Recipe: Triple Chocolate Cookies
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 fewer instructions for recipes CLICK HERE for a simplified recipe blog post.
Let’s get started:
List of ingredients: Butter, granulated sugar, large egg, vanilla extract, all-purpose flour, unsweetened cocoa powder, baking soda, salt, white chocolate chips, and semi-sweet chocolate chips <feel free to substitute these chips for any other flavors, like milk chocolate dark chocolate>.
Simple Prep Work:
- Adjust your oven rack to the middle position.
- Preheat your oven to 350 degrees F (TIP: Oven Temperature Conversion Chart for Celsius)
- Line a baking sheet (or baking sheets) with parchment paper or use a silpat (silicone liner). (TIP: How to Bake Cookies on 3 different Surfaces )
Mixing the Dough:
In a mixing bowl, cream together the butter and sugars until they are light and fluffy, scraping down the sides of the bowl as needed. This takes approximately 2-3 minutes using an electric mixer. I used a stand mixer, but you can use a hand mixer or a wooden spoon for the job.
Add in the egg and vanilla extract and continue creaming until well combined. Note – room temperature eggs incorporate better into the dough. (Tip: If you forget to take your eggs out, simply run egg under lukewarm tap water until the chill is removed from the egg.)
In a medium sized bowl, sift together the flour, cocoa powder, baking soda, and salt. I typically just use a whisk to combine these ingredients vs sifting with a sifter. Gradually add the dry ingredients into the wet ingredients and mix just until combined; careful not to over-mix. Gently fold in the chips, reserving a few for the tops of the cookies if desired.
Chill the dough for 30 minutes. If you chill it longer, the cookies may not spread and you’ll have oblong lumps for cookies, vs. traditional flat round cookies. Let it sit out for 15 minutes or so if you do happen to chill too long.
Assembling the Dough:
Remove the chilled dough from the refrigerator. Use a tablespoon or cookie scoop (mini ice cream scoop) to portion out the cookie dough. You can just use the scooped dough as is or roll them quickly into smooth balls of dough, in the palm of your hand. Place the cookie dough balls on your prepared cookie sheet(s) an inch or so apart. Add 2-3 of the reserved chips to the tops of each dough ball.
Baking the Cookies:
Bake the cookies for 8-11 minutes; however it really depends heavily on the size of the cookie dough ball. The cookies should be done but not over-baked. If they are over-baked they will be hard and crunchy vs. soft and chewy.
I check for doneness by lightly tapping with one finger on a cookie. If it is very soft and leaves an imprint, it’s not done. It’s a bit more challenging with a chocolate base cookie, but just use your nose and instinct. Keep in mind, they do continue baking a bit more on the baking sheet as they cool. (Tip: Test cooking time with one or two cookies vs. a full pan).
Cooling the Cookies:
Cool cookies on baking sheet 3-5 minutes. Then use spatula to transfer cookies to wire cooling rack to cool completely. Cool cookies until they are room temperature and then they are ready to 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. They will NOT last long, that’s for certain!
I really like these Triple Chocolate Cookies. They are slightly crispy on the outside, soft and chewy on the inside. If you’re craving chocolate, make these cookies! I love chocolate and these definitely fit the bill! Milk is a must have companion, in my opinion, for anything this chocolatey too. If you try this recipe for Triple Chocolate Cookies, please COMMENT below. I want to hear your results!
<These wildflowers were from my dear, sweet husband for my birthday. They smelled so good for days!>
Enjoy the comfort of food!
PS: If you see mistakes, including spelling errors or inconsistencies in the recipe, please tell me right away!