Triple Chocolate Chip Cookies

These thick and soft Triple Chocolate Chip Cookies have a chocolate cookie base filled with dark and white chocolate chips. 

Triple Chocolate Chip Cookies

These cookies are soft and chocolatey and filled to the brim with so much chocolate. They’re everything you could want in a chocolate lover’s cookie.

This recipe is perfect when you need just a few cookies to keep the kids happy or to satisfy a craving. Too many cookies around sometimes isn’t the best idea for me.

Some people will combine their cocoa powder with their wet ingredients. I like to whisk or sift it with my flour and dry ingredients until it is evenly combined. This will avoid any of those bitter cocoa lumps that can happen when you put it with the wet ingredients.

When baking 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 cool on the pan to finish cooking.

Using this recipe as the base. Try making thick, soft, and chewy Chocolate Cookies filled with Reese’s Pieces make for a spectacular chocolate peanut butter combination.

Triple Chocolate Cookies Recipe

1. Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
2. Whisk together the flour, cocoa powder, baking soda, salt and cornstarch. Stir into the wet ingredients. Gently stir in the chocolate chips. Chill the dough for at least 30-60 minutes before scooping into balls. These are my favorite cookies scoops.
3. Preheat the oven to 350° F. Roll the dough into 1-inch balls and bake for 9-11 minutes or until set. Let cool on the cookie sheet for a few minutes and then remove 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 does help to make cookies thicker and not spread as much when baking.

Cornstarch and chilling for an hour before baking results in a chewy delicious cookie. I use this trick in almost all of my cookies. My favorite cookie base that many of my recipes are spinoffs of is my Best Chocolate Chip Cookie recipe.

Caramel is a fun surprise in Caramel Chocolate Chip Cookies. Microwave them for a few seconds before you eat them. Oh my!

And if you love chocolate and mint, try these mint chocolate chip cookies. These truffles are always fun for mint lovers!

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

Triple Chocolate Cookies

5 from 3 votes

These thick and soft triple chocolate chip cookies have a chocolate cookie base filled with dark and white chocolate chips.

Pin Print Review

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Course: Dessert

Cuisine: American

Servings: 18 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

• Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
• Whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Stir into the wet ingredients. Stir in the chocolate chips.
• Preheat the oven to 350° F. 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

Serving: 1cookie · Calories: 186kcal · Carbohydrates: 23g · Protein: 2g · Fat: 10g · Saturated Fat: 6g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 3g · Trans Fat: 0.2g · Cholesterol: 24mg · Sodium: 178mg · Potassium: 118mg · Fiber: 2g · Sugar: 15g · Vitamin A: 176IU · Vitamin C: 0.03mg · Calcium: 29mg · Iron: 1mg

Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 7/22/2016 – recipe notes and photos updated 8/1/2022}