These triple chocolate cookies are rich, chewy, and fudgy, made with cocoa powder, chocolate chips, and chocolate chunks.
These triple chocolate cookies are a dream for chocolate lovers. They’re rich, fudgy, and incredibly chewy, thanks to a mix of Dutch-processed cocoa powder, melty chocolate chips, and deep, bold chocolate chunks.
The edges bake up slightly crisp while the centers stay soft and gooey, creating the perfect texture in every bite.
Using different types of chocolate gives these cookies layers of flavor and melty pockets throughout, making them taste like a bakery-style chocolate cookie you can make right at home.
They’re simple, decadent, and guaranteed to satisfy every chocolate craving.
For more rich chocolate recipes, check out my triple chocolate cheesecake, triple chocolate cake, double chocolate banana bread, double chocolate muffins, and mini chocolate cheesecakes.
Jump to:
Why this recipe works
- Triple chocolate– Made with cocoa powder, chocolate chips, and chocolate chunks, they have three layers of pure chocolate goodness.
- Rich chocolate flavor– Using Dutch-processed cocoa and quality chocolate gives them a deep, bold flavor that tastes like a bakery cookie.
- Chewy and fudgy texture– Crisp edges with soft, gooey centers make these cookies incredibly satisfying and melt-in-your-mouth delicious.
- Easy to make– The dough comes together quickly and simply, making this a great recipe for beginners and chocolate lovers alike.
- Versatile– You can switch up the chocolate percentages, add nuts, stuff them, or customize them to fit any craving.
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, room-temperature butter so it creams smoothly and helps the cookies stay soft and chewy.
Brown sugar– adds moisture and gives the cookies a rich, chewy texture.
Granulated sugar– helps the cookies spread slightly and creates crisp edges.
Egg + egg yolk– use large, room-temperature eggs. The extra yolk adds richness and keeps the cookies fudgy.
Vanilla extract– enhances the chocolate flavor and adds warmth.
Flour– use all-purpose flour for the best structure and chewy bite.
Dutch-processed cocoa powder– gives the cookies a deep, smooth chocolate flavor and a rich color.
Baking soda– helps the cookies rise and bake evenly.
Salt– balances the sweetness and boosts the chocolate flavor.
Chocolate chips– use semisweet or dark chocolate chips that are 50–60% cacao for rich, melty pockets of chocolate.
Chocolate chunks– chop a high-quality chocolate bar that’s 60–70% cacao for deeper flavor and extra-fudgy melted pools of chocolate.
Instructions
In a large mixing bowl, add the cooled melted butter, granulated sugar, brown sugar, vanilla extract, egg, egg yolk, and kosher salt. Sift in the cocoa powder. Whisk until the mixture is smooth and fully combined.
Add the flour and baking soda, and mix until the dough is almost combined.
Add the chocolate chunks and chocolate chips, and fold gently until everything is evenly distributed and no streaks of flour remain. Do not overmix; this keeps the cookies fudgy!
Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Use a cookie scoop (or about 1½ tablespoons of dough) to portion out the cookies.
Place the dough balls on the prepared baking sheet and bake for 12–14 minutes, or until the edges are set but the centers still look soft.
While the cookies are warm, press a few extra chocolate chips or chunks on top for a bakery-style finish.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- Use melted and cooled butter. Melted butter gives the cookies a fudgy texture, and letting it cool keeps the eggs from cooking when mixed in.
- Sift the cocoa powder. This removes lumps and ensures the dough mixes smoothly with a deep, even chocolate flavor.
- Measure flour correctly. Too much flour makes the cookies cakey. Use a kitchen scale or the spoon-and-level method for accuracy.
- Use room-temperature eggs. They blend more easily into the batter and help create a smoother, more even dough.
- Don’t overmix the dough. Mix only until the flour disappears to keep the cookies soft, tender, and fudgy.
- Chill the dough. Resting the dough for at least 1 hour prevents spreading and enhances the cookie’s flavor and texture.
- Use high-quality chocolate. Choose chocolate chunks that are 60–70% cacao for rich flavor and melty chocolate pools.
- Use a cookie scoop. This ensures evenly sized cookies that bake consistently and look professional.
- Don’t overbake. Remove the cookies when the edges are set, but the centers still look soft. They’ll firm up as they cool.
- Top with extra chocolate. Press a few chips or chunks onto the cookies right after baking for a glossy, bakery-style finish.
Faq's
Cookies often don’t spread if the butter was too cold, the dough was over-mixed, or there was too much flour in the batter. Chilling the dough for too long can also keep cookies from spreading.
To make triple chocolate cookies chewy, use brown sugar, add an extra egg yolk, chill the dough, and slightly underbake the centers. These steps help keep the cookies soft, thick, and fudgy.
The best chocolate for these cookies is a mix of high-quality cocoa powder, semisweet or dark chocolate chips, and chopped chocolate chunks.
Using different types of chocolate gives the cookies a deeper, richer flavor and creates melty pockets throughout.
For chocolate cookies, Dutch-processed cocoa powder is the best choice because it gives a deeper, smoother chocolate flavor and a darker, richer color.
Natural cocoa powder works too, but Dutch-process cocoa creates a more intense, fudgy cookie.
Storing
Store these cookies in an airtight container at room temperature for 3–4 days.
Freezing
To freeze unbaked cookie dough:
Scoop the cookie dough into balls and place them on a baking sheet. Freeze until firm, then transfer to a freezer bag or container. Freeze for up to 2 months.
Bake from frozen—just add 1–2 extra minutes to the baking time.
To freeze baked cookies:
Let the cookies cool completely, then place them in a single layer in an airtight container or freezer bag. Freeze for up to 2 months.
Thaw at room temperature, or warm in the oven for a few minutes for a freshly baked texture.
Make it ahead of time
Prepare the dough, cover the bowl tightly, and chill it in the fridge for up to 24 hours before baking. You can also scoop the dough into balls and keep them refrigerated for the same amount of time.
Just place them on a baking sheet and bake when ready. If you want to prep even earlier, freeze the dough balls and bake them straight from the freezer.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten-free– Replace the all-purpose flour with a 1:1 gluten-free baking flour.
Variations
Different chocolate chips– Swap the semisweet chips for milk, dark, white, or even caramel chocolate chips to change the flavor and sweetness of the cookies.
White chocolate–dipped cookies– After the cookies cool, dip half of each cookie in melted white chocolate for a beautiful look and extra creamy sweetness.
Caramel-stuffed cookies– Wrap the dough around a soft caramel candy or a spoonful of caramel, then bake. Drizzle more caramel on top for a gooey, decadent finish.
Nutty chocolate cookies– Add chopped walnuts, pecans, or hazelnuts for extra crunch and a deeper, more complex flavor.
Stuffed chocolate cookies– Wrap the dough around a square of chocolate or a small scoop of Nutella for a gooey, molten center.
Equipment
- Mixing bowl (set of 3).
- Whisk Set (pack of 3) to whisk the ingredients together.
- Baking sheet and rack set (my fave).
- Cookies scoop set of 3.
- Electric hand mixer or stand mixer.
- Measuring cups and spoons.
- Rubber spatula.
- Cutting board + knife (for chopping chocolate).
- Parchment paper.
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.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Triple Chocolate Cookies
Ingredients
- ½ cup Butter melted and cooled, unsalted
- ⅓ cup Granulated sugar
- ⅔ 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
- In a large mixing bowl, add the cooled melted butter, granulated sugar, brown sugar, vanilla extract, egg, egg yolk, and kosher salt. Sift in the cocoa powder. Whisk until the mixture is smooth and fully combined.
- Add the flour and baking soda, and mix until the dough is almost combined.
- Add the chocolate chunks and chocolate chips, and fold gently until everything is evenly distributed and no streaks of flour remain. Do not overmix; this keeps the cookies fudgy!
- Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Use a cookie scoop (or about 1½ tablespoons of dough) to portion out the cookies.
- Place the dough balls on the prepared baking sheet and bake for 12–14 minutes, or until the edges are set but the centers still look soft.
- While the cookies are warm, press a few extra chocolate chips or chunks on top for a bakery-style finish.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use melted and cooled butter. Melted butter gives the cookies a fudgy texture, and letting it cool keeps the eggs from cooking when mixed in.
- Sift the cocoa powder. This removes lumps and ensures the dough mixes smoothly with a deep, even chocolate flavor.
- Measure flour correctly. Too much flour makes the cookies cakey. Use a kitchen scale or the spoon-and-level method for accuracy.
- Use room-temperature eggs. They blend more easily into the batter and help create a smoother, more even dough.
- Don’t overmix the dough. Mix only until the flour disappears to keep the cookies soft, tender, and fudgy.
- Chill the dough. Resting the dough for at least 1 hour prevents spreading and enhances the cookie’s flavor and texture.
- Use high-quality chocolate. Choose chocolate chunks that are 60–70% cacao for rich flavor and melty chocolate pools.
- Use a cookie scoop. This ensures evenly sized cookies that bake consistently and look professional.
- Don’t overbake. Remove the cookies when the edges are set, but the centers still look soft. They’ll firm up as they cool.
- Top with extra chocolate. Press a few chips or chunks onto the cookies right after baking for a glossy, bakery-style finish.
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!