Triple Chip Cookies


I was in the mood for some cookies this weekend. Feel good cookies. Comfort cookies. Something simple and delicious and quick to fix.


I used three kinds of chips in the batter.

And a lot of them.


Like 4.5 cups of them.

White Chips.

Milk Chocolate Chips.

Butterscotch Chips.

Chips. Chips. Chips. Or morsels. Whatever you want to call them… I’m using chips today.


You’ll need to grab a few basics to make these cookies.


I used more brown sugar than regular sugar for extra yumminess.

After mixing all of the ingredients and adding the chips you can use a small scoop to place your dough on the cookie sheet.


Like so.


It helps to get more uniform-sized cookies


By using a 1.5 inch scoop, I managed to get a ton of cookies out of this recipe.


5 dozen cookies to be exact.

Minus the handful from this photo that are already in my tummy.


I really liked the taste of all the extra chips.


It guarantees some in each and every bite.

Triple Chip Cookies
Yield: 5 dozen cookies

Triple Chip Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 2-3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1-1/2 cups milk chocolate chips
  • 1-1/2 cups butterscotch chips
  • 1-1/2 cups white chips


  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. In a large bowl, mix flour, soda and salt with a wire whisk and set aside.
  3. Using a mixer, mix butter and both sugars for about 2 minutes until light and fluffy.
  4. Add eggs and vanilla and mix until thoroughly combined.
  5. Add flour in two additions, scraping down the sides in between. Mix until thoroughly combined.
  6. Mix chips together in large bowl and stir into the cookie batter.
  7. Use a 1.5 inch scoop to place cookie batter 2 inches apart on baking sheet. Bake for about 10-12 minutes.


For 1-1/2 cups of chips you'll need a 10.5 - 12 oz. bag. This will give you a few left over. But you can also get away with using the entire bag in the batter if you like.

Tasting Update: Try baking these closer to 10 minutes. These were crunchy today when I ate one. Or three so far. Just thought I would update you since I usually like softer cookies. Although that hasn't stopped me from continuing to eat them. Yum!



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213 comments on “Triple Chip Cookies”

  1. These cookies are delicious!  I’ve made several batches.  The most recent batch i increased the milk chocolate chips to 2 cups and the white and butterscotch to 1 cup each.  I liked them this way too.  a crowd favorite for sure

  2. This recipe always wins rave reviews from my family! THE BEST chocolate chip cookie recipe ever! Well done!

  3. I had half bags of all the chips from previous cookies. I was happy to use them up in this yummy recipe. Thank you

  4. I made these today. The baking soda was the tiniest bit overpowering but overall, the cookies were great. If you don’t feel the need to put in about 5 cups of chocolate chips, increase the sugar content otherwise they won’ t taste great

  5. I’ve made these several times already and will continue to. They get eaten up in no time in my house!

  6. These are definitely yum ! I just made them and they turned
    out great ;]

  7. How would these work with cake flour substituted for the AP flour?

  8. Hi, is your 1.5 inch scoop is tsp or tbsp one?
    let me know, thanks!

  9. Made these yesterday, while waiting for Tropical Storm Isaac … Amazing … delicious cookies. Thank you :)

  10. hey I love your collection. Is there a way to make these cookies eggless? I am a vegetarian and love baking but replacing egg is the biggest issue for me. Can you help me?


  11. Hi, You should try adding 1 or 2 teaspoons of corn starch to your cookies, helps keep them soft and chewy:

  12. I made these cookies yesterday as a test run (I’m making cookie favors for my wedding in 2 weeks) and they were delicious. However, I did make a few modifications. The first batch I followed the recipe, except I added an extra teaspoon of vanilla. As I stirred in the chips, I thought it would be too much, so I only poured half in. Once I baked the cookies (for 10 minutes), they seemed really flat. I made a second batch and added 1/4 Cup more flour, and they were nice and fluffy (I used the remaining chips for this batch and added 1/4 Cup additional semi-sweet chocolate chips. When I make them again, I will probably cut back a tablespoon of the additional flour. Thank you for all the delicious inspirational recipes!

  13. Just tried them sooooo gooooood;)

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