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
Scale
- 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