If you know me, you know that I have a special place in my heart for chocolate, yes, chocolate, sweet delicious chocolate! I love it! Any kind will do – chocolate bar form (any kind I am not picky) – cookies – pudding – pancakes – chocolate milk – hmmm, yeah chocolate chips on my peanut butter toast yes please! Okay, so now we have established I have a slight addiction.. lets cut to the point here – COOKIES! When I say the best, its no joke – I make these cookies a couple times a month for sure, if I make them more often I might just turn into a cookie myself.
These cookies are beyond tasty – seriously! I chuckle each time I make these, as my oldest son smells them baking and comes to investigate whats in the oven, each time he sees what it is he gives me a little smirk and tells me how much he loves me! He too has a bit of a chocolate problem…
They are simple, basic ingredients and you can have a batch prepped, baked and sitting on your counter in under 30 minutes! Hard to believe right, but its true!
The batter is very stiff for a cookie batter, it may get you thinking that you have done something wrong but don’t stress they should be this way. I highly recommend using a stand mixer for these as a hand mixer will just not cut it – if you do not have a stand mixer you could always cream your butter and sugar with the hand mixer and do the rest by hand (not ideal – but worth every effort I promise)
These cookies appear very wet/shiny while cooking – the key to keeping them soft is to not over bake them, as soon as you see the shine disappear they are done. Now, it is important to note that they will have to sit on the cookie sheet when they are removed from the oven, and not moved to a cooling rack as they will be very soft and will not transport from baking sheet to cooling rack very well. I put the cooling rack under the baking sheet and let them cool directly on the baking sheet. Once they are cool a bit you can move them to a plate or container of your choice. If these cookies last longer then 2 days in my house we are doing good. I don’t ever store them in a container as they stay very soft just sitting on a platter. But I would imagine that they would last up to a week or more in a sealed container and still remain fresh tasting.
I have made these with chopped walnuts and they turned out amazing! I use white chocolate chips and milk chocolate chips. But this is not set in stone, you can most certainly use semi sweet chips as well, I personally like how the milk chocolate stays soft after baked then pared with the white chips that turn a bit harder…mmmm, need I say more! It is important to use a quality cocoa powder, I prefer Hershey’s, but have also used grocery store brands and they turned out fine. However I do recommend that if not a using good quality powder to increase by 1/2 tablespoon when adding to your ingredients.
Lets get to baking shall we!
The Best Triple Chocolate Chip Cookies EVER!
Prep Time: 5 minutes Total Time: 25 minutes Serving: 25-30 Cookies
- 1/2 cup of soften salted butter (if using unsalted butter, add 1/2 teaspoon of salt)
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups white flour
- 1/2 teaspoon baking powder
- 2 tablespoons cocoa powder
- white chocolate chips and milk chocolate or semi sweet chips
- optional – chopped walnuts
What to do:
- Preheat oven to 350*F and line your baking sheet with parchment paper.
- Cream butter. Be sure to scrape the sides of bowl to ensure it is broken down. Once creamed add sugar, eggs and vanilla – mix it good!
- In a separate bowl combine all dry ingredients, and add to the wet mixture. Keep in mind this will get stiff very quickly, that is okay. Once it is combined, add in your chocolate chips.
- I use 2 tablespoons to scoop the dough into balls or my hands its your preference, but do not flatten them, they will flatten when they are baking then will continue to take shape when cooling.
- These bake very quickly, 8-9 minutes max. Set a timer for 6 minutes then stand guard for the next 2 minutes. Watch for the shine, it will vanish very quickly. Keep in mind if you over bake you will end up with a burnt hard cookie, and we don’t want that. While they are baking stay close.
- Once baked, remove from oven, place the cookie sheet on top of a cooling rack, or an oven mitt anything really to elevate the sheet from direct contact to allow air flow under for quicker cooling. The cookies will appear soft and almost undone, but trust me they are!! Once they are cooled enough move to a serving tray, now – see how long they last on your counter!