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.
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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.
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
YES! Use a slightly larger scoop and increase baking time by 2 – 3 minutes. You will end up with fewer cookies, but also bigger cookies.
Absolutely. The dough will keep for a few months in the freezer in an airtight container or zip-top freezer bag.
On average, homemade cookies last about 3 days. After that, they start to lose freshness.
Yep! Wrap them tightly and place in an airtight container or freezer bag for up to 3 months.
Use whatever you have. If you have dark and white chips, use them. The cookies will still be delicious.
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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- 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
- 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.
- In a small bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- 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.
- 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.
- 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.
- Beat on low speed just until chips are evenly distributed in dough. (They may not mix in entirely, this is ok.)
- 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.
- Preheat oven to 350°F (325° with convection fan) // 180°C // Gas mark 4
- Place dough 2 - 3 inches apart on baking sheet lined with nonstick mat (Silpat) or parchment paper.
- Bake for 10 - 14 minutes, rotating tray halfway through baking time.
- If desired, place a few chocolate chips on top of cookies as soon as they come out of the oven.
- 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!
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Originally published 7/24/13, most recent update 6/3/22.