Triple chocolate chip chocolate cookies

Three kinds of chocolate chips - milk, semi-sweet, and white chocolate - are all used in these extra chocolaty cookies. 

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Calling all chocolate lovers, here's a cookie for you! Soft and chewy chocolate cookies are baked with three different kinds of chocolate chips for a cookie perfect for chocolate lovers. 

These cookies remind me of hot chocolate in taste. They smell a bit like hot chocolate as well making them a nice cookie to make in the winter. 

If you do not like white chocolate, or want to change these up a bit more, use dark chocolate chips in place. Or swap out the milk chocolate ones and use dark. They will all be delicious together. 

Of course, you can always use all of one kind, but the variety of chocolate chips in these cookies is what makes them special. You get so many different, yet complimenting, chocolate flavors.

These triple chocolate chip chocolate cookies are terrific for the holidays, or anytime you want a cookie full of chocolate flavor. 

Bring these to a holiday party or a potluck, or add them to your holiday cookie platters this year. They are great for anytime you want a delicious chocolate cookie.

Can the dough be frozen? Yes; I have made this dough and froze it once it is all prepared. Then you can thaw it out overnight and bake the cookies the next day. 

I like to do that when I may not need a lot of cookies at once, or to have cookie dough on hand if I want to make a dessert or need something to bring to a party.

These cookies will last for several days in an airtight container. So they are great for a make-ahead treat or to enjoy for the week.

Yield: about 2-1/2 dozen cookies

Author: Amy (Savory Moments)

Triple Chocolate Chip Chocolate Cookies

Three kinds of chocolate chips - milk, semi-sweet, and white chocolate - are all used in these extra chocolaty cookies.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 1/4 cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup semi-sweet chocolate chips
• 1/3 cup milk chocolate chips
• 1/3 cup white chocolate chips

Instructions

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
2. In a large bowl (or in a stand mixer with a paddle attachment) beat the butter and sugars with an electric mixer until light and fluffy. Beat in the egg and vanilla until combined.
3. In a medium bowl, whisk together the flour through salt. Slowly add to the wet ingredients on low speed until just combined. Stir in the chocolate chips.
4. Scoop the dough 1 tablespoon at a time and roll into a ball. Place about 1-inch apart on the baking sheets. Lightly flatten slightly with your finger tips.
5. Bake for 9-11 minutes; until the bottoms just turns light golden. The cookies will look under-baked. Let cool on the baking sheets for 5 minutes, then move the cookies to a wire rack to cool.
6. Store in an airtight container for up to several days.

Notes:

I like to press a couple extra chocolate chips into the top of the cookies when they come out of the oven and are still hot to make them look cuter.

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This post was originally published in 2017 and has been updated in 2021 with new text, a recipe card, and more to improve reader experience.

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