I wanted to add another cookie recipe to my collection, so I went with Triple Chocolate Chip Cookies. Jimmy was surprised I didn’t have a recipe on my blog for them. He is like you have made them, which is true. It has been a couple years since I made them. So I had to go back and look at my recipe and notes. This cookie is definitely for the chocolate lover. The dough is a rich chocolate, thanks to the black cocoa. And I added in over 2 cups of chocolate chips. I mean now do you see why it is a chocolate lover’s cookie?

This recipe doesn’t require a mixture. I love recipes that are easy to make without a mixer. You will need some arm power to mix all the chocolate chips in, but trust me it is worth it. We melt the butter and start whisking in the sugar and brown sugar. I love using dark brown sugar for a richer taste. It is almost like it makes it a little extra soft. I am all about a soft cookie.

You can substitute dark cocoa for black cocoa. Honestly I really only use black cocoa. It has been a game changer for my baking. I did 2 different kinds of cacao. One one 60% and the other was a little bit more bittersweet. I went with 2 not super sweet to balance out the cookie dough and the white chocolate chips. Feel free to play with different chips.

What cookie recipe do you want to see next?

That’s the Dish from my Kitchen to your Kitchen ????

Billie-Jo

Ingredients

• 2 ⅓ cups all purpose flour, spooned and leveled
• ⅔ black cocoa
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp baking powder
• 1 cup of butter melted
• 1 ¼ cup dark brown sugar
• ¾ sugar
• 2 eggs and 1 egg yolk
• 1 tbsp vanilla extract
• ¾ cup 60% cacao chocolate chips
• ¾ cup wite chocolate chips
• ¾ cups semi sweet chocolate chunks

Directions

1. Melt butter over medium heat.
2. While butter is melting, whisk together flour, cocoa powder, baking soda, baking powder and salt in a separate bowl.. Set aside.
3. In a large bowl whisk together melted butter, brown sugar and sugar. 
4. Whisk in room temperature eggs and vanilla extract.
5. Add half of the flour mixture to the wet mixture, mix until just combined. Add the rest of the flour mixture, mix until just combined,
6. Fold in the three different kinds of chocolate chips, mix until combined.
7. Cover dough with plastic wrap and refrigerate for at least 30 minutes. 
8. While the dough is chilling, preheat your oven to 350 and line 2 cookie sheets with parchment paper. 
9. Scoop cookie dough on prepared cookie sheets. Small cookie scoop will take 10-11 minutes to bake. Large cookie scoop will take 13-14 minutes to bake.
10. Cookies will stay fresh for 1 week in airtight container. Baked cookies can be frozen up to 2 months. Unbaked cookies can be frozen for 3 months.

Tips & Recommendations

You can use whatever chocolate chips you prefer, my go to is Ghirardelli chocolate chips.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

More about Billie-Jo