These Ultimate Triple Chocolate Chip Cookies are filled with three types of chocolate for the best ever chocolate chip cookie! Dark chocolate chips, mini semisweet chips, and chopped dark chocolate create the trifecta of chocolate textures that make these so perfect! No dough chilling required, and no mixer required either!
Even though the internet doesn’t necessarily need another chocolate chip cookie recipe, here I am. Sharing one! I figure it’s the right time, since we’re spending more time at home than ever, and doing a lot of therapeutic baking during this time of uncertainty. These are my favorite chocolate chip cookies. What makes them so good, is the use of three different types of chocolate! We’ve got dark chocolate chips, mini semisweet chocolate chips, and chopped dark chocolate. And I will explain why this trifecta makes them so perfect!
The other best part of these (other than the fact that there’s 3 types of chocolate), is that they’re made in nearly one bowl, there’s no mixer required, and there’s no dough chilling either! Which means less time between you and warm chocolate chip cookies.
If you’re like, “Why 3 types of chocolate?” This is why.
Dark chocolate chips: because what chocolate chip cookie is complete without regular ol’ chocolate chips? I like using dark chocolate because it’s my favorite type of chocolate, and it makes these cookies extra rich. However, you can absolutely use milk or semisweet chips if you’d like!
Mini semisweet chocolate chips: the little mini chips disperse evenly throughout the cookie, and the fact that they’re semisweet help give the cookie a little extra sweetness in every bite.
Chopped dark chocolate bar: this is the chocolate that gives you those “puddles” of melty chocolate in your cookie. Pure chocolate bars don’t have stabilizers in them, so the chocolate doesn’t keep it’s shape. It melts a lot better, giving you those amazing pools of chocolate. I like to use at least 70% chocolate here.
You see what I’m saying? Chocolate perfection.
The dough is made in nearly one bowl (minus whisking together the dry ingredients in a separate bowl), and all you need is a rubber spatula or a wooden spoon to mix! I love using melted butter in my cookies (and I sometimes brown it too – like I did here!), because it makes the cookies extra chewy.
SO. GOOD.
See the puddles I’m talking about?!
And flaky sea salt – always a necessity with chocolate chip cookies.
Here’s a quick run-down of how you make these chocolate chip cookies!
- Whisk together your dry ingredients. Flour, baking powder, baking soda, and salt. Set it aside while you prep the rest of the dough!
- Whisk your melted butter (make sure it has cooled a bit or else you’ll cook your eggs!) with both sugars. We’re using mostly brown sugar to make these cookies extra chewy and caramelly.
- Add your egg, egg yolk, and vanilla and whisk again until the mixture is smooth.
- Add the dry ingredients to the wet, and stir until combined. The dough will be thick – you’ll need to use a little elbow grease to get it all stirred up!
- Fold in your trifecta of chocolate chips, mini chips, and chopped chocolate!
- Scoop dough balls onto a prepared baking sheet, and bake for 10-12 minutes. Do not overbake them!
- Finish with flaky salt while they’re hot, and enjoy warm.
This cookie dough also freezes really well. You can freeze the dough balls, and bake them from frozen. You may need to adjust the baking time – just keep an eye on them!
If you’re looking for more cookies to bake during quarantine, check these recipes out!
Healthy Monster Cookies
Mango Dark Chocolate Chunk Cookies
Chocolate Mocha Pecan Salted Caramel Cookies
Brown Butter Dark Chocolate Cranberry Walnut Cookies
Chewy Tahini Gingersnaps with Dark Chocolate and Sea Salt
One-Bowl Flourless Dark Chocolate Peanut Butter Cookies
Salted Triple Chocolate Pistachio Cookies
Brown Butter Chocolate Chip Cookies
Don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Ultimate Triple Chocolate Chip Cookies
These Ultimate Triple Chocolate Chip Cookies are filled with three types of chocolate for the best ever chocolate chip cookie! Dark chocolate chips, mini semisweet chips, and chopped dark chocolate create the trifecta of chocolate textures that make these so perfect! No dough chilling required, and no mixer required either!
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled slightly
- 1 1/4 cups light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 3.2 ounces dark chocolate, coarsely chopped*
- 1/2 cup dark chocolate chips
- 1/3 cup mini semisweet chocolate chips
- flaky sea salt, for finishing
Instructions
Preheat oven to 350℉. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
Add the melted butter to a large mixing bowl. Add the brown sugar and granulated sugar and whisk to combine. Add the egg, egg yolk, and vanilla and whisk again until smooth. Add the dry ingredients and stir until combined. Fold in the dark chocolate chips, mini chocolate chips, and chopped dark chocolate. Let the dough sit for 5-10 minutes to firm up. If the dough seems too loose after it has sat, add an additional 1 tablespoon flour.
Scoop dough onto baking sheet in about 2 tablespoon sized balls. Sprinkle with a little bit of flaky sea salt. Bake for 10-12 minutes until lightly golden on the edges. They will look slightly underbaked, and this is good! Don't overbake them. Sprinkle immediately with more flaky sea salt while they're hot!
Let cool for a couple minutes on the cookie sheet, then transfer to a wire rack to cool the rest of the way. Enjoy warm!
Recipe Notes
*I like to use 70-80% dark chocolate in these cookies, but you can use whatever percentage you like best!
*You can freeze the scooped cookie dough and bake it from frozen - just adjust the baking time as needed!
Just made these and they came out PERFECT. This will be my new go to chocolate chip cookie recipe. Soft on the inside, crunchy on the outside. SO delicious!
Thank you SO much Liz!! I am so happy you loved them!! 🙂