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!
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!
Video
Notes
Sofia’s Tips:
- 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!
Tried this recipe?Let us know how it was!