Triple Chocolate Chip Cookies!

*This post may contain affiliate links. Please see my disclosure for more details!*

Gooey, Crunchie, Soft and Moreish Triple Chocolate Chip Cookies that are perfect for any Cookie Lover!

Now, I have already done many a cookie recipe in my time, such as my Chocolate Oat Cookies, and my Chocolate Orange Cookies… but I realised I have never put up my main go-to recipe for cookies (that I bake almost twice a week these days!). Honestly, they’re cookie perfection and such an adaptable recipe.

These cookies are what I based the recipe for my Chocolate Orange Cookies on as this recipe is utterly delicious and so versatile that it beautifully turned into them too!

These cookies are perfect just out of the oven when warm and gooey, or when left to cool they are IDEAL with a glass of cold milk or a cuppa – basically, they go with anything at any time on any day.

You could bake them for a couple minutes longer to get a crunchier outside, but still have a gooey outside, which I often do, or even bake them for a minute less to have the gooiest and softest cookies in the world.

I realise that everyone likes there cookies done slightly differently to the next person, so these are all about the baking time.

These cookies get the crinkle effect from the types of sugars used and the amount of chocolate used! You can always put less chocolate chips in if that takes your fancy, or even have them plain, but I am an utter Chocoholic so always put in the maximum.

I often use actual chocolate chips that you can buy in the baking isle to make them super easier, but you can use chunks of a bar to get a more chocolatey pocket which is just YUM.

I’m obviously a fan of Triple Chocolate recipes as my No-Bake Triple Chocolate Cheesecake is one of my favourite recipes ever (THE LAYERS ARE AWESOME), but you can’t be a triple chocolate cookie. Like honestly, there is nothing better.

Well, I mean using these cookies are the base of the No-Bake Triple Chocolate Cheesecake would be incredible… maybe I will do that next time.

If you find that your cookies can spread or get a little weird, its often down to how the mixing is different, or the ingredients themselves. It’s why I always use the same sugars and the same ingredients because it makes me get a perfectly consistent cookie. You can however add in a tablespoon of cornflour to prevent them spreading if that is something you struggle with.

When you look at the pictures you can see just how chocolatey and delicious they are and you can understand why they usually get eaten within the hour. I have often mistakingly burnt myself trying to eat one straight out of the oven, but you know… worth it.

If you bake these for a minute longer, you can use them for a cookie sandwich and put a scoop of ice cream inside, and you end up with the most delicious dessert for a comfy night in.

I often make more than one batch in a go because they are so moreish, and luckily with a recipe like this you can just double or triple it. However, still don’t necessarily put more than 6-8 on a tray in a go. My cookies don’t spread, but as I have already said some others can so be wary!

RECIPE UPDATED AUGUST 2019 – I’ve updated this recipe to suit my newer, and more up to date style – this consisted of switching the flour from Self Raising to Plain, and increasing the amount slightly! The original is still just as tasty, however, I love the newer version too. Find the original in the notes section!

I hope you love this recipe! Enjoy! x

5 from 5 votes
Triple Chocolate Chip Crinkle Cookies!
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

Gooey, Crunchie, Soft and Moreish Triple Chocolate Chip Cookies that are perfect for any Cookie Lover!

Course: Dessert
Cuisine: Cookies
Servings: 16 Cookies
Calories: 225 kcal
Author: Jane's Patisserie
  • 125 g Unsalted Butter/Stork
  • 100 g Light Brown Sugar
  • 100 g White Granulated Sugar
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 25 g Cocoa Powder
  • 225 g Plain Flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Baking Powder
  • 100 g White Chocolate Chips
  • 100 g Milk Chocolate Chips
  • 100 g Dark Chocolate Chips
  1. Preheat your oven to 180C/160C Fan/375F and line two-four baking trays with parchment paper. Mine are quite large trays (40cm) to make sure the cookies don't touch!

  2. Mix together the Butter and both Sugars until light and fluffy and thoroughly combined! Using an electric mixer is far easier for this because it gets very fluffy and perfect!

  3. Mix in the Vanilla and the Egg until thoroughly combined, then mix in the Cocoa Powder, Flour, Bicarbonate of Soda, Baking Powder and Salt until a thick paste/cookie dough is formed.

  4. Fold in the Chocolate Chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate! (I usually fit 6-8 on each tray to be safe) I also use a 5cm cookie dropper/ice cream scoop to make them identical sizes.

  5. Bake in the oven for 10-12 minutes until spread out perfectly crinkly. A minute or so less will be gooey, a minute or two more will be beautiful Crunchy. 

  6. Once baked, remove from the oven and gobble them all up - don't burn yourself on the chocolate!

Recipe Notes
  • TOP TIP - If they look a little too domed for you still when they're fresh out the oven, tap the tray's onto the work surface a couple of times and the cookies will flatten out a smidge - leave to cool fully on the tray still. 
  • They are super super gooey when warm so you could serve them with a dollop of ice cream if you like (vanilla is perfect with it) and they are an utter crowd pleaser.
  • If you wanted to just use one type of chocolate you could as well, I just always stick to the same amount weight wise!
  • These Cookie Scoops (affiliate link) are ideal for the job and have three sizes! I use the middle size for these cookies.
  • These will last for 4-5 days after baking, but honestly they will be eaten before then. 
  • The mixture can be chilled before baking, and they can also be frozen raw or baked. 
  • Recipe updated August 2019
  • Original recipe
    • Everything is the same, apart from the original used to use 175g Self Raising Flour instead of the 225g Plain. I also used slightly less chocolate chips. Method and everything else is the same!
Nutrition Facts
Triple Chocolate Chip Crinkle Cookies!
Amount Per Serving
Calories 225 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 28mg9%
Sodium 131mg6%
Potassium 105mg3%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 19g21%
Protein 2g4%
Vitamin A 220IU4%
Calcium 48mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Cookie Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Alison Sutherland
    March 29, 2020 at 1:42 pm

    5 stars
    These are delicious. Just made 2nd batch in 3 days!! Great for a treat during lockdown!!

  • Emma Chaplin
    February 22, 2020 at 4:42 pm

    Shame I cannot post a picture! The most gorgeous cookies made! Kiddies helped and loved them! They are big fans of Lidls cookies and these now beat them!

  • Caroline Litteboy
    February 9, 2020 at 8:41 am

    Good morning! Please can I ask… You said the mixture can be chilled….if I make the mixture today and chill and bake tomorrow will they still be OK? Just wanted to make sure chilling them that long doesn’t affect them x

  • […] I suggest serving with some vanilla ice cream! This is a Jane’s Patisserie recipe which you can find on her blog: […]

  • Ruby Akhtar
    June 1, 2019 at 10:32 pm

    5 stars
    Wow! This is the best cookie recipe!! They turned out amazing! Thank you Jane ❤😊😊

  • Tori
    February 21, 2019 at 2:31 pm

    Made these today and they’re amazing. Like a brownie in a cookie, yum! Thank you!

  • Haleemah
    August 7, 2018 at 10:40 am

    5 stars
    Hi Jane,
    I was wondering how big your cookie scoop is?

    • Jane's Patisserie
      August 7, 2018 at 11:43 am

      5cm wide ❤️

    • H
      August 7, 2018 at 2:36 pm

      5 stars
      Awesome! Thanks!
      Do u remember where u bought it from?

    • Jane's Patisserie
      August 7, 2018 at 4:26 pm

      From a shop thats closed down unfortunately, but theres a link in the recipe to the new set I bought!

  • Zoe
    July 14, 2018 at 2:38 pm

    5 stars
    If you freeze a raw batch, do you thaw before baking or bake form frozen?

    • Jane's Patisserie
      July 14, 2018 at 2:44 pm

      Just bake from frozen – add 1-2 minutes longer onto the time! x

  • Zoe
    May 5, 2018 at 4:06 pm

    When you put these on the tray with the scoop, do you flatten them out prior to baking or let them spread naturally?

  • sameerah yousaf
    January 16, 2018 at 4:05 pm

    Hey Jane
    I made these cookies today. They taste delicioussss!! However mine came out flat for some reason and not as chunky as yours. Any tips? I must point out that I made a double batch so I doubled everything because I needed more cookies. Also they weren’t that crinkly either. Not sure what I did wrong? Maybe the batter wasn’t mixed properly???

    • Jane's Patisserie
      January 16, 2018 at 6:41 pm

      It’s probably the mixing as you say. It might also be down to using different ingredients for example, but I would say try it as one regular batch.

  • Tasnim
    April 1, 2017 at 10:42 pm

    hi Jane! i just wanted to know once it is baked and cooled then will the cookies be chewy or crispy because i am a fan of chewy and gooey cookies and if these are chewy then this will be my LIFE LONG recipe!!!!

    • Jane's Patisserie
      April 2, 2017 at 5:38 pm

      They are chewy & gooey indeed!

    • Tasnim
      April 3, 2017 at 11:29 pm

      Oh and Jane could I also use plain flour instead of self-raising flour because i heard that self raising flour makes it a bit cakey!! thnx
      🙂 🙂 🙂 🙂

    • Jane's Patisserie
      April 4, 2017 at 7:09 am

      I don’t know where you’ve heard that from as I would disagree… the recipe uses self raising flour for a reason.

    • Tasnim
      April 4, 2017 at 10:33 am

      Ok Jane, thanks for replying, i’m used to baking cookies with plain flour because mostly i used american recipes with cups and ounces!! 🙂

    • Jane's Patisserie
      April 4, 2017 at 4:27 pm

      Some recipes are definitely better with plain flour, but many of my cookies on my blog use Self Raising and they’re delicious. ?

  • Julsie
    October 13, 2015 at 4:19 pm

    Hi, quick question….is it possible to freeze the dough either whole or in portion sizes? Going away soon and accommodation may not have measuring facilities to make there, and I would love some cookies while away

    • Jane's Patisserie
      October 13, 2015 at 6:04 pm

      Definitely in portion sizes, whole would be nightmare in comparison! I always freeze mine so I can have cookies when I want them, just an extra couple of minutes in the oven!

  • pass3rby
    August 16, 2015 at 12:42 pm

    Thanks, Jane! I will try and keep you posted 🙂

  • pass3rby
    August 14, 2015 at 2:50 pm

    Hello Jane, thanks very much for this recipe. I just baked a batch and my family loved them! I was hoping to find a chocolate chip cookies recipe (without cocoa powder) and tried to click on your “Double Chocolate Chip Cookies” above to see if it’s what I’m looking for, but the link was broken.

    • Jane's Patisserie
      August 14, 2015 at 3:05 pm

      I’m glad they went down well! I’ll look into the broken link for you, but those contain cocoa powder too – I’d recommend my milk chocolate & sea salt cookies 🙂

    • pass3rby
      August 15, 2015 at 3:14 pm

      Hi Jane, thanks for your super quick response! I had a look at your recipe for milk chocolate & sea salt cookies. Not sure if you can help me with this.

      Does that yield the same outcome in terms of texture as this triple choc chip cookies? There seem to be higher content of brown sugar, additional egg yolk, and no baking powder.

      Back to this triple choc chip cookies recipe – on your wildest guess, do you think I could safely reduce amount of both sugars and still get the same results? I.e. 70g brown sugar + 70g caster sugar 🙂

      Thanks and sorry for my length message. Have a great weekend!

    • Jane's Patisserie
      August 15, 2015 at 5:16 pm

      No texture is slightly different – still delicious though! And I’m not sure it would, I don’t think they’d crinkle or have the same texture if there was less sugar haha!

  • Jo Blogs
    April 26, 2015 at 6:10 pm

    Oh these look absolutely perfect – just how a proper American style cookie should be. I love their crinkly tops 🙂

    • Jane's Patisserie
      April 26, 2015 at 6:30 pm

      Thank you! I tried so hard to get these right, I find they create the perfect texture of a cookie!

  • Renee's Bistro
    March 24, 2015 at 11:11 pm

    I think I just found the cookies we will be making tomorrow. I don’t have self rising flour on hand right now but I think I could find how to make my own 🙂 Thanks for sharing

    • Jane's Patisserie
      March 25, 2015 at 10:13 am

      Thankyou so much!! ☺️ I hope you like them!

  • siljedaber
    March 24, 2015 at 8:12 am

    These look delicious! I have to try to make these, but it will be had to keep the two little monkey’s away from the cookie jar I dread. 😀

    • Jane's Patisserie
      March 24, 2015 at 8:21 am

      Thank you! I have this issue but with my fully-grown brother and parents eating them all!!

  • charmbutterfly19
    March 24, 2015 at 6:25 am

    Omg I’m going to make these right now! I don’t care that it’s midnight!

    • Jane's Patisserie
      March 24, 2015 at 7:33 am

      Yay!! I hope you like them!!

    • charmbutterfly19
      March 24, 2015 at 7:37 am

      *mouth full* can’t… Talk…???

    • Jane's Patisserie
      March 24, 2015 at 7:41 am

      Hahaha I shall take that as a good sign!! ?

    • charmbutterfly19
      March 24, 2015 at 3:01 pm

      OK all the cookies are gone! My kids devoured the rest for breakfast lol soooo yummy! Thanks for the recipe! ??

    • Jane's Patisserie
      March 24, 2015 at 3:16 pm

      Yay I am so glad you and they liked them! <3

    • charmbutterfly19
      March 24, 2015 at 3:24 pm

      More like loved them! ?

    • Jane's Patisserie
      March 24, 2015 at 3:43 pm

      This makes me so happy!! 🙂

    • charmbutterfly19
      March 24, 2015 at 3:52 pm

      Now we’re both happy! And I’ll be even happier when I make another batch! ??

    • Jane's Patisserie
      March 24, 2015 at 4:24 pm

      I’m making more tomorrow too :’) three batches down already!

    • charmbutterfly19
      March 24, 2015 at 4:54 pm

      You know I was supposed to be dieting lol emphasis on the word ‘supposed’ ???

    • Jane's Patisserie
      March 24, 2015 at 5:15 pm

      I’m the exact same so don’t you worry about that!! ?

    • charmbutterfly19
      March 24, 2015 at 5:19 pm

      A match made in heaven ha!

  • scarletscorchdroppers
    March 23, 2015 at 9:24 pm

    These look perfect! You can’t beat a triple chocolate cookie can you! The more chocolate the better 🙂

    Jennie // Scarletscorchdroppers



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