Triple Chocolate Chip Cookies
Triple Chocolate Chip Cookies are made with espresso powder and Dutch-processed cocoa powder, giving them an incredibly deep, rich flavor! Made with three kinds of chocolate chips – dark, milk, and white chocolate!
About These Chewy Triple Chocolate Cookies
These chewy, tender Triple Chocolate Chip Cookies are what chocolate lovers dream of! They have a deep chocolate cookie base that’s then studded with three kinds of chocolate chips!
Pour yourself a tall glass of ice-cold milk and prepare to devour a cookie or two! After all, once you have one, you’ll find yourself sneaking to the cookie jar frequently!
These large, perfectly round cookies bake up in just 30 minutes! So, the wait for the first taste won’t be long! In the meantime, check out my fun and simple trick to accomplishing perfectly round cookies every time!
Rebecca’s Recipe Review
Taste: Incredible chocolate flavor that’s been intensified with the addition of espresso powder. Don’t worry, you do not taste ANY espresso or coffee flavor in these cookies.
Texture: Slightly crisp edges with a chewy center! Perfectly tender and oh-so tasty!
Ease: 5/10
Pros: Homemade cookies with deep, rich flavor by using pantry staples and three kinds of chocolate.
Cons: This recipe does call for browning the butter, but it walks you through that process easily!
Would I Make This Again? Yes!
Ingredients For Triple Chocolate Chip Cookies
- Unsalted Butter
- All-Purpose Flour
- Dutch Cocoa Powder
- Salt
- Baking Soda
- Espresso Powder
- Dark Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Large Egg
- Egg Yolk
- Dark Chocolate Chips
- Milk Chocolate Chips
- White Chocolate Chips
Dutch-Processed Cocoa vs Regular Cocoa
You’ll notice that this recipe calls for Dutch-Processed Cocoa instead of regular cocoa powder. The Dutch cocoa powder encourages the individual chocolate chips to shine.
However, the intensely deep chocolate flavor in the cookie dough is still perfectly maintained. Wondering what the difference is?
Regular cocoa powder is bitter and acidic. Whereas Dutch-processed cocoa washes the cocoa beans in an alkaline solution to neutralize their acidity. Once the beans are neutralized, the cocoa powder takes on a more intense chocolatey flavor!
How To Make Triple Chocolate Chip Cookies
- Preheat the oven and line a baking sheet with parchment paper. Then remove the butter from the fridge to allow it to soften.
- Whisk the flour, cocoa powder, salt, baking soda, and espresso powder together and set it aside.
- Melt a portion of the softened butter in a skillet until brown bits start to form. Then remove it from the heat and stir in the remaining softened butter until it melts. Add this brown butter to a stand mixer.
- Whisk in the dark brown sugar, granulated sugar, and vanilla extract.
- Mix in the egg and additional egg yolk, then let the mixture rest. Mix again and then allow the mixture to rest. Repeat this mixing and resting process two more times.
- Mix the dry ingredients into the wet ingredients.
- Fold in the chocolate chips by hand.
- Portion the cookie dough out onto the prepared baking sheet. Next, press the mounds of dough down to flatten the cookies. Lastly, top the dough with additional chocolate chips for a more finished look.
- Bake the cookies in the preheated oven, rotating them halfway through the baking time. Cool the cookies on the cookie sheet and then transfer them to a wire rack.
Rebecca’s Tips
- It’s best to rotate two baking sheets lined with parchment paper. Dropping cookies on a hot cookie sheet will slightly change the structure of the cookie! So rotating pans prevents that from happening!
- The browned butter is ready when brown bits start to form in the bottom of the pan. Other signs of doneness include the top becoming foamy, along with a nutty aroma.
- These cookies can overbake quickly, so it’s really important to stick to the 8 to 9-minute bake time.
- Cookies have finished baking when the edges are slightly crisp yet still have a chewy, soft center.
- The untraditional process of mixing in this recipe is worth sticking to! This allows the heat of the butter to melt the sugar and create an emulsion with the eggs, that allows the cookies to be perfectly tender and chewy!
- Feel free to add walnuts to these cookies for a nutty twist!
- If you’d rather, you could swap milk chocolate chips for semi-sweet chocolate chips! For a little flavor makeover, you could even toss in peanut butter chips!
- You can make smaller cookies instead of large ones. To do so, just use a medium cookie scoop to portion out the dough. Afterward, bake them for just 6 to 8 minutes.
How To Store Triple Chocolate Chip Cookies
Store them in an airtight container or Ziploc bag with any excess air squeezed out of it. Then keep them at room temperature and enjoy them for 3 to 4 days.
Here Are More Yummy Chocolate Cookie Recipes:
- Buckeye Cookies – Uses a boxed brownie mix to easily whip up two dozen cookies!
- Texas Sheet Cake Cookies – Fudgey cookies covered in chocolate icing!
- Soft Chocolate Sugar Cookies – Tender chocolate cookies rolled in granulated sugar!
- Double Chocolate Chip Cookies – Chewy, gooey cookies that are ready in under 30 minutes!
- Espresso Chocolate Chip Cookies – Espresso powder and chocolate chips join together to create a robustly flavored cookie!
Did You Make This Recipe?
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Triple Chocolate Chip Cookies
Ingredients
- 14 tablespoon unsalted butter sliced into tablespoons and divided
- 1¾ cup all-purpose flour spooned and leveled
- ⅓ cup Dutch cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon espresso powder
- ¾ cup dark brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ⅔ cup dark chocolate chips
- ⅔ cup milk chocolate chips
- ⅔ cup white chocolate chips
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.
- Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.14 tablespoon unsalted butter
- In a medium bowl, whisk together the flour, cocoa, salt, baking soda, and espresso powder, and set aside.1¾ cup all-purpose flour, ⅓ cup Dutch cocoa powder, 1 teaspoon salt, ½ teaspoon baking soda, ½ teaspoon espresso powder
- Add 10 tablespoons of butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Pour the butter into a stand mixer bowl fitted with a whisk attachment.
- Add the dark brown sugar, granulated sugar, and vanilla to the butter and mix to combine.¾ cup dark brown sugar, 2 teaspoons vanilla extract, ½ cup granulated sugar
- Add the egg and additional egg yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds. The batter should be smooth, thick, and shiny when done – almost like caramel sauce.1 large egg, 1 large egg yolk
- Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft, this is normal and you do not need to chill it.
- Fold in the chocolate chips with a rubber spatula. Use your hands if necessary to make sure all of the chips are thoroughly mixed into the dough without mixing too hard.⅔ cup dark chocolate chips, ⅔ cup milk chocolate chips, ⅔ cup white chocolate chips
- Portion the dough out with a large cookie scoop and drop the scoops of dough 3-inches apart on the prepared baking sheet. Gently press the dough down to flatten the cookies. Top the dough with additional chocolate chips if desired for a more finished look. I prefer to add the extra white chocolate chips on right after they come out of the oven so they don't brown.
- Bake for 8 to 10 minutes, rotating halfway through. Remove from the oven and allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack.
Notes
- Adapted from Cook’s Illustrated.
- Do not brown all of the butter, it will alter the recipe. It’s important that the 4 tablespoons are only melted and not cooked to the point of clarifying or browning.
- Slicing the butter before melting will give it a fast and more even melt.
- This recipe makes large cookies, about 4 to 5 inches. If you want to make small cookies, use a medium cookie scoop and bake for 6 to 8 minutes.
Nutrition
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