Are you ready to experience the most decadent, mouth-watering chocolate cookie sensation that will transport you straight to dessert paradise? These Triple Chocolate Drop Cookies aren't just another recipe – they're a chocolate lover's ultimate dream come true! Imagine biting into a soft, rich cookie packed with three different types of chocolate chips, creating a symphony of chocolatey goodness that will make your family and friends beg for more. Get ready to become the baking hero in your kitchen with this irresistible recipe that takes chocolate cookies to a whole new level of deliciousness!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and mix until well combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure no lumps remain.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the semi-sweet, white, and milk chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes. The cookies should look slightly underbaked in the center but will firm up as they cool.
- Remove from the oven and let the cookies rest on the baking sheets for 5 minutes to allow them to set.
- Transfer the cookies to a wire cooling rack and let them cool completely. The cookies will continue to crisp up as they cool.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips
- Ensure your butter is truly softened but not melted – room temperature is key for the perfect cookie texture.
- Don't overmix the dough, as this can make your cookies tough instead of tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Watch the cookies carefully in the last few minutes of baking – they should look slightly underbaked in the center.
- Let cookies cool completely on the wire rack to develop the perfect crisp exterior and soft interior.
- For extra indulgence, sprinkle a few additional chocolate chips on top of each cookie right after baking.
- Store cookies in an airtight container with a piece of bread to keep them soft and fresh for days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
