Chocolate lovers, rejoice! I’ve got the ultimate cookie for you! These Triple Chocolate Cookies boast a chewy chocolate base with a crinkle top, packed with the choco-trifecta: white, milk, and dark chocolate chips.
Just like my Molten Chocolate Fudge Cookies, these treats are tailored specifically to choco-holics, who want to pack the fudgiest flavor into each and every bite.
But let’s face it, as a busy mom who often finds herself in need of a quick fix to curb my chocolate cravings, I wanted to keep this recipe simple and fast.
Like almost all of my cookie recipes, these triple chocolate cookies come together in less than 30 minutes and in just one bowl. They require no chilling time and no baking expertise.
Triple Chocolate Cookie Ingredient Highlights
I use unsalted butter and add my own salt, but you can easily opt to use salted butter and omit the added salt. Regardless, make sure your butter is softened. For tips and hacks, check out How to Quickly and Easily Soften Butter.
I also prefer dark cocoa powder for a richer flavor and deeper color.
A lot of triple chocolate cookies use a combo of dark, semi-sweet, and milk chocolate. But after a lot of taste testing, my family concluded that the addition of white chocolate is needed for some levity in the cookie, while still giving you a super chocolatey taste.
Here I used all Nestle morsels– the white, milk, and dark chocolate variations. You can use chopped chocolate bars in place of chips.
Triple Chocolate Chip Cookies Tips and Tricks
How I Make an Easy Chocolate Cookie Dough
This super easy chocolate cookie recipe is made especially simple with a dough that comes together quickly and in just one bowl.
Start by creaming together the butter and sugar. You want it well-combined and aerated. Be patient, it may take about 3 minutes with your hand mixer on high.
Then, add the egg and vanilla extract. Quick reminder: it’s always best practice to crack your egg in a separate dish first to give yourself the opportunity to extract any eggshells that may fall in.
Combine and then mix in the flour, cocoa powder, baking soda, and salt. I like to set aside a handful of each type of chocolate chip to press into the top of the cookies once they’re formed. Fold the rest into the dough.
How I Perfectly Bake My Dark, Milk, and White Chocolate Cookies Every Time
Preheat your oven to 350°F and line a large baking sheet. Use a large cookie scoop or 3 tablespoons of dough to form your cookies. The dough will be sticky, so if you’re using your hands to shape them, wet them slightly.
Make sure to leave plenty of space between each cookie to allow for minor spreading. I usually bake 6 at a time on an 18×26-inch pan.
Push a couple of each type of chocolate chip into the top of each cookie and bake on the top rack for 12-14 minutes.
Allow them to cool and solidify for at least 10 minutes before picking them up (if you really wanna dive in straight away, you may wanna use a fork or spoon!).
How I Store My Chocolate Lover’s Cookies
I typically just bake up a few cookies at a time and freeze the rest of the dough so I can bake them fresh whenever the craving hits! I just shape the cookie dough so that they’re ready to bake and store them in a freezer-safe bag for up to 3 months.
I bake them straight out of the freezer, watching them closely and adding a few extra minutes to the baking time if needed.
As for leftover baked cookies, I store them in an airtight container in the refrigerator where they’ll stay fresh for about 7 days.
Pro tip: To keep homemade cookies nice and chewy, you can store a piece of bread with them (perfect use for the end piece!). The bread creates a humid environment and keeps your cookies moist.
If you have already-baked cookies, you can freeze them for up to a year!
20-Minute Triple Chocolate Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Cookie Scoop (optional)
- Reusable Baking Mat (optional)
Ingredients
- ½ cup softened unsalted butter (½ cup butter = 1 stick)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder (I used dark)
- ¼ teaspoon salt (plus optional extra flaky sea salt for garnish)
- ½ teaspoon baking soda
- ⅓ cup white chocolate chips
- ⅓ cup milk chocolate chips
- ⅓ cup dark chocolate chips
Instructions
- Preheat your oven to 350°F and line a large baking sheet (or 2 if you want to bake all of them!) with parchment paper or a reusable baking mat.
- To a large mixing bowl, add softened butter and sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).½ cup softened unsalted butter, 1 cup granulated sugar
- Add the egg and vanilla extract and use your hand mixer on low to combine.1 large egg, 1 teaspoon vanilla extract
- Add the flour, cocoa powder, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Set aside a handful of white, milk, and dark chocolate chips to add on top of the dough once the cookies are formed. Add the rest to your chips to the dough and use a rubber spatula to fold to combine.⅓ cup white chocolate chips, ⅓ cup milk chocolate chips, ⅓ cup dark chocolate chips
- Use wet hands or a large cookie scoop to shape 4 tablespoons of dough into a ball and place it on your lined baking sheet. Leave a couple of inches in between each cookie for the dough to spread. Press a few of the reserved chocolate chips into the top of each cookie.
- Bake for 12-14 minutes until the top is crinkly. Option to add extra flaky sea salt on top. Allow to cool and set for about 10 minutes before diving in.
Pro Tips
- These cookies will spread, so I usually only bake 6 per 18×26 baking sheet.
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them as normal straight out of the freezer.
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