Satisfy your sweet tooth with these indulgent Triple Chocolate Cookies. Made with three types of chocolate, these cookies are sure to please any chocolate lover. They are soft, chewy, and loaded with chocolate chunks and chips for the ultimate chocolate experience. With just a few simple ingredients and easy-to-follow instructions, these cookies are perfect for a quick and easy dessert or snack.

Why you’ll love these

Decadent Chocolate Flavor

These cookies are a chocolate lover's dream come true! Made with three types of chocolate, they are rich, indulgent, and loaded with chocolate chunks and chips, giving you the ultimate chocolate experience in every bite.

Soft and Chewy Texture

These Triple Chocolate cookies have a soft and chewy texture that is sure to satisfy your sweet tooth. They are easy to make and perfect for a quick and delicious dessert or snack.

Versatile

These are perfect for any occasion, from a cozy night in to a special event. They make a great gift for friends and family, or a fun addition to any party. Plus, you can freeze the dough and bake them later for a fresh batch of warm cookies anytime you want.

Ingredients and substitutions for Triple Chocolate Cookies

Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness alongside the black cocoa. These make a great combination, though you could completely replace with brown sugar.
Eggs: The egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
Flour: Plain or all purpose flour is best for a nice light cookie crumb.
Black cocoa powder: Black cocoa powder was used here otherwise known as Dutch processed which does taste different from regular cocoa powder in that it has a real deep cocoa taste that lends itself to being more earthy which makes it work perfectly with the white chocolate chunks. The black cocoa gives the cocoa cookie a real Oreo flavor which compliments the white chocolate perfectly. If you do not have black cocoa powder, plain cocoa powder also works a charm here.
Baking powder: This helps our cookies rise so they are not stodgy.
Chocolate: 56% dark chocolate block was used here because it is less sweet and higher quality than baking chocolate and controls the level of sweetness in the cookies better. The white chocolate used here has 28% cocoa butter which is a higher quality and melts better into the dough.

See recipe card for quantities.

Equipment needed to make a batch

Mixing bowl: You’ll need a medium mixing bowl to make the cookie dough.

Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.

Hand or stand mixer: To whip the dough, this is best done with a mixer to get as much air as possible into the moist ingredients.

Ice Cream Scoop: The size of the scoop used here is 4cm or 1.57 inches to create the perfect small scoop of each cookie dough. If you don’t have one this size a great substitute would be a tablespoon which would create a similar sized half cookie.

More chocolate chunk cookies you’ll love

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Oreo Chocolate Chip Cookies

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How to make Triple Chocolate Cookies:

Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.

Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.

Add the egg and vanilla extract continue to beat until well combined, beating for a further minute.

Separate out your dough into two equal portions (this is best done with a scale).

Into the chocolate chip cookie portion, toss in 124 grams / ¾ cup + 2 teaspoons of the plain flour, 4 grams / 1 teaspoon baking powder and ⅛ teaspoon salt into your cookie batter.

Combine on low until no dry portions remain in your bowl.

Toss in ⅔'s of the chocolate chunks and stir to combine.

For the cocoa cookies, toss 90 grams / ½ cup + 1 tablespoon plain flour, 4 grams / 1 teaspoon baking powder, ⅛ teaspoon salt and cocoa powder.

Combine on low until no dry portions remain in your bowl.

Toss in ⅔'s of the white chocolate chunks and stir to combine.

Take a heaped tablespoon amount of the chocolate cookie dough and a heaped tablespoon amount of the cocoa cookie dough.

Lightly press the two doughs together and roll into a ball in your hands.

Press a few dark chocolate chunks into the chocolate chip cookie half and a few white chocolate chunks into the cocoa half.

Press lightly to flatten and place on your tray.

Repeat with the remaining dough, allowing a 1 ½ inch gap between each cookie.

Bake for 14 minutes or until lightly golden at the edges.

Allow to sit on your baking tray for 5 minutes before transferring to a cooling rack.

Allow to cool completely.

Serve with a glass of milk.

Dig in!

Triple Chocolate Cookies

Author: Sylvie Taylor
Prep Time: 15 minutes
Cook Time: 14 minutes per batch
Total Time: x3 batches plus prep time = 57 minutes
Yield: Makes 14 cookies 1x
Category: Cookies

Print Recipe

Description

Chewy in the center with chocolate chunks throughout and a black cocoa cookie half that will satisfy cookie cravings and impress people.

Ingredients

Scale

130 grams / 4.58 ounces butter, room temperature
135 grams / ⅔ cup brown sugar
60 grams / ⅓ cup superfine/caster sugar
1 large egg, room temperature
1 teaspoon vanilla extract
214 grams / 1 ⅓ cups plain flour
8 grams / 2 teaspoons baking powder
¼ teaspoon sea or kosher salt
28 grams / ¼ cup cocoa powder
60 grams / 2.10 ounces dark chocolate, roughly cut
60 grams / 2.10 ounces white chocolate, roughly cut

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Instructions

Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
Add the egg and vanilla extract continue to beat until well combined, beating for a further minute.
Separate out your dough into two equal portions (this is best done with a scale).
Into the chocolate chip cookie portion, toss in 124 grams / ¾ cup + 2 teaspoons of the plain flour, 4 grams / 1 teaspoon baking powder and ⅛ teaspoon salt into your cookie batter.
Combine on low until no dry portions remain in your bowl.
Toss in ⅔'s of the chocolate chunks and stir to combine.
For the cocoa cookies, toss 90 grams / ½ cup + 1 tablespoon plain flour, 4 grams / 1 teaspoon baking powder, ⅛ teaspoon salt and cocoa powder.
Combine on low until no dry portions remain in your bowl.
Toss in ⅔'s of the white chocolate chunks and stir to combine.
Take a heaped tablespoon amount of the chocolate cookie dough and a heaped tablespoon amount of the cocoa cookie dough.
Lightly press the two doughs together and roll into a ball in your hands.
Press a few dark chocolate chunks into the chocolate chip cookie half and a few white chocolate chunks into the cocoa half.
Press lightly to flatten and place on your tray.
Repeat with the remaining dough, allowing a 1 ½ inch gap between each cookie.
Bake for 14 minutes or until lightly golden at the edges.
Allow to sit on your baking tray for 5 minutes before transferring to a cooling rack.
Allow to cool completely.
Serve with a glass of milk.
Dig in!

Notes

Recipe by Roamingtaste

Nutrition

Calories: 232 calories per cookie

Keywords: chocolate chunk cookies, black cocoa recipes