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–+ servings

Triple Chocolate Chip Cookies

Ania
Soft and chewy Triple Chocolate Chip Cookies made with dark chocolate, milk chocolate, and white chocolate. Any chocolate lover's dream!
5 from 2 votes

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350℉/176℃. Line your 2 baking trays with parchment paper and set aside. Melt the butter and chop the chocolate bars and set aside.
    1/2 cup unsalted butter, 50 g dark chocolate, 50 g white chocolate, 50 g milk chocolate
  • In a medium-sized bowl, add in the dry ingredients. Mix together and set aside.
    1 1/2 cups all-purpose flour, 3/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1 tsp cornstarch
  • In a large bowl, whisk the slightly cooled melted butter, white sugar, and brown sugar. Whisk for 2-3 minutes until smooth. Then whisk in vanilla and egg for another 2-3 minutes until well incorporated.
    1/2 cup unsalted butter, 1/3 cup dark brown sugar, 1/2 cup white sugar, 1 large egg, 1 tbsp vanilla
  • Add in the dry ingredients and with a spatula, mix until it's almost completely combined.
  • Add in the chopped chocolate bars and keep on mixing until no more flour streaks appear and the chocolate has been evenly distributed.
    50 g dark chocolate, 50 g white chocolate, 50 g milk chocolate
  • Scoop 6 cookie dough balls onto each prepared baking tray, approx 2 tbsp in size. Space them 2-3 inches apart from one another. Add extra chocolate pieces on top if desired.
  • Bake the cookies for 12-15 minutes. Mine took 14 minutes exactly. The cookies are ready when the edges are have set to a golden brown and the middles are soft and underbaked. They will continue to bake from the hot pan. Sprinkle with flakey sea salt (optional) and enjoy!
  • These cookies are best enjoyed day of or next day. If you happen to not eat them right away (which is difficult because they're that good), store in an airtight container in the fridge for up to 1 week.