Triple Chip Chocolate Cookies

4.56 from 9 votes

Recipe from Two Peas and Their Pod

Chocolate lovers are in for a real treat with these rich cocoa cookies made with three kinds of chocolate chips: milk, semisweet, and white. Make sure you have a glass of cold milk nearby for dunking.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: cookies

Servings:

Calories: 205kcal

Ingredients

2 1/3 cups all-purpose flour
3/4 cup Dutch-process or unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaaspoon sea salt, plus more for sprinkling
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk chocolate chips, plus more for finishing
3/4 cup semisweet chocolate chips, plus more for finishing
3/4 cup white chocolate chips, plus more for finishing

Instructions

Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
In a medium bowl, whisk together the flour, cocoa, baking soda, and sea salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.
Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in all the chocolate chips.
Drop the dough by the rounded tablespoon on the prepared baking sheet, about 2 inches apart. Not all the cookies will fit on the sheet for one batch. Bake for 10 minutes, until the cookies are set but still soft in the center. Don’t over bake. While the cookies are still soft, gently press the extra chocolate chips into the cookies to make them look pretty. Sprinkle with sea salt, if desired.

Notes

Store the cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month.

Nutrition