Best 5 Triple Chocolate Chip Cookies Recipes

TRIPLE CHOCOLATE CHIP COOKIES

Steps:

• Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
• Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
• Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
• Preheat oven to 325 degrees F (165 degrees C).
• Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.

TRIPLE CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Line 2 rimless baking sheets with parchment paper.
• In a bowl, sift together the flour, baking soda and salt and set aside.
• In a large bowl, combine the butter, brown sugar and granulated sugar.
• Beat with a wooden spoon until smooth.
• Add the egg and vanilla and beat until well blended.
• Slowly add the dry ingredients and stir just until incorporated.
• Stir in the chocolate chips.
• Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2" apart.
• Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes.
• Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

RON'S TRIPLE-CHOCOLATE CHIP COOKIES

Steps:

• Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy. Beat in the eggs and vanilla.
• In a separate bowl, whisk together the flour, salt and baking powder. On low speed, add the flour mixture to the butter mixture in a few additions, scraping the bowl and beater in between. Do not over mix. Stir in the walnuts and the three types of chopped chocolate. Cover the bowl and refrigerate for at least 1 hour to firm.
• Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use non-stick baking sheets.
• Using an ice-cream scoop or a slightly heaping tablespoon, drop mounds of the cooled cookie dough about 2 inches apart on the prepared baking sheets.
• Bake for 12 to 15 minutes until the bottoms are brown, and the chocolate pieces have melted. Underbake for chewy cookies, or bake to the higher end of the time range for crispier cookies. Remove to a rack to cool completely. Store in an airtight container for up to 3 days.

TRIPLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F and line cookie sheets with parchment paper.
• Cream sugars and butter until light.
• Add eggs and vanilla, beat until fluffy.
• Sift dry ingredients and add to butter mixture, mixing well.
• Mix in chips and nuts, if using.
• Drop spoonfuls of batter onto cookie sheets and bake 10-12 minutes.
• Cookies should brown but remain soft.
• Cool on wire racks.
• These freeze very well.

TRIPLE CHOCOLATE CHIP COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 375°F. In a medium bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, combine butter, shortening, granulated and brown sugars, and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture until well combined. With a wooden spoon, stir in the chips and nuts. Mix well. Drop mixture by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until golden. Cool 2 minutes then remove cookies to a wire rack to cool completely.