Triple Chocolate Cookies

This is our second cookie recipe in our blog, so today, Olivia and I will share our big, soft, and moist triple chocolate cookies. And if you like cookies and M&Ms, then you will love this recipe.

These big cookies were soft, chewy, and delicious. And you don’t even need a stand mixer for making these yummy cookies. All you need to do is mix all the goods in a bowl and mix it all.

For more yummies, you can add a few extra chocolate chips and M&Ms on top of each cookie.

So, here is what you will need to make them

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • 115 grams (1/2 cup) unsalted butter, softened at room temperature
  • 40 grams (1/3 cup) powdered sugar
  • 90 grams (1/2 cup) light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 210 grams (1 and 1/2 cups) all-purpose flour
  • 1/2 tsp baking soda
  • 50 grams (1/4 cup with top) semi-sweet chocolate chips or chocolate bar (chopped)
  • 50 grams (1/4 cup with top) white chocolate chips or bar (chopped)
  • 50 grams (1/4 cup with top) M&Ms
  • nuts, chopped (optional)

Procedure (video):

  1. Preheat oven to 180 degrees Celcius (350F). Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, add butter and sugar (both the light brown sugar and powdered sugar) then beat with an electric mixer on low speed until well combined. Be sure to mix them until the lighter color and fluffy looking.
  3. Add the egg and vanilla and beat well.
  4. Sift in the flour and baking soda then beat again until they come together.
  5. Stir in the chocolates and M&Ms into the dough.
  6. Take 1/4 cup of dough and roll your cookie dough into a ball by using your hands. Place the rough side down on the prepared baking sheets. Or you can also use your ice cream scoop if you have one. Place four cookies per baking sheet, leaving about 2 inches between cookies.
  7. Bake for 10 to 12 minutes or until golden brown on the edges.
  8. Remove from the oven and let cookies rest on the baking sheets for 5 minutes before removing and placing them on a cooling rack.
  9. Repeat with the remaining dough.
 

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