Butter. Chocolate. Chocolate. Chocolate. Melt, mix, bake, eat. Well–you get the idea.
I love this cookie because it does NOT start with a mix. The flavors of chocolate are smooth, not grainy. And because you just keep adding and adding the chocolate chips and chunks; every bite is a delight! They store really well for a few days, staying soft and delicious for eating or sharing! I live with some seriously chocolate loving people and each of them are pretty opinionated about the type of chocolate they love most. This recipe satisfies all their varied tastes. What makes the dough so yummy? The base is made with butter and melted semi-sweet chocolate chips. Shall we make a dozen or two?
You will need semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, any other chocolate chunks you might have or love, butter, sugar, eggs, baking powder, all purpose flour and vanilla. Can we just say here how happy those jars of chocolate make us? Seriously. I get a bit giddy looking at this photo. Okay–I am a little less giddy for a minute–I forgot to photo the sugar.
In sauce pan over lowest heat melt 1 cup of semi-sweet chocolate chips with 3 tablespoons of butter. You will be using 2 cubes of butter at room temperature so just chop off 3 tablespoons to put with the melting chips. This just makes the chocolate easy to work with and melts it to a smooth texture. Keep an eye on the chocolate mixture. Sometimes I just turn the burner off and on while I am getting other ingredients ready. Stir it occasionally. Remove from heat and stir until smooth.
While the butter and chocolate are melting over that very low heat, take the rest of the butter along with 1 1/2 cups of granulated sugar and beat it at medium speed, scraping down the bowl a couple of times, until the mixture is nice and creamy. That’s just pretty.
Add the ever-so-slightly-cooled chocolate mixture, 2 eggs and 1 teaspoon of vanilla to the creamed butter and sugar and continue beating until it is combined. Don’t forget to scrape down the sides of the bowl.
Add 2 1/2 cups all purpose flour, 1 1/4 teaspoon baking powder 1/2 teaspoon salt and 1/2 teaspoon baking soda. Beat on low speed until everything is well mixed. I accomplish this by turning the mixture on and off until the flour starts to incorporate and then turn the machine to medium and mix for about 1 minute.
Time to add all those chocolate pieces we have been talking about. Fold in 1/2 each of milk chocolate chips, white chocolate chips and semi-sweet chocolate chips. Notice those chocolate chunks in that jar at the right up at the top of this post? Top your cookies with a few those if you have something similar. Cut up a chocolate bar if you need to. Ahh now you see the folly in naming these Triple Chocolate Cookies. Quad Cookies didn’t sound that great. 🙂
Drop cookies by rounded tablespoonfuls on an ungreased or parchment lined cookie sheet. Place the cookie balls about 2 inches apart.
Bake in a preheated 350° oven for 10-11 minutes. Try not to over bake them. Cool on baking sheet for 2 minutes before moving to a cooling rack to finish cooling.
Store up to 5 days in an airtight container. Or just leave them on the cooling rack–they aren’t ever going to make it to that airtight container….
I can’t help think how great these would taste with a peppermint drizzle at Christmastime….
- 1 cup semi-sweet chocolate chips for melting
- ½ cup additional chocolate chips
- ½ cup white chocolate chips
- ½ cup milk chocolate chips
- a handful of whatever kind of chocolate chunks you can get your hands on. Cut up a chocolate bar pieces work great.
- 1 cup softened butter, divided
- 1½ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2½ cups all purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 350°
- Line a baking sheet with parchment
- Over very low heat melt 1 cup semi-sweet chocolate chips with 3 tablespoons of your softened butter. Stir occasionally being careful not to overheat the chocolate. Stir until smooth and set aside to cool slightly.
- While the chocolate and butter are melting, cream together butter and sugar, scraping down the sides of the bowl.
- Add slightly cooled chocolate mixture, eggs and vanilla to the creamed butter and sugar.
- Mix until well blended.
- Starting on low speed, add 2½ cups flour, 1¼ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon of salt..
- Increase speed to medium and mix for about one minute.
- Fold in all remaining chocolate chips, reserving a few for the tops of the cookies if you wish.
- Drop by rounded tablespoons on an ungreased or parchment lined baking sheet.
- Bake 10-11 minutes being careful not to over bake.
- Remove from the oven and cool on the baking sheet for 2 minutes before transferring to a cooling rack.
- Store in an airtight container.