Ingredients for Triple Whammy Chocolate Chip Cookies
- 1 ounce unsweetened chocolate
- Semisweet Chocolate Morsels
- Instant Espresso Powder
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- White Chocolate Chips
- Milk Chocolate Chips
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How to Make Triple Whammy Chocolate Chip Cookies
- Combine 1 ounce unsweetened chocolate, ¾ cup semisweet chocolate morsels, and 1 teaspoon espresso granules in a heavy saucepan.
- Cook over low heat, stirring constantly, until chocolate is completely melted and smooth.
- Remove from heat and let cool completely to room temperature.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar at medium speed until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gently fold in the cooled melted chocolate mixture until just incorporated.
- Gradually add 2 ½ cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup semisweet chocolate morsels, ½ cup white chocolate morsels, and ½ cup milk chocolate morsels.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour (or up to 24 hours).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Gently flatten each cookie slightly with a fork or the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 15-20 seconds before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
46g
Fat
19g
Carbs
5g