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Triple Chocolate Cookies

Review Recipe
a close up shot of Triple Chocolate Cookies split in half and stacked on top of each other
Chocolate lovers will swoon over the abundance of chocolate chips and the soft chewy texture of these triple chocolate cookies.
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Table of Contents
  1. Triple Chocolate Cookies Ingredients
  2. How to Make This Triple Chocolate Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These triple chocolate cookies are packed with three kinds of chocolate, and they’re absolutely delicious. Rich, decadent, and intensely flavored, the cookies are loaded with chocolate flavor and will satisfy even the most serious sweet tooth.

a close up shot of Triple Chocolate Cookies split in half and stacked on top of each other

Triple Chocolate Cookies Ingredients

Triple Chocolate Cookies raw ingredients that are labeled

You’ll need:

  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened Dutch cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup salted sweet cream butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 tablespoon heavy cream
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup white baking chips

SUBSTITUTIONS AND ADDITIONS

BAKING CHIPS: You can substitute dark chocolate chips for white chocolate chips in these delicious cookies.

NUTS: You can also add chopped nuts to the cookie dough before baking.

How to Make This Triple Chocolate Cookies Recipe

STEP ONE: Add the flour, unsweetened cocoa powder, cornstarch, baking powder, and baking soda to a medium bowl. Whisk dry ingredients to combine and set aside.

flour, cocoa powder, cornstarch, baking powder, and baking soda whisked in a bowl

STEP TWO: In the bowl of a stand mixer or a large bowl and a handheld electric mixer on medium-high speed, beat the butter for 1 to 1½ minutes until smooth.

butter blended in a bowl

STEP THREE: Add the sugars, heavy cream, and vanilla. Continue mixing for another 1½ to 2 minutes or until light and fluffy.

sugar, heavy cream, vanilla added to the butter and blended together in a bowl

STEP FOUR: Reduce the mixer to low speed. Add the eggs 1 at a time, mixing well after each egg.

eggs added to the sugar mixture and blended in a bowl

STEP FIVE: Add the flour mixture. Mix just until combined and no flour streaks are visible.

flour mixture added to the egg mixture in a bowl

STEP SIX: Add in the semi-sweet chips, milk chocolate chips, and white chips. Mix just until incorporated. Cover with plastic wrap and chill in the refrigerator for 1 hour.

OUR RECIPE DEVELOPER SAYS

Chilling the dough allows the ingredients to come together, which improves the texture and gives you a thick and chewy cookie instead of spreading flat when they bake.

semi sweet chips, milk chocolate chips and white chips folded in a bowl

STEP SEVEN: Preheat the oven to 350°F. Line a baking sheet with parchment paper. 

PRO TIP:

If you want jumbo cookies, use a 3-tablespoon cookie scoop. You will need to add an additional 2 minutes to the baking time. If you want bite-size cookies, use a 1 tablespoon cookie scoop. Lower the bake time to 8 minutes.

STEP EIGHT: Use a 1½-tablespoon cookie scoop to scoop out the cookie dough. Space the cookie dough balls about 2 inches apart on the prepared baking sheet. 

PRO TIP:

You can lightly press the cookie dough before baking.

STEP NINE: Bake for 10 to 11 minutes (11 minutes was spot on for me, your oven may bake differently, though). Allow the cookies to rest on the cookie sheet for 5-7 minutes before transferring them to a wire rack to cool completely. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

cookie dough baked in a cookie sheet

How To Serve

These chewy triple chocolate cookies would make a fantastic afternoon snack when the little ones get home. Serve along with a Wendy’s Frosty or an Orange Julius for an extra special treat.

For more irresistible cookie recipes, our chocolate kiss cookies and peppermint snowball cookies are two of our favorites.

Storage

ON THE COUNTER: Store any leftovers in an airtight container at room temperature for up to 3 days. 

IN THE FRIDGE: These homemade cookies can also be stored in the refrigerator for up to 5 days. 

IN THE FREEZER: You can freeze the baked cookies for up to 1 month. Allow the cookies to thaw overnight in the refrigerator before serving.

overhead shot of Triple Chocolate Cookies on a plate

The combination of semi-sweet, milk, and white chocolate makes for a cookie that is impossible to resist. With an intense chocolate flavor, these cookies will be a chocolate lover’s dream come true.

FREQUENTLY ASKED QUESTIONS

Can I add other mix-ins to these triple chip chocolate cookies?

This chocolate cookie recipe would be yummy with different flavored chocolate chips, toffee bits, or nuts.

Can I freeze these chocolate triple chip cookies?

These chewy triple chocolate chip cookies can be frozen in an airtight container for up to one month.

What size cookie scoop should I use?

This great recipe calls for a 1½ tablespoon scoop which is a medium cookie scoop.

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a close up shot of Triple Chocolate Cookies split in half and stacked on top of each other

Triple Chocolate Cookies

5 from 1 vote
Chocolate lovers will swoon over the abundance of chocolate chips and the soft chewy texture of these triple chocolate cookies.
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 1 hour 21 minutes
Servings 42

Ingredients
  

  • cups all-purpose flour
  • ¾ cup Dutch cocoa powder, unsweetened
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup salted sweet cream butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 tablespoon heavy cream
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup white baking chips

Instructions
 

  • Add the flour, cocoa powder, cornstarch, baking powder, and baking soda to a medium-sized mixing bowl. Whisk to combine and set aside.
  • Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1½ minutes until smooth.
  • Add the sugars, heavy cream, and vanilla. Continue mixing for another 1½ to 2 minutes or until light and fluffy.
  • Reduce the speed to low. Add the eggs 1 at a time, mixing well after each egg.
  • Add the flour mixture. Mix just until combined and no flour streaks are visible.
  • Add in the semi-sweet chips, milk chocolate chips, and white chips. Mix just until incorporated. Cover and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Use a 1½-tablespoon cookie scoop to scoop out the cookie dough. Space the dough balls about 2 inches apart.
  • Bake for 10 to 11 minutes (11 minutes was spot on for me, your oven may bake differently). Allow the cookies to rest on the cookie sheet for 5 to 7 minutes before transferring them to a cooling rack to cool completely.

Notes

  • Chilling the dough allows the ingredients to come together, which improves the texture and gives you a thick and chewy cookie instead of spreading flat when they bake.
  • If you want jumbo cookies, use a 3-tablespoon cookie scoop. You will need to add an additional 2 minutes to the baking time. If you want bite-size cookies, use a 1 tablespoon cookie scoop. Lower the bake time to 8 minutes.
  • You can lightly press the cookie dough before baking.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 40mg | Potassium: 99mg | Fiber: 2g | Sugar: 16g | Vitamin A: 100IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg
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