Chocolate Triple Chip Cookies #cookieswap

Christmas Cookie Recipe Swap via @AnAppealingPlan

If you have been on this site before you may have noticed that desserts, and really sweets in general, are not really my thing. Even in my new book, An Appealing Plan, you only find a handful of dessert recipes in the entire book. Ask me for a reccomendation for a savory tart or a cocktail, I’ve got a list of recipes to pull from, but sweets I really have to dig to pull them out.

However, it is the holiday season and that means cookies a plenty – plus I just can’t resist a good old fashion cookie swap, so when I recently saw an article talking about the cookie swap hosted by Julie I figured this I could do. One recipe, one blog post, and it had to be a real cookie recipe – “no balls or bars allowed”.

I was thrilled when my partner in the swap Sandy Hoopes of Everyday Southwest sent a favorite of mine, a chocolate chip cookie recipe! Great minds think alike it turns out because the only cookie recipe I make on a regular basis is a chocolate chip as well and that is what I sent her also!

The recipe needed very little adjustment and as you can see, it turned out a tasty morsel for sure!

Chocolate Overboard Cookies 


  • 1 ¼ cups unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • ¾ cup cocoa powder, Dutch process (w/ alkaline**)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips


Preheat oven to 350 degrees.

In a large bowl, beat the butter and sugar together until fluffy. Beat the eggs into the mixture one at a time. Stir in the vanilla.

In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Divide the dry ingredients into thirds then, blend into the butter mixture a third at a time, do not over mix. Fold the white, semi-sweet and milk chocolate chips into the mixture.

Drop spoonfuls onto a parchment lined cookie sheet. Bake 8 – 9 minutes.

Makes 24 cookies.

{Sandy provided this special note with her original recipe}
**Dutch process cocoa powder helps leaven the cookies to make them light and airy. I use E.Guittad Cocoa Powder, but King Arthur has a Dutch processed cocoa powder, as well. Hershey’s Cocoa powder is NOT Dutch processed but their “Special Dark” is a mixture of natural and Dutch processed.

Thank you again Sandy for providing the delicious recipe!! Read more about  Everyday Southwest on her blog.


Julie from White Lights on Wednesday

Aubrey from Real Housemoms
Rachel from {i love} my disorganized life
Wendy from Around My Family Table
Laura from Pink Cake Plate
Abbey from The Cards We Drew
Kelley from Miss Information
Carli from Dimple Prints

Thank you to our host & Co-Hosts for the organization of this fun cookie swap –

be sure to visit all the other bakers by clicking on their links below!

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