These are simply the best Triple Chocolate Chip Cookies. Studded with milk chocolate, white chocolate, and semi sweet chips, these cookies are thick and chewy with soft, gooey centers.
AND JUST LOOK AT THOSE CRISPY EDGES! Y’all are going to love these.
Every few years I get the urge to experiment with my chocolate chip cookie recipe. I’ve had several chocolate chip cookie battles over the years, and each one has yielded a new champion. First The Chewy, then The Thick and Soft, then the Giant Chocolate Chip Cookie.
My love for these is unwavering, and yet I cannot keep myself from trying every other new chocolate chip cookie recipe I come across.
This time, it was Modern Honey’s Best Chocolate Chip Cookie‘s that got me. Her recipe looked very similar to my Giant Chocolate Chip Cookies, but with two notable exceptions: the oven temperature and the butter temperature.
I’ve been wanting to make Triple Chocolate Chip Cookies for awhile, so I decided it was the perfect excuse to do some experimenting.
Table of Contents
What temperature should you bake chocolate chip cookies?
As I mentioned earlier, I’ve made a lot of chocolate chip cookies over the years, and yet I’ve never once baked them at any temperature other than 350 degrees.
Modern Honey’s recipe called for an oven temperature of 400. I was intrigued.
So, for these Triple Chocolate Chip Cookies, I tested it out. We baked at 350, 375, and 400, and much to my surprise, the 400 degree temperature was THE BEST. At 350 and 375 the cookies spread more and were actually more crispy throughout.
Baking chocolate chip cookies at 400 degrees for just 6-7 minutes yielded cookies that were deep golden brown, crisp on the outside, but still very soft, puffy, and gooey in the center.
These Triple Chip Cookies are the perfect combination of buttery crisp edges and sink-your-teeth-in chewy centers. Plus, they stay soft for days. I know I shouldn’t jinks myself, but I think I’ve found the one!
Secrets to the Best Thick and Chewy Triple Chocolate Chip Cookies
Besides the oven temperature, this recipe is almost exactly like my Giant Chocolate Chip Cookies. Here are my tricks for the best Triple Chip Cookies:
- Use an egg + an extra egg yolk for the ultimate chewy texture.
- Add cornstarch for extra softness.
- Use a high proportion of brown sugar to white sugar for a deep, caramely flavor.
- Use cold butter instead of melted. I’ve used melted butter for chocolate chip cookies for years, but replacing it with cold, cubed butter (not room temp!) kept the cookies from spreading and resulted in an irresistibly thick, tender cookie.
- Refrigerate the dough. I know, I know. We all want chocolate chip cookies NOW, but quick cookies just aren’t the same. I tested several 30 minute versions for this, and none of them held a candle to the flavor and texture of the refrigerated dough.
- And of course, swap out the traditional semi-sweet chocolate chips for a trio of white, milk, and semi sweet. Using a combo of chips made for an especially good-looking cookie, and I loved getting a slightly different flavor in each bite!
More Tips for Perfect Triple Chip Cookies + FAQs
- I usually add 1 1/2 cups of chips (1/2 cup of each kind) to the batter, then dot the tops with more chips right after they come out of the oven. This is mostly for looks, not taste, so if you want to save time, just add 3/4 cups of each kind of chip to the batter.
- I use (and LOVE!) these King Arthur Cookie Scoops. The black size holds about 2 Tablespoons of dough and is my go-to for big (but not giant) cookies.
- Buy an oven thermometer (here’s ours). You can get one for less than $10, and it will really up your baking game! I learned my oven runs a teensy bit cool, so I actually have to preheat the oven to 410 to get it to 400 degrees. Just be aware your oven might run cool or hot, so if the cookies are spreading a lot or burning before they’re done, this may be the culprit.
Can you freeze chocolate chip cookies?
Absolutely! I love freezing the dough so I can have warm triple chocolate chip cookies any time the craving hits!
I just have one big caveat. Frozen Triple Chocolate Chip Cookies should be baked at 350, not 400. At 400, the edges burned before the middle baked through.
Place the cookie balls on a parchment lined baking sheet and slide it in the freezer for 30 minutes.
Once the balls are flash frozen, put them in a freezer bag until ready to bake. Bake frozen dough balls at 350 degrees for 10-12 minutes, or until browned on the outside and puffy in the middle.
You can check out my Guide to Freezing Cookies for more tips on freezing both baked and unbaked cookies!
Can I substitute different chips or chocolate chunks?
- OF COURSE! Don’t like white chocolate? Use milk and semi-sweet!
- Want pockets of melted chocolate? Chop up chocolate bars, and make these Triple Chocolate Chunk Cookies!
- You could even try peanut butter or butterscotch chips. This is your cookie party, and you can do what you want!
- 2 1/4 cups flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup milk chocolate chips
- 3/4 cup semi sweet chocolate chips
- Whisk together the dry ingredients- flour, baking soda, cornstarch, and salt.
- In the bowl of an electric mixer, beat together cold butter cubes and sugars until light and fluffy. It will be crumbly at first, but should come together in 4-5 minutes!
- Add in the egg and yolk and beat until smooth. Beat in the vanilla extract.
- Stir in the dry ingredients until just combined.
- Stir in 1/2 cup each of white chocolate chips, milk chocolate chips, and semi sweet chips. (see note below)
- Refrigerate the dough for at least 2 hours or overnight. If refrigerating overnight, you'll need to take the bowl out of the fridge about a half hour before you plan to bake these so they're scoopable.
- Preheat the oven to 400 degrees (I highly recommend an oven thermometer!). Line two baking sheets with parchment paper. Scoop the dough out into 2 Tablespoon size rounds. Place on the baking sheet, about 2 inches apart.
- Bake for 6-8 minutes or until edges are browned, but centers are still soft and puffy. They should look slightly underdone in the center.
- Remove from the oven and dot with remaining chocolate chips. Allow the cookies to set up for about 5-10 minutes or until they're set enough to transfer. Transfer to a cooling rack to cool completely. Cookies will stay soft for several days when kept in an airtight container.
If you prefer not to add any chips after baking, stir the full amount in when you're mixing up the batter.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 157mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 3g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.