Happiness is…a warm cookie. I mean am I right?!?! Especially these Triple Chocolate Chip Cookies. They are the perfect cookie in my opinion, chocolatey and chewy.

These cookies do require chilling time but the best thing about that is you can make the dough ahead of time, refrigerate the dough, and then bake later. This is great because you get to break up the total time prepping and baking into two days. I love baking but less time in the kitchen and spending more time with my family is even better.

You can also freeze the dough and what I find easiest is to scoop the dough into balls, store them in an airtight storage container, and then freeze them. When you want to bake them, you can either let them defrost, or you can bake them frozen. If you bake them frozen just add a couple minutes on the bake time.

How To Bake Triple Chocolate Chip Cookies

First, gather all your ingredients.

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tablespoon pure vanilla extract
1/2 teaspoon fine salt
1 & 1/3 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon espresso powder (optional)
1/3 cup semi-sweet chocolate chips
1/3 cup milk chocolate chips
1/3 cup white chocolate chips
Parchment paper or silicone baking mat

Next, in a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes.

Add in the egg, vanilla extract, and salt.

In a separate bowl, mix flour, cornstarch, baking soda, and espresso powder (optional).

Slowly incorporate the dry ingredients into the wet ingredients.

Once combined, add in the chocolate chips.

Cover and chill the dough for 20-30 minutes, just to firm it up slightly. I like to always refrigerate my dough over night or even for a couple of days.

Preheat the oven to 350°F degrees. Line a baking sheet with silicone baking mat or parchment paper.

With a cookie scoop (or about 2 tablespoons of dough per cookie), scoop the dough and spread evenly on the cookie sheet, about 2 inches apart. I like to place a few chocolate chips on the top of the cookie mounds so when they bake you will get a perfectly looking chocolate chip cookie, but this is totally optional.

Bake the cookies for 12 to 14 minutes, or until the cookies are slightly golden brown.

Cookies can be stored in an airtight container up to 5 to 7 days. You can also freeze the already baked cookies (although I would freeze the dough instead) for up to 3 to 4 weeks. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag.

Tips & Tricks:

Remember everyones oven works differently, I mean I have a double oven and one oven is hotter then the other so I always have to watch them when trying new recipes. So if you are baking them frozen just be sure to keep an eye on them the last few minutes they are said to be done.
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Triple Chocolate Chip Cookies

By: Tammie

March 30, 2019
15-20 cookies
1 hr 15 min
Print this

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tablespoon pure vanilla extract
1/2 teaspoon fine salt
1 & 1/3 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon espresso powder (optional)
1/3 cup semi-sweet chocolate chips
1/3 cup milk chocolate chips
1/3 cup white chocolate chips
Parchment paper or silicone baking mat

Directions

Step 1: Dough requires chilling time.
Step 2: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 3: Add in egg, vanilla extract, and salt.
Step 4: In a separate bowl, mix flour, cornstarch, baking soda, and espresso powder (optional).
Step 5: Slowly incorporate the dry ingredients into the wet ingredients.
Step 6: Once combined, add in the chocolate chips.
Step 7: Chill the dough for 20-30 minutes, just to firm it up slightly.
Step 8: Preheat the oven to 350°F degrees. Line a baking sheet with silicone baking mat or parchment paper.
Step 9: With a cookie scoop (or about 2 tablespoons of dough per cookie), scoop the dough and spread evenly on the cookie sheet, about 2 inches apart. Optional: I like to place a few chocolate chips on the top of the cookie mounds so when they bake you will get a perfectly looking chocolate chip cookie.
Step 10: Bake for 12-14 minutes, or until the cookies are slightly golden brown.