Triple Chocolate Cookies
Chocolate lovers will swoon over the abundance of chocolate chips and the soft chewy texture of these triple chocolate cookies.
Servings: 42
Calories: 158kcal
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
Instructions
- 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.
Notes
- 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 jumbo cookies, use a 3-tablespoon cookie scoop. You will need to add an additional 2 minutes to the baking time. If you want bite-size cookies, use a 1-tablespoon cookie scoop. Lower the bake time to 8 minutes.
- You can lightly press the cookie dough before baking.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 158kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 40mg | Potassium: 99mg | Fiber: 2g | Sugar: 16g | Vitamin A: 100IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg