These decadent triple chocolate chip cookies are chewy, thick and packed with semi-sweet and dark chocolate goodness. Perfect for the holidays or anytime you need a serious chocolate fix. 🙂
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Yes, I'll admit I could have just stopped at these double chocolate cookies and called it a day. I mean, they're so delicious and also filled with luscious chocolate and cocoa. But adding one more element of dark chocolate into the mix could never truly be a bad idea, right? So here we are...I present you with the ultimate triple chocolate cookies.
Did you know?
Chocolate is technically a fermented food since the cocoa powder used to make it is produced from fermented cacao beans. The fermentation process lasts for about a week before the fermented beans are roasted and processed into powder. And even though the high heat used during processing will kill any beneficial bacteria from the fermentation step, you can still thank them for helping to give your chocolate its irresistibly rich and alluring taste we've all come to know and love. 🙂
If you're more of a traditional chocolate chip cookie fan, I've got you. You can also try these equally delicious gluten free chocolate chip cookies or mini chocolate chip cookies. Or, find even more easy dessert recipes for the holidays or anytime! (For a super easy cookie recipe, you have to try these three ingredient PB cookies.)
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❤️ Why you'll love this recipe
- Perfect for chocolate lovers!
- Super shareable over the holidays
- Easy to make ahead of gatherings
- Customize with your favorite chocolate
- Fun cookie recipe for kids
🌿 Ingredients
The ingredients you'll need are all easy to find in a large grocery store. The cocoa powder should be unsweetened, and feel free to swap other kinds of chocolate for the dark chocolate and chocolate chips (white chocolate, milk chocolate, chocolate chunks, etc.)
See recipe card below for exact quantities.
📝 Instructions
Step 1: Prep the dry ingredients in a bowl (flour, cocoa, cornstarch, salt, baking soda) and whisk them all until incorporated. Chop the dark chocolate into small pieces if you haven't already.
Step 2: Combine the room-temperature butter and both sugars in a second mixing bowl and beat together until creamy using either a stand mixer or a hand mixer. Scrape down the sides of the bowl and then add the vanilla and eggs one at a time, beating a little more after each is added.
Step 3: Start adding about half of the dry mixture to the wet ingredients and mix on low for about 20 seconds. Then add the rest of the dry ingredients and continue to mix just until incorporated. Use a silicone spatula or wooden spoon to fold in the chocolate chips and chopped dark chocolate, and chill the batter for 2 hours in the fridge. Tip: to chill the dough faster, divide into 2 separate bowls.
Step 4: Preheat the oven to 350°F and line a couple of baking sheets with parchment paper (or you can just use the same one, letting it cool between batches.) Place rounded tablespoonfuls of batter onto each sheet a couple inches apart and bake for 11-12 minutes.
Remove the from the oven once the edges are just starting to set (the middle should still look soft and will continue to cook out of the oven; don’t over bake.) Let the cookies rest on the baking sheet for 5 minutes (don't skip this step!), and then transfer them to a cooling rack using a spatula and repeat for the other batch.
📋 Substitutions
Feel free to make any of the following adjustments depending on dietary needs and what you have on hand:
- All-purpose flour - use gluten free all-purpose flour for GF triple chocolate cookies
- Cornstarch - use arrowroot powder instead, or simply substitute the same amount of additional flour
- Unsalted butter - use salted butter if necessary and leave out half of the added salt, or use coconut oil to make dairy free
- White sugar - substitute coconut sugar or maple sugar
- Light brown sugar - use dark brown sugar instead; in a pinch, you can just use all white sugar and the cookies will still be tasty, but may not be as soft and rich tasting
- Vanilla extract - use pure vanilla powder instead
- Chocolate chips - use any kind of chocolate chips or chocolate chunks, mint chocolate chips, peanut butter chips, or white chocolate chips
- Dark chocolate - use another favorite chocolate bar type such as milk chocolate, semi-sweet or white chocolate
🔪 Equipment
I used the following equipment to make these chocolate cookies:
- measuring cups
- measuring spoons
- whisk
- mixing bowls
- cutting board
- chef's knife
- stand mixer or hand mixer
- silicone spatula
- baking sheet
- parchment paper (optional, for easy cleanup)
- cooling rack
🍱 Storage
Once they're cool, triple chocolate cookies can be stored in the fridge for up to five days, or in the freezer for up to 2 months.
🎉 Top tip
Feel free to totally customize these decadent cookies with your favorite kinds of chocolate. You could use mint chocolate chips or mini chips for a festive holiday twist, or peanut butter chips or white chocolate for a fun variation anytime of the year.
Enjoy!
💭 FAQ
Besides unsweetened cocoa powder, you'll need chocolate chips and a chocolate bar. Feel free to use semi-sweet, dark, or white chocolate for either.
Yes; you can make gluten free triple chocolate chip cookies by substituting all-purpose gluten free flour for the regular flour.
Yes. To make dairy free triple chocolate cookies, simply substitute coconut oil for the butter.
To make triple chocolate cookies even more soft and chewy, you can add an extra egg yolk when you beat the eggs. Additionally, make sure you don't leave out the cornstarch as it'll help with a soft chewier texture. And, don't forget to chill the dough before you bake your cookies.
🍳 Recipe
Triple Chocolate Cookies
Equipment
- parchment paper optional, for easy cleanup
Ingredients
- 2 cups all-purpose flour or gluten free all-purpose flour (see notes)
- ⅔ cup cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup unsalted butter 2 sticks, at room temperature
- 1 cup white sugar
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs at room temperature
- 8 ounces semisweet chocolate chips or mini chips
- 4 ounces dark chocolate chopped into small chunks
Instructions
- Prepare the dry ingredients: Whisk the flour, cocoa, cornstarch, salt and baking soda in a large bowl and set aside. Chop the dark chocolate into small pieces if you haven't already.
- Prepare the wet ingredients: Place the room temperature butter and both sugars into a second mixing bowl and beat together until creamy using either a stand mixer with a paddle attachment or a hand mixer. Scrape down the sides of the bowl and then add the vanilla and eggs one at a time while beating for at least 30 seconds after each egg is added.
- Incorporate: Add half of the dry mixture to the wet ingredients and mix on low for about 20 seconds; add the rest of the dry mixture and continue to mix just until incorporated. Use a silicone spatula or wooden spoon to fold in the chocolate chips and chopped dark chocolate.
- Chill: Place the batter in the refrigerator and chill for a minimum of 2 hours, or overnight. Tip: to chill the dough faster, divide into 2 separate bowls.
- Bake: Center a rack in the oven and preheat to 350°F. Line two baking sheets with parchment paper. Place rounded tablespoonfuls of batter onto each sheet at least 2 inches apart and bake for 11-12 minutes, rotating the cookie sheet once. Remove the from the oven once the edges are just starting to set (the middle should still look soft and will continue to cook out of the oven; don’t over bake.)
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack using a spatula. Place the second cookie sheet in the oven to bake (if you’re using the same sheet, let it cool before you place the next batch on it.)
- Enjoy: Serve the cookies while they’re warm, or store in the fridge for later once they're completely cool. Enjoy!
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