clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Triple chocolate chip cookies on white parchment paper

Triple Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Aberdeen
  • Total Time: 40 minutes
  • Yield: 12-16 Cookies 1x


The best ever soft, chewy, decadent cookies bursting with three different types of chocolate!


  • 1/2 cup + 2 tablespoons cocoa powder
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 teaspoons corn starch
  • 1/2 cup + 2 tablespoons unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup semi-sweet chocolate morsels
  • 1/2 cup dark chocolate chunks (I used a 60% cacao Ghiradelli baking bar and diced it up!)
  • Sea salt flakes to garnish


  1. Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper
  2. In a medium bowl, mix together cocoa powder, flour, baking soda, sea salt, and corn starch until completely combined.
  3. In a large bowl, cream together butter and sugars. Whisk in the egg and vanilla extract until thoroughly mixed.
  4. Stir the flour mixture into the sugar mixture until thoroughly combined.
  5. Gently fold in chocolate chips and chocolate chunks.
  6. Cover in saran wrap and chill dough for 20 minutes.
  7. After chilling, scoop and balls of dough, about 2 tablespoons each, onto the prepared baking sheet.
  8. Bake 8-10 minutes, being careful not to overcook! Remove from the oven when they look almost but not quite done. They will still be quite soft in the center.
  9. Sprinkle with sea salt flakes as desired and let cool on the baking sheet for 5 more minutes. Remove to a wire rack to cool completely.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes