Triple Chocolate Cookies

This week, my son Jake started preschool. Preschool! I can hardly believe that my little boy is already 3 1/2. Where has the time gone?! I wanted to welcome him home after his first day with freshly baked cookies. So, while he was at school, I busied myself making cookies (while fighting back tears – my baby is growing up! Waah.). Those who know Jake know that he loves chocolate.

Or as he would say, “wuvs” chocolate. It didn’t take me long to decide on this recipe for him. Triple chocolate cookies – a chocolate cookie loaded with semi-sweet chocolate chips and white chocolate chips. They have soft, fudgy centers and chewy edges. Sweet, chocolaty, and decadent. The perfect cookies for my little chocoholic.

I’m happy to say that Jake did great at school (hooray!). He was thrilled to come home to freshly baked cookies, and I was thrilled to add a little sweetness to another big milestone for my boy. And now, if you’ll excuse me, I’m off to pour a glass of milk and enjoy some cookies with my big preschooler.

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4.5 from 2 votes

Triple Chocolate Cookies

Chewy chocolate cookies loaded with white chocolate chips and semi-sweet chocolate chips.

Course Dessert

Cuisine Dessert

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 18

Calories 208

Author Allison - Celebrating Sweets

Ingredients

• 1/2 cup unsalted butter softened, but still cool
• 2/3 cup light brown sugar make sure it's fresh and soft
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/3 cup unsweetened cocoa
• 1 cup plus 2 tablespoons all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 1 cups white chocolate chips divided
• 1/2 cup semi-sweet chocolate chips divided

Instructions

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and sugars for several minutes, until light and fluffy. Add the the egg and vanilla extract and beat to combine, scraping the sides of the bowl as necessary.
• In a separate bowl, combine the cocoa, flour, baking soda, salt and cornstarch. With the mixer on low speed, slowly add the flour mixture to the butter mixture, mixing until just combined. Reserve a couple tablespoons of the white chocolate and semisweet chocolate chips for topping the dough balls (optional). Stir in the remaining chocolate chips.
• Drop the dough into 2 tablespoon portions onto prepared cookie sheets*. Make sure the dough balls are mounded fairly high (not flattened). Press some of the reserved chocolate chips onto the tops of each dough ball (this will make the chips more visible). Bake for 8-10 minutes, until the edges are just set and the centers still slightly underdone. The cookies will set as they cool. Place the baking sheets on wire racks to cool completely.

Notes

*For thicker cookies place the cookie dough in the refrigerator for 20-30 minutes before baking. 

Adjust cook time up or down based on the size of your dough balls. Be careful not to overbake. 

Nutrition

Calories: 208kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 80mg | Potassium: 104mg | Fiber: 1g | Sugar: 19g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

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