If you’ve ever hesitated between baking cookies or brownies, Gaby Dalkin has the recipe for you: Gooey Triple Chocolate Cookies, from her new cookbook, What’s Gaby Cooking: Take It Easy: Recipes for Zero-Stress Delight.
“The dense chocolate batter with semi-sweet chunks and extra chocolate chunks on top, plus a pinch of flaky salt, is the stuff of your cookie-brownie-mashup dreams,” she wrote.
When measuring flour for cookies, there are several different techniques you can use, but Dalkin describes himself as a kind of shovel and level baker. She highly recommends you do that too, but if you want to be *accurate*, use the included weighted measurements.
Recipe taken from the new book What is Gaby’s kitchen? by Gaby Dalkin published by Abrams. Text copyright © 2022 by Gaby Dalkin. Photography by Matt Armendariz.
1. In a bowl, combine flour, cocoa powder, baking powder, baking soda, salt and espresso powder
2. In the bowl of an electric mixer, beat the butter, granulated sugar and brown sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes.
3. Add eggs, one at a time, beating until incorporated. Add vanilla and beat to combine.
4. In three additions, add flour mixture, beating over low heat between each addition until no dry streaks remain. Stir in chopped chocolate. Cover and refrigerate the dough for 30 minutes.
5. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Pick up and roll the dough into 2½ inch balls. Place on prepared baking sheets, spacing at least 2 inches apart. Top each ball with a piece of the remaining chocolate chunks, pressing lightly, then sprinkle with flaky salt.
6. Bake the cookies for 12 minutes, then remove them from the oven and lightly tap the pan on the counter to loosen them slightly. Return to oven and continue baking until cookies are set and chocolate is melted, 2 to 3 minutes more.