Triple Chocolate Cookies

If you're on the hunt for the ultimate fudgy Triple Chocolate Cookies recipe, look no further. Allow me to guide you through my foolproof Triple Chocolate Cookie recipe, complete with my top tips for that ideal cookie texture.

Featuring the timeless trio of dark, semi-sweet, and white chocolate, these cookies offer the rich taste of a chocolate chip brownies. This straightforward recipe is easy to make and yields the most delectable fudgy cookies. You're going to love this recipe!

I love baking cookies, they are so easy to customize and well, really good! My sweet tooth has me constantly dreaming up cookie combinations. This recipe is just one that I knew I needed for my blog. Everyone loves a good triple chocolate chip cookie. And boy does this one deliver!

• Butter - For the best results use unsalted butter.
• Sugars - Both granulated and brown sugar are needed. For a richer flavor, dark brown sugar can be used.
• Eggs - Room temperature eggs are best when baking.
• Vanilla Extract
• Flour - Plain all-purpose flour is used in this recipe.
• Cocoa Powder
• Salt - Always use salt when making cookies. Salt helps to balance the sweetness. I recommend using kosher salt.
• Leaveners - Both baking powder and baking soda are used.
• Chocolate Chips - For this chocolate cookie recipe I like to use a combination of
  • Semi-Sweet Chocolate Chips
  • White Chocolate Chips
  • Dark Chocolate Chips

STEP 1

In the bowl of a mixer combine the melted and cooled butter, both sugars, eggs and vanilla extract. Mix until well combined.

STEP 2

In a separate bowl combine the flour, cocoa powder, salt and baking powder. Mix until well combined. Fold in the chocolate chips.

STEP 3

Slowly add the dry ingredients into the mixer bowl with the wet ingredients. Mixing just until fully combined.

STEP 4

Scoop the dough onto the prepared baking sheet and refrigerate it for 1 hour.

STEP 5

Using a .5-ounce portion scoop, or 2 tablespoons, place 2 scoops per cookie 2" apart on a parchment lined baking sheet. Place in a 350° F oven and bake for 13 minutes. Enjoy!

Let the melted butter cool to room temperature before using it. If too hot when used the butter can mess up the texture of the cookies.

Chill the dough. Don't skip this step. These cookies spread quite a bit when baked, chilling the dough before baking helps prevent them from spreading too much and creating a thin cookie.

Press a few chocolate chips and chunks on top of the scooped cookie dough to make them look like bakery style cookies.

Use real butter! Using real butter will create the best texture and flavor in cookies.

Don't overbake the cookies. Pull the cookies out when the middles look slightly under. Carryover baking will continue to cook the cookies as they cool.

These cookies are easily customizable!

• Add in milk chocolate.
• Add toasted and chopped nuts like pecans, hazelnuts or walnuts.
• Add in Andes Mint chocolate.
• Add in toffee bits.
• Make smaller cookies by only using one scoop per cookie. This will mean the baking time will be shorter.

Store the cookies in an airtight container for up to 5 days for the best texture. Storing them in the refrigerator will give them a slightly longer shelf life.

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