Bourbon Vanilla Bean Triple Chocolate Chunk Cookies
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • 1 tablespoon cocoa powder
  • 1 tsp sea salt
  • ¾ cup (1½ sticks) unsalted butter (melt butter in small saucepan until lightly browned and cool before adding to recipe)
  • 1 cup packed dark brown sugar
  • ½ cup white sugar
  • 1 teaspoon PC Black Label Madagascar Bourbon Vanilla (scrape about ½ the pod)
  • 2 large eggs (room temperature)
  • 1 cup dark chocolate chunks
  • ½ cup milk chocolate chunks
  • ½ cup white chocolate chunks
  • Optional - Sea Salt Flakes to sprinkle on top of cookie after baking
  1. In a large bowl, sift together flour, baking soda, cocoa, salt and set aside.
  2. In a separate bowl, with an electric or stand mixer blend the melted butter, brown sugar and white sugar about two to three minutes.
  3. Beat in the vanilla and eggs until mixture is light and creamy.
  4. Combine wet and dry ingredients, along with all three flavours of chocolate chunks and grated until well combined. Do not over mix.
  5. Cover mixture in a bowl with plastic wrap or lid and chill in refrigerator for at least 2 hours or overnight.
  6. NOTE: If you are totally impatient, like I am, you can pop the dough in the fridge for 30 minutes, and bake. The cookie will be a bit flatter but just as delish.
  7. When ready to bake, preheat oven to 325F.
  8. Drop cookie dough in large scoopfuls (approximately ¼ cup - I use an ice cream scoop), onto a non-stick cookie sheet or cookie sheet covered with parchment paper or lined with a silicone mat, leaving at least 3" between cookies. Bake for approximately 15-18 minutes, or until edges are just lightly starting to brown. Centers will still seem somewhat underdone. Let cool on baking sheet for at least 15 minutes, as the cookies will finish baking from heat on baking sheet.
  9. Transfer to a wire rack to cool completely, then store in an airtight container.
  10. Makes approximately 18 extra large cookies.