Day 12 of our 12 days of Christmas Cookies. We have finally reached our last 12 days of all things cookies. Today we are sharing Triple Chocolate White Chocolate Chip Cookies. These decadent triple chocolate chip with white chocolate chip cookies are thick, soft, and so rich in flavor. I am a dark chocolate lover and these cookies are completely up my alley and I think they may be my all time favorite cookie I have ever baked.
Have you ever heard of the popular Levain Bakery, who has the most delicious cookies in NYC? Well these cookies pay homage to their giant out of this world cookies.
Here is a run down in all the chocolate in these cookies, besides cocoa powder, I added milk chocolate chips, white chocolate chips, dark chocolate chips and semi sweet chocolate bar. Now you may think this is to much but you have no idea how good these are.
Let’s dive into what makes these cookies so special.
Tips On Making Triple Chocolate White Chocolate Chip Cookies
These cookies are made up of your standard ingredients like, flour, sugar, salt, baking soda, baking powder and cake flour and cornstarch. Cake flour is a finer, softer lighter flour than all-purpose but combining the two together makes a delicious cookies. Cake flour can mostly be found in most grocery stores, usually on the top shelf. Cornstarch is key to giving cookies that soft center that’s just to die for. It also helps to keep the cookies thick and oh so large!
I like to use unsalted butter that is room temperature. Quality ingredients are necessary when making cookies.
A key part of making these cookies is the temperature they are baked at. Baking at a high temperature, 410℉ allows the cookie to be crunchy on the outside and soft on the inside.
When the cookie batter is done I place it in the fridge to chill for 30 minutes.
Piling the cookie high when scooped about 3 inches tall. The cookies will flatten once baking. They only bake for 10 minutes on high so they are still soft and gooey on the inside.
Adding all four different kinds of chocolate (milk, semi-sweet, dark and white) makes these cookies a chocoholics dream.
Adding sea salt on top of the cookies before baking ties it all together.
How To Store Cookies
These cookies can be stored in airtight container, left o the countertop for 3-4 days.
These cookies can be frozen for up to 2 months before baking. If you do bake them and decide to freeze them after, then make sure to wrap in plastic wrap tightly and then place in a Ziploc bag. Date the bag so you know when they were prepared.
Triple Chocolate White Chocolate Chip Cookies
These decadent triple chocolate chip with white chocolate chip cookies are thick, soft, and so rich in flavor.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Ingredients
1 cup unsalted Butter, room temperature
1 cup Light Brown Sugar
½ cup Granulated Sugar
2 Large Eggs, room temperature
½ cup unsweetened Cocoa Powder
1 cup Cake Flour
1½ cup All-Purpose Flour
1 teaspoon Cornstarch
¾ teaspoon Baking Soda
½ teaspoon Salt
1 bar (4oz) Semi-Sweet Chocolate Bar, roughly chopped chunks
1/2 cup Dark Chocolate Chips
1/2 cup Milk Chocolate Chips
1/2 cup White Chocolate Chips
Instructions
Preheat oven to 410℉. Prepare a large baking sheet with parchment paper or non-stick spray, set aside.
In a medium bowl add in cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Whisk together and set aside.
In a large mixing bowl, with a hand mixer or a stand mixer, cream together butter, light brown sugar and granulated (white) sugar on high speed until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition and scraping the sides of the bowl until all incorporated.
With the mixer on low speed, slowly add in the dry ingredients to the wet ingredients until dough is formed. Chop up the semi-sweet chocolate bar into chunks. Add chocolate chunks, milk chocolate, dark chocolate and white chocolate chips to the batter. Mix until fully incorporated.
Chill cookie dough in the refrigerator for 30-45 minutes.
Scoop out cookie dough in round shapes and place on prepared cookie sheets. You can add more chocolate chips on top if you desire. Bake for 10 minutes. You only want the sides to look baked and tops look undone. You DO NOT want to overbake. Cookies should look not done and should still be soft. Allow the cookies to cool on baking sheet for 15 minutes before removing and placing on a wired rack. This will give cookies time to set and not break apart when you move them.
Here’s a roundup of the last 11 days of all our cookie extravaganza
Day 1: Giant M&M Chocolate Chip Cookies
Day 2: Sugar Cookie Thumbprint Cookies
Day 3: Red Velvet Cake White Chocolate Chip Cookies
Day 4: Buckeyes
Day 5: Chocolate Chip Shortbread
Day 6: Peanut Butter and Jelly Cookies
Day 7: Chocolate Kiss Cookies
Day 8: White Chocolate dipped Snickerdoodles
Day 9: Lemon Cookies
Day 10: Twix Cookies
Day 11: White Chocolate Peppermint Cookies
Thank you so much for following us for the last 12 days of our 12 days of Christmas Cookies. Let me know which cookie was your favorite, or if you have tried baking any of the above recipes, make sure to share them on Instagram, Facebook, Twitter and so on. Make sure to tag us also! I love seeing you guys baking… Enjoy!
