I’ve baked these bakery-style triple chocolate chip cookies dozens of times and they always disappear fast. They’re rich, chewy in the center with crisp edges, and loaded with three kinds of chocolate for deep flavor. While testing, I compared them to other favorites like brown butter raspberry chocolate chip cookies to dial in the perfect chew and caramel notes.
Why Make This Recipe
- Deep, layered chocolate flavor from cocoa powder, dark chocolate chunks, and milk chocolate chips — it’s chocolate in three textures.
- Bakery-style texture: crisp edges and a soft, slightly underbaked center for maximum enjoyment.
- Fast and approachable: one-bowl mixing (with common pantry staples) and simple steps make this a go-to.
- Great for gifting and parties — they travel well and hold shape in cookie tins.
- Personal insight: I love sprinkling a little flaky sea salt right after baking — it balances the sweetness and brings out the chocolate. For a seasonal twist try pairing with brown butter pumpkin chocolate chip cookies for a cookie assortment.
Recipe Overview
- Prep time: 15 minutes (plus 30–60 minutes chilling)
- Cook time: 10–12 minutes per sheet at 350°F (175°C)
- Total time: 55–75 minutes (including chilling)
- Yield: about 24 cookies (1 tablespoon dough per cookie)
- Difficulty: Easy — basic baking skills required
- Method: Cream butter and sugars, add eggs and vanilla, fold in dry ingredients and three chocolates, chill dough, scoop and bake on parchment-lined sheet.
My Experience Making This Recipe
I tested the recipe across three ovens and adjusted the bake time to 10–12 minutes for the ideal center texture. Chilling the dough for at least 30 minutes reduced spreading and improved chewiness, a discovery that made the cookies reliably bakery-style. I also found that using a mix of chips and chopped chocolate gives the best melting and texture contrast — similar to my experiments with banana chocolate chip cookies where texture variety mattered.
How to Make Irresistible Bakery Style Triple Chocolate Chip Cookies Recipe
Start by creaming room-temperature butter with granulated and brown sugar until light and fluffy (about 3–4 minutes). Beat in eggs and vanilla, then fold in sifted flour, cocoa powder, baking soda, and a pinch of salt until just combined. Stir in a mix of milk chocolate chips, dark chocolate chunks, and mini semi-sweet chips for that triple-chocolate bite. Chill the dough 30–60 minutes, scoop 1–1.5 tablespoons per cookie, and bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly underdone.
Expert Tips for Success
- Weigh your flour if possible: 2 cups all-purpose flour ≈ 240 g to avoid dry or dense cookies.
- Use room-temperature butter and eggs so the dough emulsifies quickly for an even crumb. Consider brown-buttering the butter for deeper nutty flavor (I often do this the night before as with my brown butter chocolate chip cookies).
- Don’t overmix after adding flour — stop when no dry streaks remain to keep cookies tender.
- Chill the dough at least 30 minutes (or overnight) to control spread and enhance flavor.
- Bake one sheet at a time in the center of the oven on a parchment-lined tray or Silpat for even browning.
How to Serve Irresistible Bakery Style Triple Chocolate Chip Cookies Recipe
- Serve warm with a cold glass of milk or an espresso for contrast.
- Plate 2–3 cookies with a scoop of vanilla ice cream and drizzle of hot fudge for an easy dessert.
- Pack in a cookie tin with parchment for gifts — top with a sprig of rosemary or a ribbon for presentation.
- Offer a mix of these and lighter cookies (like lemon or shortbread) to balance a dessert spread.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. To refresh, warm frozen or room-temp cookies in a 300°F (150°C) oven for 4–6 minutes, or microwave a single cookie 10–12 seconds for a warm, soft center. You can also freeze unbaked dough balls on a tray and transfer to a bag; bake from frozen adding 1–2 minutes to the bake time.
Recipe Variations
- Gluten-free: Replace all-purpose with a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it.
- Dairy-free: Use vegan butter and dairy-free chocolate chips; chill dough longer as vegan fats behave differently.
- Brown butter version: Brown the butter until nutty and amber, cool slightly, then proceed — this gives caramel notes and richer flavor.
- Add-ins: Fold in 1/2 cup chopped toasted pecans or walnuts for crunch, or swirl in 2 tablespoons of peanut butter for a chocolate-peanut twist (tested and delicious).
Nutritional Highlights
- These are an indulgent cookie — rich in calories and sugars, best enjoyed in moderation (1–2 cookies as a portion).
- Key allergens: wheat (gluten), dairy, eggs, and soy (in most chocolate chips). Substitute carefully for dietary restrictions.
- To reduce sugar/calories slightly, use 1/4 cup less granulated sugar and increase brown sugar — this keeps moisture while lowering sweetness a bit.
Troubleshooting Common Issues
- Cookies spread too thin: Chill dough longer, reduce oven temp slightly, or ensure your baking soda is fresh. Use a slightly firmer scoop.
- Cookies are dry or cakey: Don’t overbake; remove when centers still look slightly underdone. Measure flour accurately to avoid excess.
- Cookies are flat and greasy: Too much butter or warm dough causes spreading; chill dough and check ingredient ratios.
Frequently Asked Questions
Q: Can I skip chilling the dough?
A: You can, but chilling (30 minutes to overnight) improves texture and prevents excessive spreading. If short on time, place scooped dough on the sheet and chill 15–20 minutes before baking.
Q: How do I get thick, bakery-style centers?
A: Use slightly less sugar, chill the dough, and bake at 350°F (175°C) for 10–12 minutes, removing when centers still look soft. A larger dough ball (1–1.5 tablespoons) also helps thickness.
Q: Can I make the dough ahead and freeze it?
A: Yes — freeze scooped dough balls on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding ~1–2 minutes to bake time.
Q: What’s the difference between chips and chopped chocolate?
A: Chips hold their shape and give pockets of chocolate, while chopped chocolate melts more irregularly and offers gooey pockets. Mixing both gives the best textural contrast.
Conclusion
If you want a tested, one-bowl inspiration to compare techniques or try a slightly different take, check out this Triple Chocolate Chip Cookies {one-bowl recipe!} for another well-loved method and ideas.
Print
Bakery Style Triple Chocolate Chip Cookies
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Rich and chewy triple chocolate chip cookies with crisp edges, perfect for gifting or enjoying warm.
Ingredients
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup dark chocolate chunks
- 1/2 cup mini semi-sweet chocolate chips
- Flaky sea salt, for sprinkling
Instructions
- Cream the butter with granulated and brown sugar until light and fluffy (about 3–4 minutes).
- Beat in the eggs and vanilla extract.
- Fold in the sifted flour, cocoa powder, baking soda, and salt until just combined.
- Stir in the milk chocolate chips, dark chocolate chunks, and mini semi-sweet chips.
- Chill the dough for 30–60 minutes.
- Scoop 1–1.5 tablespoons of dough for each cookie.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly underdone.
- Sprinkle flaky sea salt on top just after baking.
Notes
Chilling the dough is essential for texture; it reduces spreading and enhances chewiness.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg