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Home » Recipes » Baking » Cookies » Whole Wheat Triple Chocolate Cookies

Whole Wheat Triple Chocolate Cookies

Published June 27, 2011. Last updated January 29, 2019 by Judy Purcell 5 Comments

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 What’s better than chocolate?

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

 Triple chocolate cookies stacked on a white plate.

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.

Chocolate cookies with mint chips
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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
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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
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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
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

Girl eating a chocolate cookies with melted chocolate on her chin.

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

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Filed Under: Baking, Chocolate, Cookies, Dessert, Recipes Tagged With: Chocolate, Ghirardelli Chocolate

Comments

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    Rating




  1. Jill says

    June 19, 2019 at 9:43 am

    5 stars
    Oh so good! We love chocolate in every way and this cookie hits all the marks!

    Reply
  2. rsmacaalay says

    June 29, 2011 at 3:44 am

    Love that last photo!

    Reply
Judy from Savoring Today

Hi, I'm Judy

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