This is my favorite chocolate chip cookie recipe.
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I’ve actually been making these chocolate studded beauties since 2007! Over the years, I’ve tried and enjoyed many other types of chocolate chip cookies, but these are still my favorite of the bunch. Made with butter, shortening, white sugar, brown sugar, three types of chocolate, vanilla, and chopped pecans, these cookies really have it all. They’re soft and tender inside while slightly crispy at the edges. Flaky sea salt balances out the chocolate and caramel notes from the brown sugar. Oh yeah, these guys are HUGE too. Size does matter here, because you want each cookie to have plenty of the tasty mix-ins. Continue reading for the recipe.
Let’s talk mix-ins:
- Semisweet chocolate chips are the main attraction here. They’ve got a nice balance of bitter and sweet.
- Milk chocolate chips are also present to provide pops of smooth sweetness that contrast nicely with the sea salt.
- Shards of 60% bittersweet chocolate add wonderful texture along with pockets of intense chocolate flavor.
- Chopped pecans are present, but not too forward. Their smoky nuttiness pairs really well with the brown sugar.
- All chocolate must be really good quality, and pecans should be really fresh. I love to use Ghirardelli here.
That’s about it! These cookies are always a favorite with friends and family. You should definitely try them out 🙂
Triple Chocolate Chip Cookies Recipe
Ingredients
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine grain sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 3/4 cup sugar
- 1 3/4 cups firmly packed brown sugar
- 3 eggs, at room temperature
- 1 teaspoon good vanilla extract
- 12 ounces semisweet chocolate chips
- 1 cup milk chocolate chips
- 3 ounces bittersweet chocolate squares, chopped
- 1 cup chopped pecans
- Flaky sea salt, for sprinkling
Instructions
- Preheat an oven to 375°F, and set an oven rack in the middle position. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- Add the butter and shortening to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until creamy, then gradually add the sugars, beating until fluffy (3 - 4 minutes more). Beat in the eggs and vanilla until fully incorporated. In 3 additions, beat in the flour mixture until just incorporated (start the mixer slow, then increase to medium speed each time). Don't overmix here. Stir in chocolate chips and chopped pecans.
- Using a 1/4 measuring cup, drop cookie dough on the prepared baking sheet at least 3-inches apart (I like to do 6 per sheet). Sprinkle each mound of dough with a little flaky sea salt. Working in batches, bake until the cookies are lightly golden brown (11 - 13 minutes). Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Check out some of my other cookie recipes on Kitchen Konfidence:
Mocha Brownie Cookies
Gingersnaps
Five-Spice Shortbread Cookies with Candied Clementine
Oatmeal Chocolate Chip Cookies
Cowboy Cookies
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Katrina @ Warm Vanilla Sugar says
The more chocolate, the better! These cookies look great!
Brandon Matzek says
Haha agreed!!
sippitysup says
I think I’ll give these a try! I have some wonderful Kona chocolate I’ve been saving for a treat like this. GREG
Brandon Matzek says
Thanks Greg, let me know how you like them.
Sara @ Cake Over Steak says
These sound amaaaaaazing!!! I’m currently working on my personal favorite chocolate chip cookie recipe, but I might have to try yours out this weekend as “research.” These are stunners!!!
Brandon Matzek says
Thanks Sara!!! Hope this recipe helped with your research 🙂
Averie @ Averie Cooks says
I love that they’re BIG! As you said, plenty of room to hold all the chocolate and add-ins!
Brandon Matzek says
Haha yes!!!
Cindy says
I love trying new chocolate chip cookie recipes! and 3 kinds of chocolate? Yes, please.
Brandon Matzek says
Try them!! Thanks Cindy 🙂
Jenn @ Peas and Crayons says
60% Cacao is totally the way to go! I’ll for sure have to try these! I’ve never tried using shortening before!
Brandon Matzek says
Thanks Jenn! The shortening alters the texture a bit.
Brian // A Thought For Food says
I want all the sea salt in my cookies! It’s pretty much how I judge a chocolate chip cooke. Can I taste the salt? Yes? Ok… good. No? Well, why bother eating it (but I do anyway because I have no will power).
Brandon Matzek says
Me too!!! What did we all do before salted desserts :P?
Samantha says
Delish! I know what I’m making this weekend 🙂
Brandon Matzek says
Thanks Samantha! Let me know how you like them.
Vicky @ Avocdo Pesto says
If you’ve been making these for 8 years I certainly trust that they are delicious!
Brandon Matzek says
Yeah, extensive recipe testing 🙂
Matt @ Plating Pixels says
Oh man these look awesome. Love the photos and the salt crystals on top?
Brandon Matzek says
Thanks Matt! Yeah, it’s salt on top.
Kimberly @ The Daring Gourmet says
Oh goodness, YES! The *only* thing that makes chocolate better is TRIPLING it!!
Brandon Matzek says
Haha agreed!!! Thanks Kimberly 🙂
cynthia/What A Girl Eats says
I love the mix of three different chocolates here to bring depth and complexity to these yummy looking cookies!
Brandon Matzek says
Thanks Cynthia!!
jah says
hello! just came across this.
Question: when you are dropping your 1/4 C dough balls onto the baking sheet– do you flatten them? or should i keep them in dough-ball shape? thanks!!!
Brandon Matzek says
You can flatten them a bit. Enjoy!!