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Overhead shot of chocolate chip cookies on a brown baking sheet

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!

Course Cookies, Dessert, Dessert/Snack, Snack
Cuisine American
Keyword absolute best chocolate chip cookies, chocolate chip cookies, chocolate chip cookies recipe easy, classic cookie recipe, dark chocolate chip cookies, dark chocolate chip cookies with sea salt, dark chocolate chunk cookies, melted butter chocolate chip cookies, no mixer chocolate chip cookies, perfect chocolate chip cookies, triple chocolate chip cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings 24 cookies
Author Molly | Spices in My DNA

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

  1. Preheat oven to 350℉. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.

  3. 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.

  4. 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!

  5. 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!