Triple Chocolate Chip Cookies
With a triple chocolate punch, this cookie is a knockout. They didn’t even last the first round out of the oven at my house. My children thought that they were “the bomb” and ate them by the handful.
For smaller cookies, scoop the batter by tablespoons (15 mL) instead of a ¼-cup (50 mL) measure, placing about 2 inches (5 cm) apart and reducing the baking time to 8 to 10 minutes or until puffed and lightly golden (they will still be soft to the touch in the center and look somewhat undercooked).
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionFamily Get-together, game day
Recipe Coursedessert, snack
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealkid snack, lunch
Taste and Texturechewy, chocolatey, crisp, rich, sweet
Type of Dishchocolate dessert, cookie
- 2¼ cups (550 mL) all purpose flour
- 1 tsp (5 mL) baking soda
- ½ tsp (2 mL) salt
- 1 cup (250 mL) unsalted butter, melted and cooled slightly
- ¾ cup (175 mL) packed light brown sugar
- ¾ cup (175 mL) granulated sugar
- 2 tsp (10 mL) vanilla
- 2 eggs
- 1 cup (250 mL) semisweet chocolate chips
- 5 oz (150 g) milk chocolate, coarsely chopped
- 5 oz (150 g) white chocolate, coarsely chopped
- Baking sheets, lined with parchment paper
In a medium bowl, mix together flour, baking soda and salt.
In a large bowl, beat together melted butter, light brown and granulated sugars and vanilla. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat just until combined. Fold in chocolate chips and milk and white chocolates. Refrigerate dough for 30 minutes.
Preheat oven to 350°F (180°C). Scoop batter with ¼-cup (50 mL) measure or ice cream scoop and place on prepared baking sheets, about 3 inches (7.5 cm) apart.
Bake in preheated oven for 14 to 16 minutes or until cookies are puffed and lightly golden (they will still be soft to the touch in the center and look somewhat undercooked). Let cookies cool completely on baking sheets on racks.
2006 Julie Hasson