Triple Chocolate Chip Cookies are made with butterscotch, chocolate, and white chocolate chips! The triple chip cookies flavors are intensified with the addition of instant espresso powder. It’s a truly delicious and simple recipe that is sure to be your new go-to chocolate chip cookie recipe!
No need to choose between chips with this recipe. The combination of the butterscotch, chocolate, and white chocolate chips is amazing! It’s a great cookie to have on hand during the holidays or bake for a cookie exchange.
This triple chip cookie is truly spectacular and a great way to please all chip lovers. The combination of the butterscotch chips, white chips, and chocolate chips really make this cookie special. Also, the added touch of espresso powder, wakes up the flavors of the chips.
Triple Chip Cookies come together fast and are perfect for any occasion, so be sure to give them a try! They may just become your new go-to chocolate chip cookie recipe! Adding all three chips gives incredible flavor. But the addition of espresso powder just intensifies it all.
For me, there is nothing better than a crispy and perfectly chewy cookie. Around the holidays I do a lot of baking, cookies especially. When fall hits, I’m craving my Pumpkin Spice Cookies with Oatmeal – the perfect cold weather cookie. To switch things up and really tantalize my tastebuds, Chocolate Malted Cookies, are a sure cookie winner.
And, if you love frosted cookie, be sure to try these fun and festive Italian Easter Cookies… perfect anytime of the year!
Be sure to give these Triple Chocolate Chip Cookies a try and don’t skip the espresso powder! Read on to see how easy these cookies are to make.
How to Make Triple Chocolate Chip Cookies
Triple Chocolate Chip cookies are easy to make and a great alternative to traditional chocolate chip cookies. These cookies are great for gifting, cookie exchanges, or just when you want a delicious treat.
You can make this cookie in either your stand mixer or using a handheld mixer. Firstly, cream together the butter and both sugars until light and fluffy, about 2 minutes. Then, add in the egg and vanilla and mix until combined.
Then, add in the flour, baking soda, baking powder, and salt. No need to mix the dry ingredients separately; you can just add them to the wet and mix with a hand mixer.
Then, add in the chips. Here, I use an equal amount of butterscotch chips, white chocolate chips, and chocolate chips. In addition, I add in a teaspoon of instant espresso powder.
You can omit the instant espresso powder if you want, but I urge you to try it if you have it. It really brings out the flavors of the chips. And, yes, you can always substitute just regular instant coffee if you have only that.
Roll and Bake the cookies
Lastly, use a cookie scoop to roll the cookies into about 1 and half inch balls. Be sure to squeeze the dough together to get the chips to stick.
Then, press in any remaining chips that are left at the bottom of the bowl.
Bake these cookies low and slow; 300 degrees for 20 minutes. Be sure to rotate the cookie sheets while the cookies are baking.
Let cool on a wire rack. These cookies can be frozen up to a month in an airtight container. Triple Chocolate Chip Cookies are perfect for a cookie exchange or just a sweet treat to have around.
Unique Cookie Recipes
These Triple Chocolate Chip cookies are a unique take on traditional chocolate chip cookies. Here are some more unique cookie recipes that are sure to become your new favorites:
I hope you love this recipe for Triple Chocolate Chip Cookies. Be sure to comment below if you try them. Enjoy!
Triple Chocolate Chip Cookies
- ½ cup butter, softened (one stick)
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
- ½ cup white chocolate chips
- ½ cup butterscotch chips
- 1 teaspoon instant espresso coffee powder
- Preheat oven to 300 degrees. Line baking sheets with baking mats or parchment paper; set aside.
- In large bowl, use a handheld mixer to beat the butter and sugars until fluffy (about a minute). Add in the egg and vanilla and beat until well combined. Add in the flour, baking powder, baking soda, and salt, and mix on a low speed until combined. (Batter will be crumbly)
- Stir in the all three chips and espresso powder until combined.
- Using a cookie scoop, measure out about 1 ½ inch balls of dough. Roll into balls and place on cookie sheets. Press in any remaining chips at the bottom of the bowl into the cookies. Bake for 20 minutes, rotating pans during baking. Cool on wire racks.
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