Low Sodium Triple Chocolate Cookies
Indulge your chocolate cravings guilt-free with these Low Sodium Triple Chocolate Cookies, a decadent treat that’s big on flavor but easy on salt. These chewy, rich cookies combine three types of chocolate—bittersweet, milk, and white—for an irresistible triple chocolate experience, all while omitting the sodium typically found in store-bought treats. Made with unsalted butter and just a pinch of baking soda, they are the perfect choice for those watching their sodium intake without sacrificing taste. Ready in under 30 minutes, these cookies are ideal for satisfying sweet tooth emergencies or sharing at your next gathering. Whether you enjoy them fresh out of the oven or store them for later, these low-sodium chocolate delights are a game-changer for cookie lovers everywhere.
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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
Directions
Step 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
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.
Step 3
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking soda.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6
Using a spatula, gently fold in the bittersweet chocolate chips, milk chocolate chips, and white chocolate chips.
Step 7
Scoop the dough using a tablespoon or cookie scoop and place onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft.
Step 9
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.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (1266.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5231.9 |
| Total Fat 256.7g | 0% |
| Saturated Fat 150.8g | 0% |
| Cholesterol 612.0mg | 0% |
| Sodium 1118.7mg | 0% |
| Total Carbohydrate 752.9g | 0% |
| Dietary Fiber 60.6g | 0% |
| Total Sugars 469.9g | |
| Protein 94.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 1003.8mg | 0% |
| Iron 47.2mg | 0% |
| Potassium 4240.3mg | 0% |
Source of Calories