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Triple Chocolate Chip Cookies

posted by Liz Berg on April 7, 2022 (updated 4/25/24)

Triple Chocolate Chip Cookies are filled with white, milk, and semisweet chocolate chips baked into a rich, delicious chocolate-laden dough. Every bite will satisfy your deepest chocolate cravings.

These Chewy Chocolate Cookies are an easy way to get your chocolate fix. My family could hardly wait until they were cool to dive in, and I bet yours will be thrilled with them, too.

White bowl filled with 5 triple chocolate chip cookies.

Table of Contents hide

1 Why You Must Make

2 Expert Tips

3 Frequently Asked Questions

4 You May Also Like:

5 Triple Chocolate Chip Cookies

Why You Must Make

They are packed full of chocolate chips so you’ll get milk, semisweet and white chocolate in every bite!
They’re soft, chewy, and delicious warm from the oven and at room temperature.
These gems freeze well, so you’ll always have an easy way to satisfy your chocolate cravings.

Then I had a TV gig on our local CBS affiliate (chatting about indoor grilling) and I needed to share treats with the crew. Chocolate seems to be a universally loved flavor, so these triple chocolate wonders looked perfect. In fact, you might even call them quintuple chocolate cookies since the dough contained melted semi-sweet AND cocoa powder along with the three chocolate chips/chunks/discs.

Though my youngest, not a white chocolate fan, reminded me that white chocolate wasn’t officially chocolate. He’s so literal. Call them what you will, but I bet decadent and delicious will come to mind with your first bite.

Overhead view of chocolate chocolate cookies on a narrow white ceramic tray.

Expert Tips

Use a paddle attachment when making cookies. This will prevent air from being beaten into the batter which makes for cakier than chewy cookies.
Use room-temperature eggs and butter for easier incorporation.
PRO-Tip: Make sure your baking powder is fresh. It has an expiration date on the package and if old, it will not leaven the cookies. Note that baking powder is not the same as baking soda.
To check if your baking powder is still active, put a spoonful in a bowl of very hot water. If it bubbles vigorously, it’s fresh. If not, replace before baking.
Use decent-quality chocolate to flavor the dough. Ghirardelli bars work well. I also used Ghirardelli chocolate chips.
PRO-Tip: Don’t chill your dough too long or it will be very difficult to scoop the dough. If you do refrigerate overnight, let it warm up at room temperature for about an hour to let it soften.
Use a medium cookie disher to make consistent-sized cookies, then roll them between your palms to make nice dough balls.
If you’re making these as a gift or for a special occasion, you can press a few more chocolate chips into the hot cookies when they come out of the oven for a professional appearance. Use an oven mitt as needed to stabilize the pan so you don’t burn yourself.

Frequently Asked Questions

What is the Secret to Chewy Cookies?

First, make sure not to overbake. But also look at the recipe. Using brown sugar instead of or in addition to white sugar adds moisture, therefore helping to make chewier cookies.
Extra fat like chocolate or an additional egg yolk, also makes moister chewier cookies. If you see cornstarch in the recipe, it takes the place of some of the flour, lowering the amount of gluten in the recipe, and resulting in softer cookies.

What Does Baking Powder Do for Cookies?

The baking powder adds carbon dioxide due to a chemical reaction, which encourages “forceful” rising. Often this causes cookies with baking powder to have a crackled surface because of the rising and subsequent falling. It tends to be used when a lighter, airy result is desired.

When Do You Use Baking Soda instead of Baking Powder?

Baking soda is used when there is an acid in the dough or batter. It is 3-4 times as powerful a leavening agent as baking powder. Baking powder is acidic so it will leaven without any additional acid in the recipe.