Cheryl's Triple Chocolate Chunk Cookies - Party Recipe
12 cookies with Belgian bittersweet chocolate chips, semi-sweet chips and milk chocolate chips, pure cane brown sugar and pure Madagascar bean vanilla.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
Chocolate Chips
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking soda, and sea salt until well combined.
Mixing Wet Ingredients
- 3
Cream Butter and Sugars
In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- 4
Combining Ingredients
- 5
Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- 6
Fold in Chocolate Chips
Gently fold in the Belgian bittersweet chocolate chips, semi-sweet chocolate chips, and milk chocolate chips using a spatula until evenly distributed.
Baking
- 7
Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie as they will spread.
- 8
Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- 9
Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
