Go Back
–+ servings
cookies layered on a white plate with a bowl of chocolate chips in the background

Triple Chocolate Chip Cookies

Author: Abbey McDermott
Chewy chocolate chip cookies loaded with tons of chocolate in every nook and cranny.
5 from 2 votes
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Chill time 30 minutes
Total Time 56 minutes
Course Sweets
Cuisine American
Servings 28 cookies
Calories 224 kcal

Ingredients
  

  • 1 cup unsalted butter (2 sticks, room temperature)
  • ¾ cup granulated sugar
  • 1 ¼ cups light brown sugar (lightly packed)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 2 ½ cups all-purpose 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

  1. 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.
  2. 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.

Nutrition

Calories: 224kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 208mg | Potassium: 95mg | Fiber: 1g | Sugar: 18g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.

Tried this recipe?Please leave a comment and rating below.
Love this recipe? Follow on Pinterest for more inspiration!