These cookies are my go-to whenever I’m craving something deeply chocolatey and unforgettable. Rich cocoa dough, chunks of dark chocolate and plenty of chocolate chips combine to make thick, chewy, melt-in-your-mouth cookies that deliver a serious chocolate fix.
Why You’ll Love This Recipe
I love this recipe because:
It’s built for chocolate lovers — three kinds of chocolate converge for maximum indulgence.
The texture is perfect: thick, chewy, slightly gooey in the centre yet set around the edges.
The ingredients are easy to find, and I can customise the chocolate types to my liking.
It’s great for baking ahead of gatherings, or just treating myself when I feel like something extra special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, at room temperature
1 cup white sugar
¾ cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
8 ounces (about 1 cup) semi-sweet chocolate chips
4 ounces dark chocolate, chopped into chunks
Directions
Preheat the oven to 350 °F (175 °C). Line baking sheets with parchment paper.
In a large bowl whisk together the flour, cocoa powder, cornstarch, sea salt and baking soda.
In a second bowl, beat the butter with the white sugar and light brown sugar until creamy. Add the vanilla, then the eggs one at a time, beating briefly after each addition.
Add about half of the dry ingredient mixture into the wet ingredients and mix on low for ~20 seconds. Then add the remainder of the dry mixture and continue mixing just until everything is incorporated.
Fold in the chocolate chips and the chopped dark chocolate.
Cover the dough and chill in the refrigerator for at least 2 hours (or overnight if preferred). Chilling helps prevent spreading and enhances flavour.
Once chilled, drop rounded tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Bake for 11-12 minutes, or until the edges are just set while the centre still looks a bit soft.
Let the cookies rest on the baking sheet for 5 minutes after removing from oven, then transfer to a cooling rack.
Repeat with remaining dough until finished.
Serve warm, or cool completely before storing.
Servings and Timing
Makes about 48 cookies
Prep time: ~20 minutes (plus chill time)
Cook time: ~11-12 minutes per batch. Total time including chill: ~2 hours 52 minutes
Variations
Swap the dark chocolate chunks for milk chocolate or white chocolate — whatever chocolate I prefer.
Add a pinch of espresso powder to the dough to deepen the chocolate flavour.
Fold in chopped nuts (walnuts, pecans) for texture contrast.
For a festive twist: use mint chocolate chips or a few peppermint bark pieces.
For gluten-free: use a gluten-free all-purpose flour blend instead of regular flour.
Storage/Reheating
Once completely cooled, store the cookies in an airtight container. They’ll keep well in the fridge for up to 5 days. You can also freeze them for up to 2 months.
To reheat: microwave a cookie for ~10-15 seconds or warm in a 150 °C oven for a couple of minutes to revive that just-baked texture.
FAQs
What kinds of chocolate do I need to make triple chocolate cookies?
You’ll need cocoa powder (unsweetened) for the dough, plus chocolate chips (semi-sweet) and chopped dark chocolate chunks. You can replace any with milk or white chocolate if you prefer.
Can I make these cookies gluten free?
Yes — I replace the all-purpose flour with a gluten-free all-purpose flour blend and proceed the same way.
Can these cookies be dairy free?
Yes — if I substitute the unsalted butter with a dairy-free alternative (such as coconut oil) and ensure the chocolate I use is dairy-free, the recipe can work for dairy-free baking.
How can I make my cookies softer or chewier?
To increase chewiness: add an extra egg yolk; don’t skip the cornstarch (it helps soften the flour and improve texture); chill the dough before baking so the cookies spread less.
Do I have to chill the dough?
Yes, chilling is strongly recommended. It improves flavour and texture, and helps prevent excessive spreading during baking.
Conclusion
I always enjoy making this recipe when I’m in the mood for something indulgent and chocolate-packed. The combination of cocoa-rich dough, melted chocolate chunks and chips gives a decadent result that still feels manageable at home. Whether I’m baking for guests or simply treating myself, these triple chocolate cookies never disappoint.
Thick, chewy triple chocolate cookies made with cocoa-rich dough, semi-sweet chocolate chips, and dark chocolate chunks. Perfectly indulgent and great for chocolate lovers.
1 cup (2 sticks) unsalted butter, at room temperature
1 cup white sugar
¾ cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
8 ounces (about 1 cup) semi-sweet chocolate chips
4 ounces dark chocolate, chopped into chunks
Instructions
Preheat the oven to 350 °F (175 °C). Line baking sheets with parchment paper.
In a large bowl whisk together the flour, cocoa powder, cornstarch, sea salt and baking soda.
In a second bowl, beat the butter with the white sugar and light brown sugar until creamy. Add the vanilla, then the eggs one at a time, beating briefly after each addition.
Add about half of the dry ingredient mixture into the wet ingredients and mix on low for ~20 seconds. Then add the remainder of the dry mixture and continue mixing just until everything is incorporated.
Fold in the chocolate chips and the chopped dark chocolate.
Cover the dough and chill in the refrigerator for at least 2 hours (or overnight if preferred).
Once chilled, drop rounded tablespoonfuls of dough about 2 inches apart on the prepared baking sheets.
Bake for 11-12 minutes, or until the edges are just set while the centre still looks a bit soft.
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
Repeat with remaining dough until finished. Serve warm or cool completely before storing.
Notes
Chilling the dough is essential for texture and flavor.
Cookies can be customized with different types of chocolate or added nuts.
Store in an airtight container for up to 5 days, or freeze for up to 2 months.
Microwave or briefly bake to reheat for a fresh-baked texture.
