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–+ servings
triple chocolate chip cookies on a baking tray with chocolate chips scattered about

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!
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 10 minutes
Bake Time 10 minutes
Total Time 20 minutes
Servings 20 cookies
Calories 222
Author Gabby Kislanko

Equipment

Ingredients

  • ¾ cup butter, softened (regular or dairy free)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • ¾ tsp salt
  • ¾ tsp baking soda
  • 2 cup + 2 tbsp 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)
US Customary - Metric

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!

Video

Notes

Measuring Flour: Please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition

Calories: 222kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 191mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 337IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg