Chocoholics will fall head over heels for these amazing Triple Chocolate Cookies. Soft and chewy chocolate cookies filled with chunks of dark chocolate, milk chocolate and white chocolate. They’re ready to eat in just one hour!
GIMME ALL THE CHOCOLATE ❤️
Chocolate lovers everywhere unite for the most fudgy, chocolatey, gooey cookie yet. These amazing Triple Chocolate Cookies are filled with three different types of chocolate.
Expect soft and chewy cocoa-laden cookies with HUGE chunks of milk chocolate, dark chocolate and white chocolate. These Triple Chocolate Cookies are everrything!
why you will love this recipe
- Soft and chewy cocoa cookies
- Filled with three different types of chocolate
- Ready in under an hour!
recipe testing
Make no mistake, these cookies are for chocolate lovers only. While we’ve made many a big, fat cookie around here (like here, here and here), there’s also a place in my heart for classic cookies that are thinner, but still chewy.
And these Triple Chocolate Cookies are exactly that. Expect a super soft, cocoa-laden cookie dough with crispy edges and a tender chocolate-filled centre.
Once you add a mountain of chocolate chunks – with not one, not two, but three types of chocolate – well then you have some kind of triple chocolate heaven.
These cookies use hand-cut chunks of chocolate, so there are BIG pops of chocolate in every bite. Just the way we like it.
what you will need
- Unsalted butter
- Brown sugar
- Caster sugar: Or granulated sugar.
- Vanilla extract
- Egg
- Plain flour: Or all purpose flour.
- Baking soda
- Cornflour: Or cornstarch. Cornflour helps to create a soft and chewy cookie. If you don’t have any on hand, simply add an extra teaspoon of flour.
- Cocoa powder: I recommend using 100% natural cocoa powder.
- Milk: Just a tablespoon for moisture.
- Milk, dark and white chocolate: I prefer to use blocks of chocolate that I’ve cut by hand. However, you can use any chocolate you like. Keep in mind that if you use chocolate chips, instead of chocolate chunks, your cookies won’t be as gooey, as choc chips are designed to keep their shape when baked. They’ll still taste amazing though!
how to make them
These cookies are quick and easy to make, but you do need to chill the dough before baking. Here’s how to make them in a nutshell. Detailed instructions are included in the recipe card below.
- Use an electric mixer to combine butter and sugars. Add vanilla and egg.
- Add flour, baking powder, cocoa powder, salt, cornflour and milk.
- Mix on a low speed until a gooey chocolate cookie dough forms. Add chocolate chunks.
- Chill the cookie dough. Roll into balls and bake.
do I have to flatten the cookies before baking?
No, these cookies will spread out naturally in the oven. So leave them as round balls, and place them on your baking tray, leaving room between each cookie.
frequently asked questions
I prefer to use blocks of chocolate that I’ve cut by hand. However, you can use any chocolate you like. Keep in mind that if you use chocolate chips, instead of chocolate chunks, your cookies wouldn’t be as gooey. Chocolate chips are designed to keep their shape when baked. They’ll still taste amazing though!
You can make the cookie dough ahead of time and store it covered in the fridge. When you are ready to bake it, let the cookie dough sit at room temperature for 15 minutes before baking.
These cookies should spread out naturally in the oven as they bake. If they are spreading too much, consider chilling them for another hour, and trying again. They are not meant to be super thick. if you want a chunkier cookie, try my Big Chocolate Cookies instead.
more chocolate recipes
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Let’s Bake
Triple Chocolate Cookies
Amazing Triple Chocolate Cookies filled with three types of chocolate.
Ingredients
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornflour or corn starch, optional
- 40 grams (1/2 cup) cocoa powder, sifted
- 1/4 teaspoon salt
- 1 tablespoon milk
- 75 grams (1/2 cup) milk chocolate, roughly chopped
- 75 grams (1/2 cup) dark chocolate, roughly chopped
- 75 grams (1/2 cup) white chocolate, roughly chopped
Instructions
- Line two baking trays with baking or parchment paper. In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat briefly until combined.
- Add flour, baking soda, cornflour, cocoa and salt into the mixture and stir. Add a tablespoon of milk and then mix in chocolate chunks, reserving a few pieces for decorating.
- Cover the dough and place in the fridge to chill for at LEAST 30 minutes. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- Roll balls of the dough (approximately 1.5 tablespoon of cookie dough) in your hands until smooth and place onto the prepared trays. Bake in the oven for approximately 11-12 minutes.
- Leave cookies on baking trays to cool for 15 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, gently press the remaining chocolate chunks on top of each one.
Notes
Cocoa powder: I recommend using 100% natural cocoa powder.
Cornflour: Cornflour helps to create a soft and chewy cookie. If you don’t have any on hand, simply add an extra teaspoon of flour.
Chocolate: I prefer to use blocks of chocolate that I’ve cut by hand. However, you can use any chocolate you like. Keep in mind that if you use chocolate chips, instead of chocolate chunks, your cookies wouldn’t be as gooey. Chocolate chips are designed to keep their shape when baked. They’ll still be amazing though!
Storage: Keep cookies in an airtight container at room temperature.
Make-ahead: You can make the cookie dough ahead of time and store it covered in the fridge. When you are ready to bake it, let the cookie dough sit at room temperature for 15 minutes before baking.
Gooey cookies: Fresh from the oven, the chocolate in these cookies will be melted and gooey. As they cool, they’ll firm up again. If you want a gooey cookie the next day, pop your cookie in the microwave for 10 seconds or so.
Nutrition Information
Colleen says
Just about to make another batch of these! We couldn’t get enough of them the last time I made them. I’m going to make enough to have a stash of cookie dough in the freezer 🍪
Jessica Holmes says
Oh love hearing that Colleen! A stash in the freezer sounds like an excellent idea!
TMC says
Made these & they are fantastic! I had some chocolate lovers over for dinner and this was one of the desserts I made. There weren’t many left! Even my son who is not a chocolate person ate several somehow! I followed recipe exactly and they came out perfect! I will be adding this to my cookie rotation!
★★★★★
Jessica Holmes says
Brilliant! So glad everyone enjoyed them!
brenda poplin says
Great cookies, but can i freeze them?
★★★★
Jessica Holmes says
Absolutely! Or you can freeze the cookie dough and bake them as needed.
Grace says
Yummm. I put all chopped chocolate into the cookies instead of putting half on top. They were chewy and delicious. Would make again
★★★★★
Jessica Holmes says
Love that Grace! So glad you enjoyed them!
Sima Chudasama says
My favourite cookie recipe. I have baked them for many people and they go down an absolute treat.
Jessica Holmes says
Oh brilliant! So glad you enjoy them!
Hollie Brown says
Hi. Just Wondering If I Could Make The Mix The Night Before And Leave In The Fridge Overnight? Thanks
★★★★★
Jessica Holmes says
Hi Hollie, yes you can. You might just want to let the cookie dough rest for 15 mins at room temperature or so before baking so they still spread.
Deepti Cherukupalli says
Can I half this recipe ? Would it still give the same result ?
Jessica Holmes says
It would be a little tricky with the egg, you’d have to beat one egg and then halve it. Or you can make the recipe as is and just freeze half the cookie dough for later.
Deepti Cherukupalli says
Hi Jess, can I freeze the cookie dough to bake a few weeks later? So excited to try this recipe !!
Jessica Holmes says
Yes absolutely!
Suro says
I made it today. For me it too soft but we all love it 😁
★★★★★
Jessica Holmes says
Thanks for the feedback Suro!
Nicole says
Hi Jessica, i eill definitely make the cookies 🍪
If i do not use brown sugar and i only use caster sugar will the recipe be successful?
Thank you
Jessica Holmes says
Hi Nicole, thanks for your comment. Yes they will still work with just caster sugar. I hope you enjoy them!
Anna says
I love this recipe and I can’t wait to try it!
Although there is one problem I tend to face a lot, the goowy or chewy part of the cookies (the melted chocolate in the center) usually doesn’t come out as “liquid-y”.
Why do you think that is and how can I solve that problem?
Jessica Holmes says
Hi Anna! So glad you’re going to try these cookies! After you bake the cookies, the chocolate chunks will gradually firm up as they cool, so you’re best to eat a few warm if you want then extra gooey. While they are still warm, pop a few extra pieces of chocolate on top. It’ll melt because the cookies are warm and go gooey as well. Also don’t use chocolate chips, they’re created to hold their shape – use melting chocolate or regular chocolate that’s been hand chopped. Hope that helps!
Jackie says
Hi
What is cornflour.
Jessica Holmes says
Hi Jackie, cornflour is the same is corn starch. But if you don’t have either of those, you can just add an extra teaspoon of flour. The cookies will still taste delicious! 🙂
Bec says
Make these all the time – so good!
★★★★★
Jessica Holmes says
Hi Bec, so lovely to hear that! Glad you enjoy them!