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In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes.

Beat in the large egg until just combined, then stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in the semi-sweet chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed throughout the dough.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much and enhances chewiness.

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For best results, use a cookie scoop.

Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft. Do not overbake for chewy cookies.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.


In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes.

Beat in the large egg until just combined, then stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in the semi-sweet chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed throughout the dough.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much and enhances chewiness.

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For best results, use a cookie scoop.

Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft. Do not overbake for chewy cookies.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
