Chewy Triple Chocolate Chip Cookies

If you’ve ever wanted both chewy brownies and chocolatey cookies, you’ll really appreciate these Chewy Triple Chocolate Cookies I’m sharing today.  Reality is, I didn’t set out to make cookies that are reminiscent of chewy brownies.  But when all was said and baked, that’s exactly what came out of my oven.

My boys and I are cookie monsters.  Our favorites seem to change with the seasons, but we never turn down classic best-loved chocolate chip cookies or white chocolate macadamia cookies.  Despite my cookie addiction, I vulnerably admit that I was never a fan of chocolate-chocolate chip cookies with cocoa in the batter.  They always seemed tougher and drier than regular chocolate chip cookies.  Looking back, it must have been that I simply never had the right one.  That is the reason.  Because these Chewy Triple Chocolate Chip Cookies have cocoa in the batter.  And they get a Cookie of the Month award from me.

These Chewy Triple Chocolate Chip Cookies are chocolate-chocolate chip cookies with extras.  With cocoa in the batter, white chocolate chips, and milk chocolate chips, they are a triple threat for cookie lovers everywhere.  Brownie fans will fall in love with these brownie-like cookies, with their thick and chewy bite.  These dense yet soft cookies have a indulgently rich brownie feel; not cakey at all.

These Chewy Triple Chocolate Chip Cookies stay wonderfully soft for days, which is forever a plus.  The brown sugar gives a depth of flavor and richness to the texture.  Salted butter plus a dash of salt gives these sweet treats a delicious balance.  I love white chocolate chips, so I used those in conjunction with milk chocolate chips, to offset the unsweetened cocoa in the batter.  The result is phenomenal.

Enjoy!

Chewy Triple Chocolate Chip Cookies

5 from 7 ratings

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These chocolate-chocolate cookies with cocoa, white chocolate, and milk chocolate are seriously a triple threat. Dense, chewy, stay-soft, and perfectly sweet with a bit of salty. You'll love 'em.

Ingredients  

• 2 ¼ cups all purpose flour
• ½ tsp table salt
• 1 tsp baking soda
• 1 cup salted butter, 2 sticks, slightly softened
• ½ cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs, beaten at room temp
• 1 TB pure vanilla extract
• ½ cup unsweetened real cocoa powder
• 1 cup white chocolate chips
• 1 cup milk chocolate chips

Instructions

• In a large bowl, whisk together flour, salt, baking soda, and cocoa.
• In another large bowl or the bowl of stand mixer, combine butter, both sugars, and vanilla. Beat on medium-high until it's as fluffy as it can get, scraping sides down periodically; about 3-4 minutes. Add beaten eggs and beat just to combine.
• Using rubber spatula, gently fold flour mixture into butter mixture just until batter is completely moistened. Fold in all white/chocolate chips.
• Wrap and chill dough until firm enough to handle, about 30 min to 1 hour.
• Meanwhile, preheat oven to 350F with rack on lower middle position. Set aside parchment-lined (or silicone-lined) baking sheets.
• Form dough into walnut sized balls and flatten slightly, as these tend not to spread too much. Place on parchment lined baking sheet and bake about 8 minutes. They'll seem a bit underdone, but will set up nicely when cool.
• Cool on wire rack and enjoy!

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Course: Dessert

Source:  Chew Out Loud, adapted from Food Network