Triple Chocolate Chip Cookies
Delicious cookies with semi sweet, dark, and white chocolate morsels- a family favorite!
Do you know how many chocolate chip cookie recipes there are on the internet?
There’s these ones from Talia Ho, which are delicious.
There are also these ones if you GF from Nicole from Kale Junkie.
Or maybe these from Sally’s Baking Addiction.
These are a few of my favorites, but I made the ones I am writing about last week for the “Reading Rocks” event at my kids school, and they were gone before I blinked.
These cookies, filled with semi-sweet, dark, and white chocolate and finished with some flaky sea salt are soft but crunchy, chewy, and 100% kid approved! See for yourself and then be sure to tag me in your photos on instagram or facebook!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
- 2.5 cups, all purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 16 tbsp or 1 cup unsalted butter, room temperature
- 1 cup cane sugar
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup dark chocolate chips
- 3/4 cup semi-sweet chocolate chips
- Flaked sea salt for finishing
Preheat the oven to 375, or 350 if using convection.
Whisk the dry ingredients together (the flour, baking soda, baking powder, and salt) in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, add the butter and mix until fluffy. Add both the cane sugar and light brown sugar and cream the mixture until light and fluffy.
Next, add each egg, one at a time, and the vanilla extract.
Once combined, on a slow speed, slowly add in the dry ingredients.
Stir in the chocolate chips.
Prepare baking sheets with parchment paper. Using a regular sized cookie scoop, scoop out the cookies, allowing for 1-2″ between each cookie.
Bake in your preheated oven for about 10 minutes total (9-11). At the 5 minute mark, open up the oven, and give the baking sheet a small lift + tap on the rack and rotate the pan.
Remove from the oven, allow to cool for 2 minutes on the baking sheet and then finish cooling on a rack.
See my instagram reel for how to make this recipe!