Soft-Baked Triple Chocolate Chip Cookies Recipe

Soft-Baked Triple Chocolate Chip Cookies Recipe

How To Make Soft-Baked Triple Chocolate Chip Cookies

Satisfy your chocolate cravings with these soft-baked chocolate chip cookies filled with chocolate buttons that add extra chocolatey flavor to the cookie.

Preparation: 1 hour 15 minutes
Cooking: 9 minutes
Chill Time: 1 hour
Total: 2 hours 24 minutes

Serves:

Ingredients

  • ¾cupunsalted butter,(1½ sticks or 170 grams) softened to room temperature
  • ¾cuppacked dark brown sugar,(150 grams)
  • ¼cupgranulated sugar,(50 grams)
  • 1large egg,at room temperature
  • 2tsppure vanilla extract
  • 2cupsall-purpose flour,(250 grams) spoon & leveled
  • 2tspcornstarch,cornflour
  • 1tspBaking Soda
  • ½tspsalt
  • ½cupsemi-sweet chocolate chips,(90 grams)
  • ½cupwhite chocolate chips,(90 grams)
  • ½cupSno-Caps,(100 grams) or any kind of chocolate chips

Instructions

  1. In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.

  2. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrap down the sides and bottom of the bowl as needed.

  3. In a separate bowl, combine flour, cornstarch, baking soda, and salt. At low speed, slowly mix into the wet ingredients until combined.

  4. Add the chocolate chips, white chocolate chips, and Sno-Caps and mix for about 5 seconds until evenly disbursed.

  5. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.

  6. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.

  7. Preheat oven to 350 degrees F (177 degrees C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

  8. Roll balls of dough that is about 1 Tablespoon of dough each. Bake for 8 to 9 minutes, until barely golden brown around the edges.

  9. Allow to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.

  10. Cookies stay fresh covered at room temperature for up to 1 week.

Nutrition

  • Calories: 131.35kcal
  • Fat: 6.62g
  • Saturated Fat: 4.04g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 1.81g
  • Polyunsaturated Fat: 0.30g
  • Carbohydrates: 17.15g
  • Fiber: 0.40g
  • Sugar: 10.31g
  • Protein: 1.41g
  • Cholesterol: 19.00mg
  • Sodium: 67.83mg
  • Calcium: 14.73mg
  • Potassium: 38.98mg
  • Iron: 0.56mg
  • Vitamin A: 41.74µg
  • Vitamin C: 0.01mg
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