Triple Chocolate Chip Cookies

Deliciously soft and chewy triple chocolate chip cookies. You won’t be able to just have one. They are that good. You will love these. Especially when they just came out of the oven. Warm, gooey, and chocolaty.

I think it’s safe to say that everyone loves a good chocolate chip cookie. But what can make a chocolate chip cookie even better? How about a triple chocolate chip cookie. That’s right. Triple chocolate. Semi sweet, milk and white chocolate all in one cookie! Not to mention cocoa powder is added into the batter making it even more chocolaty. This is the ultimate triple chocolate chip cookie!

So what makes these cookies so tasty? These triple chocolate chip cookies are so soft, chewy and chocolaty. Lots of chocolate chips guarantees that you get chocolate with every bite. You will love them! Be sure to have a cup of milk near by because your mouth will be bursting with chocolate flavors. It’s so worth it.

What’s in the Triple Chocolate Chip Cookies?

You will be using your basic chocolate chip cookie ingredients. Sugar, butter, eggs, flour, baking powder, cocoa powder and chocolate. The ingredient that you usually don’t see in cookies is cornstarch. However, adding cornstarch to a cookie makes them so soft! Which is exactly why this recipe uses a little bit of cornstarch.

Brown sugar to white sugar ratio

This recipe uses more brown sugar than white sugar. Brown sugar adds moister to the cookie. It also adds chewiness and thickness. White sugar adds crispiness to the cookies. Having a higher ratio of brown sugar to white sugar creates the perfect combination of chewiness, softness and crispiness.

Chocolate

Three types of chocolate are used. Semi sweet, milk and white chocolate. I use slightly more white chocolate chips. I mix in chocolate chunks as well. Chocolate chunks melt perfectly and makes the cookie so chocolaty and gooey. However, you can use any kind of chocolate and any kind of chocolate ratio. These cookies will still taste amazing!

Making the Triple Chocolate Chip Cookies

Beat butter and sugars in a mixer on medium speed until light and fluffy. Add the egg and vanilla extract. Beat on medium speed until fluffy and light. Add the flour, cocoa, baking soda and cornstarch. Mix on low speed until just combined. Stir in chocolate with a spatula. Refrigerate the dough for at least 4 hours, preferably 10 hours.

Drop spoonfuls of dough into lined baking sheet. Bake for 10-11 minutes or until the cookies look puffy. Do not over bake. The cookies will look a little underdone in the center. Cool for 5 minutes on baking sheet then transfer to baking rack to cool completely.

Tips

• Do not over bake the cookie. I bake mine for 10-11 minutes. They should look puffy, firm around the edges but slightly underdone in the center. The cookies will harden as they cool.
• CHILL the dough. The cookies taste so much better. Chilling the dough helps the cookies spread less when they bake. Chill the dough for at least 4 hours.
• Rolling the cookie dough into tall balls helps the cookie spread less. It also makes the cookies thicker.
• Don’t over mix the batter after adding the flour. Mix until the flour just combined with the rest of the dough.

Store cookies in an airtight container for up to 1 week.

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If you love cookies be sure to try these tasty cookie recipes:

• https://tastytreatpantry.com/white-and-dark-chocolate-chip-cookies/
• https://tastytreatpantry.com/crumbly-honey-cookies-sandwich/
• https://tastytreatpantry.com/shortbread-sandwich-cookies-with-dulce-de-leche/

If you made this recipe, I would love to hear from you! Comment and rate below. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.

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