Whole Wheat Triple Chocolate Cookies

 What’s better than chocolate?

Chocolate delivered three ways in one Whole Wheat Triple Chocolate Cookie.

A soft whole wheat chocolate cookie wrapped around white chocolate and bittersweet chocolate chips is milk’s new best friend.  A hint of instant coffee—the secret in great chocolate desserts—does wonders for chocolate cookies, deepening flavor and adding complexity.

Make a batch to take to parties, picnics, or backyard barbecues this weekend, they’ll be glad you did.

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Healthy, Whole Wheat Triple Chocolate Cookies

A soft whole wheat chocolate cookie wrapped around white chocolate and bittersweet chocolate chips.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Cookies

Cuisine: American

Servings: 18

Author: Judy Purcell

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 cup butter , (2 sticks) softened
• ▢ 1 1/2 cup coconut palm sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 1/2 teaspoon sea salt
• ▢ 2 large eggs
• ▢ 2 cups sprouted white whole wheat flour , or regular white whole wheat
• ▢ 1/2 cup Ghirardelli unsweetened cocoa
• ▢ 1 teaspoon baking soda
• ▢ 1 1/2 teaspoons instant coffee granules
• ▢ 1 cup Ghirardelli 60% Bittersweet Chocolate Baking Chips
• ▢ 1 cup Ghirardelli Classic White Chocolate Baking Chips

Get ingredients with

Instructions

• Heat oven to 375°F.
• Whip butter, sugar, coffee, vanilla and salt in large bowl until creamy. Add eggs; beat until well combined.
• Sift together flour, cocoa, and baking soda; add half to the butter mixture and mix until flour disappears into the dough. Add the other half and mix again until blended. The dough will be pretty stiff. Fold-in baking chips or hand place them on top of each cookie once they're on the sheet to bake.
• Drop by rounded teaspoons onto a parchment-lined baking sheet. Bake 8 to 10 minutes or until set. SEE NOTE

  Be careful not to over bake as you cannot see browning on dark cookies.

  Cool for 2 minutes on the baking sheet then transfer to wire rack to cool completely.

Notes

• Yields about 3 dozen depending on size of cookies.
• 2 1/2-inch cookies based on 1.5 Tablespoons of dough for each cookie. Use #50 portioner, scoop mouth diameter: 1.5 inches / 38mm / 3.8cm
• Baking time is an estimate for 2 1/2-inch cookies based on 8 minutes for more gooey centers and closer to 10 minutes for cake-like texture.
• Make ahead tip: Bake as directed and freeze for up to 3 months.

Variations:

Chip or Essential Oil Flavorings to try.

• Sea Salt Caramel
• Mint 
• Semi-Sweet
• Butterscotch
• Cinnamon
• Irish Cream
• Peanut Butter
• Cherry

Nutrition

Serving: 2g | Calories: 332kcal | Carbohydrates: 34g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 300mg | Potassium: 186mg | Fiber: 3g | Sugar: 18g | Vitamin A: 464IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

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This is what happens when you can’t wait for them to cool — so worth it!

More Healthy Whole Wheat Cookie Recipes

• Whole Wheat Snickerdoodle Cookies

• Whole Wheat Chocolate Chip Cookies

• Whole Wheat Oatmeal Cookies