My mother-in-law Gretchen recently came to MN for a visit and stayed with us a few weeks. Because I love to bake and share with my family and friends, I decided to make some cookies for her to take back home with her. I chose this recipe because her husband (and my father-in-law) Kenny has a sweet tooth and LOVES chocolate … so I thought this new recipe for Triple Chocolate Cookies* was definitely worth a try. They are turned out nicely! If you like chocolate even a little, you can’t help but love these cookies. The recipe is very easy too, like most drop cookie recipes.
*I adapted this for Triple Chocolate Cookies recipe from the Pioneer Woman’s recipe.
For a standard printable recipe, scroll all the way to the bottom.
Advice: Keep this in mind for this recipe and all recipes you make. Read the recipe completely before beginning. That way you what to expect and are more prepared with your ingredients.
NOTE: For those of you who have read my previous blog posts, I have decided to change my style from step-by-step pictures to just a few pictures. I needed to do this to save time to allow me to continue to blog. I’m hoping you still get some useful tips and guidance as you try out my recipes. Please comment below if desired.
**If you need a few more instructions for recipes, just CLICK HERE for step by step instructions in my recipe blog post.
Enjoy the comfort of food!
Triple Chocolate Cookies
- 3/4 cups butter, at room temperature (140g; 1 1/4 sticks)
- 1 cup granulated sugar (aka white sugar; 200g)
- 1 Large egg
- 1 1/2 teaspoon vanilla extract
- 1 cup unsweetened cocoa powder (38g)
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips (95g - this is a slightly heaping half cup)
- 1/2 cup semi-sweet chocolate chips (95g - this is a slightly heaping half cup)
||Adjust your oven rack to the middle position. Preheat oven to 350 degrees. Line a baking sheet or sheets with parchment paper or use a silpat (silicone baking sheet liner). |
||In a mixing bowl, cream the butter and sugars together until light and fluffy. Scrape down the sides, as needed. This is about 2-3 minutes with an electric mixer. Add in the egg and vanilla extract and continue creaming until well combined. |
||Sift together the flour, cocoa powder, baking soda and salt until just until the dry ingredients are combined. |
||Add dry ingredients to the wet ingredients and mix until just combined. Do not over-mix. Gently fold in chocolate chips, reserving a few for the tops of the cookies, if desired. |
||Use a tablespoon or cookie scoop to make small round balls of dough. Place cookie dough balls about 1 inch a part on your prepared cookie sheet(s). If desired, add 2 or 3 of the reserved chips to each cookie if you’d like them to show more on the top of the cookie. |
||Bake for 8-11 minutes, depending on the size of the cookie. Cookies should be barely done but still soft and chewy. Do not overbake. |
||Cool cookies on baking sheet 3-5 minutes, then use spatula to transfer cookies to wire cooling rack. Finish cooling cookies until they are room temperature and serve. The cookies can be stored at room temperature in airtight container or zip-top plastic bag up to 4 days, refrigerated for just over a week or stored in the freezer for 2-3 months. |