Think your favorite cookie can’t be improved? Challenge accepted.

These Triple Chocolate Chip Cookies are the dessert equivalent of turning the volume to 11—dark chocolate, milk chocolate, and white chocolate all crammed into one chewy, gooey bite.

Crispy edges, plush centers, and melty pockets in every mouthful. Warning: you will “taste test” half the batch before they’ve cooled.

And honestly, that’s a feature, not a bug.

What Makes This Special

We’re not just sprinkling chocolate chips on dough and calling it a day.

This recipe layers three chocolates for complexity: dark for depth, milk for creaminess, and white for sweetness.

A touch of espresso powder amplifies the chocolate flavor without turning this into a mocha situation. We use both white and brown sugar for that perfect chewy–crisp contrast.

And a short rest before baking? It hydrates the dough and keeps your cookies thick, not pancake-thin.

Triple Chocolate Chip Cookies That Break the Internet

Recipe by Wendy CarterCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

210

kcal

Ingredients

2 1/4 cups (270 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt
1 teaspoon espresso powder (optional but recommended)
3/4 cup (170 g) unsalted butter, melted and slightly cooled
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg + 1 egg yolk, room temperature
2 teaspoons pure vanilla extract
3/4 cup dark chocolate chips or chunks (60–70%)
3/4 cup milk chocolate chips or chunks
3/4 cup white chocolate chips or chunks
Flaky sea salt, for topping (optional, but wow)

Step-by-Step Instructions

Prep your gear: Line two baking sheets with parchment. Set oven rack to middle and preheat to 350ºF (175ºC).
Whisk dry: In a medium bowl, whisk flour, baking soda, baking powder, salt, and espresso powder until combined.
Mix wet: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and smooth, about 45 seconds. Whisk in egg, egg yolk, and vanilla until slightly thickened.
Combine: Add dry ingredients to wet and stir with a spatula just until a few flour streaks remain. Fold in all three chocolates. The dough should be thick but scoopable.
Chill: Cover and refrigerate for 20–30 minutes. This prevents spread and deepens flavor. Yes, it’s worth it.
Scoop: Using a 2-tablespoon scoop, portion dough onto prepared sheets, spacing 2 inches apart. Press a few extra chips on top for that bakery look.
Bake: Bake 10–12 minutes until edges are set and centers look slightly underdone. They’ll finish on the tray. If using flaky salt, sprinkle immediately after baking.
Set the shape: For perfectly round cookies, gently scoot a round cutter around the edges while hot to nudge them into circles. Is it extra? Absolutely. Does it impress? Also yes.
Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a rack. Try not to inhale them all. Good luck.

Storing & Reheating Tips

Room temp: Store in an airtight container for up to 4 days with a slice of bread to keep them soft (old bakery hack).
Freezer: Freeze baked cookies up to 2 months. Thaw at room temp or warm in a 300°F oven for 4–5 minutes.
Freeze dough: Scoop, freeze on a tray, then bag for up to 3 months.
Bake from frozen at 350°F, adding 1–2 minutes.
Microwave revive: 8–10 seconds per cookie for melty chips. Don’t overdo it unless you enjoy chocolate lava fingers.

Better-for-You Benefits

Cookies are treats, not kale—but there are wins here. Dark chocolate brings antioxidants and a hint of bitterness to balance sugar.

Using melted butter lets you mix by hand and helps develop chew without overbeating.

A touch of espresso powder boosts perceived chocolate intensity, so you won’t need to drown them in more sugar. Portion control?

Bake half, freeze half—future you will send a thank-you note.

Nutrition Stats

Per cookie (estimated, based on 24 cookies): Calories: ~210, Fat: ~11 g, Saturated Fat: ~6 g, Carbs: ~26 g, Sugar: ~18 g, Protein: ~3 g, Fiber: ~1 g, Sodium: ~110 mg. Values vary by brand and chocolate type—this is your ballpark, not your thesis.

Recipe Fails to Watch Out For

Flat, greasy cookies: Dough too warm or butter too hot. Chill the dough and ensure butter is cooled before mixing.
Cakey, dry texture: Too much flour.
Measure with a scale or spoon-and-level—no scooping straight from the bag, rookie move.
Overbaked centers: Pull when edges set and centers are soft. They firm up as they cool—trust the process.
Uneven spread: Warm sheet pans cause premature melt. Use cooled pans between batches.
Stale overnight: Air exposure.
Store airtight and add a slice of bread or a marshmallow to retain moisture.

Optional Substitutions

Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Chill a bit longer for structure.
Dairy-free: Swap butter for vegan baking sticks and use dairy-free chocolate. Flavor will be slightly different but still awesome.
Less sweet: Cut white sugar by 2 tablespoons and use 70% dark chocolate for more bite.
No espresso powder: Sub 1 teaspoon instant coffee, finely ground, or omit entirely.
Brown butter: Brown the butter, cool fully to room temp before mixing for a nutty vibe.
FYI, spread may increase—chill longer.
Mix-ins: Chopped toasted pecans, hazelnuts, or a pinch of cinnamon or cardamom for a signature twist.

FAQ

Can I skip chilling the dough?

You can, but expect flatter cookies with less chew. Even a 20-minute chill helps the dough hydrate and keeps the centers plush.

Why both baking soda and baking powder?

The combo gives a balanced lift and color. Soda reacts with brown sugar’s acidity for spread and browning, while powder adds gentle rise so the cookies don’t go full puddle.

Do I need three types of chocolate?

Need?

No. Want? Absolutely.

The trio creates layered flavor and texture. If you must choose, go 50/50 dark and milk for the best balance.

How do I get those shiny, crackly tops?

Use melted butter, proper sugar ratios, and don’t overflour. Press a few chips onto the tops before baking to encourage attractive fissures.

My cookies are too thick—help?

Let the dough warm for 10 minutes after chilling, or gently flatten the scoops before baking.

Also, ensure your flour measurement isn’t heavy-handed.

Can I make them jumbo bakery-style?

Yes. Scoop 1/4-cup mounds and bake 12–14 minutes, rotating once. Expect fewer cookies and slightly gooier centers (not a complaint, IMO).

Bringing It All Together

These Triple Chocolate Chip Cookies deliver crunch, chew, and molten pools of chocolate in every bite—the dessert trifecta.

They’re fast to mix, forgiving to bake, and dangerously easy to love.

Keep a stash of dough in the freezer for late-night hero moves, or show up to a party with warm cookies and instant main-character energy.

Bottom line: if you’re going to eat a cookie, make it count—and these absolutely count.

Triple Chocolate Chip Cookies That Break the Internet

What Makes This Special