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Triple Chocolate Cookies

  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 15 cookies 1x
  • Category: Cookies, Chocolate
  • Method: Bake
  • Cuisine: American


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!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Fold desired mix of chocolate chips into the batter with a rubber spatula until they are distributed equally throughout.
  5. Roll the dough into about 2 ½-tablespoon (55-60g) sized balls. Immediately, roll each ball in the sprinkles.
  6. 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.
  7. 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.


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.

Keywords: Triple Chocolate, Triple Chocolate Cookies