Who doesn’t love chocolate chip cookies? These Triple Chocolate Chip Cookies are our take on the classic and you are going to love them. Little circles of joy with endless varieties – cookies simply make life better.
And since they are a fav around here, it’s fitting that a cookie recipe is the first shared here at Mealtime Joy.
This cookie is a bakery-style favorite, crisp at the edges and chewy in the center. It’s at its very best when the dough is mixed one day and the cookies are baked the next day. If you can muster such patience, it will be worth it! That rest gives the flour a chance to absorb the liquid and the flavors a chance to deepen, resulting in a cookie that is richer, with caramel notes from the brown sugar and bits of chocolate.
Is your mouth watering yet?
Mixing it All Together
These are super easy to mix together. Especially if you use the weight measurements. Simply pop that mixing bowl onto a kitchen scale (this one is our favorite) and weigh out your butter and sugar. While your mixer works some creaming magic, grab another small bowl and weigh out your flour. You’ll have to use measuring spoons for the baking powder and salt because of the small amounts. Whisk those all together so they are ready to add to the mixer in just a minute.
Add the eggs and vanilla to your fluffy butter and sugar mixture. Start the mixer on low or you could end up with that sloshy egg everywhere, then turn it to medium and in about a minute it should be relatively smooth, with only some small lumps scattered around.
At this point, toss in all the flour at once, then mix on low for hardly any time at all. You don’t want the flour to disappear quite yet. Add the chocolate, or whatever other mix-ins you like, and finish the mixing by hand. The dough will be fairly thick. Put a little elbow grease into it, and stir until the chips are evenly distributed and no more streaks of flour remain. This little calorie burn equals another cookie for you in the end!
To Bake or Not to Bake…
Now comes the hard part – waiting. Of course, you can bake these right away and they will be good. If you do this, be sure to chill the dough for at least 10 minutes before baking. But if you hide this dough in the refrigerator overnight, you will be rewarded with a cookie that is really something special! So, head to bed and dream of cookies.
Scoop that dough and bake the next day. Share with friends. Or curry favor with your kids by serving them and their friends too.
I mean, really, who doesn’t love chocolate chip cookies?
While you’re in the cookie-baking mood, try our Dark Chocolate Pecan Cookies or our Soft Cinnamon Almond Cookies. Which is your favorite? Share in the comments!
Triple Chocolate Chip Cookies
- 6 ounces (3/4 cup) unsalted butter, at room temperature
- 5 ounces (1/2 cup plus 2 tablespoon)s granulated sugar
- 6 ounces (1/2 cup plus 1/3 cup) packed brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 9-1/2 ounces (2 cups plus 2 tablespoons) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse kosher salt
- 1/2 cup dark chocolate chips or chunks
- 1/2 cup milk chocolate chips or chunks
- 1/2 cup white chocolate chips or chunks
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until the mixture is light in color and fluffy. This will take 3-5 minutes. Be sure to scrape down the sides of the bowl as necessary, at least once during this time. Add the vanilla and eggs, then mix on medium speed until well combined. The mixture should be almost smooth. Scrape down the sides and bottom of the bowl again.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add to butter mixture and
- mix on low speed until almost, but not quite, fully incorporated. There should still be streaks of flour around the bowl. Add the chocolate and mix by hand until both the chocolate and flour are fully incorporated. The dough should be thick enough to require some effort when stirring by hand. Mix only until it is all incorporated and be careful not to overmix.
- Place the dough into a sealed container and refrigerate overnight or for at least 4 hours.
- Remove the dough from the refrigerator 30 minutes before scooping and baking. (This will make it easier to scoop and allow the cookies to bake more evenly. Do not let the dough come fully to room temperature.)
- When ready to bake, preheat the oven to 350 degrees F. Using a 1-1/2 tablespoon scoop or a spoon, scoop out even balls of dough and place 2 inches apart on a lined baking sheet. Bake for 13-15 minutes or until lightly golden brown around the edges and still very soft and shiny in the middle. Allow the cookies to cool on the baking sheet for about 5 minutes, then move to a cooling rack.
- The cookies freeze well (and thaw quickly!). They will keep in the freezer for about 3 months or in an airtight container at room temperature for a week (though after a couple of days, they will begin to dry out).
- The weight of the chocolate varies by brand and size/shape, so these weights aren’t included here. The specific amount is flexible and can be changed according to your preference.
- Use all one kind of chip or add in other things like candy pieces, pretzel pieces, graham crackers, butterscotch chips, potato chips, etc.
I know they will be delicious . Amy everything you make is!!!
Thank you Sandi! Amy is the cookie queen – she makes the best cookies! 🙂