These Triple Chocolate Chip Cookies have crispy edges, a chewy center and triple the chocolate flavor with semi-sweet, dark and milk chocolate. An easy drop cookie that is a family favorite!
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This post was originally posted on 4/22/2020 and updated on 02/19/2025.
Why We Love These Triple Chocolate Chip Cookies
- Triple the chocolate flavor makes these cookies irresistable!
- An easy drop cookie recipe that requires no chilling.
- Cookies have crisp edges and chewy centers that are perfection.
- The cookies and cookie dough can be frozen and enjoyed anytime!
- A perfect sweet treat packed in lunches.
- Great for parties, pot lucks and bake sales.
- These are family approved and a family favorite!
Triple Chocolate Chip Cookies Recipe Ingredients
- Salted Butter
- Light Brown Sugar
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Baking Soda
- Baking Powder
- Salt
- Unbleached All Purpose Flour
- Mini Semi-Sweet Chocolate Chips
- Dark Chocolate Chunks
- Milk Chocolate Chips
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, but I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- Pure Vanilla Extract: Pure extracts are the best to use. Imitation extracts can leave an unwanted after taste in your cookies and other baked goods.
- All Purpose Flour: White whole wheat flour and whole wheat flour can be used as well. Or you can use a blend of all purpose and whole wheat. The whole wheat flour will add a slight nutty flavor to the cookies.
- Chocolate Chips: Use your favorites! You can use white chocolate chips, butterscotch chips and any type of chocolate chips or chunks.
How to Make Triple Chocolate Chip Cookies
- First, preheat oven to 350°F and line a couple cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl and a hand beater, cream together the softened butter, brown sugar and granulated sugar until light and fluffy. Takes about 2-3 minutes.
- Next, add the eggs one at a time, beating well after each one.
- Then beat in the vanilla extract.
- Now add the dry ingredients: baking soda, baking powder, salt and unbleached all purpose flour. Mix together just until incorporated.
- Finally, fold in all the chocolate chips and chunks.
- Using a medium scoop or 2 tablespoons, place cookie dough balls 2 inches apart on the prepared cookie sheets.
- Bake the cookies in preheated oven on center rack for 10-12 minutes or until the edges or light golden brown and the centers no longer look wet and glossy.
- Cool on pans for 3 minutes and then remove to a wire rack and cool completely.
Pro Tip: Once the cookies come out of the oven use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookie to create perfect round cookies.
If chocolate chip cookies are your all time favorite cookie then I have got some more fabulous recipes for you to try! These twists on the classic are just as delicious!
Storing Cookies
Storing: Place completely cooled cookies in an airtight container. Keep them in a cool dry place and they'll last at least a week. If you notice the leftover cookies starting to get a little dry, add a piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze well! Place the baked cookies in a freezer safe airtight container in single layers, between pieces of wax paper or in a freezer bag. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.
How to Freeze Cookie Dough
Freezing Cookie Dough: To freeze the triple chocolate chip cookie dough: place balls of dough on a large baking sheet lined with parchment paper. Then flash freeze the dough for a couple hours. Once frozen, place the frozen dough balls in an air tight freezer-safe container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place cookie dough balls on parchment lined cookie sheets 2 inches apart. Bake frozen dough at 350°F and increase the bake time to 12-14 minutes or until the edges are golden brown. Baking time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 3 minutes and then remove to wire rack to cool completely.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set. These aluminum sheet pans from Nordic Ware are a great option too.
- A medium sized cookie scoop that holds about 2 tablespoons is great for these cookies. Again I use the pampered chef one but this medium scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- Or this silicone baking mat is great for baking too!
- You can package these cookies up for family and friends in these Self Sealing Cellophane Bags. They are the best!
Tips for the Best Chocolate Chip Cookies
- Gather all the ingredients before you start preparing cookie dough. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be hard.
- To create perfect round cookies use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookies immediately once removed from oven.
More Easy Drop Cookie Recipes:
- Double Dark Chocolate Chip Cookies
- Cookies and Cream Cookies
- Old Fashioned Peanut Butter Cookies
- Coconut Oatmeal Cookies
- Confetti Sugar Cookies
- Chocolate Chip Coffee Cookies
- Cowboy Cookies
- Maple Cookies
- Hot Cocoa Cookies
- Churro Cookies
- Oatmeal Raisin Cookies
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Triple Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup light brown sugar, lightly packed
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2½ cups unbleached all purpose flour
- 1 cup mini semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup dark chocolate chunks
Instructions
- Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
- Cream together the softened butter, brown sugar and granulated sugar until light and fluffy. About 2-3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and beat well.
- Add baking soda, baking powder, salt and all purpose flour. Mix on low just until incorporated.
- Fold in all the chocolate chips and chunks.
- Using a medium sized scoop or 2 tablespoons, place cookies 2 inches apart on prepared cookie sheets.
- Bake for 10-12 minutes until the edges or light golden brown and the centers no longer look glossy.
- Let cool on pan for 3 minutes then remove to wire rack to cool completely.
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