30-Minute Triple Chocolate Chip Cookies
These indulgent chocolate chip cookies are loaded with three types of chocolate - chunks, chips, and grated chocolate - creating layers of rich chocolate flavor in every bite. The combination of brown and granulated sugars creates perfectly chewy centers with slightly crisp edges, while a sprinkle of flaky sea salt enhances the chocolate and adds a gourmet touch. Perfect for chocolate lovers who want an version of the classic cookie, these treats are ideal for special occasions, bake sales, or whenever you need an impressive dessert that delivers serious chocolate satisfaction.
Ingredients
- 3 cups all-purpose flouralmond flour3/4 ratiogluten-freegluten-free
may affect texture
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¼ cups chocolate chunks
- 1 ¼ cups chocolate chips
- ⅓ cup grated chocolate
- flaky sea salt, for sprinkling
Instructions
- 1
Preheat oven and line a large baking sheet with a baking mat or parchment paper
- 2
Whisk together flour, baking powder, baking soda, and sea salt in a medium bowl
- 3
Cream butter and sugars together using a stand mixer or hand mixer
- 4
Add eggs and vanilla and mix until combined
- 5
Add dry ingredients and mix until just combined without over mixing
- 6
Stir in chocolate chunks, chocolate chips, and grated chocolate
- 7
Form dough into balls and place on prepared baking sheet about 2 inches apart
- 8
Bake until edges are slightly golden brown
- 9
Remove from oven and sprinkle with flaky sea salt
- 10
Let cookies cool on baking sheet before transferring to wire cooling rack
Tips
Don't over mix the dough once you add the dry ingredients - this keeps cookies tender and prevents them from becoming tough.
Use room temperature butter for proper creaming with the sugars, which creates the ideal texture.
Don't over bake - cookies will continue cooking on the hot pan after removal from oven.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 2 days ahead and refrigerated, or formed into balls and frozen for up to 3 months
Best served at room temperature, can be warmed briefly in oven for fresh-baked taste
Common Mistakes
Don't over mix dough to avoid tough cookies
Don't over bake as cookies continue cooking on hot pan
Ensure butter is room temperature for proper creaming
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I use all chocolate chips instead of chunks and grated chocolate?
Yes, you can use 2 3/4 cups total chocolate chips, though the texture variety will be less interesting than the original mix.
How do I know when the cookies are done baking?
Edges should be slightly golden brown but centers may look slightly underdone. They'll finish cooking on the hot pan after removal.
Can I freeze the baked cookies?
Yes, completely cooled cookies can be frozen in airtight containers for up to 3 months. Thaw at room temperature before serving.