Not only chocolate cookies but also TRIPLE chocolate cookies. WOW 🙂
These triple chocolate cookies are super easy to make and to modify into loaded cookies with a little variation 😉
These cookies have the base of just chocolate chip cookies, with more chocolate incorporated into the recipe.
The great part about these cookies is the versatility of the recipe. You can substitute one kind of chocolate with smarties, pretzels, or marshmallows.
WHY THIS RECIPE IS GREAT
- This triple chocolate cookie recipe is extremely versatile. The possibilities with this recipe are endless.
- Any kind of chocolate in the recipe can be replaced with different additions such as marshmallows, pretzels, nuts etc.
- Recipe does not require any fancy ingredients.
- These cookies are very chewy and thick so kids will love them.
INGREDIENTS ALTERNATIVES
Any kind of chocolates in this recipe can be replaced with other ingredients.
- Chocolate chips
- Pretzels
- Marshmallows
- Reese smarties
- Macadamia nuts
- Oreo cookies
More cookie ideas Oatmeal-Cranberry-Pecan Cookies, Chocolate Oreo Cookies, LOADED REESE PIECES COOKIES
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
TRIPLE CHOCOLATE COOKIES
Ingredients
- 2¼ cups All-purpose flour,, Spooned and leveled
- ¾ cup Butter, Room temperature
- ¾ teaspoon Baking soda
- 1 teaspoon Salt
- 2 Eggs, Room temperature
- 1 cup Light Brown sugar, Packed
- ½ cup Granulated sugar
- 1 tablespoon Vanilla extract
- ¾ cup Milk chocolate, Chopped
- ¾ cup White chocolate, Chopped
- ¾ cup Dark chocolate, Chopped
Instructions
- Pre heat the oven to 410° F
- Line two baking trays with parchment paper and set aside.
- Sift all the dry ingredients together and set aside.
- Set your stand mixer to the paddle attachment and beat the butter with the sugars for 1 minute, until it is smooth and creamy.
- Add the eggs and the vanilla extract and beet for another minute.
- Add the dry ingredients and mix until barely mixed. DO NOT OVERMIX
- Add the three kinds of chocolate and mix until well distributed.
- Make small balls the size of a tangerine. Place them on the prepared sheet and leave 2 inches of space.
- Bake for 8-10 minutes or until the edges start to brown. The center will look uncooked, but they will continue baking as they cool down. Tap the tray on the counter a few times to make them flatten a bit.
- With a large round cookie cutter go around each cookie and swirl the cookie a few times. this will make the edges round and even. Let the cookies cool down in the tray for 10 minutes, then transfer to a cooling rack.
Notes
- Make sure the butter and the eggs are at room temperature.
- See the ingredient's substitution note for alternative ingredients.
Farnaz Marandi
Triple chocolate? Oh my goodness. Love it
Arezou Bahador
Yes, All the goodness together 😉