These super soft, extra chewy, totally over-sized Bakery Style Triple Chocolate Chip Cookies are about to become the new best friend to your next glass of milk!
Course Dessert
Cuisine American
Keyword triple chocolate chip cookies
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 12bakery style sized cookies
Calories 368kcal
Author Erica
Ingredients
¾cupunsalted butterroom temperature
¾cupbrown sugarpacked
¼cupgranulated sugar
1large eggroom temperature
2teaspoonsvanilla extract
1 ½cupsall-purpose flour
½cupcocoa powder
2teaspoonscornstarch
1teaspoonbaking soda
½teaspoonkosher salt
½cupsemi-sweet chocolate chips
½cupwhite chocolate chips
½cupchocolate chunks
Instructions
Using a hand-held mixer or stand mixer, cream butter and sugars for 3 minutes on medium speed until fluffy and pale. Mix in egg and vanilla, scraping down the bowl as needed.
In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt. Slowly mix the dry into the wet ingredients on low speed until combined. The dough will be thick. Add the chocolate chips and mix until evenly distributed (5-10 seconds.)
Cover dough with plastic wrap and chill for at least 1 hour, and up to 24 hours.
When ready to bake, remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
Roll balls of dough, about ¼ cup-sized of dough each, into balls (the dough will be crumbly, but forms easily,) the flatten them with your palm. Place no more than 6 cookies one each baking sheet.
Bake for 10-11 minutes, until the middles look only slightly wet and soft. Cool for 5 minutes on pans, then remove to cooling rack to cool completely. The cookies will slightly deflate as you let them cool.
Notes
Adapted from Sally's Baking Addiction.Store cookies at room temperature for up to 1 week. If making ahead and chilling, 2-3 days in the fridge or 3 months well wrapped in the freezer.