These Triple Chocolate Cookies take indulgence to a whole new level! Imagine a rich, chewy, and soft cookie base studded with not with one, not two, but three delectable forms of chocolate goodness with cocoa powder, chocolate chips, chocolate chunks!
I can't live without chocolate, which is why I have the most overflowing chocolate section on the blog.
If you're with me, some of my favorite recipes are these Bakery Chocolate Chip Cookies, these Triple Chocolate Brownies (they'll literally change your life), and these Peanut Butter Nutella Cookies.
Why You'll LOVE This Recipe
Chocolate Overload: If you're a true chocolate lover, these cookies are a dream come true. They're packed with three distinct forms of chocolate-cocoa powder, semi sweet chocolate chips (and mini chips), and rich dark chocolate chunks!
Easy Peasy: These cookies are made in one bowl without a mixer and do not require any chill time. So, they're ready for you to indulge in within 30 minutes!
Endless Variations: While Triple Chocolate Cookies are divine as is, they're also the perfect opportunity to exercise some creativity. Add nuts, caramel bits, or a pinch of sea salt for your unique twist!
Ingredients
- Unsalted Butter: You'll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Light Brown Sugar & Granulated Sugar: Both sugars work together to create flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Cocoa Powder: Cocoa powder is where these cookies get their chocolate flavor. I use natural cocoa powder.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Chocolate Chips: I use a mix of semi sweet and dark chocolate chips, mini chips, and chunks.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together.
STEP 3: Then, add all purpose flour, cocoa powder, baking soda, baking powder, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Pour mix of chocolate chips into the batter and fold until the chocolate chips are dispersed evenly throughout.
STEP 5: Then, roll the dough into about 2 ½-tablespoon (55-60g) sized balls. Immediately, roll each ball in the sprinkles.
STEP 6: Bake the cookies for 7-9 minutes or until the tops look cracked and shiny.
Frequently Asked Questions
You can use as many or as few different types of chocolate as you'd like. If you only have one type of chocolate chip on hand, that's totally fine! However, I like to use dark chocolate chunks, semi sweet chocolate chips, and mini semi sweet chocolate chips for the best flavor, texture, and look!
Absolutely! Feel free to add nuts, dried fruits, marshmallows, chopped candy pieces, caramels, peanut butter chips, or any other mix-in your heart desires! Mix them in at the same time you would add chocolate chips!
Yes! Though I recommend 2 ½ tablespoons (60g) of dough per ball, you can make them smaller or larger as you desire. You'll need to adjust the baking time since smaller cookies will require less time and larger cookies will require more time.
Expert Tips
- Measure Flour Properly: Measure flour by spooning it into your measuring cup and leveling it off without tapping or shaking or by using a kitchen scale to prevent your cookies from being to dry and cakey
- Additional Chocolate: Push additional chocolate chips or chunks into the tops of the cookie dough balls immediately after baking for a bakery-style look.
- Freezing: After they have fully cooled, freeze the cookies in an airtight container or gallon bag for up to 4 months. Thaw at room temperature or heat in the microwave in 10-second-increments or in the oven at 350 Fahrenheit until desired heat is reached.
Storing
- Allow the cookies to cool completely before storing them. If you store warm cookies or cookies that haven't fully set, they can become soggy from trapped moisture or the unset chocolate can smear.
- Place the cookies in an airtight container or tightly cover them to keep them from drying out.
- Layer the cookies with sheets of parchment paper because doing so will prevent sticking and help maintain their shape.
- Triple chocolate cookies can be stored at room temperature for about 3-5 days. Keep the container in a cool, dry place.
Related Recipes
Print
Triple Chocolate Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 15 cookies
- Category: Cookies, Chocolate
- Method: Bake
- Cuisine: American
Description
These Triple Chocolate Cookies take indulgence to a whole new level! Imagine a rich, chewy, and soft cookie base studded with not with one, not two, but three delectable forms of chocolate goodness with cocoa powder, chocolate chips, chocolate chunks!
Ingredients
- ½ cup (110g) unsalted butter, melted
- ½ cup (120g) light brown sugar
- ½ cup (110g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- ¾ cup (105g) all purpose flour
- ½ cup (50g) cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (270g) chocolate chips + other mix-ins as desired
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, cocoa powder, baking soda, baking powder, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all dry ingredient pieces disappear into the batter.
- Fold desired mix of chocolate chips into the batter with a rubber spatula until they are distributed equally throughout.
- Roll the dough into about 2 ½-tablespoon (55-60g) sized balls. Immediately, roll each ball in the sprinkles.
- Bake the cookies for 7-9 minutes or until the tops look cracked and shiny. Use a knife to push into the warm cookies to round the shape out further if desired.
- Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 105g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Mix of Chocolate Chips: For a true triple chocolate look and flavor, utilize different sizes and flavors of chocolate. In these cookies, I used dark chocolate chunks, semisweet chocolate chips, and mini semisweet chocolate chips.
Don't overbake: Keep a close eye on the cookies while they are in the oven. They should be slightly puffed and set around the edges but still slightly soft in the centers. Overbaking can result in dry and crispy cookies, so it's best to slightly underbake.
Sharon says
I am dying to make these delicious looking cookies.
I just have a question: In each size recipe, the grams of all purpose flour remains the same,105 grams.
What is the correct amount per recipe size?
Thank you very much.
Elise says
Hi Sharon! Thank you for letting me know that there is an issue. I don't see that on my end and apologize that the proper measurements aren't updating on yours. The gram measurement should not be the same at each size- at 2x, it should be exactly double, and at 3x, it should be exactly triple of the original 1x measurement. Hope this makes sense!
Ann says
Just made these cookies! Absolutely phenomenal. We used some of the festive green and red mini m and ms and semi sweet chocolate chips as the mix ins. Made a great New Year’s Eve treat and really lifted our spirts after burying a beloved pet. Another Sweets by Elise hit.