Triple Chocolate Cookies

Name: Triple Chocolate Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 81 min
Ingredients: 1¾ 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

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

Triple Chocolate Cookies Ingredients
Substitutions And Additions
How To Make This Triple Chocolate Cookies Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
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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.

Triple Chocolate Cookies Ingredients

Triple Chocolate Cookies raw ingredients that are labeled

Enjoy the triple indulgence as semi-sweet chocolate chips, white chocolate chips, and rich milk chocolate combine into this heavenly treat.

These scrumptious treats will truly send you over the edge with their irresistible chocolaty goodness – each cookie is a delight that you won’t be able to resist!

To make these cookies, you’ll need:

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

VANILLA EXTRACT: Experiment with different extracts to infuse unique flavors into your cookies.

Almond extract can provide a marzipan-like undertone, while peppermint extract can create festive holiday cookies.

COCOA POWDER: Experiment with different types of cocoa powder to change the depth of chocolate flavor in your cookies.

Dutch-processed cocoa powder will provide a richer, smoother taste, while natural cocoa powder offers a more intense, slightly acidic chocolate flavor.

How To Make This Triple Chocolate Cookies Recipe

This cookie recipe is fairly straightforward and comes together quickly. The only added step you need to make sure to save time for is the chilling time in the fridge.

This will help avoid ending up with flat cookies that have spread during baking.

Our step-by-step instructions below will help you make these decadent treats.

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.

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 one 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 the semi-sweet chips, milk chocolate chips, and white chips. Mix just until incorporated. Cover with plastic wrap and chill in the refrigerator for one 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 two minutes to the baking time. If you want bite-size cookies, use a one-tablespoon cookie scoop. Lower the bake time to eight minutes.

STEP EIGHT: Use a 1½-tablespoon cookie scoop to scoop out the cookie dough. Space the cookie dough balls about two 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. Eleven minutes was spot on for me; your oven may bake differently, though.

Allow the cookies to rest on the cookie sheet for five to seven 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.

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.

Add an extra touch of deliciousness with a scoop of rich and creamy vanilla ice cream – this combination takes dessert heaven to the next level!

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

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Storage

Here are a few tips for storing these cookies so that you can keep them fresh.

MAKE AHEAD: This cookie dough can be made in advance and stored in the refrigerator for up to 48 hours.

Simply shape the dough into individual cookie balls, place them on a baking sheet, and cover tightly with plastic wrap or aluminum foil.

When you’re ready to bake, take the dough out of the fridge, let it sit at room temperature for about 15 minutes, and then bake as directed.

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

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

IN THE FREEZER: You can freeze the baked cookies for up to one month. Store them in an airtight container labeled with the best-by date.

Allow the cookies to thaw overnight in the refrigerator before serving.

Why We Love This Recipe

ULTIMATE CHOCOLATE INDULGENCE: These cookies are a chocoholic’s dream come true, featuring a trio of chocolate with cocoa powder, semisweet chocolate chips, and white chocolate chips.

CHEWY GOOEY TEXTURE: The perfect combination of ingredients results in cookies that are wonderfully soft, chewy, and slightly crispy around the edges.

SIMPLE AND QUICK: With straightforward instructions and readily available ingredients, these cookies are a breeze to whip up.

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 triple chocolate 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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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

Cook Time 11

Total Time 1 21

Servings

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Ingredients

1¾ 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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Rhadonda Sedgwick Creative Director
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer

Triple Chocolate Cookies

Triple Chocolate Cookies Ingredients

Substitutions And Additions

How To Make This Triple Chocolate Cookies Recipe

How To Serve

White Chocolate Chip Cookies

Peanut Butter Cookies

Storage

Why We Love This Recipe

More Recipes You’ll Love