If you’re a true chocoholic (and honestly, who isn’t?), there’s a special kind of magic in a warm batch of Triple Chocolate Cookies. These cookies have a rich, fudgy core, crackly edges, and the most delightful burst of three kinds of chocolate chips in every single bite. They’re just as perfect for a holiday dessert platter as for a Thursday night, with a classic combination that never fails to satisfy. Whether you serve them with cold milk, bring them to share, or sneak a few straight from the pan, Triple Chocolate Cookies are a treat everyone deserves in their baking repertoire.

Triple Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

Baking the ultimate batch of Triple Chocolate Cookies is all about using simple, high-quality ingredients that work together to create that dreamy texture and flavors. Let’s break down what you’ll need, along with some insider tips to truly make them shine.

All-purpose flour: The sturdy backbone of the cookie, providing just enough structure to hold all those melty chips.
Unsweetened cocoa powder: This is what gives the cookies their deep, chocolatey base — a must for real chocolate lovers.
Baking soda: Helps your cookies rise gently and get that lovely, soft texture.
Salt: Just a touch sharpens all the flavors and ensures your cookies taste lively instead of flat.
Unsalted butter (softened): For that irresistible richness and chewy bite — bring it to room temperature for easy creaming!
Granulated sugar: Adds sweetness and helps with those slightly crisp edges.
Brown sugar (packed): Infuses a hint of molasses flavor and all-important softness.
Large egg: Binds everything together while adding a bit of richness.
Vanilla extract: Enhances every flavor, balancing the chocolate beautifully.
Semi-sweet chocolate chips: Classic chocolate flavor and the most melty pockets — always my favorite bite!
Milk chocolate chips: Lends a creamy, sweeter twist to complement the dark cocoa.
White chocolate chips: Adds pops of buttery sweetness and gorgeous contrast in every bite.

How to Make Triple Chocolate Cookies

Step 1: Prepare the Baking Sheet and Preheat the Oven

Start by preheating your oven to 350°F (175°C) so it’s at the perfect temperature when your cookies are ready to bake. Line a baking sheet with parchment paper — not only does this prevent sticking, but it also makes cleanup a total breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Doing this ensures that every bite of your Triple Chocolate Cookies is evenly chocolatey and rises just right. It might seem simple, but this little step makes a big difference in texture.

Step 3: Cream the Butter and Sugars

Grab a large bowl and cream the softened butter with both granulated and brown sugars. Mix until the mixture is light, fluffy, and almost pillowy. This is the secret to those perfect cookie edges — don’t rush this step!

Step 4: Add the Egg and Vanilla

Beat in the egg and vanilla extract until everything’s nice and smooth. The egg adds richness and helps bind, while vanilla brings the whole chocolate experience together.

Step 5: Combine Wet and Dry Ingredients

Now, gradually add your dry mix to the butter mixture. Stir gently, just until the flour disappears. Overmixing can make cookies tough, so keep it light — you want your Triple Chocolate Cookies to stay soft in the center!

Step 6: Fold in the Triple Chocolate Chips

Here’s where the magic happens: Sprinkle in the semi-sweet, milk, and white chocolate chips and fold them in by hand. Every scoop should look like a celebration of chocolate!

Step 7: Portion the Dough

Use a tablespoon or cookie scoop to drop dough onto your prepared baking sheet, spacing them about 2 inches apart. This helps them bake evenly and gives them plenty of room to spread just enough.

Step 8: Bake to Perfection

Bake for 9 to 11 minutes, until the edges are just set but the centers still look a little soft. Trust the process: underbaking slightly gives you that dreamy, fudgy texture at the heart of every great Triple Chocolate Cookie.

Step 9: Cool and Enjoy

Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. The wait is tough, but it locks in the perfect gooey center and helps the cookies hold their shape.

How to Serve Triple Chocolate Cookies

Garnishes

A little flourish goes a long way! Sprinkle a pinch of flaky sea salt on top right as the cookies come out of the oven — it’ll melt in and enhance the chocolate flavor. For extra decadence, try drizzling melted chocolate or a dusting of powdered sugar on the cooled cookies.

Side Dishes

The classic move is to serve these with a cold glass of milk, but don’t stop there: these Triple Chocolate Cookies are also incredible with hot coffee, a mug of rich hot chocolate, or served alongside a scoop of your favorite vanilla or coffee ice cream. They’re practically made for dunking!

Creative Ways to Present

Make your cookie platter unforgettable by stacking your cookies in a tall tower, or sandwiching a scoop of ice cream between two for a dangerously good dessert. For parties or holidays, pile Triple Chocolate Cookies into a clear jar with a pretty ribbon — instant edible gift!

Make Ahead and Storage

Storing Leftovers

Keep leftover Triple Chocolate Cookies fresh by stashing them in an airtight container at room temperature. They’ll stay soft and delicious for up to five days — though they rarely last that long in my kitchen. Slip in a slice of bread to help maintain extra moisture if you live in a dry climate.

Freezing

The dough and baked cookies both freeze beautifully. Shape dough balls, freeze them on a tray, then store in a freezer bag for up to two months — just bake straight from frozen, adding a minute or two to the time. For baked cookies, once cooled, freeze in a single layer, then transfer to a freezer-safe container or bag.

Reheating

To enjoy your Triple Chocolate Cookies warm, pop them in the microwave for about 10 seconds — the chocolate chips will get perfectly gooey again. Or, reheat a few in a low oven until just warmed through for that fresh-from-the-oven experience.

FAQs

Can I use different types of chocolate chips?

Absolutely! Feel free to swap in dark chocolate chips, mini chips, or even chunks of your favorite chocolate bar. Mixing different brands or cocoa percentages can add a fun twist to your Triple Chocolate Cookies.

Should I chill the dough before baking?

If you have time, chilling the dough for about 30 minutes yields thicker, chewier cookies with extra flavor, though it’s not required. Unchilled dough spreads more, resulting in slightly thinner, crisper cookies. Both are delicious — it’s up to your cookie mood!

How do I know when the cookies are done?

Look for slightly set edges and soft, puffy centers — they’ll continue to set as they cool. Overbaking will make your cookies dry, so err on the side of a little gooeyness in the center for the best texture.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking mix — just be sure to check your chocolate chips for gluten ingredients. The cookies will still be rich, fudgy, and packed with chocolate.

What’s the best way to get perfectly round cookies?

A cookie scoop ensures uniform size, and if you want super round cookies, gently nudge the edges with a spoon as soon as they come out of the oven. The centers will stay soft, and your Triple Chocolate Cookies will look bakery-worthy.

Final Thoughts

I genuinely hope you give these Triple Chocolate Cookies a try. Every batch feels like a little celebration, and sharing them is such a sweet way to brighten up any day. If you love chocolate as much as I do, you’ll want to keep this recipe close — trust me, it’ll become a fast favorite the moment you take your first bite!

Triple Chocolate Cookies Recipe

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4.8 from 7 reviews

Author: Emma
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the ultimate chocolate lover’s dream with these decadent Triple Chocolate Cookies. A soft and chewy chocolate cookie loaded with three types of chocolate chips!

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract

Chocolate Chips:

1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

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Instructions

Preheat the oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream butter and sugars: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add wet ingredients: Beat in the egg and vanilla extract until smooth.
Combine dry and wet: Gradually add dry ingredients to wet mixture and stir until combined.
Add chocolate chips: Fold in semi-sweet, milk, and white chocolate chips.
Bake: Scoop dough onto baking sheet and bake for 9–11 minutes.
Cool: Let cookies cool on the sheet before transferring to a wire rack to cool completely.