Triple Chocolate Chip Cookies

Soft and chewy cookies with a mix of dark and semi-sweet and butterscotch chocolate chips.

These Triple Chocolate Chip Cookies are a sweet indulgence, combining semi-sweet, dark, and butterscotch chocolate chips in a classic, tender cookie dough. Made with all-purpose flour, baking soda, two types of sugar, and a mix of salted and unsalted butter, the dough achieves a balanced sweetness and rich texture, enhanced with vanilla and eggs. Baked at 375°F until golden on the edges and soft in the center, these cookies deliver crispy edges and gooey, chocolate-filled centers for a perfect treat.

Yield

~24 cookies

Prep Time

15 minutes

Cook Time

9 minutes per batch

Total Time

30-40 minutes

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Sugars

  • 3/4 cup white granulated sugar
  • 3/4 cup light brown sugar, packed

Wet Ingredients

  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 stick (8 tablespoons) salted butter, softened
  • 1 stick (8 tablespoons) unsalted butter, softened

Mix-Ins

  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chips
  • 1 cup butterscotch chocolate chips

Instructions

Prepare Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.

Cream Butter and Sugars

In a large bowl, use an electric mixer to cream softened salted and unsalted butter, white sugar, light brown sugar, and vanilla extract until smooth and creamy.

Add Eggs

Add eggs one at a time, mixing well after each addition.

Combine Wet and Dry Mixtures

Gradually mix the dry ingredients into the wet ingredients until just incorporated.

Add Chocolate Chips

Fold in semi-sweet, dark, and butterscotch chocolate chips with a spatula until evenly distributed.

Portion Dough

Use a 2-inch scoop to portion dough onto a baking sheet, spacing scoops a couple of inches apart.

Bake

Preheat oven to 375°F (190°C) and bake for about 9 minutes, until edges are golden and centers remain soft.

Cool

Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

Measure and stir together the flour, baking soda, and salt.

In a large mixing bowl, beat the softened butter, white and brown sugars, and vanilla extract until creamy.

Add each egg, one at a time, beating well after each addition.

Gradually beat in the flour mixture.

Stir in the chocolate chips.

Use a 2″ dough scoop to place on baking sheet pans, 12 per standard pan, a couple inches apart. Bake at 375 degrees for 9 minutes. Remove from the oven and leave on pan for 2 minutes before removing to a cooling rack.