Soft and chewy triple chocolate chip cookies made with semi-sweet chips, chocolate chunks and cocoa powder. A chocolate lover’s dream cookie!
Table of Contents
Best Chocolate Cookie
This is hands down one of my favorite cookie recipes ever. They’re super fudgy and have an amazing rich flavor. Plus they’re crispy on the outsides with a super soft center like my chocolate chip pudding cookies.
These triple chocolate chunk cookies are completely irresistible. Rich, fudgy and customizable with your favorite chocolate! For the base of these cookies, I start with semi-sweet chocolate chips and my favorite dark chocolate chunks. I honestly think the chunks make the cookies.
If you’d like to make a double chocolate chip cookie, just use one type of chocolate chip and one cocoa powder. I also love topping them with a little bit of sea salt to really bring out the flavor.
How to Make Triple Chocolate Cookies
CREAM. Using an electric mixer, cream together the butter and sugars. Mix in the eggs and vanilla until smooth.
MIX. In a separate bowl, whisk together all of the dry ingredients. Slowly pour the flour mixture into the wet mixture and mix until just combined. Then fold in the chocolate chips and chill the dough in the fridge for 15-20 minutes.
BAKE. Using a large cookie scoop, scoop the dough onto a parchment lined baking sheet. Bake in oven at 350°F for 8 to 10 minutes, or even until edges are slightly crisp and the center is soft.
Baking Tips
- You could use milk, white or caramel chips if preferred.
- Make sure to refrigerate the dough for 15 to 20 minutes before baking. This prevents spreading and gives the cookies the perfect thick texture.
- Add a few extra chocolate chunks on top before baking. It makes them look extra pretty!
- Remove from oven when the edges are crisp, but the centers are soft. They’ll continue baking on the pan and will have the perfectly soft and chewy texture.
- Top with a sprinkle of sea salt to really bring out the flavor.
Freezing the Dough
You could absolutely freeze the dough if you’d like. I would recommend shaping the dough into balls and “flash freezing” them on a cookie sheet until they’ve hardened (about 20 to 30 minutes). Then add them to a freezer bag to store. Once ready to bake, remove from the freezer and let thaw for 15-20 minutes before baking. :)
FAQs
Yes, I recommend chilling the dough for at least 15 to 20 minutes before baking (you can chill for longer if you have the time). This will make your cookies extra thick and chewy.
I prefer to use a mix of semi sweet chocolate chips and dark chocolate chunks, however there really is no right or wrong answer here! Milk chocolate chips or white chocolate chips could also be used. Or if you have multiple varieties on hand, use a mix of each!
You can even replace 1 cup of the chips with M&M’s to make chocolate M&M cookies. So delicious!
A natural unsweetened cocoa powder will taste best. To give the cookies a richer and bolder chocolate flavor, you can sub 1/4 cup of the regular unsweetened cocoa for special dark (dutch cocoa powder).
4 Different Ways to Make Them
Here are 4 other ways to make these cookies, but really the possibilities are endless. This cookie dough is a great base. White chocolate chips is always a winner too.
- Salted caramel chips – I found mine at Kroger in the baking section and had to get my hands on them. They were so yummy! They don’t get gooey like a normal caramel would, but they do have a great flavor.
- Monster eye cookies – This is a fun Halloween version using candy eyes. All I did was melt a little bit of chocolate and place it on the back of the eye to go on the cookie. Simple and the kids loved these!
- White chocolate dipped cookies – For these cookies, we melted white melting wafers and then dipped half the cookie and placed them on wax paper to harden. You could add some fun Halloween or Christmas sprinkles too.
- Reese’s pieces cookies – These are for the peanut butter lovers! Simply mix 1/2 cup – 1 cup into the dough and bake. Another fun treat for Halloween!
More Chocolaty Desserts
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Triple Chocolate Cookie Recipe
Video
Ingredients
- 2 sticks unsalted butter , at room temperature
- 1 ½ cups granulated sugar
- ½ cup light brown sugar , packed
- 2 large eggs
- 2 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (I like to sub 1/4 cup special dark powder)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup semi sweet chocolate chips , or milk chocolate chips
- 1 cup dark chocolate chunks
- Flake sea salt , optional
Instructions
- Preheat oven to 350°F. In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
- In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Add the chocolate chips and then refrigerate the dough for 15 to 20 minutes.
- Line two baking sheets with parchment paper. Scoop the dough onto the pan using a large cookie scoop (or about 2 Tablespoons).
- Bake for 8-10 minutes, or until the edges are slightly crisp, yet soft in the middle. Allow to set on the pan for 2 minutes and then move to a cooling rack. Top with flaked sea salt if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chocolate, Chocolate Chip Cookies, Chocolate Cookies, Cookies, Desserts, Kid-Friendly
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I made these cookies today and rolled in balls and put in ziploc for the grand boys when they come. I baked 2 to see how they tasted. They were scrumptious. I substituted 1/4 of the butter with crisco and added a little cinnamon. This is by far the best chocolate cookie recipe. ??
So glad you enjoyed them! I’ll have to try adding a little cinnamon next time :)
I was looking for a great chocolate base cookie to add Macadamia nuts and white chocolate chips to for the holidays. I’m a chocolate lover too and love all your ideas. Going to try these today and maybe drizzle a little white chocolate over the cookies to make them festive.
Yes that would be delicious :)
These cookies are my go to recipe! So perfectly gooey and rich and they turn out perfect every time. Bonus, the dough is delicious and they freeze really great to pull out for quick cookies anytime!!
Use a good cocoa powder and you will have a buttery yummy chocolate lovers cookie! My husband shared these with his coworkers and they loved them.
How many cookies did your recipe make??
It made about 3 dozen!
I made these cookies this afternoon, 10-22-18. They turned out beautifully. I used 1/2 cup of milk chocolate chips and 1/2 cup caramel chips. Each bite has a different level of goodness. I highly recommend this recipe.
I’m so glad you enjoyed these! Thanks for your comment and review Angela! :)
I am wanting to make these cookies today but don’t have the right salt. Can I use regular salt for these cookies or will it not taste good?
Yes, you can definitely use regular salt! :)
My battery is like brownie batter… Is this correct before it’s put in the fridge?
Hi Jessica! It is definitely a cookie dough texture, not liquidy like brownie batter. Are you sure you added enough flour? There is a video on the post that shows the process and what it should look like. :)
do i understand correctly 1 cup plus 2 sticks of butter?
Just 2 sticks of butter! :)
Just a question! When substituting the special dark, do you add 2/4 c regular and 1/4 c dark or JUST the 1/4 dark? These look absolutely wonderful!!!
I do 1/2 cup regular and 1/4 cup dark. :)
These turned out so so well – nice dark, chocolate colour and perfect texture. I also made a few adjustments to make these slightly healthier: I used HALF as much sugar, and swapped half the flour for spelt flour. They still tasted very sweet, and extremely decadent. It also made a large batch for me – 17 quite large cookies. I did 6 cookies per tray x2 and 5 on the last tray. On my last tray I added a pretzel on top… havent tried those ones yet but am very excited.
Sorry, I meant 9 cookies per tray x 2 and then 5 on the last, so 23 cookies total..
Thanks for sharing your substitutions. Glad you enjoyed these cookies! :)
May be human error… but the recipe never specifies to spread the dough far apart from one another and I think 2 tablespoons is way too much. Mine ended up completely together, over the entire cookie sheet. If you make them, I would use less dough per cookie and allow a significant amount of space in between. I can’t comment on taste, we had to toss them all.
Hi Missy! I fit 12 large cookie dough scoops on my cookie sheet and had no problem with my cookies touching after baking. I’m sorry you didn’t have success with this recipe. You definitely can use less cookie dough if you would like smaller cookies. :)
These are absolutely delicious!
Thank you! I’m so glad you like them! :)
Hi Jamielyn, the recipe looks great! Can I freeze half of the dough if I prefer to bake the cookies at a later time?
Definitely! I would recommend shaping the dough into balls and “flash freezing” on a cookie sheet. Then add them to a freezer bag to store. Once ready to bake, remove from the freeze and let thaw for 15-20 minutes. :)
These are delicious! Best chocolate chocolate chip recipe I’ve ever used. Definitely a keeper. Thank you!
I’m so glad you liked it Mary! Thank you for your comment! :)
Awww… I’m in love! :) This is not a triple chocolate cookie, this is a chocolate paradise. :) Those shots look amazing and I can’t wait to give this a try. Thank you for sharing the whole process. Everything what’s on a video seems so much easier to make. Nicole
Thanks for your comment Nicole! I hope you enjoy these! :)
For the version with the Salted caramel chips – are you add the salted caramel chips in ADDITION to the dark chocolate chunks and semi-sweet chocolate chips?
I took out the dark chocolate chunks and kept the chocolate chips with the salted caramel chips! But I’m all for adding them in with the chunks too! :)
Oh Yummy! These look delicious. They look like the ones they use to make at the school when my girls were still in school. Pinning! Got to try them.