Description
Delight in these rich and decadent Triple Chocolate Cookies, combining white, semi-sweet, and cocoa flavors for the ultimate chocolate lover’s treat. Soft and chewy with bursts of chocolate chips in every bite, these cookies are perfect for sharing or enjoying with a glass of milk.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup cocoa powder
Wet Ingredients
- 2 sticks unsalted butter (room temperature)
- ¾ cup white granulated sugar
- 1 ¼ cup light brown sugar (packed)
- 2 eggs
- 2 tsp vanilla extract
Chocolate Chips
- ¾ cup white chocolate chips
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Heat the oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix dry ingredients: In a medium-sized bowl, combine the cocoa powder, all-purpose flour, baking soda, and salt, ensuring they are evenly distributed.
- Cream butter and sugars: Using a stand mixer, beat the room temperature unsalted butter with the light brown sugar and white granulated sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Mix in the eggs one at a time, beating well after each addition, then pour in the vanilla extract and combine thoroughly.
- Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, folding gently with a spatula to preserve the dough’s texture.
- Fold in chocolate chips: Gently fold in the white and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop and bake: Using a small cookie scoop, place dough balls onto a baking sheet, leaving at least 2 inches of space between each to allow for spreading.
- Bake and cool: Bake the cookies for 10 minutes, then let them rest on the baking sheet for 5 minutes to firm up. Transfer to a wire rack to cool completely before enjoying.
Notes
- Make sure the butter is at room temperature for easier mixing and better texture.
- Space cookies adequately on the baking sheet to prevent them from spreading into one another.
- Let cookies cool on the pan briefly before transferring to a rack to avoid breaking.
- For extra gooey cookies, reduce baking time by one or two minutes.
- Store cookies in an airtight container at room temperature for up to a week.