Triple Chocolate Chip Cookies
These Triple Chocolate Chip Cookies are a union between chewy brownies and chocolatey cookies. With cocoa and two kinds of chocolate chips they provide total gratification for chocolate lovers!
Servings: 36 cookies
Ingredients
- 2 ¼ cups all purpose flour
- ½ teaspoon table salt
- 1 teaspoon baking soda
- ½ cup unsweetened real cocoa powder
- 1 cup salted butter, 2 sticks, slightly softened
- ⅔ cup granulated sugar
- 1 cup brown sugar, tightly packed
- 2 large eggs, beaten at room temp
- 1 tablespoon pure vanilla extract
- ½ cup white chocolate chips
- 1 cup semi-sweet 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 1.5-inch balls. Place dough balls 2 inches apart on parchment lined baking sheet and bake about 10-11 minutes. They'll be puffy and may seem a bit underdone, but will set up nicely when cool.
- Cool completely on wire rack and enjoy!
Notes
- Dough may be thick; I often use disposable gloves and mix the dough by hand. You can also use the hook or paddle attachment of your stand mixer to gently mix dough together.
- Feel free to use dark chocolate chips instead of semi-sweet for a richer, more intense chocolate flavor.
- Don't overmix the batter. Once you add the dry ingredients, mix just until the batter is moistened. Overmixing can make the cookies tough.
- You can save a handful of each type of chocolate chip to gently press onto the top of freshly baked, warm cookies.
- If you like your cookies crisper, bake them for 1-2 minutes longer. This will give them a nice crunch while still keeping them deliciously chewy on the inside.
- Allow the cookies to cool completely on a wire rack. This helps them set and gives them the perfect texture.
- This recipe is part of our Easy Cookie Collection.
Nutrition (per serving)
Calories: 171kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 65mg | Fiber: 1g | Sugar: 16g | Vitamin A: 172IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg