Triple Chip Chocolate Cookies
Chewy triple chocolate cookies featuring white, milk, and semisweet chocolate chips! Crisp on the edge and extra chewy, these cookies are a chocolate lover’s dream.
Three cheers to cookie season! I love to share a handful of cookie recipes every year and these triple chocolate cookies are my latest favorite.
Pair them with a batch of spiced Lebkuchen, cut-out almond sugar cookies or almond crescent cookies, and a few of these hazelnut thumbprint cookies, and you’ll have yourself a very festive holiday!
If you love chewy chocolate chip cookies, you will go nuts over these chocolate cookies. They have my ideal cookie texture: slightly crisp edges and very chewy centers.
Does the Cookie Dough Need to Be Chilled?
No! This cookie dough does not need to chilled or rested overnight, which makes it a great recipe for last minute cravings or get togethers.
These triple chocolate cookies can be made start to finish in under an hour. They also use everyday baking staples, like all purpose flour, cocoa powder, and light brown sugar.
Connor ended up taking a lot of the leftovers to work and they disappeared!
Two Peas and Their Pod Cookbook:
Today’s cookie recipe comes from my friend Maria Lichty’s new cookbook, Two Peas and Their Pod (affiliate link).
I met Maria in person several years ago at a retreat in Utah and have been looking forward to her cookbook release ever since she announced it last year! If you’re a fan of Maria’s website, Two Peas and Their Pod, you will absolutely love this book.
It is filled with more than 115 approachable and wholesome recipes, including an entire chapter dedicated to cookies. Maria is a cookie queen!
I’ve always had great success with her recipes, and these triple chip chocolate cookies lived up to all of my expectations.
While I didn’t change a single thing in the original recipe, I did test and provide you with metric measurements below.
The recipe yields roughly 36 cookies (depending on your scoop preference), which makes it great for gifting. The ingredient quantities also allow you to halve the recipe easily as well.
Why You’ll Love These Cookies:
If you’re a chocolate lover, you will love these cookies. They have a slightly crisp edge and very chewy center.
Unsweetened cocoa powder (or Dutch process cocoa powder) is added to the cookie dough base. You’ll want to use the best cocoa that you can get your hands on for best flavor.
As the name suggests, these cookies are triple chip cookies! They contain white, milk, and semisweet chocolate chips. Use whatever combination of chips you prefer.
I’m not generally a fan of white chocolate (or white chocolate chips), but loved the contrast in flavor and color they gave to these cookies. If you prefer less sweet cookies, I recommend sticking with just semisweet chips (Guittard is my favorite).
How to Make Triple Chocolate Cookies:
- Preheat the oven to 350°F/176°C with a rack in the center position. Line a large baking sheet with a silicone baking mat (such as a Silpat) or parchment paper. Set aside.
- In a medium bowl, whisk together the all purpose flour, cocoa, baking soda, and salt. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.
4. Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in the chocolate chips.
5. Place the dough by the rounded tablespoon on the prepared baking sheet, setting them apart by about 2 inches apart. You will need to bake these cookies in batches.
6. Bake for 10 minutes, rotating the pan halfway, until the cookies are set but still soft in the center. Do not overbake.
Presentation Tip: Per Maria’s suggestion, press extra chocolate chips into the tops of the cookies while they are still warm. This is definitely not a requirement, but makes the cookies really pretty.
7. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a cool racking to cool completely. Once the baking sheet has cooled, repeat with the remaining dough.
Note: For topping, I used an equal combination of white, milk, and semisweet. A sprinkling of Maldon salt would be great too.
How to Store Triple Chocolate Cookies:
Store these chocolate cookies in an airtight container, between layers of parchment, at room temperature for up to 4 days or in the freezer for up to 1 month.
The edges will be slightly crisp and the centers will remain very chewy!
Flavor Variation Ideas:
While the original recipe is fabulous, I couldn’t help but brainstorm ways that you could customize and add flavor variations to these cookies. Here are a handful of ideas for inspiration!
- Peppermint – add 1/4 to 1/2 teaspoon peppermint extract. Or fold in chopped peppermint bark in lieu of chocolate chips.
- Nuts – if you’re a fan of nuts, these cookies would be fantastic with chopped hazelnuts or walnuts.
- Orange – rub fresh orange zest into the sugars for a touch of citrus.
- Mexican Hot Chocolate – add cinnamon and a touch of cayenne to give these cookies a spicy flair.
Triple Chip Chocolate Cookies
Ingredients
- 2⅓ cup (280 g) unbleached all purpose flour
- ¾ cup (75 g) Dutch-process or unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (1/2 lb;225 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) packed light brown sugar
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- ¾ cup (120 g) milk chocolate chips plus more for finishing
- ¾ cup (120 g) semisweet chocolate chips plus more for finishing
- ¾ cup (120 g) white chocolate chips plus more for finishing
Instructions
- Preheat the oven to 350°F (176°C) with a rack in the center position. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.
- Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in the chocolate chips.
- Drop the dough by the rounded tablespoon on the prepared baking sheet, setting them apart by about 2 inches. Not all cookies will fit on the sheet for one batch. Bake for 10 minutes, rotating the pan halfway, until the cookies are set but still soft in the center. Do not overbake. While the cookies are warm, gently press extra chocolate chips into the cookies for presentation. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a rack to cool completely. Once the baking sheet has cooled, repeat with the remaining dough.
- Storage Tips: Store the cookes in an airtight container, between layers of parchment, at room temperature for up to 4 days or in the freezer for up to 1 month.
Flavor Variations:
- Mint – add a 1/4 to 1/2 teaspoon peppermint extract. Or fold in chopped peppermint bark in lieu of chocolate chips.
- Nuts – if you’re a fan of nuts, these cookies would be fantastic with chopped hazelnuts or walnuts.
- Orange – rub fresh orange zest into the sugars for a touch of citrus.
- Mexican Hot Chocolate – add cinnamon and a touch of cayenne to give these cookies a spicy flair.
24 Comments on “Triple Chip Chocolate Cookies”
I made these and loved them! Did the almond for Cookies by George-style as well, so good!
Just wondering if anyone has tried to make these using a 1-for-1 gluten free baking flour replacement? They are so good, but I have some gluten-free friends and wanted to give it a shot.
This is one of my favorite recipes of all time!!! I would like to make these as a bar, but I’m not sure what to adjust. Have you ever made them as a bar?
Hi Erin, so pleased to hear that! We love them too. If you mean a cookie bar, I definitely think that is possible – but I haven’t specifically tested this recipe to give specifics or guarantees in terms of method + yield. I think you could grease an 8 x 8 (or 9 x 9) square pan with butter, perhaps lined with a parchment paper sling, press a layer of dough (again, can’t give specifics as to yield relative to rest of recipe) into pan to edges, and then bake.
My guess it would take at least 18-25 minutes at 350F? You would want to watch it carefully. You’re encouraging me to give this a try and perhaps share a bar recipe version! Please know that this would require some openness to experiment on your end if you try it my ideas, as I can’t make any guarantees without testing it first. Hope this helps!
So good! Only change I made was using cream cheese chips instead of the white chocolate chips because I already had them. They were delicious. Will definitely make again.
Such a great recipe, thumbs up from all who tried them, and they even stayed fairly soft for a couple days after.
In your story above, you indicated that this recipe makes 36 dozen, and I think you mean 36 cookies or 3 dozen, just fyi.
Delightful!!
I also forgot to mention that I topped a dozen with an almond and they were basically Cookie By George quality!
Thank you for catching that typo within the post copy! Oops. I have it correct in the recipe box, thankfully. Appreciate you letting me know (it’s been fixed) and thanks so much for the great feedback.
So tasty & satisfying. We tried a few variations & we like it best with this recipe, but with a dash of sea salt on top before you bake. *Drooling still*
I give these cookies 5 starlthir delicious chewy soft cookies my grandchiren says make more grama
Forgot to say that I always freeze a handful of these in balls so that I can bake them at the last minute if people arrive or if I need something for school lunches. This recipe freezes well.
Lovely recipe. Thank you so much! My husband is so happy when I make these. I really appreciate it.
Can I freeze these before baking?
Yes, but scoop them first! They might take a few more minutes (up to five?) in the oven – bake from frozen.
Do you have to use unbleached flour? Does it really make that big of a difference?
I always use unbleached flour in all of my recipes – there is really no purpose to ever using bleached. Plus, it structurally can affect many recipes (bread, etc.) and I don’t like how it is processed.
That being said, for this particular recipe, yes you could substitute bleached.
These cookies came out very good and they were easy to make! My only thing is that this recipe didn’t state how many eggs to put in the recipe, so I used 2 and they came out good though!
Hi Kayla! The egg quantity (2) is listed in the recipe actually. I wonder if you missed it because it isn’t bold font, but either way, just wanted to point out that it is there! Let me know if you still have any issues, because I can’t see any on my end.
Best. Cookies. EVER! I’m so happy I found this recipe ❤️
So happy to hear that! Definitely a favorite around here too.
These are incredible! I added M&M’s to the tops of half the batch and they were so yummy!! I’m going to test these out as a skillet cookie “cake”!
Awesome!! So glad you enjoyed it. I definitely think it would make a great skillet cookie. I’ll have to try that next!
I just made the skillet cookie! I cut the recipe in half, put the cookie dough in the middle of the slightly greased (I used veg oil) skillet. Cooked for 25 min. Added toppings and let cool about 15 min before cutting and serving. So so so so good. ❤️
Oh my gosh! Yay! I might have to literally share this as a skillet version using your instructions. Thanks for sharing Courtney!
Glad you loved the cookies! Thanks for sharing my cookbook! Love you! xo