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a sliced chocolate chocolate chips cookie

Triple Chocolate Chip

Course Dessert, Snack
Cuisine American
Keyword chocolate chip cookies, Gemma Stafford, triple chocoltae chip cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings 36 cookies
Author Gemma Stafford

Ingredients

  • 1 Cup Chopped bittersweet chocolate (170 g / 6 oz)`
  • 2 Cups All Porpuse Flour (284 g / 10 oz)
  • 1/2 Cup Unsweetened Cocoa Powder (57 g / 2 oz)
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 3/4 Cup Unsalted butter, soften (1 1/2 sticks) (170 g / 6 oz)
  • 3/4 Cup Sugar (170 g / 6 oz)
  • 2/3 Cup Dark Brown Sugar (115 g / 4 oz)
  • 1 TBS Molasses
  • 3 Large Eggs
  • 1 1/2 Cups Milk chcocolate chips (255 g / 9 oz)

Instructions

  1. Preheat oven to 350F and line two cookie sheets with parchment papaer.

  2. Melt the bittersweet chocolate and set it aside to cool for about 10 minutes.

  3. In a large bowl / a bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars until fluffy and light in color.

  4. Reduce speed to low and slowly drizzle in the molasses and melted chocolate.

  5. Add the eggs one at a time and mix to fully incorporate.

  6. Sift together the flour, cocoa powder baking soda, and salt into the bowl and mix until the dough comes together.

  7. Fold in the milk chocolate chip.

  8. Using a small or medium cookie spoon scoop the batter and place it on the pan leaving 2" space between each cookie.

  9. Bake for 8-10 minutes remove from the oven and let sit for a few minutes before removing from the pan.

Recipe Notes

  • Make sure all of the ingredients are at room temperature.
  • Bake the cookies on the middle oven rack and pay attention to the color of the pans. Dark pans might need less time than light pans. Light pans will cause the cookies to spread more.