Chocolate chip cookies are the superior cookie in my humble opinion. You just can’t beat a good chocolate chip cookie! In honor of national chocolate chip cookie day I am sharing this awesome triple chocolate chip cookie recipe. I prefer chewy cookies and that is exactly what this recipe this recipe yields.
Triple chocolate chip cookie ingredients
This recipe follows a pretty standard cookie recipe with a creamed butter and sugar base.
- Butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All purpose flour
- Whole wheat flour
- Baking powder
- Baking soda
- Salt
- Milk chocolate chips
- White chocolate chips
- Bittersweet chocolate chips
If you do not have whole wheat flour on hand it can easily be substituted with more all purpose flour. I like the add texture and earthy flavor the whole wheat flavor adds to these cookies however. Similarly if you don’t have all three of the chocolate chip you can always substitute for more of one of the other kinds, just be sure there is a total of 240 grams of chocolate chips.
Making the dough
The creaming process is the MOST important part of making these triple chocolate chip cookies. The butter and sugar ratio is a bit higher than most cookies so it is important that they are very well combined to stop the cookies over spreading. The creaming process will take around 10 minutes to be done correctly. Start with room temperature butter and the sugars and cream for 2-3 minutes. Then scrape down the bowl with a spatula and add the egg and vanilla. Cream for a further 7-8 minutes, scraping the bowl at least once during the process. The mixture should be uniform, smooth and very pale in color. If you can see any larger pieces of the butter, sugar or egg that have not come together scrape down the bowl and continue beating for another 2 minutes or so until uniform.
Next you will want to mix in the flour, baking powder, baking soda and salt. Be careful not to over mix the mixture as you will end up with dense, tough cookies. Finally, fold in the chocolate chips. This cookie dough does need to be chilled prior to baking. I like to scoop my dough balls prior to chilling them as it is softer and easier to work with at this stage. The dough should chill for at least an hour or up to five days.
Looking for other cookie recipes?
Check out these great recipes from the archives
Did you make these triple chocolate chip cookies? Let me know your thoughts in the comments below. As always, we would love to see pictures of your baked goodies. Tag us on social @mandy.macc.bakes
Triple Chocolate Chip Cookies
Description
These large cookies are crunchy and chewy and packed full of three kinds of chocolate
Ingredients
Instructions
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In a large bowl cream butter and sugars with a hand or stand mixer for 2-3 minutes
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Scrape the sides and bottom of the of the bowl with a spatula, add egg and vanilla extract. Cream for another 7-8 minutes scraping the sides and bottom of the bowl once during the process. The mixture should be pale in color and light and fluffy in texture
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In a medium bowl whisk together flours, baking powder, baking soda and salt
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Add dry ingredient to creamed butter and sugar and stir until just combined (do not over mix)
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Add chocolate chips and mix until just combined
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Scoop dough onto parchment lined cookie sheets at least 3 inches apart
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Lightly press the tops of the cookie dough domes flat with your hand
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Refrigerate the dough for at least 1 hour or up to 1 week
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Bake chilled cookie dough at 360F for 15 minutes or until cookies are golden
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Leave cookies to cool on pan for 5 minutes before transferring to a wire rack to finish cooling