Triple Chocolate Chip Cookies.

Indulge in the ultimate chocolate lover’s dream with these Triple Chocolate Chip Cookies. Combining rich cocoa powder with three types of luscious chocolate—semi-sweet chips, white chocolate chunks, and milk chocolate—these cookies boast a perfect balance of crispy edges and a soft, gooey center. Chilled dough helps develop deeper flavors and a chewy texture, making each bite irresistibly decadent and satisfying.

Iram Mansoor

Triple Chocolate Chip Cookies

No ratings yet

Indulge in the ultimate chocolate lover’s dream with these Triple Chocolate Chip Cookies. Combining rich cocoa powder with three types of luscious chocolate—semi-sweet chips, white chocolate chunks, and milk chocolate—these cookies boast a perfect balance of crispy edges and a soft, gooey center. Chilled dough helps develop deeper flavors and a chewy texture, making each bite irresistibly decadent and satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chilling time 1 hour hr

Servings: 12 Large Cookies

Ingredients Method Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

• 1-3/4 cups all-purpose flour
• 1/2 cup natural cocoa powder, unsweetened
• 1 tsp corn starch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup cold salted butter, cut into small pieces
• 1/4 cup granulated sugar
• 3/4 cup dark brown sugar, packed
• 2 large cold eggs
• 1 tsp vanilla bean paste or vanilla extract
• 3/4 cup semi-sweet chocolate chips
• 1/3 cup white chocolate chunks
• 1/2 cup milk chocolate chunks or chips

Method

 

Prepare wet ingredients:

1. In a stand mixer fitted with a paddle attachment or using a hand mixer, crack the eggs into a mixing bowl.
2. Add granulated sugar and beat on high speed until the sugar is fully dissolved and the mixture turns pale and slightly fluffy (about 2–3 minutes).
3. Add dark brown sugar and continue beating for another 2–3 minutes.

Add butter and vanilla:

1. Add the cold, cubed butter and beat on high until the mixture becomes creamy and smooth.
2. Incorporate the vanilla bean paste and mix just until combined.

Combine dry ingredients:

1. In a separate bowl, sift together the all-purpose flour, natural cocoa powder, corn starch, baking powder, and baking soda.
2. Whisk to combine evenly.

Mix dry into wet:

1. Gradually add the dry ingredients into the wet mixture.
2. Fold in the semi-sweet chocolate chips, white chocolate chunks, and milk chocolate.
3. Mix gently until just combined—avoid overmixing to keep the cookies tender.

Chill the dough:

1. Using a cookie scoop or spoon, portion out approximately 6-ounce dough balls onto a parchment-lined baking sheet.
2. Freeze the dough balls for at least 1 hour to firm up.

Bake:

1. Preheat the oven to 350°F (175°C). Place no more than 4 dough balls per baking sheet to allow even baking.
2. Bake for 13–16 minutes, or until the edges are crisp and the centers remain soft and gooey.

Cool and serve:

1. Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring to a wire rack.
2. Enjoy at room temperature for the best texture.

Notes

• Chilling the dough is essential for controlling spread and developing rich flavor.
• Use cold butter and eggs to help achieve the ideal dough consistency.
• Feel free to adjust the mix of chocolates to your preference—dark, milk, or white.
• Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.

Tried this recipe?

Let us know how it was!