Triple Chocolate Cookies

These delightful Triple Chocolate Cookies include Dutch processed black cocoa with chunks of dark and white chocolate and are soft and chewy. This easy-to-follow recipe guarantees perfect results, making it accessible for bakers of all skill levels.

Whether you're a chocolate lover or simply seeking a delightful treat, these Triple Chocolate Cookies are a must-try. The decadent combination of dark, milk, and white chocolate chunks, along with their irresistibly soft and chewy texture, will keep you coming back for more.

Why you’ll love these

Decadent Chocolate Flavor

Made with the finest Dutch processed cocoa powder and a combination of two decadent chocolates, these cookies offer a rich and indulgent treat that will satisfy your chocolate cravings. Each bite is filled with chocolate chunks, making it the ultimate chocolate lover's cookie.

Irresistibly Soft and Chewy Texture

These cookies are loaded with chocolate as well as a soft and chewy texture that will leave you craving more. The combination of butter, sugar, and just the right amount of flour creates the perfect balance, resulting in cookies that are tender on the inside and slightly crispy on the outside.

Versatile Treat for Any Occasion

These cookies are incredibly versatile and suitable for any occasion. Whether you're baking for a special celebration, a cozy night in, or simply satisfying a chocolate craving, these are the perfect treat. They also make a fantastic homemade gift that will impress friends and family.

Ingredients and substitutions for Triple Chocolate Cookies

• Butter: Unsalted butter was used, but salted also works as a fine substitute. Simply 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 otherwise known as Dutch processed which tastes different from regular cocoa powder. With a real deep cocoa taste that is similar to Oreo cookies and balances with the sweet white chocolate chunks 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: The chocolate chunks use 56% dark chocolate block because it is less sweet and higher quality than baking chocolate. It also 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.

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!

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.

FAQ's for the best Triple Chocolate Cookies

Can I use different types of chocolate in the Triple Chocolate Cookies?

Absolutely! The recipe calls for both chopped dark and white chocolate, but you can experiment with different types of chocolate to suit your taste preferences. You could try using milk chocolate chips or even white chocolate for a twist.

How can I store Triple Chocolate Cookies?

To store Triple Chocolate Cookies, allow them to cool completely and then store in an airtight container at room temperature. They should stay fresh for up to 5 days. If you want to extend their shelf life, you can freeze them for up to 3 months.

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