Triple Chocolate Chip Cookies
These chocolate chip cookies are completely delicious and dangerously addicting! They are soft and chewy, a bit crispy, and full of chocolate.
Ingredients
- ½ cup + 2 tablespoons unsalted butter, softened (10 tablespoons)
- ⅓ cup coconut sugar (56g)
- ½ cup cane sugar (I used organic) (118g)
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1¾ cups King Arthur Gluten Free Measure for Measure Flour (262g)
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- ½ cup dark chocolate chips (I used Enjoy Life Dark Chocolate Morsels) (82g)
- ⅓ cup semi-sweet chocolate chips (I used Enjoy Life Semi-Sweet Mini Chips) (67g)
- ⅓ cup white chocolate chips (I used Enjoy Life White Chocolate Mini Chips) (67g)
Instructions
- Place the softened butter, coconut sugar, and cane sugar in a large mixing bowl. Use a large spoon to mash in the butter.
- Then add in the eggs, vanilla extract. and lemon juice and cream the ingredients together.
- Pour in the gluten-free flour, salt, and baking soda. Mix until the batter is smooth and then stir in the dark, semi-sweet, and white chocolate chips. Cover the bowl with plastic wrap and chill the dough in the refrigerator for a minimum of 2 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Use a cookie scoop or a spoon and drop the cookie dough into tablespoon sized mounds on the baking sheet. For a slightly crisper and chewier cookie, gently press down on the top of each cookie.
- Bake the cookies on the middle oven rack for 12 minutes. Allow the cookies to cool for 5 minutes before using a spatula to transfer them to a cooling rack.