Triple Chocolate Cookies

Soft and chewy triple chocolate cookies packed with semi-sweet and white chocolate chips and drizzled with dark chocolate. A chocolate lover's dream!

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Sometimes when coming up with new recipes, I'll run ideas by my husband and kids. Of course, my kids are always up for anything that involves cookies! But I love when we all come together and throw out ideas to form a new recipe. This was one of those cookies where we all contributed, and it came out so amazing, you HAVE to try it!

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WHY THESE ARE THE BEST TRIPLE CHOCOLATE COOKIES

Soft and chewy cookies
perfect chocolate cookie base
packed with two types of chocolate chips: semi-sweet and white chocolate chips
drizzled with melted dark chocolate
made dairy and egg-free
quick and easy to make
no chilling required (my favorite words!)

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TIPS FOR MAKING TRIPLE CHOCOLATE COOKIES

Make sure to use room temperature butter (dairy-free).
For the egg replacement in these cookies, I prefer to use Egg Replacer.
You can use any types of chocolate chips you prefer. I chose semi-sweet and white chocolate. But you could swap for milk chocolate or even dark chocolate chips as well.
To drizzle the chocolate on top, place 1/4 cup of chocolate chips (I used dark) in a microwaveable bowl and heat for 30 seconds. Then stir until smooth. Allow it to cool slightly before drizzling over your freshly baked cookies.
Measure dough using a 1/4 measuring cup.
Bake at 350 degrees F for about 10-12 minutes. I always put a range on bake time because all ovens are different. You want to bake until the edges are lightly browned. Remember, the centers will continue baking afterward.

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With the perfectly crispy edges and chewy center of these triple chocolate cookies, you will crave these cookies all year long!

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Instructions

Preheat oven to 350 degrees F and line baking sheet with parchment paper.
In a mixing bowl, whisk together the flour and baking soda. Set aside.
In a small bowl, prepare your egg replacer according to package instructions for 2 eggs. Set aside to allow to thicken.
With a mixer, beat room temperature butter, sugar, and brown sugar until fluffy and smooth. Add the box of instant chocolate pudding and beat until blended.
Add in the egg replacers and vanilla extract and mix until combined.
Slowly add the flour mixture until dough forms. Fold in the semi-sweet and white chocolate chips.
Using a 1/4 measuring cup, measure out the dough into 14 cookies and bake for about 10-12 minutes or until lightly browned. Remove from oven and allow to cool for 5 minutes and to allow centers to continue baking.
While cooling, melt your dark chocolate chips in the microwave for 30 seconds. Stir until completely smooth. Either by using a spoon or piping bag, drizzle the dark chocolate on the tops of your cookies.

Three Little Spoons

Triple Chocolate Cookies