Triple Chocolate Chip Cookies
The best ever soft, chewy, decadent cookies bursting with three different types of chocolate!
The best ever soft, chewy, decadent cookies bursting with three different types of chocolate!
- 1 egg room temperature
- 2 teaspoons corn starch
- 1/2 tablespoons cocoa powder
- 1 cupâ flour
- 1 teaspoonâ baking soda
- 1/4 teaspoonâ sea salt
- 1/2 tablespoons unsalted butter room temperature
- 3/4 cupâ brown sugar
- 1/4 cupâ white sugar
- 2 teaspoonsâ vanilla extract
- 1/2 cupâ semi-sweet chocolate morsels
- 1/2 cupâ dark chocolate chunks (i used a 60% cacao ghir
- sea salt flakes to garnish
- Carbohydrate 1.28196641539708 g
- Cholesterol 1.27208333333333 mg
- Fat 0.526273140819109 g
- Fiber 0.0458365336120582 g
- Protein 0.0829636652615884 g
- Saturated Fat 0.331412698719602 g
- Serving Size 1 1 -16 Cookie (2g)
- Sodium 5.91729867571134 mg
- Sugar 1.23612988178502 g
- Trans Fat 0.0357200333376449 g
- Calories 10 calories
Step-by-step
- Preheat oven to 350°F.
- Prepare a baking sheet with a silpat or parchment paper.
- In a medium bowl, mix together cocoa powder, flour, baking soda, sea salt, and corn starch until completely combined.
- In a large bowl, cream together butter and sugars.
- Whisk in the egg and vanilla extract until thoroughly mixed.
- Stir the flour mixture into the sugar mixture until thoroughly combined.
- Gently fold in chocolate chips and chocolate chunks.
- Cover in saran wrap and chill dough for 20 minutes.
- After chilling, scoop balls of dough, about 2 tablespoons each, onto the prepared baking sheet.
- Bake 8-10 minutes, being careful not to overcook! Remove from the oven when they look almost but not quite done. They will still be quite soft in the center.
- Sprinkle with sea salt flakes as desired and let cool on the baking sheet for 5 more minutes.
- Remove to a wire rack to cool completely.
My Triple Chocolate Chip Cookie Obsession
Okay, confession time. I'm completely, hopelessly addicted to chocolate chip cookies. But not just any chocolate chip cookies – the best chocolate chip cookies. And for me, that means triple chocolate chip cookies. The kind that are soft, chewy, and explode with that rich, decadent chocolate flavor in every single bite. I've baked countless batches over the years, tweaking recipes, experimenting with different types of chocolate, and perfecting the perfect chewiness. This recipe, my friends, is the culmination of that journey – my absolute favorite triple chocolate chip cookie recipe.
I'm not a professional baker, just a regular woman who loves to bake for my family and friends. My kitchen is often a whirlwind of flour, sugar, and chocolate chips (don't even get me started on the cleanup!). But the joy I get from baking, especially these cookies, is immeasurable. The aroma that fills my kitchen as they bake is heavenly, a delicious promise of the sweet treat to come. And the smiles on the faces of those who get to enjoy them? Priceless.
The beauty of this recipe lies in its simplicity. It's not complicated, doesn't require any obscure ingredients, and the process itself is straightforward. Even beginners can tackle this recipe and end up with delicious, impressive cookies. The secret, I believe, is in the balance – the perfect blend of brown and white sugar for that perfect sweetness, the addition of cornstarch for that extra chewiness, and, of course, the glorious triple chocolate combination.
I've used a combination of semi-sweet chocolate chips, dark chocolate chunks (I prefer a 60% cacao for its intense flavor), and a touch of cocoa powder in the dough itself to create a truly intense chocolate experience. But feel free to experiment! Use your favorite types of chocolate – milk chocolate, white chocolate, even a sprinkle of chopped nuts for added texture. The possibilities are endless.
These cookies aren't just for special occasions; they’re perfect for an impromptu movie night, a cozy night in with a cup of tea, or even just a little pick-me-up on a tough day. They're the kind of cookies that disappear quickly, leaving behind a trail of happy sighs and chocolate-covered fingers (and that's okay).
Baking these cookies is a meditative process for me. The rhythmic mixing, the careful folding in of the chocolate, the anticipation as they bake in the oven – it's a moment of calm in a sometimes chaotic life. And the result? A batch of warm, gooey, triple chocolate chip cookies that bring a little bit of happiness to everyone who takes a bite.
So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible cookies. Trust me, you won't regret it. And if you're feeling particularly generous (or ambitious!), consider doubling the recipe – they're that good.
Tips and Tricks for Perfect Triple Chocolate Chip Cookies:
- Chill the dough: Chilling the dough for at least 20 minutes before baking is crucial for preventing the cookies from spreading too thin. This allows the butter to firm up, resulting in thicker, chewier cookies.
- Don't overbake: The cookies should look almost done when you remove them from the oven. They'll continue to bake a little as they cool, and you want them to remain soft and chewy in the center.
- Use good quality chocolate: The quality of your chocolate will significantly impact the flavor of your cookies. Invest in good quality chocolate chips and chunks for the best results.
- Add a sprinkle of sea salt: A sprinkle of sea salt flakes on top of the cookies enhances the chocolate flavor and adds a delightful salty-sweet contrast.
- Experiment with different types of chocolate: Feel free to experiment with different types of chocolate chips and chunks to create your own unique flavor combination.
Enjoy baking (and eating!) these delicious triple chocolate chip cookies. Let me know in the comments how yours turned out!
