If you’re a chocolate lover, buckle up, because these Triple Chocolate Cookies are about to change your life. We’re talking rich, chewy, ultra-fudgy cookies loaded with three kinds of chocolate—because one just isn’t enough. They’re basically a cross between a brownie and the most decadent chocolate chip cookie ever, and honestly, I have zero complaints.
These cookies are the definition of indulgence. Melted chocolate in the dough makes them extra gooey, while a mix of dark, milk, and semi-sweet chocolate chunks gives you melty pockets of goodness in every bite.
Whether you need a pick-me-up, a late-night snack, or a dessert that’ll impress literally everyone, these cookies have you covered
Why You'll Love Triple Chocolate Cookies
- Fudgy to the max: it's called TRIPLE chocolate for a reason! It uses 3 different types of chocolates in one cookie!
- Easy to make: no need to whip out the mixer for this one. Your spatula and whisk will do just fine!
- Gooey Chocolate cookies: The outside might have a slight crisp to them, but the inside is all warm gooey chocolate
Triple Chocolate Cookies Ingredients
- Butter: Feel free to use salted or unsalted butter. I go unsalted so I can control the salt content
- Sugar: I used mostly granulated sugar to keep the cookie from spreading too much, but added a little brown sugar to give it that softness we all love in a cookie
- Chocolate chips & chunks: Mix it up! Add milk, semi-sweet, and dark chocolate chips and chunks!
- Eggs: use medium -large eggs at room temperature.
- Vanilla extract: Use real vanilla extract for the best flavor!
- All purpose flour: For the most accurate measurements, spoon your flour into the measuring cup.
- Cocoa powder: I used dutch cocoa powder with melted chocolate for thart extra rich flavor.
- Eggs – Use large eggs, at room temperature.
Recipe Substitutionsand Variations
- Dairy-Free: Use a plant-based butter alternative (stick form, not margarine) and dairy-free chocolate to keep this recipe dairy-free.
- Chocolate Options: I love mixing different types of chocolate—semi-sweet, milk, and dark—but you can stick to just one or two of your favorites. If you’re a fan of white chocolate, swap some of the chocolate chunks for white chocolate chips. Want a slightly sweeter, less intense dark chocolate flavor? Use bittersweet chocolate instead of unsweetened in the cookie dough base.
FAQS
- Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for best results. Keep in mind that the texture may be slightly different. - Can I use milk chocolate instead of dark chocolate?
Absolutely! If you prefer a sweeter cookie, swap some or all of the dark chocolate for milk chocolate. Just note that milk chocolate has more sugar, so the cookies might spread a bit more. - How do I store these cookies?
Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months and thaw at room temp before eating. - Can I chill the dough before baking?
Yes! Chilling the dough for 30 minutes to an hour will help intensify the flavors and prevent the cookies from spreading too much. If you want thicker cookies, this is a great trick!
If you make these Triple Chocolate Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Triple Chocolate Cookies
Ingredients
- 1/2 cup unsalted butter
- 2 cups semi-sweet chocolate
- 1/4 cup chopped unsweetened chocolate
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2/3 cups all purpose flour
- 1/4 cup Dutch-process cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a microwave-safe bowl, combine the butter and chopped semi-sweet chocolate.Microwave in 20-second intervals, stirring after each, until fully melted and smooth. Let the mixture cool slightly.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and creamy (about 1-2 minutes).
- Slowly whisk in the melted butter and chocolate mixture until smooth.
- In a separate bowl, sift together the flour, cocoa powders, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Scoop about 1 1/2 tablespoons of dough per cookie and place them on the baking sheets, leaving about 2 inches between each.
- Bake for 10-12 minutes, or until the edges are set and the centers still look slightly underbaked. They will firm up as they cool.
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