Triple Chocolate Chip Cookies
Prep time
Cook time
Total time
Three kinds of chocolate combine for a decadent soft chocolate cookie drizzled with more chocolate
Recipe type: Cookies
Serves: 16
  • 4 ounces unsalted Butter (1 stick)
  • 3½ ounces white granulated sugar (1/2 cup)
  • 1¾ ounces brown sugar (1/4 cup packed)
  • 1 whole egg
  • 1 tsp pure vanilla
  • 6½ ounces unbleached flour (1½ cup)
  • 3 TBL dutch baking cocoa
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2 TBL milk * any kind will do, it's just for extra moisture
  • 9-10 ounces mixed chocolate chips or chunks: semi-sweet, dark & white (1½ cups)
  • extra white and semi-sweet chocolate for drizzle *optional
  1. Preheat oven to 350 degrees.
  2. Cream softened butter and sugars.
  3. Add egg and vanilla and mix in just until combined
  4. Add dry ingredients of flour, baking soda, salt, cocoa
  5. Add milk and stir until combined.
  6. Stir in chocolates, mixture will be chunky. You can use a combination of chocolates that you like. I used semi-sweet chocolate chips, dark chocolate chips and white chocolate chunks.
  7. Form into 16 cookies using a medium ice cream or cookie scoop.
  8. Bake at 350 degrees for 10 to 12 minutes on a parchment lined or lightly greased cookie sheet. These cookies are best a bit under baked.
  9. Remove from oven, cool.
  10. Drizzle with additional melted chocolates. I melted white and semi-sweet and used a fork to drizzle. I melt chocolates in the microwave, stirring every 20 seconds until melted. If chocolate is still too thick to drizzle, you can add one or two teaspoons of crisco shortening to mixture to thin.
  11. After drizzling, set chocolates by chilling in refrigerator for 30 minutes.
Use combination of chocolate chips and/or chunks for this recipe. I used white, semi-sweet and dark, but you could also use milk chocolate. I microwave my chocolate for the drizzling by melting in a microwave safe bowl for approximately 1 minute, stirring every 20 seconds. Be careful not to burn. I add 1 to 2 tsp Crisco shortening if chocolate doesn't thin enough but this isn't necessary.
Recipe by Country Cupboard Cookies at