Soft Batch Triple Chocolate Chip Cookies: A Sweet Delight!
Indulge in these soft and chewy triple chocolate chip cookies that are bursting with chocolate goodness. Perfect for a quick dessert or a fun baking project.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 tablespoons unsalted butter softened to room temperature
- 1.5 cups granulated sugar
- 1.5 cups packed light brown sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3.5 cups all-purpose flour
- 1 cup unsweetened cocoa powder Dutch-processed
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups milk chocolate chips
- 4 ounces white chocolate bar chopped into chunks for topping
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together on medium-high speed until light and creamy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the semi-sweet and milk chocolate chips by hand using a spatula.
- Using a cookie scoop, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in preheated oven for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and immediately press a few chunks of white chocolate into each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to a month.