This quarantine has given me some extra time to try new recipes and in particular Melissa’s (from the Modern Honey) copycat levain bakery cookies. Truth be told, I’ve never tried the actual levain bakery cookies but I’ve always wondered what the fuss was about. While I can’t compare Melissa’s cookies to the real deal, I can assure you her cookies are decadent and life changing!! They are also the inspiration behind these triple chocolate chip cookies.
My triple chocolate chip cookies are crispy on the outside, ooey gooey in the inside and loaded with white, milk and dark chocolate chips. They are big, thick and I can’t believe I’m saying this, but I am fully satisfied with just one cookie! They are that good and that filling!
MORE ABOUT THIS RECIPE
Let’s go over three key ingredients of this recipe:
- Cold butter: unlike most cookie recipes that require soft butter, this recipe calls for cold cubbed butter. The cold butter helps obtaining that nice crisp exterior and avoiding too much spreading while baking. It is a key component of this cookie so make sure your butter is cold! When you cream the butter and sugars, it will take 3 to 4 minutes to mix completely so you’ll need a little patience.
- White and brown sugars: I personally always like a higher ratio of brown sugar to white sugar. It gives softer and more flavourful cookies in my opinion. The white sugar is still important though for crispy edges.
- Cornstarch: these cookies contain cornstarch. It gives softer and thicker cookies.
- Triple chocolate: I mean, who doesn’t love a mix of white, milk and dark chocolates? The combination is amazing! I also always thought of myself as a chocolate chip kinda gal but after these cookies I’ve changed my mind. Chopped chocolate is the way to go! Chopping your own chocolate gives you pieces of different sizes, as well as tons of tiny chocolate shards, which then spread everywhere in your dough. So much chocolate at every bite!! (Full disclosure though I did use white chocolate chips for the pictures because it’s all I had at home and with the pandemic I wasn’t going to go to the store just for chocolate.)
Another important element of this triple chocolate chip cookie recipe is the oven temperature. The cookies need to be baked at 410F. This allows the outside of the cookie to bake faster than the inside, and yields crispy yet gooey cookies. The BEST! You will want to wait a few minutes after the cookies are out of the oven to eat them, as they need a bit of time to set.
HOW TO STORE THESE COOKIES?
What I would recommend for these cookies is actually to bake them only when you want to eat them. To get the full crispy and gooey cookie experience, they are best eaten straight out of the oven – trust me! What I like to do is freeze the dough in individual balls and just bake one cookie when I want one. They’ll just require a few extra minutes in the oven but will come out perfect still! This recipe is basically perfect to build a cookie stash in your freezer for all those future “I need a cookie asap” emergencies 😉
If you are going to bake these cookies all at once, keep them in an airtight container for up to 5 days at room temperature.
FOR MORE SCRUMPTIOUS COOKIE RECIPES, CHECK OUT MY:
- Brown Butter Chocolate Chip Cookies
- Soft and Chewy Chocolate Chip Cookies
- The Best Soft and Chewy Brownie Cookies
- Salted Caramel and White Chocolate Cookie Skillet
- Soft and Chewy M&M’s Cookies
If you make these triple chocolate chip cookies, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!
Print
Triple Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 9
Description
These triple chocolate chip cookies are crispy on the outside, ooey gooey in the inside and loaded with white, milk and dark chocolate chips. They are big and thick, and life changing!
Ingredients
- 1/2 cup (113g) cold unsalted butter (cubbed)
- 1/4 cup (50g) granulated sugar
- 2/3 cup (120g) brown sugar
- 1 tsp vanilla
- 1 egg
- 1 1/2 cups (230g) all purpose flour
- 1/2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (80g) chopped dark chocolate
- 1/2 cup (80g) chopped milk chocolate
- 1/2 cup (80g) chopped white chocolate
Instructions
- Preheat your oven at 410F and line a baking sheet with a double layer of parchment paper
- In a bowl, blend your flour, cornstarch, baking soda and salt. Set aside
- Using the paddle attachment of your stand up mixer, cream your cold butter and sugars until smooth (about 3 minutes)
- Add the egg and vanilla extract
- Mix in the dry ingredients into the wet mixture
- Fold in all the chocolate
- Using a large ice cream scoop (~3 tbsp), make large balls of dough and place them on your baking sheet (try not to fit more than 5 cookies/sheet)
- Bake for 9-12 minutes (you want the top to be golden) and let them cool for a few minutes to set
Notes
I like to use a double layer of parchment paper to avoid having super hard bottoms (which can happen since we are baking these cookies at such a high temperature).
You can use chocolate chips instead of chopped chocolate if you’d rather.
If you would like to freeze the dough, separate the dough into individual balls, wrap them in plastic wrap and place them all in a freezer ziploc bag. You can store the dough in the freezer for up to 3 months.
To bake the frozen dough, just increase the baking time to 12-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookies
