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Triple Chocolate Chip Cookies Recipe

Triple Chocolate Chip Cookies Recipe

Adapted from here.
Servings 30 large cookies
Author Brandon Matzek


  • 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


  1. 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.
  2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  3. 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.
  4. 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.