Triple Chocolate Chip Cookies

Make this soft and chewy Triple Chocolate Chip Cookies with Lorraine's Gluten-Free All Purpose Flour to satisfy your chocolate obsession.  Sprinkle Flake Sea Salt on top for the perfect balance of salty and sweet.


2 1/2 cups (380 grams) Lorraine's GF All Purpose Flour

1/2 cup dutch processed or unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon fine sea salt

2 sticks (227 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated sugar

1 1/4 cups (247 grams) lightly packed light brown sugar

2 teaspoons vanilla

2 large eggs, at room temperature

3/4 cup (200 grams) semi-sweet chocolate chips

3/4 cup (200 grams) white chocolate chips

3/4 cup milk chocolate chips

Oven Temperature:

Preheat oven to 350ºF

Bake Time:

12 minutes or until golden brown

In a medium bowl, add to sifter the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets. Bake until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

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