (about 2–3 minutes).
- Add dark brown sugar and continue beating for another 2–3 minutes.
Add butter and vanilla:
- Add the cold, cubed butter and beat on high until the mixture becomes creamy and smooth.
- Incorporate the vanilla bean paste and mix just until combined.
Combine dry ingredients:
- In a separate bowl, sift together the all-purpose flour, natural cocoa powder, corn starch, baking powder, and baking soda.
- Whisk to combine evenly.
Mix dry into wet:
- Gradually add the dry ingredients into the wet mixture.
- Fold in the semi-sweet chocolate chips, white chocolate chunks, and milk chocolate.
- Mix gently until just combined—avoid overmixing to keep the cookies tender.
Chill the dough:
- Using a cookie scoop or spoon, portion out approximately 6-ounce dough balls onto a parchment-lined baking sheet.
- Freeze the dough balls for at least 1 hour to firm up.
Bake:
- Preheat the oven to 350°F (175°C). Place no more than 4 dough balls per baking sheet to allow even baking.
- Bake for 13–16 minutes, or until the edges are crisp and the centers remain soft and gooey.
Cool and serve:
- Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring to a wire rack.
- Enjoy at room temperature for the best texture.
Notes
- Chilling the dough is essential for controlling spread and developing rich flavor.
- Use cold butter and eggs to help achieve the ideal dough consistency.
- Feel free to adjust the mix of chocolates to your preference—dark, milk, or white.
- Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.