Soft and chewy triple chocolate chip cookies made with semi-sweet chips, chocolate chunks and cocoa powder. A chocolate lover’s dream cookie!
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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’ve made these multiple times and added white chocolate chips to them. Everyone that has tried them loves them and ask for the recipe. This is the best chocolate chip cookie recipe that I have found! Thanks!
I’m so glad to hear you loved them! Thanks for leaving a comment and review! :)
These are my go-to decadent cookies that I give for gifts and Christmas exchanges. They are rich and delicious.
I’m so happy to hear these are your go-to cookies! Thank you for your comment and review Kathy! :)
Great recipe, the cookies were chewy and decadent! I added two tablespoons of french vanilla coffee grounds to the dry ingredients to really bring out the chocolate flavour.
I’m so glad you enjoyed them!
Hi. Does the butter call for 1 cup & 2 sticks or just 2 sticks? Thanks so much.
Just 2 sticks of butter! :)
We love chocolate chocolate chip cookies. The only change I made was to change vanilla to 1 1/2 tsp and add 1 tsp peppermint extract. The first batch I made in the mini-muffin pan. They don’t look real pretty, but it’s a quick way to bake 24 cookies. The other batches I made on parchment paper-covered cookie sheets. I found that 9 minutes was a good time for my oven. Thanks for the great recipe. We will make them again.
I’m so glad you enjoyed them! Thanks for sharing your substitutions. :)
I sprinkled a little kosher salt on top before I baked them, oh my gosh they were heaven. Best cookie ever.
Sounds delicious! So glad you loved them! Thanks for leaving a comment and review.
Can you use almond flour and sub for low calorie sugar
I haven’t tried that, but it should work just fine!
Do you add the chocolate chips and chunks (or other candy additions) at the same time and before you refrigerate the dough?
I add the chocolate chips and chunks before refrigerating the dough!
Hi
I was just wondering how many ounces 1 cup 2 sticks butter is. Sorry if it’s a bit of a daft question 🙈
Hi Abby! 2 sticks of butter or 1 cup is 8 oz! :)
Oh thankyou …. I’m hoping to try these on Monday and I am so so excited!! X
Hands down the BEST BEST BEST cookie recipe!!!!
I’m so happy you enjoyed them! Thanks for your comment and review Rida. :)
Just made these to share with my mothers group. They are amazing! Soft and squishy, crisp on the outside and they taste just like a rich chocolate brownie in cookie form! I used Australian measurements, no need to convert it turned out great.
Thanks so much for this recipe!!
I’m so glad you enjoyed them! Thanks for leaving a comment and review. :)
Could I do it with white chocolate chunks?
definitely! sounds yummy!
I made these today and they are soooo good! Thanks for an amazing recipe! I will be making them again!
I’m so glad you enjoyed them! Thanks for your comment and review Gina. :)
Just made last night. I followed the cocoa powder recommendations and used semi sweet chocolate chunks, dark chocolate chips, and some white chocolate chips. These are delicious!
I’m so glad you enjoyed them! Thanks for your comment and review Brooke!
I gave this recipe a shot, but I tweaked it a bit. Since I do not have vanilla extract, I used 1 TBlsp of pure 🍯 honey. It came out perfect!!! Delicioso!!!!!
I’m so glad you enjoyed it!
I made a double batch of these and added about 2 cups of coconut. While they tasted great, when I was portioning them out to bake they were kinda crumbly. They did not spread either. I’m sure the lack of spread was because I used butter flavored Crisco instead of real butter. Will try maybe splitting the butter and shortening next time. Do you have any idea what I could do to combat the crumbly dough?
Hi Annie! I’ve never added coconut to these, but that may be the reason the dough is crumbly!
My husband LOVED these! He couldn’t get enough!
I’m so glad they were a hit! :)
Delicious! I love the Panera Triple Chocolate cookie (with walnuts), and this is the closest recipe I have found thus far.
I made this for my friend because he finished his fast. He most of them at night and then the rest of them in the morning. He said he loved them. I shared them with my bowlers who loved them too. I like them because they’re nice and crispy at the ends and an easy recipe to mix and match.