Triple Chocolate Chip Cookies
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If you’re looking for the ultimate cookie recipe, then these triple chocolate chip cookies are it! Made with three types of chocolate, these soft and gooey chocolate chip cookies are packed with so much chocolatey goodness. Plus, you can easily make these cookies dairy-free!
You know how much I love my dairy free chocolate chip cookies, but I wanted to add even more chocolate to them! So say hello to these triple chocolate chip cookies! They’re loaded up with white chocolate chips, semisweet chocolate chips, and milk chocolate chips!
Just like my dark chocolate chocolate chip cookies, these super gooey cookies need zero dough chilling time and are ready in under 20 minutes. And not only can you make these cookies dairy-free, but you can even make them vegan!
Why You’ll Love These Triple Chocolate Chip Cookies
- You only need 11 simple pantry ingredients to make these triple chocolate chip cookies, nothing too fancy here!
- These triple chocolate chip cookies are a must for chocolate lovers!
- You don’t need to chill the cookie dough, so you’ll be eating these cookies with a big glass of milk in 20 minutes.
- You can make these cookies dairy-free and vegan, so they’re perfect if you have food allergies!
Ingredients Needed
- Butter: you can use regular butter or vegan butter.
- Eggs: if you’re vegan, you can swap out the egg for a flax egg!
- Chocolate Chips: you can use chocolate chips or chopped up chocolate bars. You can also use dairy-free versions.
- Sugars: we’re using a combination of light brown sugar and granulated sugar to get that perfectly soft cookie with crisp edges.
Step by Step Instructions
Step 1: Preheat your oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, light brown sugar, and granulated sugar together until light and fluffy.
Step 4: Add the egg and vanilla extract, then mix once more.
Step 5: Mix in the dry ingredients until a dough forms. Stir in all of the chocolate chips.
Step 6: Using a medium cookie scoop or a spoon, scoop out 1.5-2 tablespoons of cookie dough and place on the baking sheet. Repeat, keeping the cookie dough balls around 3-4 inches apart. Feel free to add extra chocolate on top of the cookie dough balls!
Step 7: Bake the cookies one sheet at a time for 8-11 minutes. The edges should have set but the middles will look slightly underbaked. Let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! It’s so easy to add too much flour to your cookies, which will make them dry.
- Don’t have a kitchen scale? Then make sure you use the scoop and level method to weigh out your flour!
- Once you’ve added the dry ingredients to the wet ingredients, stop mixing as soon as it’s combined. You don’t want to overmix the cookie dough!
- You can swap out one of the chocolate chips for dark chocolate if you prefer your cookies to be less sweet!
- I recommend chilling the cookie dough if you’re using baking chocolate instead of chocolate chips. The baking chocolate tends to spread the cookies out making them thinner, so chilling the cookie dough will help reduce this.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for 5-6 days. To freeze, place in a freezer bag for up to 2 months. Let thaw at room temperature before enjoying.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Triple Chocolate Chip Cookies
Ingredients
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) light brown sugar
- 1 egg
- 1 tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2 cup + 2 tbsp (268 g) all-purpose flour
- ¼ cup white chocolate chips or chopped white chocolate, (regular or dairy free)
- ¼ cup semisweet chocolate chips or chopped chocolate, (regular or dairy free)
- ¼ cup milk chocolate chips or chopped chocolate, (regular or dairy free)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients until a dough forms. Stir in the chocolate chips until combined.
- Use a medium cookie scoop or spoon to make 1.5-2 tbsp sized balls and place them on the baking sheet around 3-4 inches apart. Add more chocolate on top of the balls of dough if desired.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
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Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.