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Triple Chocolate Chip Cookies

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Chocolate Chip Cookies with a trip of chocolate chips and finished with flaked sea salt. The perfect combination of a sweet and salty indulgence!

Ingredients

Units Scale
  • 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

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. Whisk the dry ingredients. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. Combine wet and dry. Gradually add the flour mixture to the bowl, mixing just until combined. Do not over mix.
  6. 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.
  7. Chill the dough. Cover and refrigerate the dough for at least 1 hour, preferably 2 hours.
  8. 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.
  9. Bake. Bake for 12–14 minutes, until the edges are lightly golden and the centers are just set.
  10. 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

Find it online: https://cookwhatmatters.com/triple-chocolate-chip-cookies/

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