Triple Chocolate Chip Cookies
Triple Chocolate Chip Cookies are so irresistible! A dream come true for chocolate lovers everywhere. Each bite is a heavenly blend of velvety chocolate, nestled with a soft, chewy cookie that melts in your mouth. But it doesn’t stop there – we’ve added a delightful twist with crunchy walnuts. This enhances the texture and brings a nutty richness that balances the sweetness to perfection. Perfect for cozy evenings, special occasions, or simply because you deserve a treat. These cookies promise to satisfy your chocolate cravings!
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TIPS TO ENSURE YOUR COOKIES TURN OUT DELICIOUS AND SATISFYING EVERY TIME
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TIPS:
1. Choose Quality Ingredients: For the richest flavor, opt for high-quality chocolates. Use a combination of dark, semi-sweet, and white chocolate chips to create a complex chocolate profile. Fresh, high-quality walnuts will add a delightful crunch and nutty flavor. Enhancing the overall texture of the cookies.
2. Room Temperature Ingredients: Make sure that your butter and eggs are at room temperature before you start mixing your dough. Room-temperature butter creams smoothly with sugar without clamping. Creating a uniform texture in your dough. Eggs at room temperature can emulsify into the dough more easily. Which helps to trap air and gives the cookies a lighter texture.
3. Chill the Dough: Chilling the cookie dough before baking is crucial. It helps to solidify the fat in the cookies, so when they are baked, they spread less and become thicker. It also allows the flavors to meld together nicely. Chill the dough for at least an hour, or even overnight if you can.
4. Don’t Overmix: Once you add your flour and leavening agents (like baking soda or baking powder) to the creamed butter and sugar, mix just until the flour is incorporated. Overmixing can lead to gluten development, which might make your cookies tough instead of tender.
5. Use a Cookie Scoop: To ensure uniform size and cooking time, use a cookie scoop to portion out the dough. This not only helps in making your batch consistent but also controls spreading as each portion is equally sized.
6. Underbake Slightly: For cookies that are soft and chewy inside, pull them out of the oven when they still look just slightly underbaked in the center. They will continue to cook on the baking sheet from residual heat. Reaching the perfect consistency as they cool.
7. Add a Pinch of Salt: If your recipe doesn’t call for it, add a pinch of coarse sea salt to the top of the cookies before they go into the oven. Salt can help balance the sweetness and intensify the chocolate flavor. Making those chocolate chips pop with every bite.
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THE INGREDIENTS
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PREP ALL INGREDIENTS:
All-purpose flour and Cake flour: The combination of 2 kinds of flour makes the cookies gooey
Salt: Enhance the flavor
Baking powder and Baking soda: These are leavening
Butter: Unsalted and softened
Brown sugar: Sweetness and nice molasses flavor
White flour: Adds sweetness
Eggs: Large eggs and room temperature
Vanilla: Nice flavoring
Chocolate Chips: Semi-sweet, dark chocolate, and white chocolate
Walnuts: Adds a nice crunch and nutty flavor
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HOW TO MAKE TRIPLE CHOCOLATE CHIP COOKIES
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STEP BY STEP INSTRUCTIONS:
Time needed: 30 minutes
STEP-BY-STEP
- CREAM THE BUTTER AND SUGAR
Preheat the oven to 375ºF and line a baking sheet pan with parchment paper. Combine butter, brown sugar, and white sugar in a mixing bowl. Turn the mixer on medium-high and mix for 3 minutes until smooth and fluffy.
- ADD EGGS
Add the eggs one at a time. Continue mixing until light in color, then add the vanilla.
- FLOUR MIXTURE
Turn the mixer on low and add the flour gradually. Continue mixing until the flour and the rest of the ingredients are incorporated.
- CHOCOLATE CHIPS and WALNUTS
Add the chocolate chips and walnuts and mix until combined. If you want thick and chunky cookies, then chill the batter for at least an hour before baking.
- BAKE
Use a large cookie scoop and scoop the batter onto a prepared pan. Bake for 10-12 minutes or until the edges are golden brown. Cool for 5 minutes onto the pan before transferring to a cooling rack to continue cooling.
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FREQUENTLY ASKED QUESTIONS
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The key to chewy cookies lies in the cooking time and the sugar ratio in your dough. Brown sugar can help retain moisture, leading to a chewier texture. Also, be careful not to overbake the cookies. Remove them from the oven when they are just set and still slightly soft in the center. They will continue to cook on the baking sheet once removed from the oven.
Absolutely! Freezing cookie dough is a great way to have fresh cookies on demand. Portion the dough into individual cookie sizes, and place them on a baking sheet to freeze initially. Then transfer them into a sealed bag or container. When you’re ready to bake, you can cook them straight from the freezer – just add a couple of extra minutes to the baking time.
For the best Triple Chocolate Chip Cookies, you’ll want to use a combination of dark, milk, and white chocolate. Dark chocolate (preferably 70% cocoa) provides richness. It gives intense flavor, milk chocolate offers a sweet, creamy balance, and white chocolate adds a smooth, buttery finish. You can choose chips, chunks, or a mix of both depending on your texture preference.
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MORE RECIPE IDEAS:
Chocolate Chip Oatmeal Cookies
Peanut Butter Chocolate Chip Cookies
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Triple Chocolate Chip Cookies
Equipment
- Bake sheet pan
- Cookie Scoop
- Electric mixer
- Spatula
- Mixing bowls
Ingredients
- 1 cup cake flour
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup or 2 sticks of unsalted butter, softened at room temperature
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 1 1/2 cups mixed chocolates, dark chocolate, semi-sweet, and white chocolate
- 1 cup walnuts, roughly chopped
Instructions
- PREP THE DRY INGREDIENTS: Preheat the oven to 375ºF and line a baking sheet pan with parchment paper. In a large bowl, combine cake flour, all-purpose flour, baking powder, baking soda, and salt. Use a whisk and mix until fully combined. Set aside.
- CREAMING BUTTER AND SUGAR: In a mixing bowl, add the butter and mix until creamy and smooth. Add the sugar, and continue mixing until fluffy. Add the eggs one at a time and mix until incorporated and light in color. Don't forget to scrape the side to mix evenly.
- ADD DRY INGREDIENTS AND VANILLA: Turn the speed of the mixer to low, and gradually add the flour mixture. Then add vanilla, and scrape the sides to incorporate the ingredients.
- ADDING CHOCOLATES AND WALNUTS: Leave the speed of the mixer low, and then add the chocolate chips and walnuts. Do not overmix.
- SCOOP THE BATTER ONTO SHEET PAN: At this stage, if you like thick chunky cookies – chill the dough for at least an hour. I did not chill the dough and just scooped it directly onto a prepared pan, using a cookie scoop. Bake for 10-12 minutes or until the edges turn golden brown. Do not overbake.
Video
Notes
- Chilling the cookie dough before baking is crucial. It helps to solidify the fat in the cookies, so when they are baked, they spread less and become thicker. It also allows the flavors to meld together nicely. Chill the dough for at least an hour, or even overnight if you can plan.
- My family loves flat cookies, and for this reason, I didn’t chill my dough, but they came out delicious, chewy, and soft, and everyone loved them!
- Once you add your flour and leavening agents (like baking soda or baking powder) to the creamed butter and sugar, mix just until the flour is incorporated. Overmixing can lead to gluten development, which might make your cookies tough instead of tender.
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