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American Drop Cookie: Triple Chocolate
Ingredients
Equipment Timing
227 g Butter, unsalted, soft  Breville Bakery Chef™ Stand 15 minutes active; 1 to 12 hours
171 g Brown sugar  Mixer  inactive (for resting)
171 g Sugar  Silicone spatula 
8g Vanilla extract  Digital scale  Yield
100 g Large egg(s) Portion scoop(s) 
363 g All-purpose flour  Sifter  25 50-gram cookies (1250 g of
57 g Cocoa powder  Whisk  dough)
5g Kosher salt  Baking pan(s) 
4.5 g Baking soda  Parchment paper 
175 g 70% dark chocolate, chopped  Baking/Cooling rack(s) 
150 g 40% milk chocolate, chopped  Storage container(s) 
- Flake sea salt, optional, for finishing, as
needed 
1 Gather your goodies
Set up your baking mise en place by scaling all of the

ingredients. This will make mixing easier and faster
later on. Make sure your butter and eggs are tempered
(room temperature).
2 Cream together butter, sugars, and egg

227 g Butter, unsalted, soft 
171 g Brown sugar  Combine butter, sugars, and vanilla extract in the bowl
171 g Sugar 
8g Vanilla extract  of a stand mixer fitted with the paddle attachment. Mix
100 g Large egg(s)
on low speed until just combined. Pause to scrape
down the paddle and the sides and bottom of the bowl.
Add the whole egg and mix until homogeneous. Scrape
down the paddle and bowl once more. This should take
two to three minutes total.
3 Incorporate dry ingredients
363 g All-purpose flour 
57 g Cocoa powder  Sift the cocoa powder into the flour, then whisk in the
5g Kosher salt 
4.5 g Baking soda  salt and baking soda.
175 g 70% dark chocolate, chopped

150 g 40% milk chocolate, chopped Add the dry ingredients to the wet mixture. Mix on low

speed just until the dough comes together, about one
minute. Scrape down the paddle and sides and bottom
of the bowl to ensure there are no dry spots and the
flour is fully incorporated.
Add the chopped chocolate and mix until just

combined.
4 Portion and rest
Use a #20 scoop (or spoons) to portion dough into 50-

gram cookies onto a parchment-lined baking pan,
plate, or platter. You do not need to worry about
leaving lots of space between each cookie.
Let rest at room temperature for one hour, or cover the

pan and transfer to the refrigerator to chill for a few
hours and up to overnight. You can bake the cookies
straight from the fridge, but we recommend tempering
at room temperature for 20 to 30 minutes for best
results.
Tip: You can store the raw dough in the refrigerator for
up to 60 days before baking, as long as the cookies are
well-wrapped. You can also freeze the dough for longer
storage (up to six months).
5 Preheat the oven
Preheat the oven to 350 °F / 177 °C. If you have a convection

fan, turn it on.
If you’re baking with a standard wall oven, position one

rack in the center and the other rack one notch up from
the center. (These ovens bake from the bottom, so your
cookies will brown too much and too quickly if they’re
closer to the bottom heat elements.)
If you’re baking with a countertop oven, set one rack in

the middle (position 5).
Cooking with a Smart Oven
Air?
Bake mode at 350

°F / 177 °C with
Convection on.
Rack set on
position 5.
Preheat for at
least 10 minutes.
6 Pan and press
- Flake sea salt, optional, as
needed  Line your baking pan(s) with parchment paper.
Transfer six cookies to a rimmed jelly roll pan, leaving space

between each to accommodate any spreading that
may happen during baking.
Use the heel of your palm or the bottom of a glass to

lightly press each cookie to flatten about halfway.
Tip: A jelly roll pan is the ideal size for baking in a countertop
oven. If you’re baking in a standard home oven, you can
size up and use a half-sheet pan (this should hold eight
cookies).
7 Bake
Bake for eight to nine minutes, rotating the pan halfway

through for even baking and coloring.
Note: If you’re baking in a standard home oven, you can

bake two half-sheet pans at a time (on separate oven
racks). Make sure to rotate the pans left to right, front
to back, and top to bottom to ensure even baking.
Countertop ovens heat from both the top and bottom,

so you should only bake one pan at a time for optimal
results.
Cooking with a Smart Oven
Air?
Bake at 350 °F /
177 °C with
Convection on.
Baking sheet on
rack position 5.
Bake for 8-9
minutes, rotating
the tray left-to-
right halfway
through.
8 Cool
Let the cookies rest on the baking pan for at least five
minutes, then transfer them to a wire cooling rack.
Cool completely before enjoying! This allows the

starches to gel and set, giving your cookie better
structural integrity. (If you prefer your cookies warm,
you can gently reheat them after they’re cooled—you’ll
get the best of both worlds then!)
If you only have one baking pan, make sure it is

completely cool before baking the next batch.
Store remaining cookies in an airtight container at

room temperature for up to one week, or freeze to
enjoy at a later date.
Easy upgrades!
Make this a quadruple chocolate cookie: Add 400 g of white

chocolate chips along with the chopped dark and milk
chocolate at the end of Step 3 above.
Enhance with Nutella-inspired flavor: Mix in 150 g of finely

chopped, roasted hazelnuts and 10 g lemon zest at the
end of Step 3 above.
Cherries and chocolate go well together: Mix in 100 g of cocoa nibs

and 450 g chopped or minced dried cherries at the end
of Step 3 above.
Build your cookie-baking skills

Level up
Drop cookies: Gotta bake ’em all!

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American Drop Cookie: Triple Chocolate

1 Gather your goodies

Set up your baking mise en place by scaling all of the

2 Cream together butter, sugars, and egg

Add the chopped chocolate and mix until just

4 Portion and rest

Use a #20 scoop (or spoons) to portion dough into 50-

Let rest at room temperature for one hour, or cover the

Preheat the oven to 350 °F / 177 °C. If you have a convection

If you’re baking with a standard wall oven, position one

If you’re baking with a countertop oven, set one rack in

Cooking with a Smart Oven

Bake mode at 350

Transfer six cookies to a rimmed jelly roll pan, leaving space

Use the heel of your palm or the bottom of a glass to

Bake for eight to nine minutes, rotating the pan halfway

Note: If you’re baking in a standard home oven, you can

Countertop ovens heat from both the top and bottom,

Cooking with a Smart Oven

Cool completely before enjoying! This allows the

If you only have one baking pan, make sure it is

Store remaining cookies in an airtight container at

Make this a quadruple chocolate cookie: Add 400 g of white

Enhance with Nutella-inspired flavor: Mix in 150 g of finely

Cherries and chocolate go well together: Mix in 100 g of cocoa nibs

Build your cookie-baking skills

Drop cookies: Gotta bake ’em all!

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