Triple chocolate chip cookies recipe

The ULTIMATE Triple Chocolate Cookies

The Ultimate Triple Chocolate Cookies. Deep rich and chewy chocolate cookies cram-packed full of oodles of white, milk, and dark chocolate chips. Pure, unadulterated, indulgent chocolate heaven.

Recipe For Triple Chocolate Cookies

The cookie obsession continues

I know I have shared cookie recipes with you over time. Recipes such as my Biscoff Cookies, Red Velvet Cookies, and even these delicious Chocolate Orange Cookies. However, given my love of all things chocolate (check out my incredible Chocolate Fudge Cake or my to-die-for Chocolate Fudge Doughnuts if you doubt me!), I was amazed to discover I hadn’t shared a whole-hearted, take-your-breath-away, leave-you-speechless intensely chocolatey cookie recipe with you.

So, my friends, today I am correcting this gross oversight. Today, I am sharing with you my ultimate triple chocolate cookies.

In fact, I might even suggest it’s a quadruple chocolate cookie recipe. These cookies contain cocoa powder in the cookie itself, and then they are stuffed to the brim with white, milk, and dark chocolate chips. That’s four by my count, right?! 😄

Triple chocolate cookie recipe

Many ways to enjoy these cookies

These cookies are so so good when still slightly warm (leave them to firm up a little once out of the oven!), and the chocolate chips are still gooey and delicious. But equally, they’re amazing when cooled with a glass of milk or a warm brew. Totally depends on your mood and your style, I could have them both these ways and more! Other ideas: try topped with vanilla ice cream for extra indulgence, turn them into sandwich cookies with vanilla ice cream, or use the cookie as a base for cheesecake!

Ultimate triple chocolate cookies

How to make my triple chocolate cookies

Making these cookies couldn’t be simpler. Cream butter and sugars together until well combined and smooth, then mix in vanilla.

recipe for triple chocolate cookies ingredients
Triple chocolate chip cookies recipe

Sift in your dry ingredients, mixing to damp chocolate sand consistency, then stir through your chocolate chips. Gently shape, or weigh, them into eight equal sized cookie dough balls, then stud with extra chocolate chips and freeze.

Triple chocolate chip cookies
Extra choc chips on ultimate triple chocolate cookies
Quadruple chocolate cookie recipe

Once they’ve chilled, the rest is easy: bake, cool and try not to eat all in one go!

These lil beauties never last long, everyone loves them! The great thing about them is you can easily make double or even triple the recipe, just adjust using the toggle in the card below if you’re unsure of quantities.

And there you have it! My recipe for triple chocolate cookies recipe.

Hope you love them as much as I do! Enjoy! x

Recommended equipment and ingredients I used *

Hand mixerMixing bowl
SpatulaWeighing scale
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The ULTIMATE Triple Chocolate Cookies

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Recipe by movers and bakers Course: Dessert, SnacksCuisine: DessertDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Baking time

10

minutes
Calories

300

kcal
Cooling time

40

minutes
Total time

1

hour 

Rich triple chocolate chip cookies packed with ALL THE CHOCOLATE!

Ingredients

  • 120 g (½ cup + 1 tbsp) unsalted butter, at room temperature

  • 100 g (½ cup) soft light brown sugar

  • 50 g (¼ cup) caster sugar

  • 1 tsp vanilla

  • 185 g (1 cups + 2 tbsp) plain (all purpose) flour

  • 30 g (¼ cup) cocoa powder

  • 2 tsp cornflour (cornstarch)

  • ½ tsp baking powder

  • ½ tsp bicarbonate of soda (baking soda)

  • ½ tsp salt

  • 100 g (½ cup + 1 tbsp) dark chocolate chips

  • 100 g (½ cup + 1 tbsp) milk chocolate chips

  • 100 g (½ cup + 1 tbsp) white chocolate chips

  • 1 lge egg, lightly beaten

Directions

  • Line a baking tray with parchment paper and set it aside. Cream together your butter and sugars until smooth and slightly paler in colour. Add vanilla and mix through. Sift in the flour, cocoa powder, cornflour, baking powder, bicarb and salt. Beat until your mixture resembles coarse wet chocolatey sand. Add in the chocolate chips, reserving a few to stud your cookies, and stir through. Tip in your beaten egg and mix until just combined.
  • Divide your mixture into 8, or weigh out equally (each of mine weighs around 100-105g), gently squeezing together into cookie balls. Place them on your prepared baking sheet, then stud with the additional chocolate chips set aside from earlier. Pop the baking sheet in the freezer for at least a half hour to firm up.
  • Ten minutes before you’re ready to bake your cookies, preheat your oven to 200C/400F. Place your cold cookie balls on two lined baking sheets, allowing room for them to spread. Bake in your hot oven for 10-12 minutes until the cookies have slightly puffed up and have little cracks on top all the way to the middle. Remove the baking sheet from the oven and place on a cooling rack, leaving the cookies on the tray to cool for at least 30 minutes. Once completely cool, remove from the baking tray and enjoy!

Recipe Video

Notes

  • You want to avoid mixing too much once you’ve added your egg in at the end, as this makes for a tougher cookie not as chewy as you like!
  • These cookies can be frozen! Once your cookie balls are completely frozen, transfer them to a storage tub and leave them in your freezer. When you’re ready to bake, preheat your oven and bake straight from frozen, as in the recipe, check to add a couple of extra minutes of baking time so your cookies are baked through.
  • If you would rather have plain cookies, just replace the cocoa powder with the same amount of plain flour. Simples!

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