Home > Desserts > Chewy Triple Chocolate Cookies

Chewy Triple Chocolate Cookies

Published: Updated:

Perfect for chocolate lovers, These Chewy Triple Chocolate Cookies are the ultimate chocolate hit, made with Dutch processed cocoa powder and littered with two different types of chocolate chips! You can bake them fresh, or make a batch of dough and pop them in the freezer so that you have freshly baked cookies on demand!

Triple Chocolate Chip Cookies - top down shot with chocolate chips surrounding the chocolate cookies

If you’ve ever wondered what the secret to delicious rich, chewy and fudgy cookies are it’s underbaking! Slightly underbaking your cookies will give you this gorgeous ooey gooey texture that take your cookies from everyday home bakes to bakery style cookies!

These cookies are based off my Chewy Chocolate Cookies which are so deliciously decadent. If you’re looking for a brownie cookie option, try my Brookies. Honorable mention to my Chewy Chocolate Chip Cookies with brown butter which are next level amazing.

These Triple Chocolate Cookies hit the spot!

There are so many things to love about this simple cookie recipe!

  • Easy – these cookies only need a couple simple ingredients that you likely have in your cupboard. They’re really simple to make too!
  • No chilling time! These cookies don’t need to rest in the fridge before baking which makes them a speedy recipe.
  • Chewy – the secret to a chewy cookie is underbaking!
  • Chocolate overload! – you can use any type of chocolate chips you or even chop up your favorite chocolate into chunks. Mix some through the cookie dough and then add some on top right after they come out of the oven.
Triple Chocolate Chip Cookies - top down shot of a hand holding a cookie

Ingredients You Need To Make Triple Chocolate Cookies

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Triple Chocolate Chip Cookies - ingredients image
  • Bread flour – this is a high gluten flour which helps give these cookies a chewier texture. You can use regular all-purpose flour (plain four) if you wish.
  • Dutch processed cocoa powder – is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturaly found in cocoa powder. It’s darker in color and strong in chocolate flavor.
  • Baking powder – helps the cookie rise.
  • Salt – I used fine salt.
  • Butter – I used unsalted butter.
  • Brown sugar – dark or light will work.
  • Caster sugar – also known as superfine sugar is what’s best for this recipe but you can use granulated sugar as well.
  • Egg – I used a large egg.
  • Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
  • Milk – helps bind the cookie ingredients together to help make it more of a uniform cookie that holds its shape when it’s baked. I used cow’s milk. Plant based milk will also work.
  • Chocolate chips – I used milk and white baking chips that are found in the baking isle of your supermarket. You can use other types if you like. Peanut butter, dark chips, anything you like.

How to make Triple Chocolate Cookies!

Triple Chocolate Chip Cookies - steps
  1. Mix the dry ingredients together.
  2. Cream the softened butter, sugar, milk, and vanilla extract together. Then add the eggs and beat until well combined.
  3. Add the dry ingredients and both chocolate chips to the butter mixture and mix using a spatula until a dough forms.
  4. Scoop 2 tbsp sized balls of dough across two baking trays. Bake one tray at a time.
  5. As soon as they come out of the oven, use a round cookie cutter to shape into rounder shapes (optional)
  6. Then top with more chocolate chips.
Triple Chocolate Chip Cookies - extreme close up with one cookie bitten

Tips and Tricks For Recipe Success!

  • Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time!
  • Add your favorite additions like nuts, other flavored chocolate chips or even dried fruit to make them your own!
  • Make sure your butter is softened before making these cookies to ensure the butter and sugars cream together properly.
  • Use chocolate chunks instead of chocolate chips to get those iconic chocolate puddles in your cookies.
  • Use an ice cream scoop for even sized cookies.
  • Let your cookies cool completely before taking them off the baking tray.

Frequently Asked Questions about Triple Chocolate Cookies

How To Store These Cookies.

These cookies will last up to a week in an airtight container.

Yes! You can roll the cookie dough into balls, then freeze. To bake, let them thaw completely before baking.

What is Dutch processed cocoa powder?

Dutch processed cocoa powder – is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturaly found in cocoa powder. It’s darker in color and strong in chocolate flavor.

Do I need to chill the dough?

Not for this recipe. Some recipes ask you to chill the dough because without doing that, the cookies will bake really flat. Others will ask you to chill it up to 24 hours because it helps intensify the flavors and makes a gooey cookie. Which is true for some recipes. This cookie recipe will bake nice and thick and doesn’t need to be chilled for the flavors to intensify.

Why this recipe is in grams and not cups?

The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! To learn more about using digital kitchen scales, check out this post!

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

If you loved this recipe, check these out!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Triple Chocolate Chip Cookies - thumbnail

Chewy Triple Chocolate Cookies

These Triple Chocolate Cookies are fudgy, chewy and packed full of milk and white chocolate chunks. Perfect for chocolate lovers!

Serves 14

No ratings yet
Print Recipe Pin Recipe
Prep: 10 minutes
Cook: 25 minutes
Total: 30 minutes
Course: Dessert
Cuisine: American
Calories: 298kcal

Ingredients

Triple Chocolate Cookies

  • 150 g bread flour, sifted (see notes)
  • 50 g Dutch processed cocoa powder, sifted (see notes)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 166 g unsalted butter, softened
  • 100 g brown sugar
  • 105 g caster sugar, superfine
  • 1 / 53 g large egg
  • 1 tsp / 5 ml vanilla extract
  • 1 tbsp / 20 ml milk
  • 150 g milk cooking chocolate chips
  • 150 g white cooking chocolate chips


Instructions

Triple Chocolate Cookies

  • Preheat a fan-forced oven to 150C / 300F (170C/320F for no fan). Line two large baking sheets with baking paper. Set aside.
  • In a large mixing bowl add the flour, cocoa powder, baking powder, salt and white chocolate chips. Use a whisk to combine. Set aside.
  • In a separate large bowl add both sugars and softened butter (make sure it’s really soft but not melted) and use an electric hand beater or stand mixer fitted with a paddle attachment to beat until pale and creamy, about 2-3 minutes.
  • Stop the mixer and scrape down the bowl using a spatula. Add the egg and vanilla extract and mix until well combined.
  • Stop the mixer, scrape down the bowl. Add the dry ingredients and both chocolate chips and use a spatula to mix until a dough forms. Use a cookie scoop that holds 2 tbsp of cookie dough and roll into 14 balls (6 on each sheet). Bake for 8 minutes. The cookies will be very soft when they come out of the oven.
  • As soon as they come out of the oven add more chocolate chips on top and slightly indent them into the cookie.
  • To get perfectly round cookies, use a round cookie cutter a little larger than your cookies and shuffle it around the cookies to shape them into rounder cookies. Allow to cool completely on the baking tray before serving.

Notes

Bread flour – this is a high gluten flour which helps give these cookies a chewier texture. You can use regular all-purpose flour (plain four) if you wish.
Dutch processed cocoa powder – is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity natural found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Storage – Cookies can be stored in an airtight container for up to three days.
Nutrition – is based on per cookie. This recipe makes 14 cookies.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. To learn more about how to measure ingredients using digital kitchen scales, click here!

Nutrition

Calories : 298kcal
Carbonhydrates: 31g
Protein: 3g
Fat: 17g
Saturated Fat: 11g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 0.4g
Cholesterol: 40mg
Sodium: 91mg
Potassium : 156mg
Fiber: 2g
Sugar : 21g
Vitamin A: 318IU
Vitamin C: 0.1mg
Calcium: 65mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

Leave a Comment

Recipe Rating