Yay!! Chocolate, times 3! Oh yes, sign me up all day, every day! I am not actually much of a sweet tooth. I usually prefer salty foods to sweet desserts. Yet, if chocolate is involved, it is very hard for me to pass up. If there is white chocolate involved, it is even harder for me to pass up. And if it is a fudgy, yet crisp cookie… let’s just say, I am not passing it up!
This recipe actually started as a double chocolate cookie recipe that I created for a class at work. They were a huge hit by those that attended the class as well as my coworkers. So, when the kids wanted to make cookies, I knew this was the recipe we were making next. I decided last minute to make them triple chocolate by adding in the white chocolate chips and oh my goodness, they are explosive they are so good.
What makes these cookies so amazing?
These cookies are almost brownie like. They have that crisp, crackly top like a brownie has. They have a gooey, fudgy center like a brownie. Yet, they are not dense or heavy and they have a crispness and chewiness of a cookie.
Also, did I mention triple chocolate. I mean, hi… what is better than that? Ummm… to me… nothing! These cookies have cocoa powder in the batter, semi sweet chocolate chips and white chocolate chips. If that is not a total mic drop, I don’t know what is.
What do I need to make these incredible cookies?
Unsalted Butter- any cookie recipe that doesn’t start with butter, I don’t trust. Just saying. Always unsalted as we want to control the salt in the cookies we make
Brown Sugar- Now this is what is giving you that fudginess here. We are not cutting the sugar with granulated. It is straight brown sugar in this recipe. Light brown sugar
Eggs- two eggs, which is great because then both of my daughters get an egg to crack
Vanilla Extract- There is a good amount in this recipe. We are not going small with a teaspoon, nope! Times that by 4… oh yes, we want that flavor in here
Cocoa Powder- Use a good quality cocoa powder here. It will affect the taste of these cookies since they are a chocolate cookie. I linked the one I use below
Espresso Powder- Yep, that’s right. It wakes up the flavor of the chocolate and really makes a deep chocolate taste
AP flour- No special flours needed here. Just good ole’ fashioned all purpose flour is perfect
Baking soda- We use baking soda in these cookies because we are adding in cocoa powder which reacts well with baking soda to help the cookies rise and also become chewy instead of cakey
Kosher salt- as you know if you read my recipes often, it is always kosher salt in my kitchen. You use less and you flavor not salt your food
Semi sweet chocolate chips – These are the classic chocolate chip cookie chips, have to have them
White chocolate chips- These are what gives you the triple chocolate in this cookie and the white chocolate really offsets the chocolate-on-chocolate flavor beautifully
This is the cocoa powder I love to use. It has a deep, rich cocoa flavor
Chef’s Tips-
These cookies are simple enough to have the kids help you, but complex enough in flavor to wow everyone that tries them. Isn’t that the best combo! The biggest things I can help you with when making these cookies are to make sure you cream the butter and sugar really well. Let it cream together for a good 8-10 minutes. You will see the butter become pale and the sugar really fluff up, that is what you want. This helps with the end result of your cookie. It will give you that chewy, yet crisp texture.
Also, do not over mix the dry ingredients. You can add the flour mixture into the butter mixture in the mixer, but only mix until it is just combined. It is ok if you have some dry ingredients still showing when you add in the chocolate chips. You will fold in the chocolate chips and this will also finish mixing the batter. You will end up for a dense cookie if you over mix the dy ingredients.
Lastly, if you want that fudgy, brownie-like texture in your cookie, scoop and bake them right away. Do not refrigerate the dough first. If you do refrigerate the dough first, you will end up with a more cake-like cookie. So, if that is your goal, pop it in the fridge for an hour or so and then scoop and bake. I like the fudgy texture here though. ENJOY!
Triple Chocolate Cookie
Ingredients
- 1 cup unsalted butter room temperature
- 2 cup brown sugar packed
- 2 egg room temperature
- 4 teaspoon vanilla extract
- 2/3 cup cocoa powder
- 2 teaspoon espresso powder
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Place the softened butter and brown sugar in a stand mixer fit with the paddle attachment. Beat on
- medium high speed until fluffy, about 8-10 minutes.
- Scrape down the sides of the bowl and add the eggs on at a time and vanilla extract. Mix until combined.
- Scrape down the bowl and in a separate bowl, add the cocoa powder, espresso powder, flour, baking soda and salt. Mix together and slowly add into the mixer on low speed, gradually increasing too medium. Mix until just combined, o not over mix.
- Add in chocolate chips and fold with a rubber spatula until evenly distributed.
- Scoop the cookies with a 2oz scoop onto the parchment lined baking sheet and bake at 350°F for 11-12 minutes or until the edges are set but the centers are still gooey. Allow to cool on the pan for 10 minutes on the baking sheet until set. Then transfer them to a cooling rack to finish cooling. ENJOY!
