Triple Chocolate Cookies are super chewy and soft, packed from top to bottom with chocolate! With cocoa and chips in the batter, dough, and pressed on top, triple chocolate chip cookies are a certified chocolate dream dessert!! Just one cookie is enough to satisfy any chocolate lover’s craving.
I’m always itching to try new cookie recipes. After all, there are so many ways to make even the most basic dessert fun and exciting!
Sometimes, though, it’s nice to just revisit the classics. And I just know you’ll love these simple yet scrumptious triple chocolate chip cookies!
Triple Chocolate Cookies
As a chocolate addict myself, these triple chocolate chunk cookies check all of the boxes: a rich cocoa powder dough that’s sweet but not too sweet, melty chocolate chips, and a soft, tender texture.
It’s literally the perfect chocolate dessert!
Even better, this triple chocolate cookies recipe takes less than 30 minutes to make.
Ingredient Notes and Substitutions
- White and Brown Sugar – Using a mix of both white and brown sugar in this triple chocolate cookie recipe makes each bite softer and chewier!
Thanks to the brown sugar, the triple chocolate cookies have a deeper, molasses flavor instead of straight-up sugary sweetness.
- Unsweetened Baking Cocoa – Make a note to buy unsweetened cocoa powder! Between the sugar and chips, we don’t need any extra sweetness.
There are two types of unsweetened cocoa to choose from: Dutch process and natural process. Either will work here!
- Chocolate Chunks – You can buy chocolate chunks made specifically for baking, but feel free to break apart your favorite chocolate candy bar to use instead!
- Semi-Sweet Chocolate Chips – Control the sugar level with this ingredient. Use dark, milk, or even white chocolate chips per your own preferences!
You can even leave the extra chocolate chips out to make some chewy double chocolate chip cookies instead.
Triple Chocolate Cookie Recipe Variations
- Swap out the chocolate chips.
Replace the semi-sweet chocolate chips with white chocolate chips or milk chocolate chips. Or, make a couple of batches with each for some variety!
- Make a Mars Bar cookie.
With all of the chocolate in this triple chocolate cookies recipe, you just need to add some almonds and caramel chips to the mix to make a chewy Mars cookie!
- Switch the toppings!
A sprinkling of sea salt will curb some of that sweetness and add texture. Or, a dusting of powdered sugar would do the opposite, making things even sweeter and softer!
In either case, skip adding extra chocolate chunks on top of your triple chocolate chip cookies.
- Add S’more flavor.
Instead of chocolate chunks, poke some marshmallows into your cookie dough just before baking.
Once they come out of the oven, sprinkle triple chocolate cookies with graham cracker crumbs, or stick a graham cracker square into the surface for a gooey campfire treat!
Storing and Freezing Leftover Cookies
To keep your triple chocolate chunk cookies fresh for as long as possible, let them cool before storing.
If kept in an airtight container, they’ll stay fresh for at least a week on your counter — if they last that long!
Freezing the Dough
You can store dough for triple chocolate cookies in the freezer for up to 3 months. I recommend scooping the individual cookies before freezing.
This way, you will be able to bake off a lot or a few at a time!
Triple Chocolate Cookies Recipe FAQ
What makes a cookie soft and chewy or crispy?
Chewy cookies have a lot of moisture.
Ingredients such as cocoa powder and brown sugar, like we use in this triple chocolate cookie recipe, retain a lot of moisture and result in a chewier cookie.
The use of eggs also leads to a softer, fluffier cookie.
For crispy cookies, you’ll use more flour and white granulated sugar, and leave out the egg.
Should I refrigerate cookie dough before baking?
You can! It can really go either way. Chilled dough won’t spread out as much while baking, leaving you with thicker, denser triple chocolate chunk cookies.
It’s also good to chill if you’ll be baking in multiple batches, preventing the chocolate chunks from melting in the meantime.
What does cocoa powder do in cookies?
Cocoa powder is a fantastic way of adding rich chocolatey flavor to any cookies without the extra sugar that comes with using chocolate bars, chips, or syrups.
Using it in this triple chocolate cookie recipe keeps your treats moist and soft for a longer time after baking.
With love, from our simple kitchen to yours.
Other Seriously Delicious Chocolate Treats
Triple Chocolate Cookies
- 1/2 cup unsalted butter , softened
- 3/4 cup granulated white sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup unbleached flour
- 1/3 cup unsweetened baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chunks, divided
- 1 cup mini semi-sweet chocolate chips, divided
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
- In a medium sized mixing bowl, cream butter, white sugar, and brown sugar together.
- Add egg and vanilla and mix well.
- Stir in flour, baking cocoa, baking soda, and salt.
- Add 1 cup of chocolate chunks and ¾ cup mini chocolate chips (save the rest for garnishing) and stir until combined.
- Using a two tablespoon cookie scoop, roll cookie dough balls and place them 2” apart on the prepared cookie sheet.
- Bake for 9-10 minutes. Look for the edges and center to be set, but the center still slightly gooey (cookies will finish baking on the cookie sheet after they are removed from the oven).
- Remove from the oven and immediately press extra chocolate chunks and chocolate chips into the cookies (option to leave these untouched or spread the chocolate around once they melt).
- Let cookies cool on the cookie sheet for 5 minutes before moving to a cooling rack to cool.
- Serve warm and gooey or let cool completely.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2022, updated and republished August 2023
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