Double-and-by-Double-I-Mean-Triple Chocolate Cookies

Adapted by
November 2016
Yield: 18 cookies


8 ounces white Valrhona chocolate, coarsely chopped
1 pound bittersweet Valrhona chocolate chips
2 2/3 cups all-purpose flour
1/2 cup Valrhona cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
8 ounces butter, room temperature
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup unsweetened coconut flakes
Maldon sea salt


In a double boiler, combine 4 ounces white chocolate and 8 ounces bittersweet chips. Whisk until melted and then let cool. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; reserve. In a stand mixer fitted with a paddle, cream the butter and sugars. Add eggs and vanilla, mixing until fully combined, about 2 minutes. Scrape down bowl thoroughly, making sure to reach underneath the paddle. Mixing on low speed, slowly pour in the cooled, melted chocolate followed by flour mixture. Mix until flour is almost combined. Add coconut flakes and the remaining chocolate chips and white chocolate; mix until just combined. Scrape the cookie dough from the bowl onto a sheet of plastic wrap. Wrap dough tightly and refrigerate 24 hours.

Remove dough from refrigerator and bring to room temperature. Heat oven to 325ºF. On a baking sheet lined with parchment paper, portion out dough in ¼ cup scoops of dough. Slightly flatten each cookie with the palm of your hand and sprinkle with sea salt. Bake 10 to 12 minutes, until cookies begin to crack on top. Remove from oven and cool.