Triple Chocolate Chip Crinkle Cookies!

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!

I hope you love this recipe! Enjoy! x

5 from 3 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
Ingredients
  • 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
  • 175 g Self Raising Flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Baking Powder
  • 75 g White Chocolate Chips
  • 75 g Milk Chocolate Chips
  • 75 g Dark Chocolate Chips
Instructions
  1. Preheat your oven to 190C/180C 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
  • 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. 
Nutrition Facts
Triple Chocolate Chip Crinkle Cookies!
Amount Per Serving
Calories 225 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 28mg 9%
Sodium 131mg 5%
Potassium 105mg 3%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 19g
Protein 2g 4%
Vitamin A 4.4%
Calcium 4.8%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Cookie Recipes on my Recipes Page!

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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.

4

45 comments

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

  2. 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???

  3. 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!!!!

      1. 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
        🙂 🙂 🙂 🙂

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

  4. 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

  5. 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.

      1. 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!

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