These triple chocolate cookies are made with cocoa powder, chocolate chips, and chocolate chunks! These are the ultimate cookies for real chocolate lovers.
These cookies are soft and chewy and are loaded with chocolate! They are fudgy and chocolaty and have a brownie-like texture in the middle of the cookies.
For more extra chocolaty recipes, check out our triple chocolate cheesecake, triple chocolate cake, double chocolate banana bread, double chocolate muffins, and mini chocolate cheesecakes.
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Why this recipe works
- These cookies are made with cocoa powder, chocolate chips, and chocolate chunks for extra chocolate flavor!
- These cookies have a rich chocolate flavor and they are loaded with chocolate!
- They are chewy and fudgy and have the best texture.
- You can add your favorite chocolate to these cookies like white chocolate, dark chocolate, and milk chocolate!
- You can double or triple this recipe if needed!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Egg yolk- egg yolk gives this cookie a chewier texture.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Dark chocolate-Â use the best quality dark chocolate or semisweet chocolate for the best flavor. We chop the chocolate bars into chunks but you can use store-bought chocolate chunks as well!
Chocolate chips- we used semisweet chocolate chips for this.
Instructions
Into a large mixing bowl, add the cooled melted butter, granulated sugar, brown sugar, vanilla extract, egg, egg yolk, and kosher salt, and sift the cocoa powder. Mix with a whisk until combined.
Add the flour, and baking soda, and mix until almost combined.
Add the chocolate chunks and chocolate chips and mix until just combined and there are no lumps of flour showing. Do not overmix the dough to keep these cookies fudgy!
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
Use a cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 12-14 minutes.
Immediately top them with more chocolate chips and chocolate chunks. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
These cookies will last for up to 5 days stored at room temperature in an airtight container.
We use all-purpose flour for these cookies. Cake flour will work great as well.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our expert tips for how to measure flour correctly.
I love using dutch processed cocoa powder for these cookies. Dutch-processed cocoa powder makes the cookies rich and gives them the best chocolaty flavor.
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container.
Freezing
Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw them. Add an extra minute or so for the baking time.
OR freeze the cookies after they are baked and cooled to room temperature in a freezer-friendly airtight container for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Variations
Chocolate chips- you can swap the chocolate chips with white chocolate chips, dark chocolate chips, or milk chocolate chips!
White chocolate- you can dip these in white chocolate and sprinkle sprinkles on top for a festive look!
Salted caramel- you can stuff these cookies with salted caramels or add caramel chocolate chips!
More cookie recipes
White chocolate chip cookies- These white chocolate chip cookies are soft and chewy, crispy on the edges, buttery, rich, and loaded with white chocolate chips!
Homemade Milano cookies- These Milano cookies are made with buttery and tender vanilla cookies and filled with a silky smooth chocolate ganache.
Hot chocolate cookies- These hot chocolate cookies are made with a delicious chocolate cookie that is topped with marshmallows and chocolate ganache.
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📖 Recipe
Triple Chocolate Cookies
Ingredients
- 115 g Butter melted and cooled, unsalted
- â…“ cup Granulated sugar
- â…” cup Brown sugar dark brown sugar or light brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder dutch processed
- 1 Egg
- 1 Egg yolk
- 1 ¼ cups Flour
- ¾ teaspoon Baking soda
- 1 cup Chocolate chunks
- ½ cup Chocolate chips
Instructions
- Into a large mixing bowl, add the cooled melted butter, granulated sugar, brown sugar, vanilla extract, egg, egg yolk, and kosher salt, and sift the cocoa powder. Mix with a whisk until combined.
- Add the flour, and baking soda, and mix until almost combined.
- Add the chocolate chunks and chocolate chips and mix until just combined and there are no lumps of flour showing. Do not overmix the dough to keep these cookies fudgy!
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
- Use a cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 12-14 minutes.
- Immediately top them with more chocolate chips and chocolate chunks. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Suzanne Hummel
Question…what size cookie scoop? I have 15 of them, so when the directions say to use a cookie scoop, I have no idea which size to use!