Triple Chocolate Chip Cookies are chewy and are bursting with chocolatey goodness in every bite. A hint of almond extract leaves you wondering about its indescribable flavor. Pantry staples are all you need to bake up a batch of these cookies!
You will love these
Chocolate, chocolate, chocolate! These cookies have a rich chocolate vibe from three types of chocolate - milk, dark, and semi-sweet. Every nook and cranny is filled with puddles of gooey chocolate. For the ultimate sweet treat, sandwich a scoop of vanilla ice cream between two cookies.
Secret ingredient - Almond extract adds something a little unexpected to these cookies. Combined with vanilla extract, it adds a deep complex flavor.
Made with pantry staples. One of the things I love most about chocolate chip cookies is that I always have the necessary ingredients on hand. These triple chocolate chip cookies are made with pantry staples, so you can bake these cookies whenever you want a sweet treat!
Ingredients and substitutions
- Chocolate - These cookies are filled with dark, semi-sweet, and milk chocolate. You can add any combination of chocolate that you love.
- Almond extract - I love the flavor of almond extract, and it adds a special touch to these cookies. If you don't have almond extract on hand or don't love it, simply add an additional teaspoon of vanilla extract to the dough.
- Egg yolk - The addition of an extra egg yolk enhances the chewy texture of these cookies.
Tips for making
- Use room temperature butter and eggs. Room temperature ingredients will incorporate more evenly with the other ingredients.
- Properly measure ingredients. For dry ingredients, use the scoop and level method. Spoon the flour lightly into the measuring cup and level off with the back of a knife.
- Use a cookie scoop to portion the dough. This ensures that the cookies will all be the same size and will bake evenly.
- Use parchment paper or silicone baking mats. This provides for easy clean-up and helps to prevent the cookies from spreading.
- Don't overbake. The cookies should look slightly underdone in the middle when they finish baking. Cool the cookies for 3-4 minutes on the baking sheet before transferring them to a cooling rack. The cookies will set up as they cool.
- Don't forget the salt! For the ultimate sweet and salty treat, sprinkle flaky sea salt on the cookies when they come out of the oven. Completely optional... but totally delicious!
Recipe FAQ's
I recommend chilling the dough for two reasons. Chilling prevents the cookies from spreading too much during baking. If not chilled, the cookies will bake up thin and crispy. Also, chilling the dough helps to deepen the flavors. I recommend chilling the dough for at least 30 minutes, but overnight is even better.
Absolutely. This dough freezes beautifully. With a cookie scoop, portion the dough out onto a parchment-lined baking sheet and freeze until firm, about 30 minutes. Then, transfer the dough to a zipper-top freezer bag. Store for up to 3 months.
To bake: Place the frozen dough on a parchment-lined baking sheet and bake as directed in the recipe, allowing for a few extra minutes of bake time.
Allow the cookies to cool completely. Transfer to a zipper-top freezer safe bag and store for up to one month. To serve, allow the cookies to thaw at room temperature.
Store the cookies at room temperature in an air-tight container. The cookies will stay fresh for 3-4 days.
Equipment
Stand mixer | Measuring cups and spoons | 2 tbsp cookie scoop | Half sheet pan | Parchment paper
Triple Chocolate Chip Cookies
Ingredients
- 1 cup butter 2 sticks, room temperature
- ¾ cup granulated sugar
- 1 ¼ cups light brown sugar lightly packed
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups flour
- ¾ cup milk chocolate chips
- 4 ounces semi-sweet chocolate baking bar chopped
- ¾ cup dark chocolate chips
Instructions
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 2 minutes.
- Add the egg, egg yolk, and extracts and mix until well incorporated.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Add half of the flour mixture to the butter mixture. Mix until just combined. Add the remaining flour and mix until just combined. Fold in the chocolate.
- Using a two tablespoon cookie scoop, portion the dough out onto a parchment-lined baking sheets. Press extra chips into the top of the dough. Chill for 30-45 minutes, or overnight.
- Preheat oven to 350 degrees.
- Bake cookies for 9-11 minutes. The middle of the cookies will look slightly underdone, but they will set up as they cool. Sprinkle with flaky salt, if desired. Allow the cookies to cool on the baking sheet for three minutes before transferring to a cooling rack.
- Store in an airtight container for 3-4 days.
Notes
- To freeze cookie dough: With a cookie scoop, portion the dough out onto a parchment-lined baking sheet and freeze until firm, about 30 minutes. Then, transfer the dough to a zipper-top freezer bag. Store for up to 3 months.
To bake: Place the frozen dough on a parchment-lined baking sheet and bake as directed in the recipe, allowing for a few extra minutes of bake time. - To freeze cookies: Allow the cookies to cool completely. Transfer to a zipper-top freezer-safe bag and store for up to one month. To serve, thaw the cookies at room temperature.
Author's note: This post was originally published in April 2019 and has been updated.
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