A chocolate lover’s dream! My triple chocolate cookies start with a rich chocolate cookie, and they pump up the chocolate with semi-sweet and white chocolate chips. In honor of World Chocolate Day on July 7, you have to bake these!

As with all my recipes, I use the scientific method to carefully craft them to ensure you get deliciously perfect results every time.

The addition of the white chocolate chips not only adds the third instance of chocolate to make these triple chocolate cookies, but the white chocolate also adds a smoothness and hint of vanilla to round out and complement the deep chocolate flavor.

Happy Baking!

Ingredients

• 1 stick (113 grams or 1/2 cup) of unsalted butter

• 1 large egg and 1 large egg yolk

• 67 grams (1/3 cup of white granulated sugar

• 52 grams (1/4 cup, packed) of dark brown sugar

• 52 grams (1/4 cup, packed) of light brown sugar

• 1 teaspoon of pure vanilla extract

• 160 grams (1 1/4 cups) of all-purpose flour

• 32 grams (1/3 cup) of unsweetened natural cocoa powder

• 1/4 teaspoon of baking powder

• 1/4 teaspoon of baking soda

• 1/2 teaspoon of salt

• 85 grams (1/3 cup) of semi-sweet chocolate chips

• 85 grams (1/2 cup) of white chocolate chips

  Yields 12 cookies

Instructions

Let all ingredients come to room temperature. Cut the butter into small pieces to help it come to room temperature.

• Geeky Tip: Ingredients that are all the same temperature incorporate more easily and fully.

Fully whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set it aside.

• Geeky Tip: Whisking together all the dry ingredients ensures a homogenous mixture, and it breaks up any clumps in the flour. Also, make sure to keep flour in an airtight container in a cool, dry place to maintain freshness and prevent spoilage.

Beat the butter until it has a smooth appearance. About 1 minute on medium-high speed.

• Geeky Tip: This helps to work some air into the butter that will aid the rise later, and it makes it easier for the sugar to cut into the butter.

Scrape down the sides of the bowl.

Add the white sugar into the butter, and cream together until lighter in color and fluffy. About 2 minutes on medium-high speed.

• Geeky Tip: Adding the white sugar before the light brown sugar produces a better result and makes it easier for the white sugar crystals to cut into the butter to create small air pockets that will help generate the rise later.

Scrape down the sides of the bowl.

Add the brown sugar, and cream together until fully incorporated. About 1 minute on medium-high speed.

• Geeky Tip: If the brown sugar is packed, break it up with a fork to help it incorporate better.

Scrape down the sides of the bowl.

Beat in the egg and egg yolk until they are incorporated.

Occasionally, scrape down the sides of the bowl.

Mix in the pure vanilla extract.

Add the dry ingredients into the wet ingredients by thirds, and mix until just incorporated. Don’t overmix.

• Geeky Tip: Overmixing will build up the gluten and protein structure in the dough and lead to a tougher and denser cookie.

Gently fold the chocolate chips into the dough.

Cover the bowl of dough with plastic wrap, and refrigerate it for 30 minutes.

• Geeky Tip: Refrigerating the dough helps the flavor to develop and prevents cookies from spreading too much when baked.

Preheat the oven to 350 degrees F.

• Geeky Tip: Oven temperatures vary wildly, so get an oven thermometer. When my oven “beeps” to indicate pre-heating is done, it is usually 50-75 degrees below the target temperature. An oven thermometer is the best $5 baking investment you can make!

Line a baking sheet with parchment paper or a silicone mat.

• Geeky Tip: I highly recommend using a light-colored aluminum baking sheet. Baking sheets that are dark will conduct more heat and may burn whatever is on them. Just think of wearing a black shirt versus a white shirt on a hot sunny day. Old baking sheets that have dark spots may heat unevenly.

Using a #24 cookie scoop (2 1/2 tablespoons), make scoops of dough, and evenly space them 2 inches apart on the sheet.

• Geeky Tip: Optionally, you can top each ball with a couple chocolate chips to make them more visually appealing.

Bake on the oven’s center rack for 13-15 minutes. If making smaller scoops, you may need to reduce the baking time by a couple minutes.

After baking, place the sheet on a wire rack to cool.

Enjoy!

Storage

To store the cookies, put them in an airtight container with a slice of fresh plain bread. The bread helps to keep the cookies from going stale. They can be stored at room temperature for 3 to 5 days. They can be frozen for up to 6 months.