Why this Recipe Matters
I have always loved chocolate chip cookies—so much so that when I bake them, they create a timeline to different places in my life. They transport me to each moment as I smell the familiar aromas baking in my kitchen today.
When I was young, my go-to recipe came from an orange Betty Crocker cookbook that my mother owned. I can still picture the worn pages sitting open on the counter, the recipe quietly calling me to bake in my childhood home.
Next, I’m 26 years old, opening a Ziplock bag from the freezer filled with pre-portioned dough balls. Almost nightly, I place six of them on a baking sheet to satisfy my ever-growing belly and cravings during my first pregnancy.
Today, when I remove a bowl of cookie dough from the refrigerator to begin baking, it is inevitably altered. The plastic wrap is crumpled to one side, and indents from spoons and small fingers line the surface of the dough.
It’s hard to choose which place in my baking timeline I enjoy being transported to most, but each one matters.
My chocolate chip cookies have transformed over the years, with countless recipes baked and tested. Ingredients like Crisco omitted, evolving to all butter, extra vanilla, and an assortment of chocolate chips added—finished with a sprinkling of flaky sea salt.
These Triple Chocolate Chip Cookies are a recipe I’ve baked, tested, and returned to over the years. They’re rich, soft, chewy, and deeply chocolatey.
Prepare your Taste Buds
Expect soft, chewy Triple Chocolate Chip Cookies with golden, lightly crisp edges. The centers stay tender and are dotted with melty pockets of chocolate.
As they bake, the cookies spread beautifully. They form that classic chocolate chip cookie shape. The edges are thin, while the centers stay soft and balanced in texture.
You’ll taste:
- Rich, buttery flavor
- A balanced sweetness (not overly sugary)
- Layers of chocolate from three types of chips
- A subtle contrast from flaky sea salt on top
Altogether, these cookies feel bakery-style but unmistakably homemade. You’ll crave them warm. You’ll sneak them off the cooling rack. And people will ask you to make them again.
I hope this recipe finds its way into your kitchen and becomes part of your own baking timeline. Happy Baking! Love, Sara
Triple Chocolate Chip Cookies
Chocolate Chip Cookies with a trip of chocolate chips and finished with flaked sea salt. The perfect combination of a sweet and salty indulgence!
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 29 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/4 cups all-purpose flour (scooped and leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 1 cup unsalted butter (softened to room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- 1/3 cup dark chocolate chips
- 1/3 cup milk chocolate chips
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup chocolate chip trio (reserved to arrange on baked cookies)
- 1 tbsp sea salt flakes
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Whisk the dry ingredients. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- Cream the butter and sugars. In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until combined, about 2 minutes. The mixture should be light and fluffy.
- Add the wet ingredients. Add the vanilla extract. Beat in the eggs one at a time, mixing well after each addition. Continue mixing on medium speed for about 1 minute, until fully incorporated.
- Combine wet and dry. Gradually add the flour mixture to the bowl, mixing just until combined. Do not over mix.
- Add the chocolate. In a small bowl, combine the dark, milk, and semi-sweet chocolate chips. Stir ¾ cup of the chocolate chip mixture into the dough until evenly distributed. Reserve the remaining ¼ cup for topping the baked cookies.
- Chill the dough. Cover and refrigerate the dough for at least 1 hour, preferably 2 hours.
- Portion the cookies. Scoop 12 mounds of dough (about 2½ tablespoons each) and roll gently between your palms to form balls. Place evenly spaced on the prepared baking sheets.
- Bake. Bake for 12–14 minutes, until the edges are lightly golden and the centers are just set.
- Finish and cool. Remove the baking sheets from the oven. Immediately press the reserved chocolate chips into the tops of the cookies and finish with a sprinkling of flaky sea salt. Let the cookies rest on the baking sheets for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
-
Sea Salt Matters: Coarse sea salt and sea salt flakes are not the same. Sea salt flakes are light, pyramid-shaped, and offer a delicate crunch, making them ideal for finishing these cookies and adding visual appeal.
-
Flour Choice: Different brands of all-purpose flour vary in protein content, which can affect texture. For this recipe, I use Gold Medal All-Purpose Flour for consistently soft, chewy cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 304
- Sugar: 23.6 g
- Sodium: 677.2 mg
- Fat: 15.6 g
- Carbohydrates: 38.4 g
- Fiber: 1.1 g
- Protein: 3.5 g
- Cholesterol: 54.8 mg
Looking for more thoughtfully tested recipes? Browse the full collection here.
Handy Hints
- Flour matters. All-purpose flours vary in protein, which affects spread. For consistent results, I use Gold Medal All-Purpose Flour.
- Use sea salt flakes, not coarse salt. Flaky sea salt adds delicate crunch and visual appeal. Maldon Sea Salt Flakes are my go-to.
- Fix spread immediately. If cookies spread too much, use one or two spoons to gently push the edges toward the center as soon as they come out of the oven. While warm, add extra chocolate chips and finish with sea salt flakes.
- Extra chips are optional. For a classic look, add the extra ¼ cup of chocolate chips directly to the dough instead of pressing them on top after baking.
Make-Ahead Tips
- Refrigerate: Dough can be refrigerated for up to 48 hours. For easier baking, portion into balls after mixing and chill on a lined tray.
- Freeze: Flash-freeze portioned dough on a parchment-lined sheet for 30–60 minutes, then transfer to a Ziplock freezer bag with excess air removed.
- Bake from frozen: Bake straight from frozen, adding 2–3 minutes to bake time, or thaw overnight in the refrigerator and bake as directed.
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