Tag: triple chocolate cookies

Some cookies have chocolate. These cookies ARE chocolate.

Three kinds: cocoa powder in the dough, milk chocolate chips, white chocolate chunks. Fudgy. Chewy. Crackly tops. One batch. Zero self-control.

Ingredients

Makes 18-20 cookies.

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup milk chocolate chips
• 1 cup white chocolate chips or chunks

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Cream Butter and Sugars

1. Beat softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add eggs one at a time. Mix in vanilla.

Step 3: Add Dry Ingredients

1. Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.
2. Gradually add to wet mixture. Mix until just combined (don’t overmix).

Step 4: Add the Chocolate

1. Fold in milk chocolate chips and white chocolate chunks.

Step 5: Scoop and Bake

1. Scoop tablespoon-sized dough balls onto baking sheets (2 inches apart).
2. Bake 10-12 minutes until edges are set and tops are crackly.
3. Let cool on baking sheet 5 minutes, then transfer to wire rack.

Step 6: Serve

1. Serve with a tall glass of milk. Try not to eat the whole batch.

Summary

Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 20-22 minutes

Yield: 18-20 cookies

Difficulty: Easy

Storage Notes

Room Temp:

Store in an airtight container for up to 5 days. They stay soft and fudgy.

Freezer Friendly:

Freeze dough balls for 3 months. Bake from frozen at 350°F for 12-14 minutes.

Pro Tip:

Underbake slightly for fudgier cookies. 10 minutes is perfect for gooey centers.