Triple Chocolate Cookies - Master Cookbook Recipe # 361

Name: Triple Chocolate Cookies - Master Cookbook Recipe # 361
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 36
Cuisine: Southern
Ingredients: 1 cup salted butter, room temperature; 1 1/2 cups granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 2/3 cup cocoa powder (Hershey’s recommended); 1/2 tsp salt; 1/2 cup white chocolate chips; 1/2 cup semi-sweet chocolate chips

For the ultimate chocolate lover, these Triple Chocolate Cookies from Collard Valley Cooks are a dream come true. Rich, decadent, and loaded with white and semi-sweet chocolate chips, they have a deep cocoa flavor that pairs perfectly with a tall glass of cold milk.

This is recipe #361 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 12 minTotal time: 27 min

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Ingredients

1 cup salted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder (Hershey’s recommended)
1/2 tsp salt
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

Instructions

Prep Dry Ingredients: In a medium bowl, combine the all-purpose flour, cocoa powder, and salt using a wire whisk. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature salted butter until creamy. Add the granulated sugar and continue mixing until the mixture is well combined and fluffy.
Add Eggs and Flour: Add the eggs one at a time, beating well after each. Gradually incorporate the dry flour and cocoa mixture.
Fold in Flavors: Stir in the vanilla extract and then fold in both the white and semi-sweet chocolate chips by hand.
Bake: Drop tablespoon-sized portions of dough onto greased cookie sheets. Bake at 350°F for 12 minutes.
Cool: Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Tammy’s Tips

These cookies are incredibly rich, so definitely serve them with milk! If you want to switch things up, you can easily substitute the white chocolate chips with peanut butter chips or milk chocolate chips for a different flavor profile. The secret is starting with that creamy, room-temperature butter to ensure a soft, chewy cookie.