Low Sodium Triple Chocolate Cookies
Indulge in guilt-free decadence with these Low Sodium Triple Chocolate Cookies, a heavenly treat for chocolate lovers seeking a healthier twist. Packed with three types of luscious chocolate—bittersweet, milk, and white—these cookies deliver an irresistible, rich flavor in every bite without piling on unnecessary sodium. Made with unsalted butter and a blend of granulated and light brown sugar, they bake to perfection with soft centers and slightly crisp edges, offering the ultimate texture combination. Ready in under 30 minutes, these cookies are easy to prepare and ideal for sharing, whether at home or as a crowd-pleasing dessert. Perfect for anyone seeking a low-sodium dessert option, these cookies will transform any ordinary snack time into a chocolate lover’s dream!
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Recipe Information
Ingredients
- 0.75 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (light, packed)
- 2 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 1.75 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking soda
- 0.75 cup Bittersweet chocolate chips
- 0.75 cup Milk chocolate chips
- 0.75 cup White chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Using a spatula, gently fold in the bittersweet chocolate chips, milk chocolate chips, and white chocolate chips.
Scoop the dough using a tablespoon or cookie scoop and place onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
5232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.7 g | 329% | |
| Saturated Fat | 150.8 g | 754% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 752.9 g | 274% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 469.9 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1004 mg | 77% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 4240 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
