Triple chocolate cookies are rich, soft, chewy and fudgy cookies made with cocoa powder and three kinds of chocolate chips. These triple chocolate chip cookies are easy to make and have a short chill time. They’re the perfect cookie for chocolate lovers.
Jump to:
Why Should You Make This Recipe
There are few things I love more than a soft and chewy chocolate cookie. My Chocolate Sugar Cookies, Chocolate Marshmallow Cookies, Hot Chocolate Brownie Cookies and Turtle Cookies are few of my favorite cocoa cookie recipes from the blog. I know you’ll love these chewy three chocolate chip chocolate cookies just as much because:
- Rich, fudgy and gooey cookies If being super easy to make wasn’t reason enough, these fudgy chocolate cookies taste like a cross between a brownie and a cookie. Make sure to check out my Brownie Cookies if you’re more in a brownie mood.
- The perfect cookie for chocolate lovers. These cookies are made with cocoa powder for the perfect chocolate cookie base. Then three different types of chocolate chips are added to the dough to make these the ultimate cookie for chocolate lovers.
Ingredients
This triple chocolate cookies recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, cocoa powder, baking soda and salt.
- Wet Ingredients: Gather unsalted butter, light brown sugar, granulated sugar, an egg, vanilla extract and two to three types of chocolate chips (dark, semi sweet and milk).
Substitutions
These triple chocolate chip chocolate cookies are as easy to make as they are delicious. Here are my recommended substitutions to make these chewy cookies if you need them.
- All purpose flour: Make these cookies gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off weight (150 g) rather than cup for cup.
- Baking Soda: This recipe has not been tested using baking powder. If needed, replace the baking soda with 1 ½ teaspoons double acting baking powder. The final texture of the cookie will be more cake like.
- Cocoa Powder: Any type of unsweetened cocoa powder works well in this recipe.
- Unsalted Butter: Salted butter can be used, just make sure to omit the added salt.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make these cookies refined sugar free.
- Egg: This recipe has not been tested without an egg.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Chocolate Chips: Feel free to use any combination of chocolate chips or bars. Just make sure the chips or chopped pieces of chocolate are around the same size.
How To Make
Learn how to make triple chocolate cookies in a few easy steps.
- In a mixing bowl whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside for now. In another bowl, mix all the chocolate chips together. Scoop out ½ cup of chocolate chips for topping the cookies before baking.
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter, light brown sugar and granulated sugar on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in 1 cup of the mix chocolate chips until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 2 hours.
3. Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip chocolate cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top the cookies with the remaining chocolate chips. Bake at 375 F (177 C) for 9 - 11 minutes until the edges and tops of the cookies are set. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. In a circular motion, gently nudge the edges back into a round shape. Cool the soft and fudgy cookies on the baking sheet for 3 - 4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the fudgy chocolate cookie dough to the chilling step. Store the cookie dough covered in the fridge overnight or up to 2 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked triple chocolate cookies in an airtight container. Store at room temperature for up to one week.
- Freeze Baked Cookies: Make sure the triple chocolate chip chocolate cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze Cookie Dough: Scoop the cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight or bake from frozen. The cookies will take a few minutes longer if baking from frozen.
- Thaw: The easiest and tastiest way to thaw the baked triple choc chocolate cookies with is to let them sit out at room temperature until thawed. Warm the thawed cookies in the microwave for 15 - 20 seconds for a “fresh from the oven” taste.
M’s Expert Tips
- Use room temperature butter and cream cheese. I like to pull the butter out about 1 hour prior to making the recipe.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use your favorite chocolate chips. The recipe suggests using dark, semi sweet and milk chocolate chips. Feel free to use white chocolate in place of one or two of the chocolate chips. Use what you like.
- Slightly under-bake the cookies. For chocolate cookies that are soft for days, the secret is to bake them until the edges are set and top are set.
- Give your cookies a “cookie scoot.” Within the first few seconds of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Yes, this recipe for triple chocolate chip cookies needs to be chilled. Chilling the dough allows the flour to hydrate and prevent the cookies from spreading too much.
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for about 7 - 8 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 11- 12 minutes.
They taste just like a cross between brownies and cookies with lots of melty chocolate chips in every bite.
The answer varies based on the ingredients in the recipe. However, triple chocolate typically means three different chocolates are used in the recipe. For this triple chocolate cookie, cocoa powder is used along with three different types of chocolate chips.
Other Chocolate Recipes to Try
If you try this Triple Chocolate Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Triple Chocolate Cookies Recipe
Equipment
- 2 - 3 mixing bowls
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 1¼ cups (150 g) all purpose flour
- ¼ cup (20 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups dark, semi sweet and milk chips or chunks, divided
Instructions
- In a mixing bowl whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside for now.1¼ cups (150 g) all purpose flour, ¼ cup (20 g) unsweetened cocoa powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another bowl, mix all the chocolate chips together. Scoop out ½ cup of chocolate chips for topping the cookies before baking.1½ cups dark, semi sweet and milk chips or chunks, divided
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter, light brown sugar and granulated sugar on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, and vanilla extract until smooth and well combined.½ cup (113 g) unsalted butter, room temperature, ¾ cup (150 g) light brown sugar , ¼ cup (50 g) granulated sugar, 1 large egg, room temperature, 1 teaspoon vanilla extract
- Mix the dry ingredients into the wet until just combined. Gently fold in 1 cup of the mix chocolate chips until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 - 60 minutes.
- Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip chocolate cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top the cookies with the remaining chocolate chips.
- Bake at 375 F (177 C) for 9 - 11 minutes until the edges and tops of the cookies are set. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. In a circular motion, gently nudge the edges back into a round shape. Cool the soft and fudgy cookies on the baking sheet for 3 - 4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Leave a Reply