These bakery-style Triple Chocolate Cookies are incredibly rich, chewy, and gooey, loaded with milk chocolate, semisweet chips, and dark chocolate chunks.
If you love gooey chocolate cookies, these bakery-style Triple Chocolate Cookies are exactly what you need.
I used a mix of dark chocolate chunks, milk chocolate, semisweet chips, and Dutch cocoa powder to create the most chocolaty cookies.
These cookies have a rich, brownie-like center and slightly crisp edges. They are easy to make in just one bowl. While the dough needs at least one hour in the fridge, the wait is worth it for a thicker, more flavorful cookie.
If you can’t get enough chocolate, you will love my 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
- Triple the Chocolate: I use a blend of milk chocolate, dark chocolate chunks, and semisweet chocolate chips for the ultimate layers of flavor.
- Gooey Centers: The high ratio of brown sugar keeps these cookies soft and fudgy, making them the perfect gooey chocolate cookies.
- Bakery-Style Thickness: A one-hour chill time prevents the dough from spreading too thin so they stay thick and chewy.
- Intense Flavor: Using Dutch-process cocoa along with the three types of chocolate creates a rich, brownie-like taste in every bite.
- Stay Soft Longer: These cookies are designed to stay moist and decadent for days, so they never turn out dry or cakey.
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.
Unsalted Butter: Use it melted and cooled to get that perfect chewy, fudgy texture.
Brown Sugar: You can use dark or light; it adds moisture and is the secret to a gooey center.
Granulated Sugar: Provides the right amount of sweetness and helps the edges crisp up.
Egg & Egg Yolk: The extra yolk makes the dough richer and much more decadent.
Dutch-Process Cocoa Powder: This gives the cookies a deep, dark color and a smooth chocolate base.
Vanilla Extract & Kosher Salt: These balance the sugar and make the chocolate flavor pop.
All-Purpose Flour: Use a kitchen scale to measure your flour so the cookies stay soft.
Baking Soda: Gives the cookies just enough lift while keeping them thick.
Triple Chocolate Blend: A mix of dark chocolate chunks, semisweet chocolate chips, and a chopped milk chocolate bar creates melty pools and layers of flavor in every bite.
Instructions
In a large bowl, add the melted butter, both sugars, egg, egg yolk, vanilla, and salt. Sift in the cocoa powder and whisk until the mixture is completely smooth.
Next, add the flour and baking soda, mixing until the dough is just combined.
Add your dark chocolate chunks, semisweet chips, and milk chocolate pieces. Gently fold them in until just combined. Do not overmix, as this ensures your cookies stay fudgy and soft.
Cover the bowl and let the dough rest in the fridge for at least one hour. This step is essential to keep the cookies thick and stop them from spreading too much.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Use a cookie scoop to portion out 1½ tablespoons of dough per cookie.
Place the dough balls on the sheet and bake for 12–14 minutes. You’ll know they are done when the edges are set but the centers still look slightly soft and underbaked.
While the cookies are still warm, press extra chocolate chunks on top. Top with flaky salt if desired. Let them cool in the pan for 5 minutes before moving them to a wire rack.
Expert Tips
- Measure with a Scale: For the best results, use a kitchen scale to measure your flour and cocoa powder. Too much flour will make the cookies dry, while the right amount ensures they stay gooey chocolate cookies.
- Use Cold Chocolate: If your kitchen is warm, keep your chocolate chunks and chips in the fridge until you are ready to fold them in. This keeps the chocolate from melting into the dough, giving you those distinct, melty pools.
- The "Cookie Scoot": As soon as the cookies come out of the oven, place a large circular glass or cookie cutter over a cookie and gently move it in a circular motion. This rounds out the edges for a perfect, professional bakery look.
- Don't Overbake: These cookies will look underdone in the middle when you pull them out. This is normal! They will firm up on the hot baking sheet, leaving you with a fudgy, brownie-like center.
- Quality Cocoa Matters: Since this is a triple chocolate recipe, use a high-quality Dutch-process cocoa powder. it provides a darker color and a much smoother flavor than regular natural cocoa.
Troubleshooting
Why did my cookies spread too much? This usually happens if the butter was too hot when mixed or if the dough wasn't chilled long enough. Make sure to chill the dough for at least one hour to keep them thick and soft.
Why are my cookies dry or cakey? You likely added too much flour. When using a measuring cup, never pack the flour down. Instead, fluff it with a spoon, scoop it into the cup, and level it off with a knife.
Why didn't my chocolate melt? Some cheap chocolate chips contain stabilizers to help them keep their shape. For those gooey, melty pools, use a chopped milk chocolate bar or high-quality chocolate chunks.
My cookies are too hard after cooling: They were likely left in the oven for a minute or two too long. Next time, pull them out while the centers still look slightly "wet"—they will finish cooking through residual heat on the pan.
Faq's
I don’t recommend it! Chilling the dough for at least one hour is what gives these cookies their thick, bakery-style texture. If you bake them right away, they will spread too thin and lose that fudgy center.
For the richest flavor and darkest color, I suggest using Dutch-process cocoa powder. It is less acidic than natural cocoa and pairs perfectly with the three types of chocolate in this recipe.
Yes! While I’ve made these with a mix of milk, dark, and semisweet chocolate, you can use white chocolate chips or even peanut butter chips if you prefer a different flavor profile.
Storing
Room Temperature: Store in an airtight container for up to 4 days. To keep them soft, place a slice of bread in the container to maintain moisture.
Reheating: Microwave for 10 seconds to melt the chocolate and restore the gooey center.
Freezing
Cookie Dough: Scoop into balls and freeze on a tray until solid. Transfer to a freezer bag for up to 3 months. Bake from frozen (add 1–2 minutes to bake time).
Baked Cookies: Store in a freezer-safe bag or container for up to 2 months. Use parchment paper between layers to prevent sticking.
To Serve: Thaw at room temperature or microwave for 10 seconds to melt the chocolate.
Substitutions
Gluten-Free: Use a 1:1 gluten-free flour blend (with xanthan gum). Let the dough rest for 30 minutes before baking.
Dairy-Free: Use vegan butter sticks and dairy-free chocolate at a 1:1 ratio.
Variations
Sea Salt: Sprinkle flaky sea salt on top immediately after baking to balance the sweetness.
Nutty: Fold in ½ cup of chopped toasted pecans, walnuts, or hazelnuts for added crunch.
White Chocolate: Swap half of the dark chocolate chunks for white chocolate chips to create a "triple chocolate" contrast.
Espresso: Add 1 teaspoon of espresso powder to the dry ingredients to intensify the deep cocoa flavor.
Equipment
- Electric Hand Mixer: Or a stand mixer fitted with the paddle attachment.
- Mixing Bowl: For combining the cookie dough.
- Baking Sheets: Preferably light-colored to prevent the cookie bottoms from burning.
- Parchment Paper: Or silicone baking mats for a non-stick surface.
- Cookie Scoop: A medium (2-tablespoon) scoop ensures even baking and a consistent size.
- Wire Cooling Rack: To allow air circulation so the cookies stay crisp on the edges.
- Rubber Spatula: For folding in the chocolate chunks and scraping the bowl.
More cookie recipes
White chocolate chip cookies- These soft and chewy cookies feature crispy edges, a buttery crumb, and are loaded with sweet white chocolate chips.
Homemade Milano cookies- A classic copycat recipe made with tender vanilla shortbread and a silky smooth chocolate ganache filling.
Hot chocolate cookies- The ultimate winter treat—rich chocolate cookies topped with toasted marshmallows and decadent chocolate ganache.
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📖 Recipe
Triple Chocolate Cookies (Bakery Style)
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 AP, plain flour
- ¾ teaspoon Baking soda
- ½ cup Chocolate chunks
- ½ cup Chocolate chips
- ½ cup Milk chocolate bar cut into chunks
Instructions
- In a large bowl, add the melted butter, both sugars, egg, egg yolk, vanilla, and salt. Sift in the cocoa powder and whisk until the mixture is completely smooth.
- Next, add the flour and baking soda, mixing until the dough is just combined.
- Add your dark chocolate chunks, semisweet chips, and milk chocolate pieces. Gently fold them in until just combined. Do not overmix, as this ensures your cookies stay fudgy and soft.
- Cover the bowl and let the dough rest in the fridge for at least one hour. This step is essential to keep the cookies thick and stop them from spreading too much.
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Use a cookie scoop to portion out 1½ tablespoons of dough per cookie.
- Place the dough balls on the sheet and bake for 12–14 minutes. You’ll know they are done when the edges are set, but the centers still look slightly soft and underbaked.
- While the cookies are still warm, press extra chocolate chunks on top. Top with flaky salt if desired. Let them cool in the pan for 5 minutes before moving them to a wire rack.
Notes
- Measure with a Scale: For the best results, use a kitchen scale to measure your flour and cocoa powder. Too much flour will make the cookies dry, while the right amount ensures they stay gooey chocolate cookies.
- Use Cold Chocolate: If your kitchen is warm, keep your chocolate chunks and chips in the fridge until you are ready to fold them in. This keeps the chocolate from melting into the dough, giving you those distinct, melty pools.
- The "Cookie Scoot": As soon as the cookies come out of the oven, place a large circular glass or cookie cutter over a cookie and gently move it in a circular motion. This rounds out the edges for a perfect, professional bakery look.
- Don't Overbake: These cookies will look underdone in the middle when you pull them out. This is normal! They will firm up on the hot baking sheet, leaving you with a fudgy, brownie-like center.
- Quality Cocoa Matters: Since this is a triple chocolate recipe, use a high-quality Dutch-process cocoa powder. it provides a darker color and a much smoother flavor than regular natural cocoa.
Suzanne Hummel says
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!