These triple chocolate cookies showcase a trifecta of chocolate: cocoa powder, chocolate chips, and chocolate chunks. The dough flavors develop while it chills and when you bake them, they're as thick, rich, and fudgy as they look.
Is there any holiday where chocolate isn't appropriate? Show up to any event with these Triple Chocolate chip cookies and you're guaranteed an invite back. They're soft and fudgy and pooling with rich chocolate. They are a chocolate lover's dream!
these gooey cookies are a part of the original Christmas cookie week, where I share one brand new cookie recipe every day starting the first of December. It's how I've accumulated so many cookie recipes here on WMM.
It's the third recipe of the week, so we're celebrating making it halfway through the workweek with triple chocolate cookies. Though that means we're one day closer to my favorite week of the year being over. And I LOVE sharing Christmas cookies with all of you!
How To Make Triple Chocolate Cookies
Here are the step-by-step instructions, with images, for this chocolate cookie recipe. Skip down to the recipe card below for the full printable recipe and a list of the basic ingredients (pantry staples!).
Wet ingredients: use a stand mixer with the paddle attachment or an electric mixer and a large bowl to cream the butter, brown sugar, and white sugar for 2-3 minutes. Add the egg and vanilla and beat until fluffy.
Dry ingredients. Whisk the dry ingredients in a medium bowl. ccess tip: stop to scrape down the bottom and sides of the bowl as you go.
Dry ingredients: Whisk the dry ingredients in a medium bowl.
Mix it all: With the mixer running on low speed, slowly add the flour mixture. urn it up to medium speed to incorporate fully.
Finish and chill: Use a rubber spatula to stir in the chopped chocolate and chocolate chips. It should be slightly wet and sticky to the touch. Cover it with plastic wrap and chill overnight (or at least 3 hours).
Bake: Use a large cookie scoop to form the dough into balls and then taller cylinders (see image below). Arrange them on a parchment-lined cookie sheet and bake for 10-12 minutes, until just set around the edges and top. Allow them to cool for 5 minutes on the baking sheet then transfer them to a wire rack to cool completely.
- Use different types of chocolate like milk chocolate chips, white chocolate chips, or even bittersweet chocolate.
- Drizzle melted chocolate on top, like melted white chocolate.
- Add a teaspoon of instant coffee to bring out the coffee flavors.
- Use high-quality chocolate. My favorite chocolate chips and chocolate bars are Ghiradelli.
- Use room temperature ingredients. his does not mean warm and soft butter. Let the butter sit out for about an hour. It should be cool to the touch and feel firm, but leave, and indent, when you press into it.
- Measure your flour correctly. Ideally, use a kitchen scale and follow the weight measurements. If not, spoon and level the flour.
- Beat the sugar and butter for the right amount of time, to aerate the batter for a thick and chewy cookie.
- Roll the cookie dough balls taller for extra thick cookies.
More Chocolate Chip Cookies
- Chocolate Chip Pudding Cookies
- Oat Flour Chocolate Chip Cookies
- Brown Butter Salted Caramel Chocolate Chip Cookies
- Chocolate Chunk Marshmallow Cookies
Triple Chocolate Cookies
- ½ cup (120g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour gluten-free if needed
- ⅔ cup (55g) unsweetened natural cocoa powder (Note 1)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon milk any kind
- 1 (3-4-ounce) semi-sweet chocolate bar chopped, plus more for topping
- 1 cup semi-sweet chocolate chips
- Stand Mixer or Electric Mixer
- Large cookie sheet
- Parchment paper
- Note: This cookie dough requires at least 2 hours of chilling. The cookies will be thicker the longer they chill (up to 3 days).
- Add the butter, granulated sugar and brown sugar to a large bowl using a hand-held or stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 minutes, until it's light and fluffy in color. With the mixer still on, beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
- Turn the mixer down to low and slowly add the dry ingredients to the wet ingredients. This helps prevent the flour from flying everywhere.
- Add the chocolate chunks and mix using a rubber spatula to incorporate. Cover the dough tightly with plastic wrap and chill for at least 2 hours and up to 3 days. Do not skip this step.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- If the dough was chilling for longer than 24 hours, allow it to soften at room temperature for 30 minutes. Use a large cookie scoop to scoop out the dough. Roll them into tall cones and arrange them on the prepared baking sheet.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft. Cool the cookies for 5 minutes on the cookie sheet then transfer them to a cooling rack to cool completely.