Triple Chocolate Chip Cookies

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

This recipe for Triple Chocolate Chip Cookies is a delightful treat for anyone with a sweet tooth. It blends the rich flavors of semi-sweet, dark, and butterscotch chocolate chips in a classic cookie dough. The dough is made with all-purpose flour, baking soda, salt, a combination of white granulated and light brown sugar, and both salted and unsalted butter, creating a perfect balance of sweetness and texture. Vanilla extract adds a subtle aromatic touch, while the inclusion of eggs ensures the cookies are tender and rich. Carefully mixing the dry and wet ingredients together, the different types of chocolate chips are then folded in, ensuring each cookie is loaded with chocolatey goodness. Portioning the dough with a 2-inch scoop allows for uniform size and even baking. Baked at 375°F (190°C) until the edges are golden but the centers remain soft, these cookies offer a delightful combination of textures, from their crispy edges to their gooey centers.


~24 cookies

Prep Time

15 minutes

Cook Time

9 minutes per batch

Total Time

30-40 minutes


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup white granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 stick (8 tablespoons) salted butter, softened
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chips
  • 1 cup butterscotch chocolate chips


Prepare Dry Ingredients:

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

Cream Butter and Sugars:

  • In a large mixing bowl, use an electric mixer to cream together the softened salted and unsalted butter, white granulated sugar, light brown sugar, and vanilla extract until the mixture is creamy and well-blended.

Add Eggs:

  • Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition.

Combine Wet and Dry Mixtures:

  • Gradually add the dry ingredients to the wet ingredients, beating just until incorporated.

Add Chocolate Chips:

  • Using a spatula, fold in the semi-sweet, dark, and butterscotch chocolate chips until evenly distributed throughout the dough.

Portion Dough:

  • With a 2-inch dough scoop, portion out the cookie dough, placing 12 scoops per standard baking sheet. Ensure each scoop is spaced a couple of inches apart to allow for spreading during baking.


  • Preheat your oven to 375°F (190°C).
  • Bake the cookies in the preheated oven for approximately 9 minutes or until the edges are golden but the centers are still soft.


  • Once baked, remove the cookies from the oven.
  • Allow them to rest on the baking sheet for an additional 2 minutes before transferring them 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.