Bakery Style Triple Chocolate Chip Cookies

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 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings bakery style sized cookies

Calories 368kcal

Author Erica

Ingredients

3/4 cup unsalted butter room temperature
3/4 cup brown sugar packed
1/4 cup granulated sugar
1 large egg room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup chocolate 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.

Nutrition