Published on
Triple Chocolate Cookies
Triple chocolate cookies are intensely chocolate flavored treats that feature a combination of semi-sweet, milk, and white chocolate for a decadent treat.
Jump to RecipeTable of Contents
Triple chocolate cookies are an indulgent treat filled with an abundance of chocolate chips. Soft and chewy, chocolate lovers will swoon for these chocolate cookies packed with semi-sweet chocolate chips, white chocolate chips, and rich milk chocolate chips. With an intense chocolate flavor, these triple chocolate cookies are practically impossible to resist.
Looking for more irresistible cookie recipes? Chocolate kiss cookies, chocolate crinkle cookies, and chocolate pudding cookies are three more recipes that will be a chocolate lover’s dream come true.
Triple Chocolate Cookies Ingredients
You will need:
- 1¾ cups all-purpose flour
- ¾ cup Dutch cocoa powder, unsweetened
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup salted sweet cream butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 tablespoon heavy cream
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup white baking chips
Substitutions and Additions
BAKING CHIPS: You can substitute dark chocolate chips for white chocolate chips in these delicious cookies.
NUTS: You can also add chopped nuts to the cookie dough before baking.
VANILLA EXTRACT: Experiment with different extracts to infuse unique flavors into your cookies. Almond extract can provide a marzipan-like undertone, while peppermint extract can create festive holiday cookies.
How to Make Triple Chocolate Cookies
STEP ONE: Add the flour, cocoa powder, cornstarch, baking powder, and baking soda to a medium-sized mixing bowl. Whisk to combine and set aside.
STEP TWO: Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1½ minutes until smooth.
STEP THREE: Add the sugars, heavy cream, and vanilla. Continue mixing for another 1½ to 2 minutes or until light and fluffy.
STEP FOUR: Reduce the speed to low. Add the eggs 1 at a time, mixing well after each egg.
STEP FIVE: Add the flour mixture. Mix just until combined and no flour streaks are visible.
STEP SIX: Add in the semi-sweet chips, milk chocolate chips, and white chips. Mix just until incorporated. Cover and chill in the refrigerator for 1 hour.
PRO TIP: Chilling the dough allows the ingredients to come together, which improves the texture and gives you a thick and chewy cookie instead of spreading flat when they bake.
STEP SEVEN: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
PRO TIP: If you want jumbo cookies, use a 3-tablespoon cookie scoop. You will need to add an additional 2 minutes to the baking time. If you want bite-size cookies, use a 1-tablespoon cookie scoop. Lower the bake time to 8 minutes.
STEP EIGHT: Use a 1½-tablespoon cookie scoop to scoop out the cookie dough. Space the dough balls about 2 inches apart.
PRO TIP: You can lightly press the cookie dough before baking.
STEP NINE: Bake for 10 to 11 minutes (11 minutes was spot on for me, your oven may bake differently). Allow the cookies to rest on the cookie sheet for 5 to 7 minutes before transferring them to a cooling rack to cool completely.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
How to Serve Triple Chocolate Cookies
These chewy triple chocolate cookies would make a delightful after-dinner dessert or a fantastic afternoon snack. Take this dessert to the next level by serving the cookies with a scoop of rich and creamy vanilla ice cream and a dollop of whipped cream. You could also enjoy your cookies with a homemade Wendy’s Frosty or a warm mug of hot chocolate for a special treat.
Storage
ON THE COUNTER: Store any leftovers in an airtight container at room temperature for up to 3 days.
IN THE FRIDGE: These homemade cookies can also be stored in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze the baked cookies for up to 1 month. Store them in an airtight container labeled with the best-by date. Allow the cookies to thaw overnight in the refrigerator before serving.
Triple chocolate cookies are intensely chocolate flavored treats that will satisfy even the most serious sweet tooth. Each cookie is a luscious melt-in-your-mouth delight, ready to make any chocolate lover weak in the knees. The combination of semi-sweet, milk, and white chocolate makes for a cookie that is rich and decadent, with irresistible chocolaty goodness.
FREQUENTLY ASKED QUESTIONS
Can I add other mix-ins to these triple chip chocolate cookies?
This chocolate cookie recipe would be yummy with different flavored chocolate chips, toffee bits, or nuts.
Can I freeze these chocolate triple chip cookies?
These chewy triple chocolate chip cookies can be frozen in an airtight container for up to one month.
What size cookie scoop should I use?
This great recipe calls for a 1½ tablespoon scoop which is a medium cookie scoop.
MORE RECIPES YOU’LL LOVE
Triple Chocolate Cookies
Triple chocolate cookies are intensely chocolate flavored treats that feature a combination of semi-sweet, milk, and white chocolate for a decadent treat.
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup Dutch cocoa powder unsweetened
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup salted sweet cream butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 tablespoon heavy cream
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup white baking chips
Instructions
- Add the flour, cocoa powder, cornstarch, baking powder, and baking soda to a medium-sized mixing bowl. Whisk to combine and set aside.
- Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1½ minutes until smooth.
- Add the sugars, heavy cream, and vanilla. Continue mixing for another 1½ to 2 minutes or until light and fluffy.
- Reduce the speed to low. Add the eggs 1 at a time, mixing well after each egg.
- Add the flour mixture. Mix just until combined and no flour streaks are visible.
- Add in the semi-sweet chips, milk chocolate chips, and white chips. Mix just until incorporated. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Use a 1½-tablespoon cookie scoop to scoop out the cookie dough. Space the dough balls about 2 inches apart.
- Bake for 10 to 11 minutes (11 minutes was spot on for me, your oven may bake differently). Allow the cookies to rest on the cookie sheet for 5 to 7 minutes before transferring them to a cooling rack to cool completely.
Notes
Chilling the dough allows the ingredients to come together, which improves the texture and gives you a thick and chewy cookie instead of spreading flat when they bake.
If you want jumbo cookies, use a 3-tablespoon cookie scoop. You will need to add an additional 2 minutes to the baking time. If you want bite-size cookies, use a 1-tablespoon cookie scoop. Lower the bake time to 8 minutes.
You can lightly press the cookie dough before baking.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Leave a Comment