Triple chip chocolate cookies combine the best of all the chocolate. White, semisweet and dark make these chewy delicious cookies a favorite for many.
There has to be a rule book around somewhere about chocolate chip cookies, right? You can go almost anywhere in America and spot a cookie. From sugar to oatmeal to peanut butter everyone boasts about their favorite cookie or cookie recipe.
Well, to date this is my favorite cookie recipe. It’s a mixture of all the recipes I’ve used over the last few years. I’ve tried a lot chocolate chip cookie recipes.
And in the future I may try a lot more when I’m up for another round of trial and error. But for now I’m sticking with this one.
Things I love about them:
- They’re perfectly chewy.
- The chocolate chips stay melty and fresh.
- I love how easy they are to prepare.
- I love mixing my morsels. Contrast is a beautiful thing.
I do need to warn you though. This recipe needs a little planning in advance. The dough needs to be chilled for at least 2 hours or you will ruin the recipe.
Like I mentioned I’ve tried a lot of recipes and the ones that are refrigerated are my favorite. It keeps the dough compacted a little longer after being put into the oven instead of instantly spreading.
P.S. Aren’t my little model’s 6 year old hands adorable for this recipe? 🙂
Til we meet and eat again,
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Triple Chocolate Chewy Cookies
- 2 1/4 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 cup butter 1 1/2 sticks
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup semisweet chocolate chips
- 1/4 cup white chocolate chips
- 1/4 cup dark chocolate chips
- or any combination of chips that equals 1 1/4 cups
Preheat oven to 350 degrees.
In a small bowl combine flour, cornstarch and baking soda. Whisk gently. Set aside.
Melt butter slightly in microwave. It should be runny but not completely liquefied. In a mixing bowl fitted with flat paddle cream butter with brown sugar and granulated sugar. Beat on medium speed for until well mixed. Stir in egg, egg yolk and vanilla.
Add flour mixture and beat for 1-2 minutes until thoroughly combined. Mix in chocolate chips.
Refrigerate dough for at least 2 hours or up to 2 days.
Use your fingers to scoop dough into a rough 1 1/2 inch rounds . Don't smash it into a ball. Place on non-stick baking sheet or parchment lined cookie sheet pan.
Bake for 9-11 minutes or until edges have just begun to brown. Centers will be glossy and look slightly under cooked. Let them cool on pan for about 5 minutes. Remove to rack to cool completely.
Will keep fresh for up to 1 week in covered container.
Recipe Notes*Plan ahead. This dough needs to be chilled for at least 2 hours prior to baking.
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