Desserts

Hey there! I’m so happy to share these triple chocolate cookies with you. Homemade cookies are so much better than anything store-bought. Quick and easy, these chocolate cookies with three kinds of chocolate chips will satisfy even the sweetest tooth.

I’ll give you variations and substitutions where I can. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my lemon ricotta cookies and classic sugar cookie recipes. For ease of browsing, you can find all of my cookie recipes in one place.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Why you need to make triple chocolate cookies

This simple cookie recipe is perfect for chocolate lovers. They should be called quintuple chocolate cookies, but that doesn’t exactly roll off the tongue.

In addition to three types of chocolate chips, it has melted chocolate and deep, dark cocoa powder. The recipe makes 2 and a half dozen small cookies, which is a perfectly sized batch. They are decadent without being overly sweet, even with the chocolate chips.

Ingredients

The beauty of this triple chocolate cookie recipe is that you probably have everything in your pantry right now to make them.

• Milk chocolate chips – The chocolate we are all familiar with. The sweet candy bars of childhood are made from this type of chocolate.
• White chocolate chips – Actually doesn’t contain chocolate at all.
• Bittersweet chocolate chips – 60% cacao chips.
• Dark chocolate – I used 72% Lindt chocolate bar.
• Cocoa powder (Dutch processed) – I use extra brute cocoa powder. It is excellent and worth every penny.
• Sugar – Regular, granulated white sugar.
• Brown sugar – This gives our cookies a bit of chewiness and deeper flavor.
• Unsalted butter – Always unsalted, so you control the salt.
• Flour – All purpose flour, whatever you have in the pantry is fine.
• Egg – Brings everything together.
• Baking soda – Not to be confused with baking powder, they are not interchangeable.
• Salt – Kosher salt or sea salt.
• Vanilla – Avoid imitation stuff, if possible. Use pure vanilla extract.

How to make them

First, melt the butter and chocolate together. You can do this in a saucepan on the stove or in the microwave. Then add the sugars and the vanilla to this mixture and beat together.

In a small bowl, mix the dry ingredients together and set aside.

Combine the wet and dry ingredients, mix together and add the chips. They may not fully incorporate into the dough when mixing – that’s ok. Use a small cookie scoop to portion the dough for the triple chocolate cookies and chill for 30 minutes before baking.

Recommended tools and ingredients

• Silicone mats – I recommend baking on these or parchment paper.
• Half sheet baking pans – commercial bakeware will hold up forever.
• Extra brute cocoa powder (see ingredients above) – I’ve made these cookies with regular grocery store cocoa powder for years, but once I used the extra brute, I never looked back.

The secret to perfect-looking cookies

To make these triple chocolate cookies, or any cookies, look like they came from a bakery, there are a few tricks that I can share with you.

To get your cookies perfectly round – As soon as cookies come out of the oven, use a large, round cookie cutter to shape the cookie. Choose one that is larger than your triple chocolate cookies, then place it over the cookie and move in quick, small circles (a swirling motion) to tighten up the edges.

The warm cookies will take on a perfectly round shape, but you must do this when they are warm. It won’t work once they have started to cool.

To make even sized cookies – Using a small cookie scoop is key. Eyeballing it will get you close, but using a scoop is the only way to get them the same size each time.

How to get pretty chocolate chips on top – The second you take the cookies out of the oven, after you’ve swirled them into perfect circles, carefully (they are HOT) place chips where you want them. Lightly press the chip into the cookie so it stays in place.

Triple chocolate cookies Q & A

Variations and substitutions

A simple variation to triple chocolate cookies would be to use different flavored chips. Swap out the 3 types of chocolate chips for butterscotch or peanut butter. During the holidays, try peppermint flavored chips.

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Yield: 30 small cookies

Triple Chocolate Cookies

Print

Triple chocolate cookies have a brownie-like texture and 3 different types of chocolate chips.

Prep Time 15 minutes

Cook Time 12 minutes

Chill Time 30 minutes

Total Time 57 minutes

Ingredients

• 1 cup + 1 tbsp. all-purpose flour // 4.5 ounces // 128 grams
• 1/2 cup cocoa powder (see note)
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 stick unsalted butter
• 4 oz. dark chocolate, chopped
• 1 cup sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 tsp. vanilla
• 1/4 cup each: bittersweet, milk and white chocolate chips + a few extra for the tops

Instructions

1. In a small sauce pan, melt butter over low heat. Once butter is completely melted, remove from heat and add in chopped chocolate. Let chocolate melt into butter, stirring occasionally.
2. In a small bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
3. Pour butter mixture into bowl of a stand mixer fitted with paddle attachment. Or, into a medium mixing bowl, if using an electric hand mixer.
4. Add sugars and vanilla to butter and chocolate mixture, beating on low speed until combined (about 2 - 3 minutes), then add egg and beat until completely incorporated.
5. Add in flour mixture on low speed and mix until just combined. Turn mixer off, scrape down sides and bottom of bowl, then add chips.
6. Beat on low speed just until chips are evenly distributed in dough. (They may not mix in entirely, this is ok.)
7. Using a small (3/4 oz. // 1.5 tbsp.) scoop, portion dough onto parchment lined sheet pan. Cover and let rest for 30 minutes in the refrigerator prior to baking.
8. Preheat oven to 350°F (325° with convection fan) // 180°C // Gas mark 4
9. Place dough 2 - 3 inches apart on baking sheet lined with nonstick mat (Silpat) or parchment paper.
10. Bake for 10 - 14 minutes, rotating tray halfway through baking time.
11. If desired, place a few chocolate chips on top of cookies as soon as they come out of the oven.

Notes

Helpful Tips

• Do not overbake. The key to these cookies is letting them sit on the warm baking sheet to cool. The outside will be just barely crisp and the inside will be soft and brownie-like in texture.
• My preferred cocoa powder is Cocoa Barry Extra Brute. It is what I used in this recipe.
• I highly recommend a sprinkle of Maldon sea salt on the cookies. It really makes them SING!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Vollrath 3/4 oz Stainless Steel Disher - Size 40
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
• 
  Cacao Barry Cocoa Powder 100% Cocoa Extra Brute, 2.2 lb

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Originally published 7/24/13, most recent update 6/3/22.

Sugar cookies should be enjoyed all year, not just at the holidays! These heart-shaped Valentine cookies with marbled icing are perfect for sharing. My classic sugar cookies are coated with an easy marbled icing for an extra special Valentine’s Day treat.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Valentine cookies with marbled icing

When I make these sugar cookies during the holidays, I typically use royal icing for piping. To make tie dye royal icing cookies, you could use the icing recipe in my classic sugar cookies.

For this marbled icing, however, I’m keeping it even easier – a very simple cookie icing that is stirred together, no mixer necessary.

Ingredients

To make these Valentine cookies, you’ll need the following 9 ingredients: all purpose flour, cake flour, unsalted butter, sugar, eggs, vanilla, salt, baking powder and milk or cream.

How to make soft sugar cookies with marbled icing

The first step is creaming the butter and sugar together until it is light and fluffy. This takes a few minutes, don’t rush it. If the color of your mixture has not lightened, you’re not done yet.

Next, scrape down the sides of the bowl, then add in the eggs and beat until they are well incorporated.

Combine all of the dry ingredients, and add in two batches, alternating with the cream.

Lastly, roll out the dough to 1/4″ thickness between two sheets of parchment paper, then chill or freeze the dough until it is firm enough to use your heart shaped cookie cutters.

Once your cookies are baked and cooled, it’s time to dip them in marbled icing.

Marble icing – tips and tricks for success

This quick and easy marbled icing is the perfect glaze for these Valentine cookies. You’ll need powdered (icing) sugar, corn syrup, vanilla extract, a pinch of salt and water (or vodka). To make it a little richer and give it some body, you can add a splash of half and half.

Before you start, make sure that the bowl you choose is wide enough to dip your cookies. You’ll want to have enough room to dip straight down, so double check that your largest cookie fits inside the bowl before you begin.

Getting the right consistency is key. Check the consistency by drizzling a bit of icing back into the bowl from a spoon.

If it takes about 8 seconds for it to completely disappear, you’re good to go. If it melts back in within a second or two, it is too thin – add a few tablespoons of powdered sugar to thicken.

How to dip Valentine cookies

Mix all of the ingredients (except the gel color) together. Add a few drops of color and use a toothpick or wooden skewer to swirl.

Dip Valentine cookies straight down into the marble icing and lift out. Tilt cookies to the side to let excess run off. I like to use a wooden skewer to gently scrape the sides so they stay clean as it is dripping off the edge.

Then, I tip the cookie in the opposite direction for a few seconds to let the icing settle on top of the cookie instead of at the edge.

To thin the icing, you can add more water, vodka, half and half or corn syrup. You have options. Corn syrup will make the icing really shiny, which is pretty, but it takes longer to set. I leave it for a full 24 hours to make sure it has hardened before I touch it.

The icing will eventually have less of a marble affect as you dip more and more Valentine cookies. You can either make two separate bowls or set some plain icing aside before you add color, so you can add white icing back into the bowl to break up the color.

Finishing touches

The last tip to make these Valentine cookies absolutely perfect is to use a toothpick or the tip of a wooden skewer to pop the tiny bubbles that might form on top after you’ve dipped the cookies in the marble icing.

It is imperative that you do this before it starts to set. If the icing is still wet, it will fill right in and you’ll never see it.

Finally, I use these snap on sheet pan lids to cover the cookies while they are drying. This allows me to stack the sheet pans so it takes up less room and it keeps everything (and everyone) out of the cookies.

Tools and fun extras for Valentine’s Day cookies

• Food scale – An absolute must for bakers. Weighing ingredients is far more accurate than measuring with cups and spoons, and I cannot recommend owning a scale strongly enough.
• Valentine’s cookie cutters – This set comes with an assortment of fun shapes.
• Silicone baking mat – This yielded the best results. I preferred baking on this over baking on parchment paper.
• Gel food color – This is the brand that I have. Avoid liquid food coloring, it won’t give you the same results and it will make the icing runny.
• Luster dust is an edible food color that comes in powdered form. By mixing it with a drop or two of vodka, it becomes a “paint” to color the frosting or the cookie itself. It comes in every imaginable color and looks beautiful on iced cookies. It can deepen the colors of the frosting or just add a little shine or sparkle to give them an extra special look. 
• Stand mixer – This is the mixer that I’ve had for almost 10 years. It gets a TON of use and is worth every penny.
• Sheet pans – Invest in heavy duty, commercial baking sheets. They aren’t pretty, but they don’t warp and they last a lifetime.

More Valentine’s Day treats

• Hibiscus champagne cocktail
• Dark chocolate cake with red wine ganache
• Chocolate coconut truffles

Please share

If you love this recipe, please give it 5 stars!

I hope you love these Valentine cookies as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 36 cookies

Valentine cookies with marbled icing

Print

These heart-shaped Valentine cookies with marbled icing are perfect for sharing.

Prep Time 15 minutes

Cook Time 18 minutes

Chilling Time 8 hours

Total Time 18 minutes

Ingredients

• Classic sugar cookies

Marble icing

• 2 1/2 cups powdered sugar
• 3 - 4 tbsp. water (or vodka)
• 2 tsp. light corn syrup
• 1/2 tsp. vanilla extract
• 1/8 tsp. sea salt
• gel food color
• half and half, optional, if needed *see notes

Instructions

Make sugar cookies

1. Whisk all purpose flour, cake flour, baking powder and salt in a large bowl, set aside.
2. In the bowl of a stand mixer, with paddle attachment, combine butter and sugar. Beat on medium speed until fluffy and light in color, about 5 minutes. (If using a hand mixer about 7 - 8 minutes.)
3. Add the eggs and beat on medium speed until incorporated, then add the vanilla and beat until mixture is uniform.
4. Add flour mixture in two batches, alternating with the cream, and mix until just combined.
5. Divide the dough into thirds and roll out to 1/4" thickness between 2 sheets of parchment paper. (You'll have 3 pieces of dough, you'll need 6 sheets of parchment)
6. Put the sheets of dough (and the paper!) on a sheet pan to keep them flat, then freeze for an hour until dough is very firm.
7. Dip cookie cutter in flour, then cut out shapes and place them on a baking sheet lined with a silicone baking mat or parchment paper. Freeze the dough for a minimum of 2 hours. (I wrapped my sheet pans up and froze overnight).
8. Preheat oven to 325°F with convection or 350°F without convection.
9. Remove sheet pan from freezer and bake for 18 minutes. (This is for 3 inch cookies. If your cookies are smaller or larger, adjust the time by a minute or two)
10. Let cool on baking sheet for a few minutes before transferring to rack to cool completely.

Make icing & dip cookies

1. Stir powdered sugar, water (or vodka), corn syrup, vanilla and salt together in a bowl wide enough to fit your largest cookie.
2. Test icing for consistency (see note) and adjust if necessary.
3. Add 3 - 4 drops of gel color and swirl with a toothpick or wooden skewer.
4. Hold cookie above icing bowl and gently dip straight down, then pull up and tip cookie to let excess icing run off the side. Tip in the opposite direction to let icing settle. (This will also give you a better marbling effect)
5. Place cookies on baking sheet to let the icing harden for at least 6 - 8 hours, up to 24 hours.
   

Notes

• If icing is too thick - add a teaspoon or two of half and half to thin the icing and give it some richness. You can also use plain water.

• To test icing for consistency, it should take about 8 seconds for the icing to melt back into itself when drizzled inside the bowl. If it is too thin, add a bit more powdered sugar. If it's too thin, add half and half, vodka, water or corn syrup.

• Use a wooden skewer or toothpick to gently scrape the side of the cookie to remove excess icing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Food Coloring AmeriColor Student Kit, 12 .75 Ounce Bottles Soft Gel Paste Colors

Nutrition Information:

Yield:

36

Serving Size:

1 cookie
Amount Per Serving: Calories: 236Total Fat: 7gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 49gFiber: 0gSugar: 28gProtein: 0g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Now that you’ve done the baking, it’s time to send those homemade goodies to friends and family. I’m going to show you how to ship cookies so they don’t break apart in the mail and how to pack them so they stay fresh for the lucky recipient.

How to ship cookies without them breaking

There are a few tips and tricks to sending cookies in the mail. From guarding against breakage to avoiding stale cookies, we’re going to cover it all.

To mail cookies, you’ll need the following:

• A sturdy box
• A metal cookie tin
• Packing material, like peanuts or bubble wrap
• Parchment paper

I’m the queen of reusing boxes. I have a collection of them, but when I’m sending cookies, something delicate or perishable, I make sure that I use either a new box, or one that is like new. The last thing you want is to pack your cookies in a flimsy box.

A metal cookie tin will protect your baked goods during transit. Choose one that is appropriately sized so the treats don’t jostle around. Use small pieces of parchment to fill in the gaps and to cushion your baked goods.

Which cookies are best to mail

First, we need to choose the best cookies for shipping. Those would be sturdy cookies, like a chocolate chip or oatmeal. Trying to ship delicate cookies like pizzelles will only end in disaster and disappointment.

Bar cookies, brownies and blondies are also great options. As you are baking, or choosing what to bake, select the sturdier cookies for mailing to friends and family.

How to pack cookies for shipping

1. Make sure the packaging is food safe.
2. Pack cookies in small bundles or pairs. Combine like flavors together, keep strong flavored items (like peppermint or gingerbread) away from items with subtler flavors.
3. Wrap cookies in plastic wrap.
4. Place heavier cookies on the bottom of the tin.
5. Fill box with peanuts or crumpled newspaper to cushion cookie tin.

How to keep cookies fresh

The best way to ensure that your cookies don’t arrive stale is to bake them as close to mailing as possible and to wrap them in plastic wrap.

This will also help to keep the moisture in, so your cookies don’t dry out during transit.

It is imperative that cookies are completely cooled before packing. Factor in cooling time as well before packing up your treats for the mail.

The BEST cookies for shipping

• Butter pecan biscotti
• Gingerbread biscotti
• Classic sugar cookies – minimal icing and decorations, for best transport
• White chocolate peppermint Christmas brownies
• Rum balls
• Homemade dog treats – if there is a pup in the house too? A few homemade treats for the dogs are always a nice surprise.
• Chocolate bark – only if there is no threat of melting. Not a good option for warmer climates.
• Christmas Rice Krispie treats

Quick tips and tricks for shipping cookies

• Choose sturdier cookies. Avoid delicate cookies that break easily.
• Bake cookies as close to sending as possible – this also helps ensure freshness.
• Wrap them in plastic wrap or in small plastic gift bags – this helps to keep them fresh and also to contain any sprinkles, sanding sugar, etc.
• Use parchment paper to line your cookie tin if not wrapping cookies individually, use small pieces of parchment to pack in the gaps.
• Fill shipping box with crumpled newspaper or packing peanuts to cushion cookie tin.

Please share

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

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What I really love is that my readers get to choose and select from a variety of different stickers. Every time you decide to send a paid sticker, you can add a personal message.
You can find the Thank with Google feature in two places – there is a button at the top and at the bottom of this blog post. If you test it out let me know what you think! Thanks as always for your support. Happy Holidays!

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!