Triple Chocolate Cookies
Make the ultimate triple chocolate cookies. Soft in the middle, slightly crisp edges, with chocolate and optional nuts.
Equipment
- 1 Bowl
- 1 Electrical hand mixer optional
Ingredients
- 160 g Unsalted butter, diced (⅔cup) Room temp.
- 130 g Granulated sugar (⅔cup)
- 110 g Light brown sugar (½ cup)
- 1 ½ tsp Natural vanilla extract
- 1 Medium egg
- 330 g All-purpose flour (2 ⅔ cups)
- 1 tsp Baking soda
- 1 pinch Fine sea salt
- 200 g Chocolate chips (1 ⅓ cups) white, milk, dark—mix as you like
- 60 g Chopped nuts (½cup) (optional; almonds, walnuts, pecans, or your choice)
Instructions
- Preheat oven to 170°C (340°F).
- Grease two baking trays or line with parchment paper or a silicone mat.
- Cream butter with granulated and brown sugar until smooth.
- Mix in the egg and vanilla extract until fully combined.
- Add flour, baking soda, and a pinch of salt. Mix until just combined.
- Fold in chocolate chips and nuts if using.
- Portion dough using a cookie scoop, roll into balls, and flatten slightly.
- Place cookies on prepared trays, leaving ~5 cm (2 inches) between them.
- Bake for 10–12 minutes until edges are golden and centers are still soft.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.