If you want a truly decadent chocolate treat, these triple chocolate cookies deliver. They combine cocoa powder with two types of chopped chocolate for deep, complex chocolate flavor and a molten, gooey center with slightly crisp edges. The dough comes together quickly—about 10 minutes of prep—so they’re perfect for busy days or last-minute company. Serve them warm straight from the oven for the best melty texture; they’re comforting, impressive, and easy to share.
Why You’ll Love Triple Chocolate Cookies
- Chocolate Overload: Three kinds of chocolate give each bite deep, layered flavor that chocolate fans will adore.
- Quick and Easy: Ten minutes of prep and under an hour total makes this a fast, reliable dessert.
- Perfect Texture: Cocoa powder paired with chopped chocolate creates a tender, molten center and slightly crisp edges.
- Impressive Presentation: Warm cookies with glossy, melty chunks look irresistible on a platter.
- Great for Sharing: The recipe yields about a dozen cookies—ideal for family, friends, or keeping a stash for yourself.
Ingredients Needed To Make Triple Chocolate Cookies
Scroll down to the recipe card for exact measurements and printable instructions.
- Butter, room temperature
- Packed brown sugar
- Sugar
- Eggs
- Vanilla extract
- Baking soda
- Kosher salt
- Baking powder
- Cornstarch
- 1:1 gluten-free flour or all-purpose flour
- Unsweetened cocoa powder
- Semi-sweet chocolate, chopped
- Dark chocolate, chopped
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes. If you don’t need a gluten-free version, swap in the same amount of all-purpose flour listed in the ingredient list.
Can I use regular dairy?
Absolutely. The recipe works with dairy or dairy-free butter—use whichever you prefer without adjusting quantities. If using a milk alternative, choose a thicker variety over very thin options like plain almond milk for best texture.
Oven Temperatures
Oven temperatures vary by model. For consistent results, use an oven thermometer to confirm the internal temperature so you avoid under- or over-baking.
How To Make Triple Chocolate Cookies
- Preheat the oven and line baking sheets with parchment paper.
- Cream the butter and sugars until light and fluffy.
- Stir in the vanilla.
- Add the eggs one at a time, mixing to incorporate each before adding the next.
- Whisk the dry ingredients, then fold them into the wet mixture until just combined.
- Fold in the chopped chocolate pieces.
- Portion the dough with an ice cream scoop onto prepared sheets.
- Bake until the edges are set and centers still look slightly soft—about 9–11 minutes.
- Allow cookies to cool on the sheet or a rack so they finish setting.
Commonly Asked Questions
Can I use different types of chocolate for these cookies?
Yes. You can substitute other chocolate brands or use chocolate chips instead of chopped bars. Choose good-quality chocolate for best flavor.
What should I do if my cookie dough is too soft?
Chill the dough in the refrigerator for about 30 minutes to firm it up, making it easier to scoop and shape.
How do I know when the cookies are done baking?
Cookies are done when the edges look set and the centers still appear slightly soft. They will continue to firm as they cool.
How should I store leftover cookies?
Store cooled cookies in an airtight container at room temperature for up to a week.
Can I freeze the cookie dough for later use?
Yes. Scoop dough into balls, freeze until firm, then transfer to a sealed bag for up to three months. Add a couple of minutes to the baking time when baking from frozen.
How do I reheat cookies for the best texture?
Warm cookies for 10–15 seconds in the microwave for that fresh-from-the-oven gooeyness.
Triple Chocolate Cookies
Danielle Cochran
Equipment
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Mixing bowl
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Baking sheets
-
Parchment paper
-
Ice cream scoop
Ingredients
- 1 cup butter, room temperature
- ¾ cup packed brown sugar
- ¾ cup sugar
- 2 eggs
- 2 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp baking powder
- 1 tsp cornstarch
- 2 cups 1:1 gluten-free flour or all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup 62% cocoa semi-sweet chocolate, chopped
- 1 cup 70% cocoa dark chocolate, chopped
Instructions
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Preheat the oven to 375°F. Line two baking sheets with parchment paper.
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Beat room-temperature butter with both sugars on high for about 5 minutes until light and fluffy.
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Mix in the vanilla, then add eggs one at a time, allowing each to incorporate fully.
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Add the dry ingredients and mix until just combined—avoid overmixing.
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Fold in the chocolate chunks.
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Portion dough with an ice cream scoop onto prepared sheets, spacing them evenly.
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Bake 9–11 minutes until cookies are set around the edges and still slightly soft in the center.
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Allow cookies to cool for about 30 minutes before serving so they finish setting.
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Enjoy!
Notes
Using an ice cream scoop produces evenly sized cookies that bake uniformly.
Nutrition
Carbohydrates: 58 g
Protein: 6 g
Fat: 28 g
These cookies make a delightful treat whether you’re baking for a cozy night in or surprising guests with something special. They’re rich, satisfyingly chocolatey, and best enjoyed warm with a glass of milk or your favorite beverage.
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