Triple Chocolate Cookies

Thick and chewy triple chocolate cookies are for extreme chocolate lovers!! They’re loaded with white, semisweet and bittersweet chocolate.

Triple chocolate cookies prove there is no such thing as  too much chocolate! If you need even more chocolate be sure to try  Chocolate Molten Lava Cake, Homemade Chocolate  Pudding, and Chocolate Cake!!

Triple Chocolate Cookies stacked on a white plate

No such thing as too much chocolate!

I’ve been in a huge chocolate mood lately. And the only thing that I’ve wanted are these soft, fudgy triple chocolate cookies. That’s right, these babies are loaded with three kinds of chocolate—semisweet, bittersweet and white.

Truth be told, I haven’t really found a chocolate cookie recipe that I love. It’s taken me quite some time to come up with a recipe that is rich, dense and chocolatey. Getting that perfect texture was really important.

I used Ghirardelli unsweetened cocoa as the base, but if you like you cookies on the darker side you could definitely use cocoa rouge (I’ve done that and they were heavenly).

I added LOTS of semisweet chocolate chips, white chips and chopped bittersweet chocolate, the real star of the show here. Chopped chocolate gives these cookies lots of flecks throughout and the chunks stay nice and melty. It makes for such a delicious bite! 

Ghirardelli cocoa powder for triple chocolate cookies recipe

making Triple chocolate Cookies

PREP. Preheat oven to 350 degrees. Line baking sheets with a baking mat or parchment paper, set aside.

WET INGREDIENTS. In a microwave safe bowl, melt one stick of butter (about 45 seconds on HIGH). In the bowl of a stand mixer or a large mixing bowl, combine the melted/room temperature butter, sugar, and vanilla, beat until light and fluffy (about 2 minutes). Add the eggs one at a time, mix just until incorporated.

DRY INGREDIENTS. In a medium size mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients, adding the dissolved espresso mixture. Mix just until combined. Using a spatula, fold in the chocolate.

BAKE. Using a standard size cookie scoop (1.5 tablespoons), place dough onto the prepared baking sheets (12 per sheet). Place into the oven and bake for 8-10 minutes. They will look slightly under baked, but they will firm up and flatten as they cool. Allow them to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.

Note. Resist the urge to leave them longer or you’ll end up with crumbly cookies. Remember, we’re going for dense and chewy. As they cool on a wire rack they’ll flatten a bit and firm up—that’s exactly what we want. As soon as they’ve cooled for about 10 minutes, gobble them up! Enjoy & happy baking!

Variations:

  • Include chopped walnuts or pecans
  • Add ¼-½ tsp of peppermint extract to the batter
  • Add a dash of cinnamon and cayenne pepper to make this like a Mexican hot chocolate cookie
A scoop of triple chocolate cookie dough

Recipe Tips

  • The espresso powder is not required but it does deepen the chocolate taste.
  • We really prefer the Ghirardelli brand chocolate chips, but you can use whatever you have on hand.
  • To make sure that the cookies are chewy you can chill the dough for 30 minutes to 3 hours. To keep them soft you will want to keep them stored in an airtight container on the counter for up to a week. You could also place a piece of sandwich bread in the container to get stale before the cookies. 

Making Ahead & Storing

Make the triple chocolate cookie dough up to 24 hours ahead of time and keep it covered in the fridge.

STORE baked cookies in an airtight bag or container on the counter for about a week. STORE cookie dough covered in the fridge for up to 4 days. Let it sit at room temperature for about 30 minutes before scooping the dough onto the cookie sheets.

FREEZE baked cookies should last in an airtight bag/container, layered between pieces of parchment paper for about a month. Let them thaw in the fridge and then reach room temperature before serving.

FREEZE cookie dough balls in an airtight container, layered between pieces of parchment paper for up to 3 months. You can bake from frozen if you add a couple extra minutes, or you can let the cookie dough balls thaw in the fridge overnight and then bake as normal.

Homemade Triple Chocolate Cookies on a wire cooling rack

For more cookies check out:

Triple Chocolate Cookies | lifemadesimplebakes.com

Triple Chocolate Cookie Recipe

Thick and chewy triple chocolate cookies are for extreme chocolate lovers!! They're loaded with white, semisweet and bittersweet chocolate.
5 from 4 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 10 mins
Cook Time: 8 mins
Cool Time: 3 mins
Total Time: 21 mins
Servings: 36 cookies
Calories: 170kcal
Print Recipe

Ingredients

  • 1 cup unsalted butter - room temperature
  • 1 ½ cup granulated sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 2/3 cup all purpose flour
  • ½ cup +2 tbsp cocoa powder*
  • ¾ tsp baking soda
  • ¾ tsp salt
  • ½ tsp expresso powder - dissolved in 3 tbsp water
  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips**
  • 2 oz bittersweet chocolate - chopped

Instructions

  • Preheat oven to 350 degrees. Line baking sheets with a baking mat or parchment paper, set aside.
  • In a microwave safe bowl, melt one stick of butter (about 45 seconds on HIGH).
  • In the bowl of a stand mixer or a large mixing bowl, combine the melted/room temperature butter, sugar, and vanilla, beat until light and fluffy (about 2 minutes). Add the eggs one at a time, mix just until incorporated.
  • In a medium size mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients, adding the dissolved espresso mixture. Mix just until combined. Using a spatula, fold in the chocolate.
  • Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Place into the oven and bake for 8-10 minutes. They will look slightly underbaked, but they will firm up and flatten as the cool. Allow them to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.

Notes

*I’ve used both unsweetened natural cocoa powder and cocoa rouge, they both yield great results!
**You can swap out the white chocolate for milk chocolate chips, peanut butter chips, mint chips, chopped nuts or dried fruit!

Nutrition

Serving: 36g | Calories: 170kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 82mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 173IU | Calcium: 15mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Love your new website layout, Natalie! And these cookies are perfectly round – your perfection makes me crazy! I was wondering… where do you find your recipes?

  2. Thanks 🙂 I’m trying to go for simple and modern. It still needs a little tweaking. I have a recipe binder from high school with a ton of them in it. Most of them don’t have sources since they’re photo copied or printed. A lot of them are family recipes too. But I also adapt from Cook’s Illustrated and America’s Test Kitchen. I’ve bought some of their books and LOVE them. They have explanations of why the ingredients work and give illustrations on how to do certain things. They’re so cool! I would definitely recommend getting some of them… they’re kind of huge but well work the cost and bulk. I’m really loving some of your dinner recipes… they’re really unique and look incredibly yummy!

  3. Oh my gosh. I NEED to make these! YUMMMM!!! The texture looks amazing! I’m a new follower, I love your blog layout! Did you have someone do it for you?! I need to change my boring format up. 🙂 Hope you’re having a great day!

    1. They’re pretty delicious! I actually designed it myself, I do freelance design work (I’m currently learning how to custom design blogger templates). If you’re interested in a free redesign I’d be more than happy to work with you! Thanks for stopping by!

  4. These cookies look sooo delicious and are definitely another recipe to add to my folder!!!
    All the best from Oz,
    Tani:)

    (P.S. I just dicovered your blog and look forward to reading all the other posts!!!)

  5. OHHHH yum! These look SO good! Thanks for sharing on “Strut Your Stuff Saturday!” We hope to see you this friday! -The Sisters

  6. Hi, I was wondering what espresso powder is…is it like coffee something or other? Sorry for the lame question 😉

    1. Jamie- espresso powder is similar to coffee but it is crystalized and more concentrated. It dissolves quickly and is best used in baking. In some recipes you can use coffee as a substitute (ones that would require you to dissolve the espresso powder in water), but really it is optional, it just enhances the flavor of chocolate. Williams-Sonoma carries it as well as King Arthur Flour. Hope this helps!

  7. 5 stars
    I didn’t think I’d like the combination of all the chocolate chips as much as I do! So gooey and delicious.

  8. 5 stars
    So good. And just loved all the yummy chocolate. And the espresso powder adds a great depth of flavor!