Bakery Style Triple Chocolate Cookies are big, thick and chewy chocolate cookies studded with white chocolate chips and chopped real chocolate for puddles of oozing chocolate.
You asked, I delivered! After the success of the bakery style chocolate chip cookies recipe I posted a month ago, I’ve created a triple chocolate version for all you chocolate lovers!
No need to head to the bakery to get your cookie fix when you can make them right from the comfort of your own home!
How to make the Bakery Style Triple Chocolate Cookies
I may be a little obsessed with these cookies. The texture is just to die for! The middle is soft, the outsides are chewy, the three chocolates work together and what you’re left with are these giant balls of deliciousness!
I hope you enjoy this Bakery Style Triple Chocolate Cookies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for more fun baking videos!
Bakery Style Triple Chocolate Cookies
- 1 Cup Butter, Cold and in small chunks (220g)
- 3/4 Cup Brown Sugar (150g)
- 1/2 Cup Sugar (100g)
- 2 Large Eggs
- 1 Tbsp. Vanilla Extract
- 3 and 1/2 Cups All Purpose Flour (420g)
- 1/4 Cup Cocoa Powder (24g)
- 1 Tbsp. Cornflour
- 1 tsp Baking Powder
- 1 Cup Chopped Chocolate (180g)
- 3/4 Cup White Chocolate Chips (135g)
- 1/4 Cup Chocolate Chips (50g)
- Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
- With an electric mixer, beat the cold butter with the brown sugar and sugar creaming them together.
- There should still be clumps of butter visible.
- Add the eggs and vanilla extract and beat in.
- Again, there should still be chunks of butter visible.
- In a separate bowl, mix the flour, cocoa, cornflour and baking powder together.
- Add the flour mixture to the wet ingredients. The batter will be quite stiff.
- Chop up the chocolate and add that and the chocolate chips and stir in.
- Divide the mixture into around 8-10 large balls and arrange on the prepared pan.
- Only four to a tray as they will spread.
- I didn't roll mine, more like clumped them together in a rustic look. You want them tall balls rather than flatter balls as this will help them remain thick.
- Chill the dough for 30 minutes – 1 hour to re chill the butter and avoid spreading.
- Bake for around 15-20 minutes. The dough will still be a little soft to the touch.
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