Triple chocolate cookies are a dream come true for any chocolate lover. Made with a rich cocoa base and three types of chocolate chips, they’re soft, chewy, and fudgy like a brownie in cookie form. With a short chill time and easy steps, these cookies are perfect for any occasion.
Why You’ll Love These Cookies
1. Rich and Fudgy Texture
These cookies are soft, chewy, and filled with gooey chocolate pockets, offering a brownie-like texture that’s irresistible.
2. Ultimate Chocolate Flavor
The combination of cocoa powder, dark chocolate, semi-sweet, and milk chocolate chips creates layers of rich and sweet chocolate flavor.
3. Quick and Easy
With a short chill time of just 30–60 minutes, you can bake a batch in no time, making them ideal for last-minute cravings.
Ingredients You’ll Need
Dry Ingredients
- 1¼ cups (150 g) all-purpose flour
- ¼ cup (20 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Chocolate Chips
- 1½ cups mixed dark, semi-sweet, and milk chocolate chips or chunks (reserve ½ cup for topping)
Wet Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Combine Dry Ingredients
In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
Step 2: Mix Chocolate Chips
In another bowl, combine the dark, semi-sweet, and milk chocolate chips. Scoop out ½ cup and set it aside for topping the cookies.
Step 3: Cream Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until the mixture is light and fluffy.
Step 4: Add Wet Ingredients
On low speed, mix in the egg and vanilla extract until smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in 1 cup of the mixed chocolate chips.
Step 6: Chill the Dough
Cover the dough and refrigerate for 30–60 minutes. Chilling helps the cookies maintain their shape and enhances the flavor.
Step 7: Preheat the Oven
Preheat the oven to 375°F (190°C) for about 30 minutes before baking. Line a baking sheet with parchment paper.
Step 8: Scoop and Shape
Use a medium cookie scoop (about 2 tablespoons or 30 ml) to portion the dough into balls. Place them on the lined baking sheet, spacing them about 3 inches (8 cm) apart. Top each cookie with some of the reserved chocolate chips.
Step 9: Bake
Bake for 9–11 minutes, or until the edges and tops of the cookies are set. If the cookies spread unevenly, you can reshape them by placing a round biscuit cutter over each cookie and gently swirling it in a circular motion to push the edges back into shape.
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet for 3–4 minutes before transferring them to a wire rack to cool completely. Enjoy them warm for a gooey texture or at room temperature for a more set consistency.
Storage Tips
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing the Dough: Freeze cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the bake time.
Variations
- Double Chocolate: Skip one type of chocolate chip and use only two varieties.
- Sea Salt Topping: Sprinkle sea salt on top before baking for a sweet-salty flavor.
- Nutty Twist: Fold in ½ cup of chopped walnuts or pecans for extra crunch.
Triple chocolate cookies are the perfect treat for satisfying your chocolate cravings. Their soft and chewy texture, combined with the richness of three kinds of chocolate chips, makes them ideal for parties, holidays, or simply indulging in a sweet treat at home. With easy steps and minimal chill time, you’ll have delicious cookies ready in no time!
FAQ – Triple Chocolate Cookies
1. Can I skip chilling the dough?
Chilling the dough is recommended as it helps the cookies maintain their shape and prevents excessive spreading. However, you can bake them right away if you’re short on time—just be aware that they may spread more.
2. Can I use only one type of chocolate chip?
Yes! Feel free to use just one type, like semi-sweet chocolate chips, or mix your favorites for a customized flavor.
3. How do I store leftover cookies?
Store baked cookies in an airtight container at room temperature for up to 1 week.
4. Can I freeze the cookie dough?
Yes, you can freeze cookie dough balls for up to 3 months. Bake them directly from frozen, adding 1–2 minutes to the baking time.
5. Why are my cookies flat?
Flat cookies can result from skipping the chilling step, using overly warm butter, or overmixing the dough. Make sure to chill the dough and measure your ingredients accurately.
6. Can I use Dutch-processed cocoa powder?
Yes, Dutch-processed cocoa powder will work and provide a deeper, richer chocolate flavor.