Cheryl's Triple Chocolate Chunk Cookie Recipe
Belgian bittersweet chocolate, semi-sweet chips, milk chocolate chips, pure cane brown sugar, and Madagascar bean vanilla.
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Ingredients
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Wet Ingredients
Dry Ingredients
Chocolate
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Melt the Chocolate
In a microwave-safe bowl, melt the chopped Belgian bittersweet chocolate in the microwave in 30-second intervals, stirring in between, until smooth. Set aside to cool slightly.
Mixing Ingredients
- 3
Cream Butter and Sugars
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
- 5
Incorporate Melted Chocolate
Gradually mix in the melted bittersweet chocolate until well combined.
Combine Dry Ingredients
- 6
Whisk Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- 7
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add Chocolate Chips
- 8
Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough.
Baking
- 9
Scoop Dough
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, leaving space between each cookie.
- 10
Bake Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- 11
Cool Cookies
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
