Baking memories and inspiring others to do the same…that is the essence of my culinary personality. These delicious, Triple Chocolate Cookies recipe have filled our kitchen with their enticing aroma for years and bring the kids running every time.
My older two daughters, who would grow impatient waiting on Mom to make the next batch, began making these cookies themselves.
And now my Danielle has branched off into finding her own signature cookies, baking and sharing them with friends. But this recipe was her original inspiration.
The secret to capturing this cookie’s soft yet chewy texture, is to pull them from the oven as soon as the surface begins to ‘break.’ Let them finish setting on the cookie sheet before placing them on the cooling rack. Even one extra minute can mean the difference between a hard cookie and a chewy one.
Triple Chocolate Cookies
- 1 cup of unsalted butter, softened
- 2/3 cup packed brown sugar
- 1 ½ cups sugar
- 2 large eggs
- 2 teaspoon vanilla
- ½ cup unsweetened cocoa
- 2 ½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
Boom.
- Preheat oven to 350° F. Line cookie sheet with parchment paper or a silicon baking mat.
- With a mixer, cream together the butter and sugars.
- Add the vanilla and beat in the eggs, one at a time, until very light and fluffy.
- In a separate bowl, whisk together the cocoa, flour, soda and salt. Add to the creamed ingredients, just until the flour disappears. Over mixing at this point will toughen the dough.
- Stir in the chocolate chips.
- Using a small ice cream scoop, drop the dough about two inches apart onto your sheet and bake in the oven for about 10 to 12 minutes. Look for the cookies to ‘break’, then pull them from the oven. After setting, place on cooling rack. Enjoy!
Variations:
This dough makes a wonderful base for your own additions, such as nuts, peanut butter chips, mint chocolate chips, raisins, etc.
They’re also great with your favorite ice cream sandwiched between them. I like to double this recipe, freeze the extra balled dough and store them in a zippie bag in the freezer. It’s so convenient to bake a few (or dozens) at a moment’s notice.
One Comment on ““Triple Chocolate Cookies Recipe””
Yummy, I just started following your blog and website after seeing you and your daughter on the Next Great Baker. Love your site and your Christ- centered approach to baking and serving others. I am a fellow homeschool mom and did cakes for 6 years, but after having my 3rd blessing, cakes are on the back burner, for a while. It’s a wonderful hobby. Y’all did a great job and I can’t wait to get more recipes and read more about your journey!