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These triple chocolate chip cookies aren’t just any ordinary chocolate chip cookie. It combines all the best worlds of chocolate into a soft delicious cookie with bits of white, milk and dark chocolate. It is sure to become a family favorite. Ever look in your cabinet and see a bunch of things you love and think, why not? Well that was me EVERY TIME I look in my baking cabinet. (Yes I have whole armoire for just baking supplies- its an addiction. But that’s story for another time). A favorite in our house is chocolate chip cookies. My husband LOVES them, but who doesn’t? Actually all cookies are just a favorite in our house if you couldn’t tell from all my cookie recipes. I love my cinnamon roll cookies, caramel apple cookies, and the s’mores whoopie pies, but I always come back to this recipe for some ultimate chocolate comfort. As much as I love to decorate cakes, I love the simplicity of a cookie as well. Just the smell of cookies can put you in a good mood. We tend to be a bit greedy when it comes to cookies and I started to think why does a chocolate chip cookies have to be just one kind of chocolate when you love them all? That’s where the triple chocolate came in to play. These cookies are the perfect blend of 3 different chocolate chips and deliciousness. They are sweet but not overly sweet and just the right amount of chocolate. The soft, fluffy dough with melted chocolate will make you drool. These are for sure the best right out the oven, and a perfect bribing tool for all ages. (Kid and Adult Tested). I like finding recipes and mixing them all together, but lately, I’ve been just finding a recipe for a base and winging the rest! A Pinch of Yum has fantastic recipes. She just “accidentally” makes new recipes too. Accidental recipes sometimes turn out to be the best recipes. Check her site out for all great things. The recipe she used only called for regular chocolate chips but I decided to sweeten the deal and add a little of each and boy was it great! I modified her recipe a bit, but here’s the link to her if you would like to try hers as well. This is one of my go to recipes. It is the base recipe for almost all my cookie recipes. If you would like to make just regular chocolate chip cookies, just do a full cup of chocolate chip morsels instead of 1/3 of each chocolate. Also, check out my mint chocolate chip cookies. They also use this same cookie recipe with a bit of a modification, but this cookie recipe delivers delicious cookies EVERY. TIME. First, cream butter and sugars (brown sugar and granulated sugar) together until fluffy. I like to slightly melt my butter in the microwave for 30 seconds so that it incorporates better with the sugars. If you use the butter right out of the fridge, it breaks up your butter in more chunks and takes longer to beat before it becomes the right consistency. I’ll admit, I am not one to plan ahead and set out by butter way ahead of time to melt on the counter, so the microwave becomes a lifesaver to get the butter to room temperature quickly. I also use unsalted butter. This is my golden rule for most of my recipes. I always try to use things with no salt added because you can always add salt at the end, but if you use too much from the beginning, your dish will be ruined. Next, add in an egg and vanilla extract. I always add vanilla extract in the wet ingredients in order to better incorporate the flavor before adding the dry ingredients. I love this Mexican vanilla extract. It provides such a delicious vanilla flavor and I get so many compliments on it. Now, add in the dry ingredients of flour, baking powder , and salt. Some like to mix these dry ingredients in a separate bowl first and then add them. I find the recipe works out just the same, just make sure you mix everything until well combined. Now you can put away the beaters and grab a tablespoon. It’s time for the best part of the cookie. The chocolate. Add 1/3 of each chocolate (white chocolate, semi-sweet chocolate or milk chocolate, and dark chocolate ) and stir. Once it is fully mixed, spoon a dollop of cookie dough onto your baking pan lined with parchment paper. Space each spoonful of cookie dough about 2 inches apart. Bake at 350F for 10-12 minutes. Allow them to cool a few minutes on the pan before transferring to the cooling rack. Or skip the cooling rack, and just devour them! 🙂 *They fluff more than they spread wide, so just something to consider. I made 20 small cookies with this batch. Pinch of yum made about 16 larger cookies. Just for reference. 🙂 There are many options for storage of these cookies and dough. You can make the cookie dough ahead of time and store it in the fridge for up to 5 days or in the freezer for up to 3 months. Just make sure the dough is stored in an air tight container or freezer bag or both. Label bag with the date ( you know things get lost in the freezer!) and let out as much air as possible. If cookies are already baked, store in an airtight container, ziplock bag or plate with foil. Fresh baked cookies are good for up to 2 weeks before they start getting hard and crumbly. But these won’t nearly last that long! 🙂 Triple Chocolate Chip cookies are chocolate lovers dream! Turn a regular chocolate chip cookies into the ultimate chocolate chip cookie by using 3 different types of chocolate (white, milk, and dark) for a cookie recipe the whole family will love! s Heat oven to 350F. Line cookie sheet with parchment paper and set aside. Melt butter in microwave for 30 seconds. (Butter should be mostly liquid but still some solid. I like to melt my butter a bit. I feel like it incorporates better and gives a even buttery taste across the whole batch.) Add white sugar and brown sugar and mix well. I don't level off my sugars or salt when I measure them. So don't be afraid of a mini mound on top. 🙂 Then, add vanilla and egg. Mix well, but don't over mix. *The mexican vanilla I linked isn't a must, but I swear it gives it a lovely taste and makes it that much better.* Now you'll add the dry ingredients. Add flour, baking powder and salt. I like to hand whisk here. You can use a mixer but once dough begins to fully stick together, you will want to mash together with hands. Now, add in the best part. The chocolate chips (white, semi-sweet, & dark) . If you want more of one chocolate than another or skip out on one of the chocolate chips (tsk tsk!) you can add more of another. I probably added a bit more than 1 cup overall. Make them as chocolatey as you want. Roll small balls (about 1 tbsp) for smaller cookies or make large cookies. Cook for 10-12 minutes. Don't overcook! Allow to cool for 2-4 minutes before moving to a cookie rack. The best cookies are the ones right out the oven! I hope you enjoy them! Let me know how you like them! Need more delicious recipes? Go here Want to spice up date night? Go here Itching to travel? Go here Visiting New Orleans? Go here Starting a bucket list? Go here Feeling crafty? Go here Share with your friends!
Triple Chocolate Chip Cookies
Are you drooling yet?
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Triple Chocolate Chip Cookies
Ingredients
Instructions
Triple Chocolate Chip Cookies
Servings 20 Cookies
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