Every so often I will have an “I-don’t-think-I-can-go-on-without-a-really-good-chocolate-cookie” moment. I’m sure that not all of you are as dramatic as I am when it comes to cookies, but even if you’ve never experienced that moment, or if you don’t like chocolate (like my brother) bear with me: these cookies are unbelievable. If the name (triple chocolate!!) doesn’t have you reaching for your mixing bowls right now, hopefully the fact that they are crunchy on the outside and soft on the inside, sweet and salty, easy to make, and quite versatile will. Though these cookies are not entirely allergy-free – I use regular flour and regular chocolate chips – this recipe easily converts to dairy-free (use vegan “butter” and chocolate chips), and my guess is a gluten-free triple chocolate chip cookie would not be too hard to master.
So please, the next time you’re having one of those moments, come straight back to this recipe and try these cookies out!
Triple Chocolate Cookies (E, N)
makes about 5 dozen cookies
– 1 1/4 cups all-purpose flour
– 1 cup whole wheat flour
– 2/3 cup unsweetened cocoa powder
– 1 tsp. baking soda
– 1/4 tsp. salt
– dash of cinnamon (optional)
– 1/2 cup butter, softened
– 1/2 cup shortening, I use Crisco
– 2/3 cup granulated sugar
– 2/3 cup packed brown sugar
– 1 tsp. vanilla extract
– 3 tbsp. canola oil
– 3 tbsp. warm water
– 2 tsp. baking powder
– 1 1/2 cups (mini, if you can find them) semisweet chocolate chips
– 1 1/2 cups white chocolate chips
– Sea salt
- Preheat oven to 350*F. Line baking sheets with parchment paper.
- Mix canola oil, water, and baking powder in a small bowl. This mixture is your egg-replacement. It should fizz, but if it doesn’t, don’t worry.
- In a medium bowl, combine flours, cocoa powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine butter, shortening, and sugars. Beat for about 2 minutes, or until fluffy and pale.
- Add vanilla extract to the butter mixture. Stir in your egg-replacer (oil, water, baking powder mix).
- Gradually (in thirds) beat the flour mixture into the wet ingredients. You want to add the dry to the wet in batches so you prevent over-mixing. Stir in chocolate chips.
- Drop by rounded tablespoon onto prepared baking sheets. Using your palm (or the bottom of a drinking glass!), gently press the tops of the cookies until they are flat. Add a sprinkle of sea salt to the top of each cookie.
- Bake for about 8 minutes. Once out of the oven, allow the cookies to sit on the baking sheet for about 2 minutes before moving them to a wire rack to cool completely.
– The sea salt on these cookies is a must. It brings out every last bit of chocolate flavor, and creates that perfect sweet/salty combination a chocolate cookie should have!
– I will often make a variation of this recipe: Quadruple Chocolate Cookies. For these, I follow the exact same recipe, only add miniature M&Ms. However, you’ll want to be sure to decrease the amount of chocolate chips (both semisweet and white) to 1 cup each, and only add in 1 cup of the M&Ms. If you add more than that, the cookie dough kind of crumbles from being too loaded with chocolate! 😉
– Another variation on this recipe are my Double Chocolate Cherry Cookies (click for a link to the recipe!).
– After storing them in the freezer – to prevent staleness – my mom and I discovered that these cookies are just as good (if not better) frozen. Give it a try for a perfect summer dessert!
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