Triple Chocolate Chip Cookies

You have most likely enjoyed double chocolate chip cookies, but have you ever had triple chocolate chip cookies? My friend made some delicious chocolate chip cookies back when I didn’t know I had an issue with gluten. I haven’t eaten them in years, but I remember they had 3 different kinds of chocolate chips in them and a bit of lemon juice. They were so amazing! So I decided to make my own gluten-free recipe based on what I recall them tasting like.

These cookies have dark, semi-sweet, and white chocolate chips in them. They are not completely free of refined sugar, however, they definitely contain less sugar than the typical chocolate chip cookie. The texture is soft and chewy with crisp edges. They are so tasty that I have probably eaten my weight in them! These cookies can even be made a day ahead by chilling them in the refrigerator and then baking. I hope you enjoy these as much as I do!

For a dairy-free and refined sugar-free version of chocolate chip cookies, try my recipe Chocolate Chip Cookies. You can also try my Fudge Brownie Cookies for a double chocolate chip cookie option.

Ingredients You Will Need

• unsalted butter, softened
• coconut sugar
• cane sugar
• vanilla extract
• eggs
• lemon juice
• gluten-free flour
• sea salt
• baking soda
• dark chocolate chips
• semi-sweet chocolate chips
• white chocolate chips

I recommend King Arthur Gluten Free Measure for Measure Flour for these cookies since the result is consistent. The Enjoy Life brand was what I used for all of the chocolate chips. It was a happy surprise when they came out with dairy-free white chocolate chips! Milk chocolate chips are another good option if you do not like dark chocolate.

How to Make Triple Chocolate Chip Cookies

First, place the softened butter, coconut sugar, and cane sugar in a large mixing bowl. Use a large spoon to mash the butter in with the sugar. The softer the butter, the easier it is to mix.

Then add in the eggs, vanilla extract, and fresh squeezed lemon juice. Cream together until it is well-combined. It is fine if the butter is still a bit chunky, that can usually be worked out once adding in the dry ingredients.

Next, pour in the gluten-free flour, sea salt, and baking soda. Mix all ingredients together well, ensuring the butter is fully incorporated and the batter is smooth. Fold in all of the chocolate chips with the spoon.

Now, cover the bowl with plastic wrap and place it in the refrigerator. Allow the cookie dough to chill for a minimum of 2 hours. It can also be chilled over night or a day ahead and then baked.

Once the 2 hours is up, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat. Remove the cookie dough from the refrigerator and use a cookie scoop or spoon to drop the cookies onto the baking sheet in tablespoon sized rounds. Use your fingers to gently press down a little on the top of each cookie. This creates a slightly chewier, crisper cookie. For a soft cookie, leave as is without pressing down.

Bake the cookies on the middle oven rack for 12 minutes. Allow them to cool for 5 minutes before using a spatula to transfer them to a cooling rack.

Storage Notes and Tips

• Store cookies in an air tight container at room temperature for up to 4 days
• Freeze any leftover cookies
• The cookie dough can be stored in the refrigerator a day ahead of being baked
• You can also substitute any chocolate chips with milk chocolate chips, if preferred
• If needing to substitute the butter with vegan butter, I strongly suggest using Miyoko’s European Cultured Vegan Butter