prep: 15 MINUTES | bake: 10 MINUTES PER BATCH | makes 33 COOKIES

Chocolate lovers are in for a real treat with these rich cocoa cookies made with three kinds of chocolate chips: milk, semisweet, and white. It’s the kind of cookie that technically will scratch the sweet-tooth itch after eating just one, but let’s be honest: Who can stop there? Make sure you have a glass of cold milk nearby for dunking.


  • 2 1⁄3 cups all-purpose flour
  • 3⁄4 cup Dutch-process or unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon sea salt, plus more for sprinkling
  • 1 cup (1⁄2 pound) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 1⁄2 teaspoons pure vanilla extract
  • 3⁄4 cup milk chocolate chips, plus more for finishing
  • 3⁄4 cup semisweet chocolate chips, plus more for finishing
  • 3⁄4 cup white chocolate chips, plus more for finishing


1. Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.

2. In a medium bowl, whisk together the flour, cocoa, baking soda, and sea salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.

4. Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in all the chocolate chips.

5. Drop the dough by the rounded tablespoon on the prepared baking sheet, about 2 inches apart. Not all the cookies will fit on the sheet for one batch. Bake for 10 minutes, until the cookies are set but still soft in the center. Don’t overbake. Gently press a few more chocolate chips and chunks into the tops of the cookies. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack to cool completely. While the cookies are still soft, gently press the extra chocolate chips into the cookies to make them look pretty. Once the baking sheet has cooled completely, repeat with the remaining dough.

6. Store the cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month.