Decadent Triple Chocolate Chip Cookies
Indulge in the ultimate dessert experience with these Decadent Triple Chocolate Chip Cookies. Inspired by the accidental invention of the chocolate chip cookie by Ruth Graves Wakefield in 1930, these cookies take the original idea to the next level. With a perfect balance of semi-sweet, milk, and white chocolate chips, plus a hint of shredded coconut and crunchy walnuts, these delights promise a burst of flavor in every bite. Whether you enjoy them warm from the oven or stored for a later treat, they capture the heart and soul of American baking traditions. Gather your loved ones and create sweet memories with these irresistible cookies that are perfect for sharing at gatherings or simply enjoying with a glass of milk.
60
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
3 cups (measured)
baking powder
1.5 teaspoons (measured)
salt
1/8 teaspoon (measured)
butter or margarine
1 cup (softened)
granulated sugar
1 cup (measured)
light brown sugar
3/4 cup (firmly packed)
large eggs
3 (beaten)
vanilla extract
1 teaspoon (measured)
semi-sweet chocolate chips
12 ounces (measured)
milk chocolate chips
12 ounces (measured)
white chocolate chips
12 ounces (measured)
unsweetened coconut
1/4 cup (shredded (optional))
walnuts
1 cup (coarsely chopped)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper or leave ungreased.
2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set the dry ingredients aside.
3
In another large bowl, use an electric mixer on high speed to cream together the softened butter (or margarine) with the granulated sugar and light brown sugar until the mixture is light, fluffy, and pale in color.
4
Add the eggs to the butter mixture one at a time, beating well after each addition. Then, mix in the vanilla extract until fully incorporated.
5
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined and smooth. Be careful not to overmix.
6
Gently fold in the semi-sweet, milk, and white chocolate chips along with the chopped walnuts and shredded coconut (if using) until evenly distributed.
7
Using a rounded tablespoon, drop the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For an even shape, slightly flatten the dough with the back of a fork.
8
Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown and the centers look set.
9
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Carefully transfer the cookies to wire racks to cool completely.
10
Enjoy your cookies fresh, and store any leftovers in an airtight container for up to one week, or freeze them for up to six months. Thaw at room temperature before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Triple Chocolate Chip Cookies?
They are a rich dessert featuring three types of chocolate chips, shredded coconut, and chopped walnuts, inspired by the original 1930s chocolate chip cookie.
Which three types of chocolate are included in this recipe?
The recipe uses a combination of semi-sweet, milk, and white chocolate chips.
Who is the historical inspiration for these cookies?
The recipe is inspired by Ruth Graves Wakefield, who accidentally invented the chocolate chip cookie in 1930.
What is the recommended oven temperature for baking?
Preheat your oven to 350 degrees F (175 degrees C).
How many cookies does this recipe yield?
This recipe produces approximately 60 servings.
Should the baking sheets be greased?
You can either line the baking sheets with parchment paper or leave them ungreased.
What dry ingredients need to be whisked together initially?
You should whisk together all-purpose flour, baking powder, and salt in a large mixing bowl.
What is the process for creaming the butter and sugar?
Use an electric mixer on high speed to cream softened butter with granulated sugar and light brown sugar until light and fluffy.
How should the eggs be incorporated into the dough?
Add the eggs to the butter mixture one at a time, beating well after each addition.
At what speed should the flour mixture be added?
Gradually add the flour mixture on low speed until just combined to avoid overmixing.
How much semi-sweet chocolate chips are required?
The recipe calls for 12 ounces of measured semi-sweet chocolate chips.
How much milk chocolate chips should I use?
You will need 12 ounces of measured milk chocolate chips.
How much white chocolate chips are included?
The recipe requires 12 ounces of measured white chocolate chips.
Are there nuts in this recipe?
Yes, the recipe includes 1 cup of coarsely chopped walnuts.
Is the coconut mandatory?
No, the 1/4 cup of unsweetened shredded coconut is listed as an optional ingredient.
How should the dough be placed on the baking sheet?
Drop the dough by rounded tablespoons onto the sheet, leaving about 2 inches of space between each.
Should the dough balls be flattened before baking?
Yes, you can slightly flatten the dough with the back of a fork for a more even shape.
How long do the cookies need to bake?
Bake the cookies for 12 to 15 minutes.
How do I know when the cookies are finished baking?
The cookies are done when the edges are golden brown and the centers look set.
What is the cooling process for these cookies?
Let them cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
How long can these cookies be stored?
They can be stored in an airtight container for up to one week.
Can these cookies be frozen?
Yes, they can be frozen for up to six months.
How should I serve cookies that have been frozen?
Thaw the frozen cookies at room temperature before serving.
What type of flour is used?
The recipe uses 3 cups of measured all-purpose flour.
How much butter or margarine is needed?
The recipe requires 1 cup of softened butter or margarine.
What kind of sugar is used?
The recipe uses 1 cup of granulated sugar and 3/4 cup of firmly packed light brown sugar.
How many eggs are required?
The recipe calls for 3 large beaten eggs.
How much baking powder is used?
The recipe uses 1.5 teaspoons of measured baking powder.
Is there any salt in the recipe?
Yes, the recipe includes 1/8 teaspoon of salt.
What is the primary category for this recipe?
This recipe is categorized as Drop Cookies.