One of the best parts of only giving myself one cheat day a week is having 6 days to brainstorm these concoctions. I’m now heading into my 4th week of eating clean and I am wishing I had thought to remake these cookies. Triple chocolate chip cookies are now a thing in our house. These cookies measure about 4 1/2 inches wide. They are soft, chewy, and oooooh so chocolatey.
I drizzled dark chocolate and white chocolate on alternating cookies. The kids were skeptical at first. They have a hard time believing there is white chocolate. According to them chocolate is brown and anything white is icing. I say that is fair. The white chocolate drizzle does add a really nice vanilla flavor where the dark chocolate adds enough bitterness to break up the triple chocolate inside the cookie.
I scrolled through dozens of chocolate chip cookie recipes online that were quoted as “the best”. I know everyone has a different idea of what “the best” is. Patrick thinks a cookie that is super chewy and close to cake-like with lots of melty chocolate is the best. I personally love something a little closer to the classic Nestle recipe. Slightly crispy on the outside and very soft in the middle.
These cookies have the slightest crunch on the very outside, but the rest of the cookie is so soft and soooo packed with chocolate. Using dark brown sugar helps give almost a toffee like flavor which is definitely my favorite!
Triple Chocolate Chip Cookies
Recipe Type: Cookies
Triple Chocolate Chip Cookies
3 cups of chocolate chips- milk, semi sweet, and dark
2 eggs at room temp
2 sticks of unsalted butter room temp
1 cup of dark brown sugar
1/2 cup of granulated sugar
2 1/4 cups of AP flour
1/4 cup of cornstarch
1 tsp of salt
1 tsp of baking soda
2 tbsp of vanilla extract
1 tbsp of water
Cream together the butter and sugars until pale and fluffy.
Add the eggs 1 at a time.
Mix in the vanilla.
In a mixing bowl whisk the dry ingredients.
Pour into the butter mixture mixing at low speed.
Mix on low until fully incorporated.
Add the in the tbsp of water.
Fold in the chocolate.
Roll 3 tbsp of dough into uniform size dough balls.
Freeze for 30 minutes.
Preheat oven to 325 degrees.
Line a baking sheet with parchment paper or a silicon baking sheet.
Bake about 5 cookies at a time for 10 minutes or until center has just barely set.
If you are trying to eat healthy- I am so sorry! BUT once you try these triple chocolate chip cookies there is no going back. I know they will be your favorite!
My social media feeds today were FILLED with fall. It is officially September and even though we still have a few more weeks of summer it seems like everyone is ready for fall. These cookies are the perfect ending to summer. I am basically obsessed with anything smore related, but I hate how the graham cracker always crumbles as I bite down. These chocolate chip cookies are the best vessel I have found to stuff my face with roasted marshmallows.
Side note: Bath and Body Works is having a candle sale this weekend for Labor Day. Anything from the Pumpkin Collection is $15 plus there is a 20% off coupon. BUT Cinnamon Pumpkin is not part of the collection and is not included in the sale. What the what…? I just wanted to throw that out there in case someone was super excited about the cinnamon pumpkin candles. I was super sad about it this morning.
Now back to these cookies. These chocolate chip cookies are packed full of dark and semi sweet chocolates. The edges are slightly crisp with a perfect chewy center. Then I stuffed 3 roasted marshmallows on one cookie drizzled them with caramel and sandwiched them with another cookie. I miss them already.
Chocolate Chip Caramel Cookie Smores
Recipe Type: baking
Serves: 6 sandwiches
Fat chewy chocolate chip cookies packed with chocolate then stuffed with marshmallow and caramel.
For The Cookies:
6 oz dark chocolate chips
6 oz semi sweet chocolate chips
1 stick (1/2 cup) salted butter at room temp
1/2 cup of sugar
1/2 packed brown sugar
1/4 cup of cornstarch
1 1/3 cup of AP flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1 egg room temp
For the caramel
1/4 cup of salted butter
1/4 cup of brown sugar
2 tbsp of heavy cream
Jumbo marshmallows roasted
For the cookies
Cream the butter with the sugar and brown sugar until pale.
Add the vanilla, egg and salt.
Mix until pale and fluffy.Careful not to over mix.
Add in the cornstarch, flour, baking soda.
Mix on low until just combined.
Add chocolate chips and mix in by hand. Just folding the dough over.
Refrigerate for at least 30 minutes.
Preheat the oven to 350.
Use parchment paper or a baking mat on a large cookie sheet.
I used an icecream scoop to make sure they were evenly sized dough balls,
Do not press dough down. You want a thick cookie.
Bake for 12-15 minutes or until slightly browned.
Leave on sheet for 1 minute to slightly cool then transfer to a baking rack.
(this will keep the cookies soft and not allow them to continue baking on the sheet)
Makes 12 large cookies
For The Caramel
Heat 1/4 cup of salted butter in a sauce pan on medium low heat until melted
Add 1/4 cup of brown sugar.
As soon as the mixture starts to bubble remove from heat and add the cream.
Allow to thicken stirring occasionally.
I roasted marshmallows over the oven while my caramel cooked since I have a gas stove, but you can just microwave them. They just need to be slightly warmed to become the perfect gooey texture.
Once cookies are cooled add at least 3 marshmallows to one cookie top with caramel and sandwich with another cookie. Enjoy!
Even if you do not make these “smores” I highly recommend making the cookies. This is the kind of chocolate chip cookie that is even better the next day. You know with coffee for breakfast! I won’t even hide my shame…