Triple Chocolate Chip Cookies Recipe

Name: Triple Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups (550 mL) all purpose flour; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; 1 cup (250 mL) unsalted butter, melted and cooled slightly; 3/4 cup (175 mL) packed light brown sugar; 3/4 cup (175 mL) granulated sugar; 2 tsp (10 mL) vanilla; 2 eggs; 1 cup (250 mL) semisweet chocolate chips; 5 oz (150 g) milk chocolate, coarsely chopped; 5 oz (150 g) white chocolate, coarsely chopped; Baking sheets, lined with parchment paper

Servings: persons

2 1/4 cups (550 mL) all purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) unsalted butter, melted and cooled slightly
3/4 cup (175 mL) packed light brown sugar
3/4 cup (175 mL) granulated sugar
2 tsp (10 mL) vanilla
2 eggs
1 cup (250 mL) semisweet chocolate chips
5 oz (150 g) milk chocolate, coarsely chopped
5 oz (150 g) white chocolate, coarsely chopped
Baking sheets, lined with parchment paper

1
In a medium bowl, mix together flour, baking soda and salt.
2
In a large bowl, beat together melted butter, light brown and granulated sugars and vanilla.
3
Add eggs, one at a time, beating well after each addition.
4
Add flour mixture and beat just until combined.
5
Fold in chocolate chips and milk and white chocolates.
6
Refrigerate dough for 30 minutes.
7
Preheat oven to 350F (180C).
8
Scoop batter with 1/4-cup (50 mL) measure or ice cream scoop and place on prepared baking sheets, about 3 inches (5 cm) apart.
9
Bake in preheated oven for 14 to 16 minutes or until cookies are puffed and lightly golden (they will still be soft to the touch in the center and look somewhat undercooked).
10
Let cookies cool completely on baking sheets on racks.

1648

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/4 cups (550 mL) all purpose flour, 1 tsp (5 mL) baking soda, 1/2 tsp (2 mL) salt, 1 cup (250 mL) unsalted butter, melted and cooled slightly, and more.

Yes, Triple Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Triple Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions