Soft and chewy triple chocolate chip cookies made with semi-sweet chips, chocolate chunks and cocoa powder. A chocolate lover’s dream cookie!
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Best Chocolate Cookie
This is hands down one of my favorite cookie recipes ever. They’re super fudgy and have an amazing rich flavor. Plus they’re crispy on the outsides with a super soft center like my chocolate chip pudding cookies.
These triple chocolate chunk cookies are completely irresistible. Rich, fudgy and customizable with your favorite chocolate! For the base of these cookies, I start with semi-sweet chocolate chips and my favorite dark chocolate chunks. I honestly think the chunks make the cookies.
If you’d like to make a double chocolate chip cookie, just use one type of chocolate chip and one cocoa powder. I also love topping them with a little bit of sea salt to really bring out the flavor.
How to Make Triple Chocolate Cookies
CREAM. Using an electric mixer, cream together the butter and sugars. Mix in the eggs and vanilla until smooth.
MIX. In a separate bowl, whisk together all of the dry ingredients. Slowly pour the flour mixture into the wet mixture and mix until just combined. Then fold in the chocolate chips and chill the dough in the fridge for 15-20 minutes.
BAKE. Using a large cookie scoop, scoop the dough onto a parchment lined baking sheet. Bake in oven at 350°F for 8 to 10 minutes, or even until edges are slightly crisp and the center is soft.
Baking Tips
- You could use milk, white or caramel chips if preferred.
- Make sure to refrigerate the dough for 15 to 20 minutes before baking. This prevents spreading and gives the cookies the perfect thick texture.
- Add a few extra chocolate chunks on top before baking. It makes them look extra pretty!
- Remove from oven when the edges are crisp, but the centers are soft. They’ll continue baking on the pan and will have the perfectly soft and chewy texture.
- Top with a sprinkle of sea salt to really bring out the flavor.
Freezing the Dough
You could absolutely freeze the dough if you’d like. I would recommend shaping the dough into balls and “flash freezing” them on a cookie sheet until they’ve hardened (about 20 to 30 minutes). Then add them to a freezer bag to store. Once ready to bake, remove from the freezer and let thaw for 15-20 minutes before baking. :)
FAQs
Yes, I recommend chilling the dough for at least 15 to 20 minutes before baking (you can chill for longer if you have the time). This will make your cookies extra thick and chewy.
I prefer to use a mix of semi sweet chocolate chips and dark chocolate chunks, however there really is no right or wrong answer here! Milk chocolate chips or white chocolate chips could also be used. Or if you have multiple varieties on hand, use a mix of each!
You can even replace 1 cup of the chips with M&M’s to make chocolate M&M cookies. So delicious!
A natural unsweetened cocoa powder will taste best. To give the cookies a richer and bolder chocolate flavor, you can sub 1/4 cup of the regular unsweetened cocoa for special dark (dutch cocoa powder).
4 Different Ways to Make Them
Here are 4 other ways to make these cookies, but really the possibilities are endless. This cookie dough is a great base. White chocolate chips is always a winner too.
- Salted caramel chips – I found mine at Kroger in the baking section and had to get my hands on them. They were so yummy! They don’t get gooey like a normal caramel would, but they do have a great flavor.
- Monster eye cookies – This is a fun Halloween version using candy eyes. All I did was melt a little bit of chocolate and place it on the back of the eye to go on the cookie. Simple and the kids loved these!
- White chocolate dipped cookies – For these cookies, we melted white melting wafers and then dipped half the cookie and placed them on wax paper to harden. You could add some fun Halloween or Christmas sprinkles too.
- Reese’s pieces cookies – These are for the peanut butter lovers! Simply mix 1/2 cup – 1 cup into the dough and bake. Another fun treat for Halloween!
More Chocolaty Desserts
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Triple Chocolate Cookie Recipe
Video
Ingredients
- 2 sticks unsalted butter , at room temperature
- 1 ½ cups granulated sugar
- ½ cup light brown sugar , packed
- 2 large eggs
- 2 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (I like to sub 1/4 cup special dark powder)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup semi sweet chocolate chips , or milk chocolate chips
- 1 cup dark chocolate chunks
- Flake sea salt , optional
Instructions
- Preheat oven to 350°F. In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
- In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Add the chocolate chips and then refrigerate the dough for 15 to 20 minutes.
- Line two baking sheets with parchment paper. Scoop the dough onto the pan using a large cookie scoop (or about 2 Tablespoons).
- Bake for 8-10 minutes, or until the edges are slightly crisp, yet soft in the middle. Allow to set on the pan for 2 minutes and then move to a cooling rack. Top with flaked sea salt if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chocolate, Chocolate Chip Cookies, Chocolate Cookies, Cookies, Desserts, Kid-Friendly
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These are excellent.
Thanks for the review!
Sound delicious
Looking forward to hearing how it goes when you make the triple chocolate cookies!
I love this cookie, everyone raved about them…..One question can you make the dough into balls & then refrigerate them & then bake?
Yes! Refrigerating them will work out great, you can also freeze the dough balls.
I made these but added sprinkles red velvet chocolate bars chopped up into the batter and wow. This recipe is so good! Like a fudge brownie in cookie form. So so good😭 since I used sweeter chocolates throughout I chose to do 3/4 cup special dark cocoa powder. Amazing. Thank you for this recipe!
look delicous! how many cookies does it make?
Hi Amber! It makes about 3 dozen cookies.
Just made my second batch of these in a week! They were a huge hit with my family. I used half semi-sweet and half white chocolate chips. Loved the addition of the dark cocoa powder as well. Will be making again!
I’m so glad you enjoyed teh cookies Leisha!
Hi, recipe looks interesting,
Can you pls share what 2 sticks of butter mean in gms?
Hi Amber. There is 113 grams per stick, so it would be about 226 grams of butter total.
I have not made yet but I am tomorrow is it 2 whole sticks of butter-1 cup total because the picture posted of ingredients looks like 1/2 sticks
Two sticks of butter, each one 1/2 cup :)
Hi,
I made the triple chocolate chip cookies and this is my favourite cookie recipe now. It’s a little too sweet for me, but not for my family. Next time I will have to make two batches, one with your amount of sugar, and one with half a cup of brown and half a cup of white sugar.
I love it. Awesome recipe.
I am so glad that your family loves these triple chocolate chip cookies! Let me know which cookie you enjoyed with the slight sugar changes!
Hello. I have made these and they are delicious. Do you thinj this recipe would work with melted butter?
Hi Kj! I’m so glad you love the cookies! I haven’t tested this recipe using melted butter, but melted butter typically changes the texture of the cookies resulting in flatter cookies. Hope that helps! Happy baking :)
Hi Jamielyn,
Made these, chilled for almost an hour, and they were pretty fragile. I didn’t have chocolate chunks so I subbed white chocolate chunks to go with the semisweet chocolate chips. Also I have a surplus of whole almonds so I broke up about a cup, added half, and topped with the other half. I HIGHLY recommend the addition of almonds, but the white chocolate not so much – too cloyingly sweet for me. Totally my bad. I read your comments to Brenda about her fragile cookies. Butter too soft – yes! Beat too long – I did that! Also it was a VERY hot, humid day. If you’re baking in humid weather you might add a couple of tablespoons to a fourth cup more flour. I wish I had. Also I only baked for 8 minutes. I read another comment that said she had to bake for closer to 12 minutes. They did not spread excessively and were otherwise delicious. I will bake them again! Hubs loved them.
Glad that your hubby enjoyed them! Thanks for all the advice and tips when making these cookies. Those are all very helpful and much appreciated!
I did the same as another commenter suggested and used 50/50 white and brown sugar, and they came out perfect!
Second time making these, I swapped the sugar for 50/50 white sugar and brown sugar and I liked the texture even more (more chewy). I’ve also done one batch with white chips/semi sweet chunks/dark chunks and the other half with peanut butter chips/mini Reese’s pieces and holy crap they were good! The peanut butter ones were an absolute hit
Wow, that sounds delicious! I am not craving some triple chocolate chip cookies. Thanks for the 5 star review and leaving your version!
so delicious i made them again and again my family loves them💯💯