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.
So so good! I will say i used the thick nordicware baking trays lined with parchment and it took closer to 12 minutes to reach a consistency able to set and cool enough to transfer to a rack (vs soup). Just a heads up if you’re using thicker pans!
it wasnt that bad i just wish it had more chocolate chips in it.
Sorry they didn’t turn out as well as you hoped. Feel free to add more chocolate chips :)
These were good. Texture great and very chocolate-y. Definitely need the refrigeration step and they do spread still in oven. Good but not to die for.
I call these wonderful Triple Chocolate Chip Cookies “Death by Chocolate” because you can’t eat just one, & what a way to go! One of my favorite cookies.
Love it! So glad to hear you love them so much, Billie :) Thanks for your comment and review!
I haven’t made the recipe yet but are they freezable? to then bake in 2-3 days. how long would I need to bake them then?
Definitely! Check out these tips for how to freeze cookie dough and then bake from frozen :) https://www.iheartnaptime.net/how-to-freeze-cookie-dough/
These are the best! I can’t keep them in the house long. Big Hit!
Thanks for sharing!
I’m so happy to hear you love them, Vee!
My husband is IN LOVE with these cookies. They are by far his favorite. Thank you for sharing the recipe!
So happy to hear that! Thanks for your comment and review, Jessica :)
I’m kind of a cookie snob and these are definitely a favorite! Perfect out of the freezer for when I need a chocolate fix!
So happy to hear that! Thanks for your comment and review, Alycia :)
I weigh my dry ingredients. Can you have button that allows metric weights?
125 grams of flour is allows the same but 1 cup of flour can differ.
how much is 2 sticks of butter? how many grams?
1 cup and 227 grams
How many cookies does this make?
About 36 depending on how big you roll them :D
Do you make this recipe in metric?
Hi,
This is a truly decadent recipe and my whole family loved it. I replaced egg with flax egg and it still turned out awesome! Thank you so much!
Yay, I’m so glad your whole family loved the cookies! Thanks for letting us know your swap worked great :)
Love these cookies! I make them all the time!
Yay, so happy to hear that you love them! We make them often too :)
Quedan súper ricas, y muy fáciles de hacer!
¡Me alegra que los hayas disfrutado!
Great cookies. I made these cookies for the first time last year and shared them with multiple people to get different opinions. Everyone loved them and would love for me to bake them to share all the time! I gave out the recipe!
So glad everyone loved them! Triple the chocolate is always a winner in my book :)
How long will they last in an air tight container please? :)
I prefer eating them within 2-3 days, but they should last up to a week!
I made these today and my son said they are the best cookie I’ve ever made! Who needs crumbl when you have these!
I’m so happy to hear they were a hit! Thanks for your comment and review Tara! :)