🍪 Soft-Batch Triple Chocolate Chip Cookies
This Recipe Will Break You (In the Best Way).
These cookies are not for the faint of heart. Made with half-melted butter for extra chew, a blend of brown and white sugar for caramelized edges and gooey centers, and a shameless overload of three types of chocolate chips, this recipe goes hard. Once you make them, there’s no going back.
📝 Ingredients (Makes about 24 cookies)
¾ cup unsalted butter, half-melted (melt halfway in the microwave, about 25–30 sec)
¾ cup packed brown sugar
½ cup granulated sugar
1 large egg + 1 egg yolk (room temperature for better texture)
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup semisweet chocolate chips
½ cup milk chocolate chips
½ cup dark or bittersweet chocolate chunks
👩🍳 How to Make:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, whisk together the half-melted butter, brown sugar, and granulated sugar until glossy and smooth (about 1–2 mins).
Add the egg, egg yolk, and vanilla extract. Beat until combined and creamy.
In a separate bowl, whisk the flour, baking soda, and salt.
Gradually mix dry ingredients into the wet until a soft dough forms. Do not overmix.
Fold in ALL the chocolate — use your hands if you must. This dough is rich and thick.
Scoop dough into 2-tablespoon mounds. Chill for 15–30 minutes (optional, but worth it for thick cookies).
Bake for 9–11 minutes until edges are set but centers look slightly underbaked. They’ll firm up as they cool.
Let cool on the pan for 5 minutes, then move to a wire rack… if you can wait that long.
🤎 Pro Tips:
Want drama? Press extra chips on top right before baking.
Salt bae moment: sprinkle a bit of flaky sea salt when they come out of the oven. Game. Changer.
These freeze beautifully — raw or baked. Store extra dough balls for future cookie emergencies.
⚠️ Warning:
These will ruin other cookies for you. Soft, gooey, chocolate-drunk perfection — you’ve been warned. 🍪💀