Small Batch Triple Chocolate Cookies
This small batch Triple Chocolate Cookies recipe makes just 6 perfect cookies for when you are craving something sweet but don't want too much temptation. They are loaded with milk chocolate, semisweet, and white chocolate chips in an indulgent chocolate cookie base.
Servings: 6 cookies
Ingredients
- 4 Tablespoons cold salted butter cubed (57g)
- 1/4 cup packed brown sugar (50g)
- 3 Tablespoons granulated sugar (35g)
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour scooped and leveled (71g)
- 2 Tablespoons unsweetened cocoa powder (14g)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips a mix of milk chocolate, white chocolate, and semisweet chocolate (100g)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Beat butter, brown sugar, and granulated sugar in a stand mixer fitted with the paddle attachment or using a handheld mixer for 2-3 minutes until creamy and light. Add egg yolk and vanilla, then beat again, stopping to scrape the bottom and sides of the bowl.4 Tablespoons cold salted butter, 1/4 cup packed brown sugar, 3 Tablespoons granulated sugar, 1 large egg yolk, 1/2 teaspoon vanilla extract
- Add flour, cocoa powder, baking powder, baking soda, and salt. Mix again just until combined. Stir in milk chocolate, semisweet, and white chocolate chips.1/2 cup all-purpose flour, 2 Tablespoons unsweetened cocoa powder, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup chocolate chips
- Divide the dough evenly into 4 large or 6 regular sized cookies, spacing them a couple inches apart on the baking sheet so they have room to spread. Bake for 8-9 minutes until set around the edges and no longer shiny on top. You may want to press a few additional chips into the top of each cookie while they are still hot out of the oven for decoration.
- Cool for 5-10 minutes on the baking sheet before transferring to a wire rack to cool completely. Enjoy!
Notes
- Cookie size: I was super precise when making these and measured the dough which came to 360 grams, which means 60 grams (or 2.1 ounces) per cookie for 6 cookies or 90 grams (3.2 ounces) for 4 cookies. This was prior to adding any additional chips after baking.
- Storage: If you don't eat all six cookies in one sitting, you can keep extras in an airtight container on the counter for up to 5 days.
- Freezing: These cookies freeze well for up to 2 months. Just reheat in the microwave for a few seconds before enjoying.
- Perfectly round cookies. Use two spoons to nudge around the edges of the cookies as soon as they come out of the oven while they are still hot. This actually allows you to fix wonky spots and gives a nice, round shape to your cookies.
- Measure correctly. If you have a kitchen scale, use the weight measurements included. Or scoop and level the flour.
- Mix-in ideas: Add 1/2 cup of chopped nuts, M&M's or other candy, peanut butter or mint chips.
- Dutch processed cocoa powder: This is just unsweetened cocoa powder that has less acidity because of having been treated with an alkaline solution. It has a more intense, powerfully chocolate flavor than regular unsweetened cocoa powder.
Nutrition
Calories: 226kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 228mg | Potassium: 55mg | Fiber: 1g | Sugar: 21g | Vitamin A: 277IU | Calcium: 27mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
