Best Ever Chewy Triple Chocolate Cookies
These Chewy Triple Chocolate Cookies are fudgy, soft, and packed with creamy, tangy milk and white chocolate chunks. Perfect for a rich, indulgent treat!
Ingredients
Triple Chocolate Cookies
- 150 g bread flour sifted (see notes)
- 50 g Dutch processed cocoa powder sifted (see notes)
- 1 tsp baking powder
- 1/4 tsp salt
- 166 g unsalted butter softened
- 100 g brown sugar
- 105 g caster sugar superfine
- 1 large egg 55g
- 7 g vanilla extract
- 20 g milk
- 150 g milk cooking chocolate chips
- 150 g white cooking chocolate chips
Instructions
Triple Chocolate Cookies
- Preheat a fan-forced oven to 150C / 300F (170C/320F for no fan). Line two large baking sheets with baking paper. Set aside.
- Combine dry ingredients - In a large mixing bowl add the flour, cocoa powder, baking powder, salt and white chocolate chips. Use a whisk to combine. Set aside.
- Cream sugar and butter - In a separate large bowl add both sugars and softened butter (make sure it’s really soft but not melted) and use an electric hand beater or stand mixer fitted with a paddle attachment to beat until pale and creamy, about 2-3 minutes.
- Add eggs - Stop the mixer and scrape down the bowl using a spatula. Add the egg, vanilla extract and milk and mix until well combined.
- Combine dry with wet - Stop the mixer, scrape down the bowl. Add the dry ingredients and both chocolate chips and use a spatula to mix until a dough forms.
- Bake - Use a cookie scoop that holds 2 tbsp of cookie dough and roll into 14 balls (6 on each sheet, bake the last two on a separate tray). Bake for 8-10 minutes. The cookies will be very soft when they come out of the oven but will firm up as they cool.
- Add chocolate chips - As soon as they come out of the oven add more chocolate chips on top and slightly indent them into the cookie.
- How to get round cookies - To get perfectly round cookies, use a round cookie cutter a little larger than your cookies and shuffle it around the cookies to shape them into rounder cookies. Allow to cool completely on the baking tray before serving.
Notes
Bread flour - this is a high gluten flour which helps give these cookies a chewier texture. You can use regular all-purpose flour (plain four) if you wish.
Dutch processed cocoa powder - is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity natural found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Storage - Cookies can be stored in an airtight container for up to three days.
Nutrition - is based on per cookie. This recipe makes 14 cookies.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. To learn more about how to measure ingredients using digital kitchen scales, click here!
Nutrition
Calories:357kcal | Carbohydrates:37g | Protein:4g | Fat:20g | Saturated Fat:14g | Polyunsaturated Fat:1g | Monounsaturated Fat:4g | Trans Fat:0.4g | Cholesterol:40mg | Sodium:103mg | Potassium:225mg | Fiber:2g | Sugar:24g | Vitamin A:320IU | Vitamin C:0.1mg | Calcium:98mg | Iron:1mg
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