Extremely Chocolatey Triple Chocolate Chip Cookies

A chocolate chip cookie on top of other cookies.

5 from 1 vote

Extremely Chocolatey Triple Chocolate Chip Cookies

These soft and chewy Triple Chocolate Chip Cookies are to die for! They use 3 different kinds of chocolate chips: milk, dark and white chocolate plus cocoa powder to create some divinely scrumptious cookies with a fudgy and extremely rich texture. Extremely chocolatey, these cookies are not for the faint-hearted.

Prep Time15

Cook Time22

Resting Time10

Total Time47

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 158kcal

Author: Daniela Apostol

Ingredients

250 g plain flour ( 2 cups)
30 g cocoa powder (1 oz)
45 g milk chocolate chips (¼ cup)
45 g dark chocolate chips (¼ cup)
45 g white chocolate chips (¼ cup)
175 g salted butter ( ¾ cup)
250 g granulated sugar (1 ¼ cup)
½ teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon bicarb of soda
1 egg
1 egg yolk

Metric - US Customary

Instructions

In a large mixing bowl, add the melted butter and granulated sugar, and use a hand mixer to beat them well.
Add the egg and egg yolk and beat again to have a smooth texture.
Sift in the flour and cocoa powder, add the baking powder, bicarb of soda, vanilla extract and chocolate chips and use a spatula to mix everything well.
Set aside for 5-10 minutes so that the dough can thicken a bit, then use an ice cream scoop to scoop out dough balls onto a baking tray.
Repeat with the remaining dough - I used 4 baking trays and baked them in 2 batches.
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 10-11 minutes.
Remove from the oven, and leave them to cool down for 5 minutes onto the baking trays before transferring to the cooling rack.

Video

Notes

It is important to leave the cookie dough to harden before shaping and baking the cookies, as otherwise the dough will be too soft and will spread too much in the oven - not good!
Allow plenty of room between each cookie, I never arrange more than 6 on a regular baking tray, better have them spaced apart well than too crowded.
Once they are baked, allow them to cool down onto the baking tray first, they are still soft at this stage, and transferring them straight onto the cooling rack will end up in a big mess.
Always sift the flour and cocoa powder before adding them to the dough, as otherwise the dough will be lumpy and not uniform.

Nutrition