Triple Chocolate Chip Cookies {one-bowl recipe!}
Decadent. Chewy. Chocolatey! My irresistible, bakery-style Triple Chocolate Chip Cookies are so simple to make and are sure to satisfy your deepest chocolate cravings! These delicious cookies only require one bowl, 10 minutes, and one chilling step to transform your ordinary ingredients into an extraordinary chocolate cookie dough. The combination of dark, milk, and white chocolate in these cookies, combined with melted butter, and brown sugar is sure to fill your home with delicious, sweet, and cozy aromas!
To make this recipe, you will need:
- Butter – unsalted, melted
- Sugar – combination of brown sugar and granulated sugar
- Egg – 1 egg + 1 egg yolk, both room temperature
- Flour – All purpose *to correctly measure: spoon flour into measuring cup then level top with knife!
- Cocoa – Dutch processed
- Cornstarch – the secret to those crispy exteriors and soft centres!
- Chocolate Chips – a combination of semi-sweet, milk and white chocolate
- Cookie essentials: Vanilla Extract, baking soda, salt
Let’s make my favourite Triple Chocolate Chip Cookies!
Line a baking sheet with parchment paper. Set aside.
Prepare Dry Mixture
In a small bowl, whisk together flour, cocoa powder, baking soda, cornstarch and salt. Set aside.
Dough Making
Prepare your wet mixture by using a large bowl with an electric mixer or the bowl of a stand mixer, to beat sugars (brown and granulated) with melted butter. Add in egg and vanilla extract. Mix until smooth (~1 min). Scrape sides of bowl to incorporate all the batter.
Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed until just combined. Add roughly chopped chocolate pieces to the batter. Mix until chocolate speckles dough (only a few seconds).
Scoop dough into 3 tbsp portions and set on flat plate/baking sheet.
Refrigerate dough for at least 30 min (ideally 1h).
Preheat oven to 350F (325F if using convection bake).
Once dough is chilled, remove from fridge and place cookies onto baking sheet, spaced 2-3″ apart (note: I have 4-5 cookies on a baking sheet, at a time).
Bake cookies at 350F for 15-17 or until the edges are firm to the touch and lightly browned. Immediately take a round cookie cutter (or cup/bowl) big enough to fit over cookie and use it to shape cookie into perfect circle.
Sprinkle each cookie with flaked salt and allow them to cool completely on the baking sheet.
Enjoy!
Also check out:
Soft Baked Chocolate Chip Cookies
White Chocolate Macadamia Nut Cookies
Chocolate Peanut Butter Cookies
Triple Chocolate Chip Cookies {one bowl recipe!}
Ingredients
Wet Ingredients
- 1 cup (230g) Unsalted Butter melted
- 1 cup (200g) Light Brown Sugar packed into measuring cup
- 3/4 cup (150g) Granulated Sugar
- 1 Egg large, room temperature
- 1 Egg Yolk large, room temperature
- 2 tsp Vanilla Extract
Dry Ingredients
- 1 1/2 cup All-purpose Flour *measure by scooping flour into a measuring cup and levelling off the top with a knife!
- 3/4 cup Cocoa Powder
- 1/2 tsp Baking Soda
- 1 tbsp Cornstarch
- 1 tsp Flaked Salt like Kosher or Sea salt + extra pinch for finishing cookie tops!
- 1 cup Milk Chocolate Chips roughly chopped chocolate or chocolate chips!
- 1/2 cup White Chocolate Chips
- 1/2 cup Dark Chocolate Chips
Instructions
- Line a baking sheet with parchment paper. Set aside.
Prepare Dry Mixture
- In a small bowl, whisk together flour, cocoa powder, baking soda, cornstarch and salt. Set aside.
Dough Making
- Prepare your wet mixture by using a large bowl with an electric mixer or the bowl of a stand mixer, to beat sugars (brown and granulated) with melted butter. Add in egg and vanilla extract. Mix until smooth (~1 min). Scrape sides of bowl to incorporate all the batter.
- Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed until just combined. Add roughly chopped chocolate pieces to the batter. Mix until chocolate speckles dough (only a few seconds).
- Scoop dough into 3 tbsp portions and set on flat plate/baking sheet.
- Refrigerate dough for at least 30 min (ideally 1h).
- Preheat oven to 350F (325F if using convection bake).
- Once dough is chilled, remove from fridge and place cookies onto baking sheet, spaced 2-3" apart (note: I have 4-5 cookies on a baking sheet, at a time).
- Bake cookies at 350F for 15-17 or until the edges are firm to the touch and lightly browned. Immediately take a round cookie cutter (or cup/bowl) big enough to fit over cookie and use it to shape cookie into perfect circle.
- Sprinkle each cookie with flaked salt and allow them to cool completely on the baking sheet.
- Enjoy!
Notes
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup and level off excess flour with a knife/flat surface! This ensures you don’t add too much flour and end up with dry cookies
- If using regular table salt instead of flaked salt – reduce the amount of salt by half
- If using Salted Butter – do not add any additional salt to the cookie dough!
- Don’t forget your round cookie cutter!! This step allows your cookies to get really tall sides and have a perfect circle appearance. If you don’t have a large cookie cutter big enough, you can use a small bowl or cake pan
- A sprinkle of salt on top of these cookies brings all of the flavours together and makes for the perfect cookie!
- After scooping, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!
