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.
Hi! May I know the average weight of each scoop of dough? I do not have an ice cream scoop so I thought I can shape them by hand. Also, do the remaining dough sit outside at room temperature while the first batch is baking or do I put them back in the fridge first?
I put them in the fridge between baking. It’s about 1.5 ounces of dough
Can you advise how long you typically leave them on cookie sheet after take out of oven? thanks
I typically let them sit for 3-4 minutes.
The flavor is amazing but for some reason when I tried moving them off the pan they kept falling apart and they spreaded really thin I’m not sure what I did wrong ?
I put the dough in the fridge for 20 minutes.
Hi Brenda! There are several reasons that a dough can spread thin while baking…need a little more flour, over-stirred, butter was too soft, etc.
they were soooo good i loved it and will be making more! thank you!
I’m so glad you loved them! Thanks for leaving a comment and review! :)
Excelente
I made them , they are very good. I ended up baking them too long as they looked totally uncooked. My second pan I did not bake as long , better .
Will remake them.
Thanks for the recipe
Ok, my sister and I consider ourselves to have tried a lot of cookies that look similar — double/triple chocolate etc. but we think these are THE BEST. These far and away put all others to shame. They are DELICIOUS! If you are looking for a gooey dark-chocolatey fudgy show-stopper, this is it. A new favorite that I’m already coming back to make more of!
Ah, that is so good to hear! We love them too! Thanks so much for letting us know :)
Hi, nice to meet you. How much butter is needed for this recipe, you mentioned 2 sticks of butter. Need the weight. Thank you.
1 cup or 8 oz of butter.
Hi Jamielyn! How many grams of butter specifically do you use? :)
Hi Zoe! 1 cup or 2 sticks of butter has 227 grams.
Was looking for a chocolate chocolate chip cookie recipe because I had never made them. I found your recipe amidst a sea of Chocolate Chocolate Chip cookie recipes. Jackpot!!! The recipe is quick and easy and the cookies are so good. They kind of remind me of those big Archway Dutch Cocoa cookies. Family loved them. Making for a second time tonight. Thank you!
I’m so happy to hear your family loved them! Thank you for your comment and review! :)
Tastes AMAZING
I made these cookies and they turned out great, but I had to leave them in the oven for an additional 7 mins to get them baked properly (17 mins total) 10/10 would recommend!
I’m glad to hear you enjoyed them! :)
I’ve made two of your cookie recipes now and they’ve been not only so simple and quick, but some of the best cookies I’ve ever had! I love that you don’t need to chill the dough very long before baking (I’m quite impatient when it comes to cookies… when I want them, I want them NOW!) Thank you so much for sharing! :)
Your comment made my day! I’m so glad you have enjoyed the cookies! :)
Delicious, soft, chocolaty cookies! My whole family loves them, even my husband who isn’t a big cookie fan. I only made half a batch just in case we didn’t like them, and wish I would have made a whole one!
I’m so glad your family loved these! Thank you so much for your comment and review Stephanie! :)
So good! Made exactly 36 without a Cookie scoop and minus All the dough eating.
I’m so glad you enjoyed it!
Delicious! Perfect cookie consistency – crispy on the outside and nice and chewy/fudgey in the middle! And of course I added in extra choc chips hehe
I’m so glad you loved them! :) I’m right with you…always sneaking in extra chocolate chips!
These are calling my name right now! So luxe and delicious!
I love soft and chewy cookies, and my husband loves crispy cookies — this one is the perfect combo! AND SO chocolately! YUM!