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Triple Chocolate Cookies
Triple chocolate cookies are an indulgent treat. The combination of semi-sweet, milk, and white chocolate makes for a cookie that is impossible to resist.
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Soft and chewy, triple chocolate cookies are what dreams are made of. Every indulgent bite is filled with semi-sweet chocolate chips, white chocolate chips, and rich milk chocolate combined into a delicious harmony. These cookies will satisfy even the most serious sweet tooth!
MORE RECIPES: Double Chocolate Chip Cookies | Fluffernutter Cookies | Cream Cheese Chocolate Chip Cookies
With an intense chocolate flavor, chocolate lovers will swoon over these rich and decadent cookies. The combination of semi-sweet, milk, and white chocolate makes for a cookie that is impossible to resist.
These chewy chocolate cookies would make a fantastic afternoon snack, but they could also be served as a delightful after-dinner dessert. Take them to the next level by serving them with a scoop of rich and creamy vanilla ice cream and a dollop of whipped cream.
The abundance of chocolate chips and the soft chewy texture of these triple chocolate cookies are enough to make any chocolate lover weak in the knees. Packed with three kinds of chocolate, each irresistible chocolatey cookie is a divine delight
Triple Chocolate Cookies Ingredients
- Flour - all-purpose flour
- Cocoa powder - unsweetened Dutch cocoa powder
- Cornstarch
- Baking powder
- Baking soda
- Butter - salted sweet cream butter
- Sugar - granulated sugar
- Sugar - light brown sugar
- Cream - heavy cream
- Vanilla - pure vanilla extract
- Eggs - large eggs
- Chocolate chips - semi-sweet chocolate chips
- Chocolate chips - milk chocolate chips
- Chocolate chips - white baking chips
This cookie recipe is fairly straightforward and comes together quickly. The only added step you need to make sure to save time for is the chilling time in the fridge. Chilling the dough allows the ingredients to come together, which improves the texture and gives you a thick and chewy cookie instead of spreading flat when they bake.
If you want you can turn these cookies into jumbo bakery-style cookies by using a 3-tablespoon cookie scoop. You will also need to add an additional 2 minutes to the baking time. If you want bite-size cookies, use a 1-tablespoon cookie scoop and lower the bake time to 8 minutes.
Rather than white chocolate chips you could also substitute dark chocolate chips in these delicious cookies, for a combination of dark chocolate, semi-sweet chocolate, and milk chocolate chips. Another tasty addition to this cookie recipe would be adding chopped nuts to the cookie dough before baking.
How to Make Triple Chocolate Cookies
FIRST STEP: Add the flour, cocoa powder, cornstarch, baking powder, and baking soda to a medium-sized mixing bowl. Whisk to combine and set aside.
SECOND STEP: Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1½ minutes until smooth.
THIRD STEP: Add the sugars, heavy cream, and vanilla. Continue mixing for another 1½ to 2 minutes or until light and fluffy.
FOURTH STEP: Reduce the speed to low. Add the eggs 1 at a time, mixing well after each egg.
FIFTH STEP: Add the flour mixture. Mix just until combined and no flour streaks are visible.
SIXTH STEP: Add in the semi-sweet chips, milk chocolate chips, and white chips. Mix just until incorporated. Cover and chill in the refrigerator for 1 hour.
SEVENTH STEP: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
EIGHTH STEP: Use a 1½-tablespoon cookie scoop to scoop out the cookie dough. Space the dough balls about 2 inches apart.
NINTH STEP: Bake for 10 to 11 minutes (11 minutes was spot on for me, your oven may bake differently). Allow the cookies to rest on the cookie sheet for 5 to 7 minutes before transferring them to a cooling rack to cool completely.
What size cookie scoop should I use?
This great recipe calls for a 1½ tablespoon scoop which is a medium cookie scoop. Additionally, for jumbo cookies you can use a 3-tablespoon scoop, and for mini cookies you can use a 1-tablespoon scoop.
Can I add other mix-ins to these triple chip chocolate cookies?
This chocolate cookie recipe would be yummy with different flavored chocolate chips, toffee bits, or nuts.
Can I freeze these chocolate cookies?
These chewy triple chocolate chip cookies can be frozen in an airtight container for up to one month.
How to Store Triple Chocolate Cookies
ON THE COUNTER: Store any leftover cookies in an airtight container at room temperature for up to 3 days.
IN THE FRIDGE: These homemade cookies can also be stored in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze the baked cookies for up to 1 month. Store them in an airtight container labeled with the best-by date. Allow the cookies to thaw overnight in the refrigerator before serving.
Triple Chocolate Cookies
Triple chocolate cookies are an indulgent treat. The combination of semi-sweet, milk, and white chocolate makes for a cookie that is impossible to resist.
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup Dutch cocoa powder, unsweetened
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup salted sweet cream butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 tablespoon heavy cream
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup white baking chips
DIRECTIONS
- Add the flour, cocoa powder, cornstarch, baking powder, and baking soda to a medium-sized mixing bowl. Whisk to combine and set aside.
- Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1½ minutes until smooth.
- Add the sugars, heavy cream, and vanilla. Continue mixing for another 1½ to 2 minutes or until light and fluffy.
- Reduce the speed to low. Add the eggs 1 at a time, mixing well after each egg.
- Add the flour mixture. Mix just until combined and no flour streaks are visible.
- Add in the semi-sweet chips, milk chocolate chips, and white chips. Mix just until incorporated. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Use a 1½-tablespoon cookie scoop to scoop out the cookie dough. Space the dough balls about 2 inches apart.
- Bake for 10 to 11 minutes (11 minutes was spot on for me, your oven may bake differently). Allow the cookies to rest on the cookie sheet for 5 to 7 minutes before transferring them to a cooling rack to cool completely.
Nutrition
Calories: 139kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 36mg | Potassium: 90mg | Fiber: 1g | Sugar: 15g | Vitamin A: 86IU | Vitamin C: 0.002mg | Calcium: 20mg | Iron: 1mg
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