Easy Triple Chocolate Crispy Cookies With Dark Chocolate

These triple chocolate chip cookies celebrate simple pleasures – crisp edges, soft centers, and abundant chocolate chips in every bite. A mix of mini white chocolate chips, semisweet chocolate chips, and dark chocolate chips for triple chocolate flavor in every single bite that satisfies chocolate lovers. Whether you’re baking them up for a lazy Sunday afternoon or a special gathering with friends, these cookies are guaranteed to put a smile on everyone’s face. So grab a cookie (or two) and enjoy the homemade goodness.

This simple chocolate chip cookie recipe has been a staple in our household for years. As a mom with a daughter who’s a self-proclaimed chocolate chip cookie connoisseur, I’ve spent countless hours perfecting this recipe. Why settle for store-bought when you can enjoy freshly baked cookies’ warm, comforting aroma right in your kitchen? 

Drop cookies have always been my go-to because they’re fuss-free and oh-so-satisfying. With this recipe, you’ll have a batch of cookies ready to devour quickly. Just be sure to sneak a warm cookie straight from the oven before they vanish into thin air. 

So gather your ingredients, preheat your oven, and get ready to experience the joy of homemade goodness. You’ll never look back once you’ve tried these chocolate chip cookies. After all, there’s nothing quite like the taste of a cookie made with love.

Love a unique chocolate chip cookie? Why not try our maple bacon chocolate chip cookie? We used bacon fat for the shortening, creating a genuinely flavorful cookie.

Why You Will Love This Recipe

Irresistible Flavor Combination: These cookies perfectly balance sweetness and richness. The combination of brown sugar and vanilla infuses each bite with a subtle butter caramel undertone. At the same time, the trio of chocolate chips provides sweet chocolatey goodness. It’s a flavor explosion that’s sure to satisfy any sweet tooth.

Quick and Easy Preparation: Just a few simple ingredients and minimal prep time, these cookies are a breeze to whip up whenever the craving strikes. There is no need for fancy equipment or complicated techniques—mix, scoop, and bake. 

Perfect Texture Every Time: One bite into these cookies, and you’ll experience the best of both worlds – crispy edges and soft, chewy centers. Thanks to the precise balance of ingredients and baking time, these cookies come out of the oven with the ideal texture every time. 

How to make perfect chippy chocolate chip crispy cookies?

Let’s get started. The simplest of cookie recipes, this chocolate chip cookie uses three types of chocolate chips: mini white chocolate, semisweet, and dark chocolate chips. It takes regular chocolate chip cookies to the next level for cookie lovers. 

First, measure the flour, salt, and baking soda in a small mixing bowl and mix well. Set that aside.

Blend the butter and brown sugar in a large bowl, adding the egg afterward. My tip to make blending the salted butter and sugar easier is to have your butter at room temperature first. When the wet ingredients are blended, add the vanilla extract. Add the wet and dry ingredients together, mixing the cookie batter well. 

Now, it’s time to add all the flavorful chocolate chips. Mix the chocolate chips thoroughly so each variety is well distributed throughout the cookie dough. Wow, that was super simple! 

Line your cookie baking sheet with parchment paper. It makes clean-up easier, and since you want these cookies to cool on the pan for a few minutes, it prevents sticking. 

Once the cookies are dropped onto the pan, the oven should be up to temp, 350 degrees Fahrenheit and ready to go. Please leave at least two inches of space around each cookie as they spread. Using a teaspoon, drop a rounded amount onto the baking tray. If you use a cookie scoop, remember that the cookies will spread, so you don’t want big cookie drops. The approximate size of cookie drops should be 1″ round. 

If you are making the cookies for a cookie gift and want them to be extra pretty, add a few chocolate chips to the top of each cookie after they are dropped onto the baking pan. That will allow the chips to shine as they remain on the cookie tops during baking. (This is easier if you slightly flatten the cookie balls first.)

The cookies’ baking time is 12-15 minutes. Be sure to check them towards the end to make sure they aren’t overbaking. When finished, they will be a deep golden brown around the edge, and the tops will appear slightly damp but not wet. Remove from the oven and leave on the hot cookie sheet to cool cookies before moving them to a wire rack. 

This cookie recipe makes 24 beautiful drop cookies. If you would rather have giant chocolate chip cookies, you can certainly drop them in a large amount onto the baking sheet. Remember that doing so will affect the bake time. 

Ingredients:

All-Purpose Flour: This is the foundation of your cookie dough. It creates structure and adds stability to the cookies. While also helping them hold their shape while baking. 

Brown Sugar: I used straight brown sugar, which resulted in a nice deep vanilla caramel flavor for these cookies. 

Salted Butter: This central ingredient creates a light and airy texture, making the cookies tender and moist. Additionally, butter contains water, which evaporates during baking, helping the cookies spread and giving them a crisp edge.

Egg: Just one egg helps to bring structure and stability to your cookies. Additionally, eggs act as a binding agent, helping to combine all the ingredients and ensure a uniform texture throughout the dough. Eggs also contribute to the richness and tenderness of the cookies, making them soft and chewy. 

Vanilla: It adds a subtle sweetness and flavor that complements the richness of the butter and chocolate chips. It’s like the secret ingredient that combines all the flavors and makes your cookies taste extra delicious.

Salt: This may seem like a minor ingredient, but it plays an important role in enhancing the flavors of your cookies. Additionally, salt helps balance the dough’s sweetness, preventing it from tasting overly sugary. 

Baking Soda: Is an essential leavening agent for achieving the perfect amount of lift and tenderness in your cookies, ensuring they come out of the oven perfectly baked every time.

Mini White Chocolate Chips: Add a creamy texture and a burst of vanilla flavor that complements the rich taste of the other chocolate chips. Since they’re smaller than regular chocolate chips, they disperse evenly throughout the dough, ensuring that every bite is delicious. 

Mini Semisweet Chocolate Chips: As the name implies, semisweet chocolate chips bring a rich and intense chocolate flavor to your cookies without being overly sweet. 

Dark Chocolate Chips: They have a higher cocoa content than milk chocolate chips, and bring a more profound richness and complexity to the taste profile. Their slightly bitter notes contrast with the cookie dough’s sweetness, creating a perfect balance of flavors. 

Substitution And Add-In Ideas:

All-Purpose Flour: If you run out of all-purpose flour or want to experiment with different options, a gluten-free flour blend, oat, or coconut flour would be suitable. Alternatively, you can also use almond flour to make decent chocolate chip cookies. Remember that almond flour has a different texture and flavor profile, so your cookies may turn out slightly denser and nuttier in taste.

Brown Sugar: I used straight brown sugar, which did result in a nice deep vanilla caramel flavor; however, if you don’t have enough, you can use a mix of white sugar to brown. Or use straight coconut sugar instead.

Salted Butter: Replacing the butter with margarine or coconut oil will work. However, if you wish to use a neutral oil to make cookies, keep in mind that shortening lacks the flavor of butter, a bit of extra salt or vanilla extract may be needed to compensate. Also, making cookies with oil can result in a slightly greasier feel to the cookie. 

Vanilla: Switching out this for vanilla bean paste will have similar results. A ratio of 1:1 vanilla bean paste to vanilla extract works. Or you can switch it up entirely by removing the vanilla extract in favor of almond or orange, which both pair well with the chocolate chips. 

Salt: This ingredient is harder to replace. If you wish to switch to another salt, use fine-grind Himalayan pink salt and reduce the amount by half compared to regular salt, as it tends to be more salty.

Baking Soda: This is one ingredient that is best left alone. Twiddling with it unless absolutely necessary is a tricky prospect. 

Mini White Chocolate Chips: You can use mini peanut butter chips instead for a fun twist on traditional chocolate chip cookies. Peanut butter chips add a creamy and nutty flavor to your cookies, creating a delicious combination with the cookie dough.

Mini Semisweet Chocolate Chips: Try swapping this variety of chocolate chips for a mini milk chocolate chip. Remember that milk chocolate is sweeter, so the resulting cookie will be a sweeter version of the original. 

Dark Chocolate Chips: These can be replaced with dark chocolate chunks if you want to add another textural component to the cookies. 

Whatever kinds of chocolate or candy chips you add to this cookie recipe, remember that the cookie dough is not a large amount. Adding too much chocolate add-ins can overwhelm the dough, making it difficult to hold everything together. Also, excessive add-ins can weigh down the dough, preventing it from spreading correctly during baking. 

You can even reduce the mini chocolate chips to add different things, such as walnuts or almonds, to your cookie dough. 

Expert Tips.

Tip #1: Do not overbake. As these cookies will become overly crispy.

Tip #2: Leave enough room. Two inches should be between each so they don’t touch while baking.

Tip #3: Preheat the oven. Preheating before baking ensures an even bake for the cookies and makes the timing of the cookie bake easier.

Serve warm cookies from the wire cooling rack for a special treat, or serve cold to dip in a glass of cold milk for a classic milk and cookie snack. Pack these cookies in your school and work lunches as they firm up nicely, making them ideal for transport. Ship a batch of these cookies nationwide to friends and family as a welcome food gift idea during the holiday or to celebrate their birthdays! However you enjoy these cookies, they will stay good for days!

Store cookies in your cookie jar for up to four days (cookie jars usually don’t seal airtight) or in an airtight container on your counter for up to a week. The batch likely won’t last that long if you have cookie monsters in your home like I do. 

Have you tried making these triple chocolate chip cookies? We would love to hear your thoughts. Leave a comment below the recipe card. We love hearing from you, our readers.