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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.
Triple Chocolate Chip Cookies
Ingredients
- ½ cup butter softened
- ¾ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup, plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon corn starch
- ½ cup white chocolate chips
- ¾ cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350° F. Cream the butter and sugar together in a large mixing bowl until light and fluffy. Beat in the eggs and vanilla.
- Whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Stir into the wet ingredients. Then, stir in all of the chocolate chips.
- Roll the dough into 1-inch balls and bake for 8-10 minutes or until barely set. Let cool on the cookie sheet for a few minutes and then remove to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/22/2016 – recipe notes and photos updated 5/4/2023}
Did you mean one egg? (Recipe says 2, but directions say the egg, and it is very egg-ie with 2…)
Sorry for the confusion with the missing “s” – I make this recipe with two eggs.
Just made these cookies and they are outstanding! Having a hard time stopping myself from eating the whole batch! ?♀️ Thank you for sharing this wonderful recipe.
It is definitely a problem I can relate to! Enjoy, Carole.
Hi. We have made these cookies before but now they are not thick and cakey. They are flat… any thoughts?
Hmmmm, that’s interesting. I haven’t changed the recipe that’s posted here. Is there any chance that your butter was pretty warm this time? or that you might have over beaten your butter and sugar? or accidentally under measured your flour? Those are my best guesses without being in your kitchen with you. Hopefully the next batch will be perfect again!
Made these tonight – OMG, delicious!
Did you actually chill for 3 hours?
I wouldn’t , I did and the dough is hard as a rock .. letting it warm up before trying to bake
YUK. These were completely inedible. I give this recipe. Big fat F!
Without a little more information, it’s hard to guess what might have gone wrong, LS. It can be difficult to troubleshoot these things, as I’m not in your kitchen with you. I do understand your frustration though, as it’s never fun to waste ingredients or have a recipe turn out less than perfect.
These triple chocolate chip cookies look amazing!
How many dozen does this tripe chocolaterecipe yield?