Imagine sinking your teeth into a cookie so decadent, so rich, that it instantly transports you to chocolate heaven. These Chewy Triple Chocolate Chip Cookies are not just another dessert—they're a life-changing experience that combines three different types of chocolate in one mind-blowing bite. Whether you're a serious chocolate enthusiast or just looking to impress your friends and family, this recipe promises to deliver pure, indulgent bliss that will have everyone begging for more.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and mix until well combined.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in semi-sweet, white, and milk chocolate chips using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until edges are set but centers are still slightly soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature butter and eggs for the smoothest, most consistent dough.
- Don't overmix the dough—mix just until ingredients are combined to keep cookies tender.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Watch cookies carefully during the last few minutes of baking to prevent overcooking.
- Let cookies rest on the baking sheet for 5 minutes before transferring to cool completely.
- For extra chocolate intensity, reserve a few chocolate chips to press on top of cookies right after baking.
- Store in an airtight container with a slice of bread to maintain moisture and softness.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 38g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 55mg
