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: Soft and chewy cocoa cookies.
- So chocolatey: These cookies are filled with three different types of chocolate.
- Quick to make: Ready to eat in under an hour!
- Freezer-friendly: You can make the cookie dough ahead of time and pop it in the freezer.
Yummy and easy! I make these about once a month, and they’re always a hit with whoever is lucky enough to eat them.
– Casey
Recipe testing
Make no mistake, these cookies are for chocolate lovers only. While we’ve made many a fat cookies around here and cut-out cookies (hello Chocolate Sugar Cookies), 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.
Ingredients
You only need a handful of everyday ingredients to make a batch of these Triple Chocolate Cookies. But oh boy, are they are a treat!
Here’s quick snapshot of the key ingredients, including any substitutions you can make.
- Caster sugar: Or granulated sugar.
- Plain flour: Or all purpose flour.
- 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!
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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
Tara says
I made these cookies for a friends birthday about 2 months ago, and now I make them on a 2 week basis! My colleagues and family love them!! Best cookie recipe I’ve ever tried!
Jessica Holmes says
Aww no way! I love that so much Tara! Thank you 🙂
Divya Bhalla says
Replacement of egg in this cookie , because I want to make it eggless
Jessica Holmes says
Hi Divya, I haven’t tried this one without eggs so I’m not sure.
Dana says
I love this recipe! It’s the best in terms of taste, texture and gooeyness.
I do have one question though, why does my kitchen scale read 140g for 1/2 cup of sugar while the recipe mentions 90g for 1/2 cup? Could you please advise whether the grams are accurate?
Jessica Holmes says
I’m so glad you enjoyed them! Could it be that you firmly packed your brown sugar? These measurements are correct for the spoon and level technique. But this is exactly why cups are not reliable and it’s better to follow the gram measurements if you can!
Casey says
Yummy and easy! I make these about once a month, and they’re always a hit with whoever is lucky enough to eat them.
Jessica Holmes says
That’s so lovely to hear Casey!