Soft and chewy Triple Chocolate Chip Cookies made with dark chocolate, milk chocolate, and white chocolate. Any chocolate lover's dream!
Chocolate, chocolate, chocolate! These cookies are sooo dang delicious!
They are chewy, gooey, and very decadent.
I find white chocolate by itself to sweet, but when added into the dough with the bitter dark chocolate the sweetness is perfectly balanced!
My favourite part about these cookies is that it's a no-chill dough recipe. So you get your cookies faster! 🙂
For more cookie recipes, try Brown Butter Chocolate Chip Cookies, Butter Pecan Cookies, and Butterscotch Oatmeal Cookies.
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Why this recipe works
- Easy to make - They are ready to go in under 30 minutes!
- Gooey cookies - Soft centers full of chocolate in every bite.
- Bakery - These cookies taste and look like they came straight from a bakery!
- Triple chocolate - So much delicious chocolate gooeyness going on.
Ingredients Notes
Here are a list of a couple key ingredients in these cookies. Full measurements are available in the recipe card below!
Butter - I always use unsalted. This will be melted.
Brown sugar – I used Dark brown sugar. Light brown sugar works as well.
Chocolate chips – I used milk chocolate, dark chocolate, and white chocolate bars. I recommend using chocolate bars as they melt better into the cookie. If you don't have chocolate bars on hand, you can also use semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, or dark chocolate chips.
Sea salt - I like sprinkling the cookies with a bit of maldon sea salt after they're out of them oven. It really balances the sweetness and brings them to that next level bakery style cookie!
Vanilla - Using a good quality vanilla is key to adding flavour to the cookies!
White sugar - Using granulated sugar adds to the crisp edges and sweetness to the cookies.
Step by step instructions
Here is how to make and bake these triple chocolate chip cookies. You will need two trays lined with parchment paper, two large mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Prep. Line your 2 baking trays with parchment paper and set aside.
Step 2 - Mix together dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 3 – Whisk butter and sugars. Whisk the cooled melted butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla and egg.
Step 3 – Add in dry ingredients. Fold in the dry ingredients until *almost* completely combined.
Step 4 - Add in chopped chocolate. Gently chop the chocolate into small pieces and add into the bowl. Mix until *just* combined. Don't over-mix!
Step 5 – Scoop the dough. I used a large cookie scoop. Scoop 6 cookie dough balls onto a prepared baking tray, approx 2 tbsp in size each, spacing them 1-1.5 inches apart. Add extra chocolate pieces on top if desired.
Step 6 – Bake the cookies. Bake the cookies for 12-15 minutes. Please make sure not to over-bake! Even if the middle looks soft and underbaked, they will continue to bake as they cool on the hot baking tray! Mine took 14 minutes exactly. Sprinkle with flakey sea salt and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Use good quality chocolate. This will make a huge difference in how your cookies look and taste!
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
Can I make smaller cookies?
Yes. They won’t be as chewy though. Making larger cookies helps create that super gooey centre and crisp edge. If you make them smaller, bake for 9-11 minutes. Also make sure to chop the chocolate bars into smaller pieces if making smaller cookies.
Can I freeze the cookie dough balls?
Yes you can make them ahead of time! Freeze in an airtight container if planning on not baking them the same day. When you’re ready to bake, place them in the oven for 15-18 minutes. Be aware though that baking cookies from frozen dough balls will not allow them to spread as much.
My cookies spread way to much?
Was your butter warm? This is most often the reason. You also may of inaccurately measured the flour.
My cookies didn't spread at all?
This means that you over-measured your flour. Please make sure to use a gram scale for the most accurate measurements while baking!
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Triple Chocolate Chip Cookies
Ingredients
- 1/2 cup butter melted
- 1/3 cup dark brown sugar
- 1/2 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp cornstarch
- 50 g dark chocolate chopped, approx 1/4 cup
- 50 g white chocolate chopped, approx 1/4 cup
- 50 g milk chocolate chopped, approx 1/4 cup
Instructions
- Preheat the oven to 350℉/176℃. Line your 2 baking trays with parchment paper and set aside. Melt the butter and chop the chocolate bars and set aside.1/2 cup butter, 50 g dark chocolate, 50 g white chocolate, 50 g milk chocolate
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.1 1/2 cups all-purpose flour, 3/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1 tsp cornstarch
- Whisk the slightly cooled melted butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla and egg.1/2 cup butter, 1/3 cup dark brown sugar, 1/2 cup white sugar, 1 egg, 1 tbsp vanilla
- Add in the dry ingredients and mix until *almost* completely combined.
- Add in the chopped chocolate bars and continue mixing until just combined and no more flour streaks appear.50 g dark chocolate, 50 g white chocolate, 50 g milk chocolate
- I used a large cookie scoop. Scoop 6 cookie dough balls onto a prepared baking tray, approx 2 tbsp in size each, spacing them 1-1.5 inches apart. Add extra chocolate pieces on top if desired.
- Bake the cookies for 12-15 minutes. Please make sure not to over-bake! Even if the middle looks soft and underbaked, they will continue to bake as they cool on the hot baking tray! Mine took 14 minutes exactly. Sprinkle with flakey sea salt and enjoy!
Kyle says
WOW is all I can say! What a great recipe! My beautiful wife made these and I can't get over the taste!
Ania says
Hi Kyle!! I'm so happy to hear that you and your wife enjoy the cookies - they're my favourite 🙂 Thanks for sharing, it made my day!