Triple Chocolate Cookies

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I’ve known my brother-in-law since he was like 11, so it came as a bit of a shock to me when he told me the other day that his favorite kind of cookie was white chocolate chip. This is seriously mind-boggling to me considering the number of times I’ve asked him what dessert he wants for his birthday and he has replied, “I don’t know I’m good with whatever.”

I say all the time that it upsets me that there are so many white chocolate haters out there. For example, I told my bro-in-law that I would make a big batch of white chocolate chip cookies the first night he was here to visit in Denver, and I got several protests from the crowd. People talking shit about white chocolate saying it’s the worst of all the chocolate varieties. Now it’s not my favorite kind of chocolate by any means, but I was worked up at this point and I knew I just had to put some white chocolate in a cookie and prove them wrong.

At the same time, I’m a real people pleaser, sometimes to a fault, and so I ended up adding two other kinds of chocolate in these cookies too to try to make everyone happy. I think these Triple Chocolate Cookies did just that, and even the white chocolate nay-sayers ended up devouring. Their dislike for white chocolate chips went out the window for a moment in time when said white chocolate chips were in the middle of a warm and gooey Triple Chocolate Cookie. If you’re a white chocolate lover, these are for you. If you’re a WC hater, well, these might just change your mind.

Triple Chocolate Cookies

Servings 18 large cookies

Ingredients

  • 1 cup butter 2 sticks, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup semi-sweet chocolate chips plus more for putting on top
  • 1 cup white chocolate chips plus more for putting on top
  • 1 cup dark chocolate chunks/chips plus more for putting on top

Instructions

  1. Preheat the oven to 350° F and grease cookie sheets with baking spray or line with baking mats.
  2. With an electric mixer, beat together the butter and the sugars until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.
  3. In a separate bowl, combine the flour, baking soda, and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in the chocolate chips, reserving some of each to place on top of the cookies once they come out of the oven.
  4. Optional but recommended step: place the cookie dough in the fridge for about 30 minutes to chill the dough. This is helpful if your cookies tend to come out flat; they will not spread as much if the dough is chilled.
  5. Scoop dough into rounded tablespoons about 2 inches apart on the cookie sheets for about smaller cookies. I like to make larger cookies by putting about 3-4 tablespoons of dough for each cookie. If you decide to make them large, only put about 6 on each cookie sheet.
  6. Bake for 9-11 minutes (until the edges look slightly crispy). Top the warm cookies with the extra chocolate chips and wait about 10-15 minutes for cookies to cool before eating. Enjoy!

 

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9 comments

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