Triple Chocolate Chip Cookies

Ingredients

• 113 g (1/2 cup)butter, softened
• 73 g (1/3 cup)firmly packed brown sugar
• 67 g (1/3 cup)granulated sugar
• 1.25 ml (1/4 teaspoon)salt
• 1 largeegg
• 5 ml (1 teaspoon)vanilla extract
• 150 g (1 1/4 cups)plain flour
• 2.5 ml (1/2 teaspoon)bicarbonate of soda
• 85 g (1/2 cup)dark or bittersweet chocolate chips
• 85 g (1/2 cup)semi-sweet chocolate chips
• 85 g (1/2 cup)white baking chips

Instructions

1. 1

   Heat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Mix the dough

   Put the butter, both sugars and salt in a large bowl. Beat at medium speed until creamy, scraping down the bowl regularly. Add the egg and vanilla, then beat until well combined, scraping the bowl as needed. Lower the speed and gradually mix in the flour and bicarbonate of soda until combined. Stir in all three kinds of chocolate chips.

3. 3

   Bake the cookies

   Drop scant 2-tablespoon portions of dough onto baking sheets lined with parchment, leaving 5 cm (2 inches) between them. Bake for 11–14 minutes, until the edges are deep golden brown, taking care not to overbake. Leave the cookies on the sheets for 2 minutes, then transfer the parchment sheets to a cooling rack.

What are triple chocolate chip cookies?

Chocolate chip cookies are a familiar American-style bake, with a sweet, buttery dough studded with chocolate. This version uses dark or bittersweet, semi-sweet and white chips for a mix of chocolate flavours in each cookie.

The method keeps the dough straightforward: cream the butter and sugars, mix in the dry ingredients, then fold in the chips. Baking until the edges are golden helps the cookies hold their shape while the centres stay softer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 2g protein, 18g carbs, 8g fat.

The flour and sugars provide most of the carbohydrates, while butter and the chocolate chips contribute much of the fat. The egg and flour provide a little protein, with smaller amounts from the chocolate. Pair a cookie with fruit or yoghurt if you want a more balanced snack.

Why use three kinds of chocolate?

Dark chips: these add a more intense, less sweet chocolate note to the dough.

Semi-sweet chips: they bring a familiar chocolate flavour that sits between the darker and white varieties.

White chips: these add extra sweetness and a contrasting creamy flavour. Stir all three through the dough so they are distributed across the batch.

Getting the dough right

Creaming: beat the softened butter with both sugars and the salt until the mixture looks creamy, scraping the bowl so the ingredients combine evenly.

Adding flour: lower the mixer speed before gradually adding the flour and bicarbonate of soda. Stop once the mixture is combined, then stir in the chips.

Portioning and spacing

Portions: use scant 2-tablespoon amounts of dough for each cookie, keeping the portions consistent so they bake at a similar rate.

Spacing: leave 5 cm between portions on the parchment-lined sheets. The dough can spread as it bakes, so avoid crowding the tray.

How to tell when they are baked

Edges: look for a deep golden-brown colour around the outside, within the recipe’s 11–14-minute baking time.

Cooling: leave the cookies on the baking sheets for 2 minutes before moving the parchment to a rack. They are delicate just out of the oven, so this brief rest makes transferring them easier.

Serving ideas

Serve the cookies once they have cooled enough to handle, or enjoy them slightly warm while the chocolate is still soft. They also work well alongside a glass of milk, tea or coffee.

For a simple dessert, serve one with fruit or a scoop of ice cream. Let the cookies cool fully before stacking them for later.

Recipe notes & tips

• Let the butter soften before mixing so it blends smoothly with the sugars.
• Scrape down the bowl while beating to help the mixture combine evenly.
• Add the flour gradually with the mixer on low to keep it from scattering.
• Use parchment paper to make it easier to transfer the baked cookies.
• Start checking at 11 minutes, since oven performance can vary.
• Allow the cookies their 2-minute rest on the baking sheet before moving them.

Variations

• Extra dark: use bittersweet chips for a more pronounced dark-chocolate flavour.
• Nutty addition: fold chopped nuts into the dough along with the chips.
• Salty finish: scatter a little flaky salt over the portions before baking.
• Smaller cookies: make smaller portions and begin checking them earlier.
• Chocolate swap: use your preferred mix of dark, semi-sweet and white chips while keeping the total amount similar.

Common mistakes to avoid

• Butter too firm: soften it before beating so it creams properly with the sugars.
• Uneven mixing: scrape the bowl regularly to bring unmixed ingredients back into the dough.
• Flour added too quickly: add it gradually on low speed to avoid a dusty cloud and uneven dough.
• Trays overcrowded: keep the portions 5 cm apart so spreading cookies have room.
• Overbaking: take the cookies out when the edges are deep golden brown, rather than waiting for the centres to darken.
• Moving them too soon: leave them on the baking sheet for 2 minutes before transferring.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and use within about 4 days. Warm briefly in a low oven or microwave if you would like to soften them before serving.

Frequently asked questions