I recently made these for my husband for the first time. He loves chocolate, so I knew they would be a hit…and they were!. These Triple Chocolate Cookies are an easy way to get your chocolate fix. These chocolate cookies filled with white chocolate and semi-sweet chocolate chips are packed with chocolate flavor—crispy on the edges and chewy in the center with lots of chocolatey goodness. Enjoy!
Triple Chocolate Cookies
These Triple Chocolate Cookies are an easy way to get your chocolate fix!
Ingredients
- 4 ounces unsweetened baking chocolate
- 1/2 cup butter
- 2 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3 large eggs
- 2 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- In a medium saucepan set over low heat, melt baking chocolate and butter.
- Remove pan from heat; stir in sugar, vanilla, baking powder and salt and mix until smooth. Add eggs, one at a time, stirring in each egg until fully incorporated. Stir in flour; mix in chocolate chips.
- Drop batter by rounded tablespoonfuls 1 1/2 inches apart onto parchment-paper covered baking sheets. Bake cookies until slightly set, about 12 minutes.
- Place baking sheets on wire racks; cool for 3 minutes then transfer cookies to wire racks and let them finish cooling.
Notes
When testing the difference between a silicone baking mat, parchment paper and an ungreased aluminum baking sheet I found that the parchment paper worked best for ease of removing the cookies from the baking sheet.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 58mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 2g
If you’d like to learn more about how chocolate is made or the difference between milk and white chocolate, check out this article on how chocolate is made.
Baker’s Chocolate Substitute
You can use a substitute if you want to make these cookies and don’t have any Baker’s chocolate (or you don’t want to run to the store). To substitute for unsweetened chocolate, add 3 tablespoons of cocoa powder and 1 tablespoon of butter, margarine, or shortening for every 1-ounce of unsweetened baking chocolate. For this recipe, that would be 3/4 cup cocoa powder and 1/4 cup of butter, margarine, or shortening.
Storage and Shelf Life
You can store these cookies in an airtight container at room temperature for 5-6 days. Cookies can be stored in the freezer after they have been baked for about 6 months. However, I prefer to store frozen cookies by scooping out the dough and freezing the dough. Then bake however many cookies you want and enjoy freshly baked cookies. You can bake frozen cookie dough but may need to add 2-3 minutes to the bake time. You can store cookie dough in the freezer for up to 2 months.
If you made this recipe, I’d love to hear about it! Please leave a review or a comment letting me know how things turned out. Happy baking!
