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Triple choc chip cookies

Updated: Mon, 26 October, 2020

‘Cookies’ may refer to other confections, especially in America, but in my books a perfect cookie is the flat, chewy, crispy around the edges thing, stuffed with chocolate chips of your preference.

triple chocolate chip cookies

What is the best choc chip cookie recipe?

There must be a hundred million recipes for chocolate chip cookies around, seeing as even I have quite a few on my pages here. You might think it’s a simple affair: sugar, flour and butter plus an occasional egg and a bagful of chocolate chips.

But things are never so easy in the recipe world, ask any home baker in America, the land of the cookie, and I bet each one’s favourite recipe will be slightly different. Brown sugar or white sugar – or a mix? How much flour? Chill the dough or shape cookies straight away?

dark white and milk chocolate chip cookies

Cookies without vanilla

Recently I’ve read about a British pastry chef who has discarded vanilla from cookies altogether. I’m inclined to agree that it’s a bit of a customary, token addition. It doesn’t make much difference to the sugar and chocolate attack on your senses and has become really expensive these days.

the best chocolate chip cookies

Which chocolate chips?

That is probably as individual as recipes for the cookies are. Some, conservatively, like only milk chocolate chips in their cookies. Others are all for white only; aiming for maximum sugar experience.

Personally I always like the addition of dark chocolate in very sweet confections as it breaks through the sweetness somewhat. But you can have the best of all worlds and - like the images above – add three kinds of chocolate chips: white, milk and dark.

The images below on the other hand feature just white chips, from another batch of cookies. As you can see it does nothing much to change the cookies’ appearance, so the choice is yours.

white chocolate chip cookies

The recipe is harsh

Having established what chocolate chips you want in them, you can proceed to make the cookies. But this recipe, I must warn, is truly sadistic. It comes from NY Times Cooking, which I unreservedly trust, but this one is (excuse the lame pun) taking the biscuit (cookie). It instructs to wait for 24 hours before you can sample the first cookie! They are having a laugh.

perfect white choc chip cookies

Chilling, or delayed gratification

Needless to say, I had to put that instruction to test. Showing enormous restraint, I chilled my cookie dough for an hour, then baked ONE (okay - it was three). I left the remaining dough alone, for all of 48 hours to chill in the fridge.

cookies with white chocolate

And I must say it was worth the wait. Not dramatically so, as in: the quick cookie - disaster, the long-awaited one - the swoon-inducing bliss, but discerningly better. More chewy-and-crispy at the same time - which after all is what good cookies are about.

Triple choc chip cookies

Servings: makes a dozen cookiesTime: 35 minutes plus chilling


  • 120g (1 cup) fine cake flour or plain flour
  • 105g (1 cup minus 2 tbsp.) strong bread flour
  • ¾ tsp bicarbonate of soda
  • ¾ tsp baking powder
  • 1 tsp coarse salt
  • 140g (10 tbsp.) unsalted butter, softened
  • 130g (2/3 cup) light brown sugar
  • 110g (½ cup) caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 90g (3 oz.) good quality white cooking chocolate chips or a bar chopped into chunks
  • 90g (3 oz.) good quality milk cooking chocolate chips or a bar chopped into chunks
  • 80g (3 oz.) good quality dark cooking chocolate chips or a bar chopped into chunks


1. In a standing mixer with a paddle attachment, or with a handheld mixer, cream the butter and sugars until light and fluffy. Add the egg and the vanilla extract and beat it in well.

2. Mix the flour with the baking powder, bicarbonate of soda and the salt. Add to the butter mix, beating on slow speed until combined. Add all the chocolate chips and mix in until well distributed.

Making the choc chip cookies

3. Shape the dough into balls about the size of a golf ball, about 50g each. Place them on a tray, cover with cling film and refrigerate. They will need to chill for at least 24 hours and up to 72 hours. After a couple of hours of chilling they can be taken off the tray and transferred into a bag for storage.

4. When ready to bake, preheat the oven to 180C/350F/gas 4.  Place 5 or 6 cookie balls on a baking tray lined with parchment making sure they are spaced very well apart.

5. Bake for 15 minutes, remove from the oven and leave them on the tray for 10 minutes, then transfer to a wire rack to cool. Repeat with the rest of the cookie dough unless you want to freeze some.

Originally published: Mon, 1 August, 2016

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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