Triple Chocolate Chip Cookies

These thick and soft Triple Chocolate Chip Cookies feature a decadent cookie base, overflowing with dark and white chocolate morsels. 

Triple Chocolate Chip Cookies

This recipe takes double chocolate chip cookies to a new level with the addition of white chocolate chips, making them sweeter. I’ve also done this with caramel in the past, and it is heavenly.

Not a fan of white chocolate? Swap in dark chocolate and you’ll have a decadently rich chocolate lover’s dream come true.

This recipe is filled to the brim with so much indulgent chocolate. They are everything that this chocolate lover wants in a cookie.

They are perfect when you need to satisfy that craving, as long as there are other people around to help finish them. It’s risky to make these chocolate cookies with chocolate chips for just myself.

While there are some recipes, like Texas Sheet Cake, that call for combining cocoa powder with wet ingredients before adding the remaining dry ingredients, that step isn’t necessary with this recipe. Just whisk or sift the cocoa into the flour and proceed with the remaining steps.

Take special care not to overbake these cookies. They should be puffy and look slightly doughy when they are taken out of the oven. Let them cool on the pan to finish cooking.

Using this recipe as the base, you can also make chocolate reese’s pieces cookies. They are a spectacular combination of chocolate and peanut butter, and they’re pretty easy on the eyes, too!

Triple Chocolate Cookies

You’ll need the following ingredients to make this recipe:

• butter
• brown sugar
• eggs
• vanilla extract
• flour
• cocoa powder
• baking soda, salt, and cornstarch
• white chocolate chips and semi-sweet chocolate chips

Triple Chocolate Cookies Recipe

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Then, beat in the egg and the vanilla.

Whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Mix the dry ingredients into the wet ingredients until fully combined. Then, gently stir in the chocolate chips.

Scoop the dough onto a baking sheet and roll it into balls. I’ve used a lot of different tools over the years to make cookies. These cookie scoops are my favorite–they’re so much more reliable and easier to work with than the rest.

Bake for 9-11 minutes or until lightly set. Let them cool on the cookie sheet for a few minutes, and then remove them to a wire rack to cool completely.

Chocolate Chip Cookies with Cornstarch

You might have noticed by now many of my cookie recipes call for just a teaspoon of cornstarch. There are a couple of reasons for that. It helps make the cookies thicker and chewier and also prevents them from spreading too much when baking.

I use this cornstarch trick in almost all of my cookies. My favorite cookie base that many of my recipes use is my best chocolate chip cookie recipe.

If you love to pair chocolate and mint flavors, I highly recommend these mint chocolate chip cookies. And, these truffles are always fun for mint lovers.

Buttery, crispy butterscotch chocolate chip cookies are triple-loaded with chocolate chips. Perfect for snacking or sharing.

Gooey chocolate chips and salty bits of toffee are wrapped up in these soft toffee chocolate chip cookies that are just begging to be dunked in your favorite milk.

{originally published 7/22/2016 – recipe notes and photos updated 5/4/2023}