Big Fat Chewy Triple Chocolate Cookies {Peanut Butter Triple Chocolate version included}

Because I bake a lot, I don't repeat recipes very often.  This Bakery Cookie recipe however, is one that I make over and over again.  It is my go-to cookie because it has the perfect taste and the perfect texture. The cookies are huge and substantial, chewy and chocolatey.

Lately I've started playing with the recipe and adapting it to different flavors.  I haven't nailed a peanut butter oatmeal version yet, but this Triple Chocolate cookie is perfect!  Add peanut butter chips for a Peanut Butter Chocolate version that will knock you over it's so good.

Cookies are absolutely my weakness, how about you?

Big Fat Chewy Triple Chocolate Cookies

-2 cups (10 oz) BREAD flour  You can sub all-purpose flour, but they won't be quite as chewy or thick
-1/4 cup Hershey's special dark cocoa

-1/2 tsp baking soda
-1/2 tsp salt
-3/4 cup butter, melted and COOLED
-1 cup packed brown sugar
-1/2 cup sugar
-1 Tbsp vanilla
-1 egg plus 1 egg yolk, room temperature
-1 1/2 cups semisweet chocolate chips, slightly heaping (reserve some for garnish)**

-1/2 cup milk chocolate chips

Preheat the oven to 325 degrees.  Sift flour, cocoa, soda, and salt together.  

Cream the melted butter, brown sugar and white sugar together until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just combined. Stir in the chocolate chips. 

Scoop dough by 1/2 cupfuls.  Roll dough into large ball.  Pull ball in half and place each half, jagged-side up, on cookie sheet*.  (Jagged side is where the cookie was pulled apart from the other half.)  Stud tops with extra chocolate chips to make pretty cookies.

 Bake 14-16 minutes, no more! I bake mine 14 1/2 minutes. They will look under-baked when you take them out but will continue to bake as they cool on the cookie sheet.  If you don't take them out until they're brown they will come out crisp instead of chewy.

Cool on cookie sheets at least 5 minutes before moving to cooling racks.  Cool cookie sheets in between batches, or cookies will start to spread too much. (Just pop warm sheets in the freezer for a couple minutes.)

*If you don't really care how your cookies look, you can just roll 1/4 cup dough into balls and bake those.  Pulling them apart to get a jagged edge just gives them a nice "bakery-look" on top.

**For Peanut Butter Version- Use 1 cup Reese's peanut butter chips and 1 cup semisweet chips in place of the other chocolate chips.