These delightful Triple Chocolate Cookies include Dutch processed black cocoa with chunks of dark and white chocolate to create two cookies in one for a chewy and crispy cookie that is great to serve when you're craving some!
Table of Contents
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:
Step 1: Whip it: Beat the butter and sugars until pale and fluffy.
Step 2: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Step 3: Divide: Separate out your dough into two equal portions (this is best done with a scale).
Step 4: Choc chip cookie dough: Toss in the dry ingredients for the choc chip cookie dough and beat on low until just combined.
Step 5: Chunks: Stir in โ 's of the chocolate chunks until just combined.
Step 6: Black cocoa cookie dough: Toss in the dry ingredients for the black cocoa cookie dough and beat on low until just combined.
Step 7: Chunks: Stir in โ 's of the white chocolate chunks until just combined.
Step 8: Roll and press: Roll the two cookie doughs into balls and press together and press respective chunks into the top of each half.
Step 9: Bake: Place evenly on your baking tray and bake.
Step 10: Cool it: Remove and allow to cool fully.
Step 11: Serve: Grab one and dig in!
FAQ's for the best 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 butterscotch or peanut butter chips for a twist.
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.
More chocolate chunk cookies youโll love
Triple Chocolate Cookies
Ingredients
- 130 grams / 4.58 ounces butter room temperature
- 135 grams / โ cup brown sugar
- 60 grams / โ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon vanilla extract
- 214 grams / 1 โ cups plain flour
- 8 grams / 2 teaspoons baking powder
- ยผ teaspoon sea or kosher salt
- 28 grams / ยผ cup Dutch-processed cocoa powder
- 60 grams / 2.10 ounces dark chocolate roughly cut
- 60 grams / 2.10 ounces white chocolate roughly cut
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 / ยพ cup + 2 teaspoons of the plain flour, 4 grams / 1 teaspoon baking powder and โ teaspoon salt into your cookie batter.
- Combine on low until no dry portions remain in your bowl.
- Toss in โ 's of the chocolate chunks and stir to combine.
- For the cocoa cookies, toss 90 grams / ยฝ cup + 1 tablespoon plain flour, 4 grams / 1 teaspoon baking powder, โ teaspoon salt and cocoa powder.
- Combine on low until no dry portions remain in your bowl.
- Toss in โ '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 ยฝ 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
- 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, though it would be best to only use 20 grams / 3 tablespoons plain cocoa powder in place of the black cocoa powder.
- 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.
- 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 donโt have one this size a great substitute would be a tablespoon which would create a similar sized half cookie.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Taylor
I love love love the dark cocoa in this recipe, it adds an amazing depth of flavour that you don't get with a standard double or triple choc chip cookie that just uses regular cocoa powder.
Sylvie Taylor
Thanks for your comment Taylor!