Packed with milk, white and dark chocolate chips, these triple chocolate chip cookies are a must-bake for any chocolate fan.
When you want a chocolate cookie that is packed with rich chocolate flavour in every bite, these cookies are for you! With a rich cocoa cookie base and milk, dark and white chocolate chips, these triple chocolate cookies could actually be called quadruple chocolate cookies.
Why we love this recipe
- This chocolate chip cookie recipe produces cookies which, like my chocolate chip pecan cookies have the perfect balance of chewy centres, crispy edges and soft chocolate chips.
- Very chocolate-y: This triple chocolate cookies recipe is a must-bake for any chocolate fan, these triple chocolate chunk cookies have been tested many times for family and friends, and there’s not often any leftover!
- There is no chill time needed for these chocolate cookies.
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Plain flour – all purpose flour.
- Cocoa powder – I recommend using a Dutch processed cocoa powder for the best flavour and rich deep colour, however you can use any unsweetened cocoa powder you prefer.
- Soft brown sugar – this gives the cookies a fudgy texture in the centre.
- White sugar – granulated sugar.
- Egg – I use size large eggs, weighing around 55g / 2oz each. No eggs? Make my eggless chocolate chip cookies.
- Butter – I prefer to use unsalted butter and add a pinch of salt, but you can use unsalted butter if you prefer and omit the pinch of salt.
- Chocolate chips – milk chocolate chips, dark / semi-sweet chocolate and white chocolate chips. I prefer to use bar chocolate and then roughly chop in to chocolate chunks, but that is my personal preference.
- Vanilla bean paste – or vanilla extract. This enhances the chocolate flavour.
How to make triple chocolate chip cookies from scratch
Please scroll down to the recipe card at the end of the post for the full recipe.
Make the cookie dough
- Beat the butter and sugars together in a large bowl until light and fluffy. You can do this by hand with a spoon, with a hand-mixer or in a stand mixer with the paddle attachment.
- Add the dry ingredients and mix until just combined. If there is still a little unmixed flour like in the image below this is fine, it is better not to overmix the dough as this can result in tough cookies.
Add the chocolate chips / chocolate chunks
- Add the chocolate chips / roughly chopped chocolate chunks.
- Stir until just combined. Using an ice cream scoop or cookie scoop, take a scoop of the cookie dough.
- Place the scoop of cookie dough on a baking tray lined with baking paper, silicone baking mat or parchment paper, leaving room for the cookies to spread during baking. I place 6 balls of cookie dough per cookie sheet / baking tray.
- Bake in the preheated oven. It is hard to tell if cookies made with cocoa powder are cooked as you can’t use the ‘until golden brown’ rule. However, lightly press a finger into the edge of the cookie. If the cookie feels set, it is done. Be careful with this as they are hot! Leave on the tray for 5 minutes then move to a wire cooking rack to cool completely.
Dutch process cocoa powder is where the cocoa beans have been washed in an alkaline solution, creating a cocoa powder that tastes less bitter than natural cocoa powder and has a richer brown colour.
No! This recipe doesn’t need any chilling of the cookie dough.
My recipe tips
- If you don’t have a cookie scoop or ice cream scoop to scoop the cookie dough: use a tablespoon. Scoop a generous tablespoon of dough and then roll it in your hands to make balls and place on the lined baking trays.
- The cookies do spread during cooking, so I recommend you leave plenty of room in between them on the baking trays.
- Texture: These cookies are so delicious warm from the oven, when the chocolate is still soft and the centres are gooey. They firm up slightly the next day – still delicious, but if you want cookies to impress, serve them up to a few hours after they are baked!
- Room temperature: store in an airtight container at room temperature for up to a week.
- Freezer: store cooled baked cookies in the freezer for up to 2 months. Wrap the cookies well to avoid freezer burn.
- Chocolate chips: Make these chocolate cookies with 1 or 2 kinds of chocolate chips rather than 3.
- Add nuts: and add a handful or roughly chopped walnuts, hazelnuts, almonds or pecans with the chocolate chunks.
- Other add-ins: Use Caramilk chocolate chunks in place of one of the chocolates, or use M&Ms or peanut butter chips.
Why not try…
You may also like these other easy cookie recipes:
Triple Chocolate Cookies
- 2 baking sheets / baking trays
- 125g (½ c) butter, softened
- 100g (½ c) soft brown sugar
- 110g (½ c) white sugar (granulated sugar)
- 1 teaspoon vanilla essence (or vanilla bean paste)
- 1 egg size large
- 180g (⅔ c + ½ c) plain flour (all purpose flour)
- 20g (4 teaspoons) cocoa powder
- ½ teaspoon baking powder
- pinch salt
- 50g (1¾ oz) milk chocolate, roughly chopped (or milk chocolate chips)
- 50g (1¾ oz) dark chocolate, roughly chopped (or dark chocolate chips)
- 50g (1¾ oz) white chocolate, roughly chopped (or white chocolate chips)
- Preheat the oven to 160℃ fan / 180℃ / 320˚F convection / 360˚F.
- Line two baking sheets with baking paper.
- Place the softened butter, soft brown sugar, white sugar and vanilla into a large bowl and beat until light and fluffy with hand-beaters or a stand mixer using the paddle attachment.
- Beat in the egg.
- Fold in the flour, cocoa powder, baking powder and salt using a large spoon, until just combined.
- Add the roughly chopped chocolate / chocolate chips and lightly stir in.
- Using a large ice cream scoop, scoop the cookie dough onto the lined baking sheets, leaving room in between them as the cookies will spread when baked. I place 6 balls of cookie dough per cookie sheet / baking tray.
- Place in the preheated oven and bake for 14-15 minutes until the cookies feel set when lightly pressed at the edge using a finger. Be careful as they are hot!
- Cool on the baking sheet for 5 minutes before moving to a wire cooling rack to cool completely.