Triple Chocolate Chip Cookies

These cookies are made with three kinds of chocolate making them the perfect triple chocolate cookie!

Which chocolates comprise this cookie? There is cocoa powder in the dough and then white an d semi-sweet chocolate chips are mixed in creating a decadent combination.

Related: Quintuple Chocolate Peanut Butter Cookies

Ingredients

What in my triple chocolate chip cookies?

Flour, sugar, butter, cocoa powder, eggs, vanilla, optional coffee granules, cornstarch, baking powder baking soda, and of course chocolate chips (both chocolate & white chocolate). 

Flour – necessary to keep the cookies structure.

Sugar – the sweetener for most cookies. My cookies have equal parts brown sugar and granulated sugar. 

Butter – the fat in these cookies that make them tender. I like to microwave my butter for 10 second increments until it reaches “room temperature” which is when you can just poke your finger in but it doesn’t yet feel warm to the touch, this usually takes 30 seconds or less.

Cocoa powder– This is the first kind of chocolate in this cookie.

Eggs – the binding agent and help provide structure to the cookie. These cookies have two eggs which seems to be the magic number for most cookies. 

Instant coffee granules– this is an optional ingredient. Coffee makes the chocolate flavor deeper.

Vanilla– I read once to always double the vanilla in a recipe, but you won’t need to here. It already has plenty of vanilla extract. 

Cornstarch – my secret ingredient. It adds more fluff to the cookie. It makes the cookies more tender. 

Baking powder & baking soda – helps the cookies rise the perfect amount. If you want chewier cookies don’t add the baking soda.

Chocolate chips – I use semi-sweet for the chocolate kind, but you can use dark or milk. Or, instead of chips, you can chop your own chocolate from a bar to add. I have done this before and it truly makes these into amazing homemade cookies. For the white chocolate part, they’re just basic white chocolate chips. If you want to make these differently, you could also make the white chocolate into chunks, or use confetti chips or unicorn chips, or any kind of white chocolate chip you can think of.

Baking Products I Love

Directions

Preheat the oven to 350 F. Prep a baking sheet with parchment paper or silicone baking mats.

Cream the butter with the brown sugar and granulated sugar until completely blended and fluffy.

Add the cocoa, eggs, and vanilla. Stir completely.

Add the dry ingredients except chocolate chips. Stir until combined.

Add in chocolate chips. Stir until incorporated.

Use a cookie scoop or form dough into balls.

Place on a prepared baking sheet.

Bake 12-15 minutes.

Allow the cookies to cool several minutes before transferring to a cooking rack or inhaling immediately

Tips

• You can add 1/2 a cup chopped hazelnuts at the same time that you add the chocolate chips.
• Sea salt on the tops after they come out of the oven makes them perfect.
• Don’t scoop your flour, instead spoon it into the measuring cup, or shake it in.
• Don’t over mix your cookies.
• Use a cookie scoop to make sure all of your cookies are the same size.
• I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to eat later. 
• You can freeze the dough for 10 minutes to make sure that the cookies won’t spread.
• Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
• Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
• If your oven has hot spots, make sure you turn your pan half way through the bake.
• Remove cookies earlier rather than later to keep them from overcooking.
• Store cookies in an airtight container for up to one week.

How was your experience tasting my triple chocolate cookies? Did you try anything different?

If you loved these, try out my Chock-Full Of Chocolate Chip Cookies!

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