"Light on sugar and butter, but triple the chocolate & triple the fun!"
Chunky Triple Chocolate Chip Cookies
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Prep time: 5mins
Cook time: 12mins
Serves or Makes: 18
Recipe Card
ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoons cocoa powder
- 1 teaspoons baking soda
- 1 pinch salt
- 1 pinch pumpkin spice powder
- 1/3 cups white chocolate chips
- 1/3 cups semi-sweet chocolate chips
- 1/3 cups dark chocolate chips
- 3/4 cups melted and cooled non-salted butter
- 1/3 cups granulated sugar
- 1/3 cups brown sugar
- 2 teaspoons Vanilla extract
- 2 large egga
Method
Step 1
Preheat oven to 375F
Step 2
In a standing mixer, using the paddle, mix the butter, sugars, eggs, and vanilla syrup until batter is smooth (do not over-beat)
Step 3
Mix all the dry ingredients and slowly add to batter, mixing on low speed until the dough is semi-smooth (I like to add the pumpkin spice powder for the subtle kick that cinnamon and nutmeg provide, but it can be excluded)
Step 4
Add the chocolate chips and mix into the dough gently using a spatula (I don't advice refrigerating or freezing the dough since the butter is pre-melted, and the texture after refrigeration will mess up the chunky texture)
Step 5
Use an medium ice-cream scooper to scoop dough onto a pan (or balls equivalent to 2 tbsp, gently rolled) I use a scooper to give the cookie the chunky texture
Step 6
Spread the cookie balls ~2 inches apart on the tray, and place in the oven for ~11-12 minutes (or when the base starts to turn dark) Cool for 5 minutes before serving.