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Gooey, crunchy, soft and moreish triple chocolate chip cookies that are perfect for any cookie lover! 

Triple chocolate chip cookies

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 their 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.

Triple chocolate recipes

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’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

Triple Chocolate Chip Crinkle Cookies!

Gooey, crunchy, soft and moreish triple chocolate chip cookies that are perfect for any cookie lover! 
Print Pin Rate
Category: Dessert
Type: Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 16 Cookies
Author: Jane's Patisserie


  • 125 g unsalted butter
  • 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


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


  • 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!
  • I use this dark chocolate, this milk chocolate and this white chocolate!
  • These cookie scoops 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!


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.


  1. Irasema on January 28, 2024 at 5:38 am

    The butter should be cold or soft? Thanks 🙏🏼

    • Nikki Elliott on April 14, 2024 at 9:42 pm

      Soft will be much easier to cream with the sugar

  2. Jasmine on November 21, 2023 at 7:34 am

    5 stars
    These cookies are absolutely delicious. I doubled the recipe to make 32 cookies and they were an absolute hit. I will definitely be making these again very soon.

  3. Antoinette Wright on November 4, 2023 at 5:19 pm

    5 stars
    Would love to tell you how these cookies taste when fully cooled- we never got that far! Omg – love the updated version of these cookies! I may need to shop again tomorrow… be great still warm with a scoop of vanilla. We didn’t get round to that either – gobbled off the tray whilst still soft and hot x

  4. Khanh Linh Mango on September 6, 2023 at 6:39 pm

    Can you help my cookie dough doesn’t have the cookie dough texture it’s like a cake mixture. Can you tell me if I did something wrong??

  5. soet on August 25, 2023 at 7:16 pm

    5 stars
    best cookies ever! they are delicious! they’re so goey and soft its amazing! my family said that it was the best cookie they have ever had! (: would really recommend! <3

  6. Marla on February 3, 2023 at 10:18 am

    Hi Jane! I haven’t got any light brown sugar in 🙁 only demerara sugar and granulated would it work if I used just granulated sugar or demerara sugar instead of light brown? If not I will wait till I get some light brown sugar! Haha thank you x

    • Jane's Patisserie on February 3, 2023 at 11:51 am

      Hiya! Yes, this should be fine! Hope this helps! x

    • Aoife on September 19, 2023 at 8:46 pm

      Can you chill the mixture the day before and cook after? Will the raising agent still work?

  7. Tanya on January 22, 2023 at 6:19 pm

    If I wanted to bake these in an air fryer (if that’s possible?) How long should I do this for and what temperature? These are my households favourite cookies!

    • Jane's Patisserie on January 30, 2023 at 11:33 am

      Hiya! Yes absolutely, take. look at my air fryer cookie recipe! Hope this helps! x

  8. noah mcbrian on October 15, 2022 at 8:19 am

    5 stars
    these are awesome, i made about 65 for a crowd and everyone loved them so much

  9. Skye on October 13, 2022 at 10:28 pm

    I love these cookies, my whole family love them! If I wanted to make them half the size as “cookie bites” how long would I bake them for?

  10. Sophie on October 9, 2022 at 8:45 am

    I LOVE these, but my partner said they were ‘too chocolatey’?! I don’t know how that’s possible, in my mind it is only a good thing. However, if I removed the cocoa powder and added an extra 50g plain flour would that maintain the texture?

    • Jane's Patisserie on October 13, 2022 at 2:49 pm

      Hiya! Take a look at my Chocolate Chip Cookie recipe! Hope this helps! x

  11. Tayyibah on August 27, 2022 at 8:30 am

    Hi can I use salted butter for this recipe ???

    • Jane's Patisserie on August 30, 2022 at 11:41 am

      Yes absolutely, I would just leave out any extra salt! Hope this helps! x

  12. PekoPeko on July 2, 2022 at 9:41 pm

    5 stars
    These are my go to cookies and I get asked for the recipe almost every time. The only change I make is that I put less sugar (60g of each), and I slightly lower the cocoa powder to compensate (20 g). I find them to be plenty sweet enough that way. They are really delicious. Thanks for the recipe!

  13. Faryal on May 16, 2022 at 4:02 pm

    Hi Jane Amazing recipe.. one problem my colors didn’t spread like yours in the picture.

    The were like small mounds. What could’ve gone wrong?

    • Jane's Patisserie on May 17, 2022 at 2:13 pm

      Hiya! This could mean that you have either over worked the dough, rolled the balls too tightly, or your oven is too hot. Hope this helps! x

  14. Milica on February 20, 2022 at 8:54 am

    Hello, these look amazing!!! I wanted to ask you, when you say light brow sugar, do you mean tat soft like wet, light muscovado, or is it cane sugar that is granulated like plain white crystals, but only in light brown color like demerara? Thank you in advance for the respond, I really want to make these perfect!

    • Jane's Patisserie on February 28, 2022 at 12:11 pm

      Hiya! This means the soft, extremely fine sugar! Hope this helps! x

  15. Lena on February 11, 2022 at 8:24 pm

    5 stars
    I absolutely LOVED baking these. The dough is so lovely to work with – like play dough. Super quick and easy recipe. I thought at first was rather a lot of flour but was perfect once mixed. Exactly as described – like a brownie but in a cookie with soft centre and chewy, crisp edges. It says they keep for 4-5 days but don’t think that’s going to happen! My family loved them. I think this is going to be a regular bake! What a super recipe to share!

  16. Lola on February 7, 2022 at 1:08 pm

    5 stars
    Oh my!
    I love to bake cookies but hate waiting for the dough to chill, when I found these I just knew I had to try them out and I was not disappointed!
    The cookies turned out so well, they didn’t spread into each other and had perfect crisp, crackled tops!
    Thank you for a fab recipe!

  17. Josephine on November 13, 2021 at 12:28 am

    Hi Jane, could I make one big cookie with this recipe?

  18. Louise on September 26, 2021 at 8:29 pm

    5 stars
    I have just made a batch of these for my child’s school bake sale tomorrow but they are way too good!! So chocolatey, chewy and crisp at the same time. I will definitely be making these again as I can imagine my husband will be crying in the morning taking them to school!! Can’t wait to try another one of your delicious recipes. Thank you.

    • Jaime on November 6, 2021 at 2:23 pm

      Hi!! Dying to try this recipe it sounds out of this world. I was just wondering what temp the butter should at? Room temp/melted/etc. thanks!!!

  19. Jessica on August 26, 2021 at 2:39 pm

    Hello, I’m new to baking and this will be one of my first recipes. I’m a bit confused about baking powder versus bicarbonate of soda: I thought they were the same, but after a little internet search, I see the powder has added stuff in it.
    If I just use a teaspoon of baking powder, will that affect the recipe much? I don’t have bicarb and would prefer not to have to go out and get some if it won’t affect the end product noticeably.

    • Anita on September 18, 2021 at 9:24 am

      Baking powder will make your cookies puff up and taste more like cake whereas bicarbonate of soda spreads

  20. Ruth Simpson on August 18, 2021 at 1:12 pm

    How deep are these cookies supposed to be? I’ve made some, and they’re really tasty, but came out quite thick and brownie like. How much should they spread? Plus, my chocolate chips didn’t really melt at all!
    But still delicious!

  21. Harris on July 28, 2021 at 5:33 pm

    5 stars
    Oh my goodness, I’ve been baking for years and have never found a recipe this good ever. I’ve had so many compliments from everyone who’s tried one. So bloody good!! Thank you so much. (I made mine gluten, dairy and soy free and I’ve still been told they rival all the bakery cookies near us!)

    • Jane's Patisserie on July 29, 2021 at 12:21 pm

      Heyy! Thank you so much, it means a lot! So glad you enjoyed them, and thank you so much for such a lovely message! x

  22. Kashish Christian on July 3, 2021 at 1:20 pm

    5 stars
    Everyone that has tried these cookies absolutely loves them!! so delicious. Only question is, mine don’t seem to spread our into thin cookies. What can i do to fix this?

    • Jane's Patisserie on July 7, 2021 at 9:48 am

      You can add a little milk and see if that helps!

  23. Terri on June 28, 2021 at 3:50 pm

    5 stars
    Hi Jane, I just want to say I LOVE your site and only come here when I’m looking for a delicious recipe. Have made loads of different things and they always come out perfect. Just a quick question, can you cook the dough from frozen? What temperature and time would they need? Or would you recommend defrosting in the fridge until chilled then 160oC for 10mins?

    • Jane's Patisserie on June 28, 2021 at 7:59 pm

      Yep you can – bake from frozen, same temp, just add 1-2 minutes baking time!

  24. Holly on May 31, 2021 at 8:12 pm

    5 stars
    Followed the recipe exactly. Came out perfect! I keep dough balls in the freezer so I can just pop them in the oven whenever the fancy takes me. All the recipes I’ve tried on this site so far have been spot on! 😀

  25. […] Instant Pot Creamy Ziti; Lettuce Salad with Mexican Dressing and Homemade Ranch; Triple Chocolate Chip Cookies […]

  26. Linda Barrie on May 13, 2021 at 11:39 am

    5 stars
    Made these yesterday. Safe to say these are my new favourite cookies. Xx

    • Jane's Patisserie on May 15, 2021 at 10:36 am

      Ahh I love this! Thank you xx

  27. Lorraine Russell on April 25, 2021 at 8:15 pm

    5 stars
    Made these cookies today, they are amazing, so good I did not want to share 😊

  28. Kay on April 22, 2021 at 5:17 pm

    5 stars
    Really nice cookies, don’t spread out too much and perfect shape. I added a splash of milk to mine and they taste amazing. Thanks

  29. SUBHAAN HUSSAIN on March 14, 2021 at 3:47 pm

    Hi Jane, I made chocolate cookies with another recipe and I found it difficult to mix solid butter and sugar together. The butter was even at room temperature but still the blades struggled to cream. Also the cookies spread flat so I ended up with chocolate pizza flatbread :D. I guess that happened cuz of the soft butter. I did refrigerate it for an hour but oh well. So is it suitable to melt the butter and let it cool and then cream it with sugar?

    • Connie W on September 13, 2021 at 10:17 am

      Hi does the butter need to be at room temperatue or cold from fridge?


  30. Charlotte on February 16, 2021 at 7:04 pm

    5 stars
    I’m not a massive cookie fan but my daughter requested triple choc cookies for her birthday, these were so easy to make and tasted absolutely delicious. I made your mint aero brownie as well and put it all on a big birthday platter with candles. Amazing!!

  31. Meghan on January 31, 2021 at 8:38 pm

    5 stars
    I love this recipe, I love this recipe!! Second weekend in a row making these.
    I didn’t have any vanilla essence so swapped it for orange flavour essence and they taste beautiful. I baked them for 9-10mins.

    As an inexperienced baker I didn’t know whether to melt the butter or not, so tried both methods; I found using melted butter was quicker and easier.

    Thank you so much for posting these divine cookies.

    • Jane's Patisserie on February 1, 2021 at 10:00 am

      Amazing! For my methods I will always say if the butter needs melting, so these I typically don’t recommend it as it can be problematic for some x

  32. Sana on January 29, 2021 at 8:20 pm

    Hi Jane,

    what would you do if you dont have any bicarb in the house and would it affect them drastically ?

    • Jane's Patisserie on January 30, 2021 at 7:47 pm

      It can do yes, all ingredients are important to a recipe! For best results it would be used, but sometimes baking powder can be used but you’d need to use double the amount x

  33. Martijn on January 21, 2021 at 3:29 pm

    3 stars
    Following the gram measurements I ended up with a very dry incoherent mess. Not sure if this is because of the new recipe which uses 50 gr more dry ingredients (175 over 225). I was able to fix it with an additional egg and 25 gram very soft butter.
    They’re in the oven now and it seems like they’re spreading as they should.
    Anybody else got a too dry mixture?

    • Jane's Patisserie on January 21, 2021 at 7:04 pm

      This mixture should definitely not be dry, and I have never ever experienced that with this cookie (this recipe uses LESS flour than my others..) so it sounds like something was measured incorrectly, but also if maybe you were mixing it by hand, it just needed more mixing.

    • Billy on January 24, 2021 at 7:00 pm

      The oz measurements work fine but the gram measurements don’t match up. If you want to work in grams, I’d convert the oz measurements yourself – found this out today when using a new scale with only grams.

    • Jane's Patisserie on January 24, 2021 at 8:02 pm

      I measure in grams, and the ounces are converted automatically.

    • Emma on February 10, 2021 at 11:58 am

      5 stars
      I did have the same experience the first time around when using the newer recipe, but I also did the mixing by hand so that was probably the problem!

      I then used an electric mixer and tried the older recipe and they were delicious, so I will need to give the new version a try and use the electric mixer along with this.

      I loved them! First try making cookies 😊

    • Charlotte on February 16, 2021 at 7:06 pm

      My mixture was really dry but I’ve never made cookies before so I didn’t know if that was ok or not, I just split the mixture with my hands and it made exactly 16 and they turned out perfectly well.

  34. Kirsty on January 18, 2021 at 9:17 am

    5 stars
    I’ve made these a few times now and they do not disappoint. They are easy to make and very tasty.

  35. Isobelle on December 7, 2020 at 10:08 pm

    5 stars
    The best cookie recipe I’ve tried!

  36. Katie Beeforth on December 7, 2020 at 9:24 pm

    5 stars
    These are amazing!!! I bake them all the time. Have even started to lower the temp and keep in the oven a few minutes longer to get a more chewy cookie. Love!!!!

  37. Lucy on December 4, 2020 at 2:59 pm

    Hi Jane, just wondering if you would know what the ingredients would be to make this recipe with a 26cm tin by 2.5cm?

    Thank you, Lucy x

    • Jane's Patisserie on December 4, 2020 at 3:13 pm

      Hey! Sorry can I double check those measurements? x

    • Lucy on December 4, 2020 at 8:54 pm

      Yes there are two different type tins one ⌀260x(H)25 mm and ⌀300x(H)25 mm from Amazon?

      Thank you,
      Lucy x

    • Jane's Patisserie on December 5, 2020 at 11:11 am

      It should be okay in the 26cm one – when I bake my cookie bars they go into a 23cm square!

    • Lucy Chapman on December 6, 2020 at 10:05 pm

      With the same measurements for the ingredients? x

    • Jane's Patisserie on December 7, 2020 at 9:27 am


  38. Karen on November 8, 2020 at 11:25 am

    5 stars
    Hi Jane
    Found this recipe during first lockdown and must have made it at least 10 times!
    Love the crunchy outside and crackling.
    My kids love them too – hence they never last.
    PS I only put in milk chocolate chips and half a bag of white chips. When scooped onto baking tray I poke 4 white chips in the cookie. Looks and tastes fab!!

  39. Kat on November 5, 2020 at 1:28 pm

    5 stars
    Hey Jane, I love this cookie recipe! Just wondering if I can do without brown sugar? I only have granulated or caster!

  40. katie on October 19, 2020 at 12:57 pm

    5 stars
    absolutely loved them

  41. Charlene on October 11, 2020 at 10:09 pm

    Can you use the block stork in place of butter? Would they still taste as good?

  42. Charlotte on September 26, 2020 at 4:56 pm

    5 stars
    Thought I’d give this cookie recipe a go during lockdown, super easy and really impressed and perhaps also surprised with how good they came out! Cannot wait to treat my mum to a homemade cookie and cuppa tomorrow. This will definitely be my go to cookie recipe!

  43. Tracey on September 16, 2020 at 7:22 pm

    5 stars
    Hi Jane, I made these last night and the are absolutely delicious. I’m new to your blog (so happy I found it) and can’t wait to try out some more recipes!! Thank you 🙂

  44. A on September 13, 2020 at 8:51 pm

    Hi , I am due to make this recipe however I was wondering what the butter should be like , should it be room temperature or should it be taken straight from the refrigerator ?

    Kind regards

    • Jane's Patisserie on September 13, 2020 at 9:58 pm

      If using a baking spread, use straight from the fridge, if using unsalted butter, just slightly more towards room temp so it’s easier to mix in!

    • Mandy Saunders on October 29, 2020 at 10:59 am

      5 stars
      Thank again Jane for brilliant recipe. Quickly put on weight by working my way through all of your delicious recipes.
      Excellent, Very yummy, it’s the first time that I made them.
      Me and my 6 year old granddaughter loved making them. A bit difficult at the end mixing in the chocolate chips.
      We didn’t have any white chocolate so substituted it with both dark and milk chocolate chips.😋xx

  45. Amelia on September 9, 2020 at 3:13 pm

    5 stars
    So tasty! Me and my partner made them last night but we don’t like dark chocolate so used 150g each of milk and white and it worked perfectly!

  46. Kate Paterson on August 2, 2020 at 12:50 pm

    5 stars
    Wow, what an amazing recipe. My son a surely loves them. I doubt they will see tomorrow!!

  47. Lucy on July 30, 2020 at 4:13 pm

    5 stars
    I’ve made these many times and they’re absolutely delicious! I wanted to make them a little smaller this time as I want to put them on a birthday cake. Should I cook them for less time or just the same? x

    • Jane's Patisserie on July 30, 2020 at 7:52 pm

      Ahh yay! And if they are smaller they will need less time x

  48. Alex Lacey on July 7, 2020 at 12:55 pm

    5 stars
    Hi Jane,
    Firstly, I LOVE your website – I don’t bother looking anywhere else for delicious recipes!

    I just wanted to say after testing, that 35g of Cocoa powder works much better than the 25g stated here. I was finding they were coming out a bit greyish but now are super chocolatey. Your NY cookies recipe also quotes 35g. You may wish to consider altering the quantity stated in the recipe.

    Many thanks


    • Jane's Patisserie on July 7, 2020 at 4:39 pm

      This recipe has always had 25g of cocoa powder along with a lot of my other cookie recipes so I will keep it that way – but you can use whatever you prefer!

  49. Kashish on July 1, 2020 at 1:55 pm

    5 stars
    What an incredible recipe! The whole family approves. It was so simple yet absolutely delicious, I’ll be making these so often now, thank you!!

  50. Abi on June 20, 2020 at 9:52 pm

    5 stars
    My favourite cookie recipe, I make them every other weekend and everyone loves them. Fantastic recipe 😍

  51. Emma on June 9, 2020 at 10:38 am

    Hi Jane, I don’t have any granulated sugar in the house. I have light soft brown sugar, demerara, light muscavoda, golden caster sugar and white caster sugar? Will any of these work in place of the granulated sugar??

    • Jane's Patisserie on June 9, 2020 at 1:53 pm

      Hey! I would use light brown sugar xxx

  52. Lou on June 8, 2020 at 4:18 pm

    Hi Jane ,
    Regarding the flour switch out , If I do the SR flour version, do you still use the baking powder and Bicarb, since SR has its own raising agents? ( currently dont have any plain flour to hand)- Thanks

    • Jane's Patisserie on June 8, 2020 at 7:38 pm

      Hiya! Yes originally I still used the baking powder and bicarbonate (As they are small amounts) with the self raising flour! x

  53. Olivia Nestor on June 5, 2020 at 2:37 pm

    Hi!! Was just about to use caster sugar (force of habit!) but spotted it’s actually granulated sugar you use!! Phew!!
    Just interested though….What difference does it make? Thank you so much!!

    • Jane's Patisserie on June 5, 2020 at 2:56 pm

      Hey! So because of the grain size, caster sugar dissolves quicker and can then cause a cookie to spread more and/or have a different texture, compared to granulated! I prefer granulated these days for cookies by far along with light brown sugar! For this recipe, I don’t generally recommend caster x

    • Olivia on June 6, 2020 at 11:49 am

      Thank you so much for taking the time to respond so fast!!
      Have a fabulous weekend xx

  54. Sharon Krimmer on May 27, 2020 at 1:55 pm

    5 stars
    These re the BEST cookies ever! Quick question…How long would I need to bake them if from frozen?


    • Jane's Patisserie on May 27, 2020 at 6:24 pm

      Ahh yay! You would just need to add on another minute or two!

  55. Rebecca Westrip on May 25, 2020 at 12:55 pm

    5 stars
    Honestly the best cookies I’ve ever tasted!! Thank you for sharing this god-send!

  56. Sariyah on May 22, 2020 at 1:55 pm

    Hi, quick question, do I have to use vanilla extract as I’ve ran of it but these look too delicious to wait!

  57. Faiza on May 11, 2020 at 5:06 pm

    These look amazing ! I’m going to make them now! Quick question- if I only want to make 8 cookies (the amount) is it okay is I just use half of all the ingredients listed?

    • Jane's Patisserie on May 11, 2020 at 6:41 pm

      The only thing about this is you can’t half the egg – I would honestly suggest making the full batch, but freezing the leftover for later!

  58. asf on May 10, 2020 at 3:27 pm

    I made your chocolate orange cookies today and they were delicious!! I just found this recipe which you’ve more recently updated from self raising to plain flour. would the 50g increase make a difference in flavour at all?

    • Jane's Patisserie on May 11, 2020 at 9:12 am

      It won’t change the flavour no, it just changes the texture slightly!!

  59. Lauren Perkins on May 5, 2020 at 6:11 pm

    5 stars
    Very tasty cookies! Can I ask what cocoa powder you use?

  60. Sylvia on May 5, 2020 at 2:23 pm

    These are such amazing cookies!! I made them without the bicarbonate of soda and doubled the baking power and it worked a treat!

  61. Katie C on May 4, 2020 at 2:10 pm

    5 stars
    These were amazing, have added to my favourite recipes. Thanks so much for sharing!

    • Claire on June 12, 2020 at 6:07 pm

      This was an absolutely amazing recipe!!! Cannot recommend enough. They are the best cookies I’ve ever tasted. Beats any cookie you would buy from the shops. Thank you!!!!

  62. Hannah Winter on May 3, 2020 at 9:23 pm

    5 stars
    Made these for family and everyone loved them! Delicious and chocolatey!! Great to store in the freezer and bake whenever you want too! 🍪😁

  63. Sarah on May 3, 2020 at 8:01 pm

    5 stars
    I’ve tried so many cookie recipes over the last few years but these are honestly the best I’ve ever had! Absolutely delicious and so quick and easy to make. They’re lucky to even last through an entire day in my house, my family can’t get enough!
    Thanks Jane ❤️

    • Kelly Kyte on May 23, 2021 at 1:04 pm

      If I wanted to make these gluten free, would I just need to change the flour?

    • Jane's Patisserie on May 24, 2021 at 12:53 pm

      Hello, make sure to check all ingredients but theoretically yes it should just be a straight swap xx

  64. Alex on May 3, 2020 at 2:35 pm

    Hi, would I be able to use one large egg for this recipe? I can’t find any medium eggs in any of the shops nearby 🙁 thank you x

  65. Ceinwen on May 2, 2020 at 9:20 pm

    5 stars
    Another great recipe, they turned out so good! This is the only place I come for my recipes because they’re so well done that I get perfect results every time!
    If you had a cook book it would be the only one in my kitchen! Thank you for the tasty cookies!

  66. Meg on April 30, 2020 at 4:08 pm

    5 stars
    This is my go-to for triple choc chip! I was just wondering, if you removed the cocoa powder and substituted for more flour, would this recipe work ok as a normal cookie? Thanks 🙂

    • Jane's Patisserie on April 30, 2020 at 4:27 pm

      Hiya! I’m afraid it won’t, no. When baking cookies without cocoa powder, so a plain/vanilla cookie, they can spread a lot more. I suggest looking at my NYC cookies, but making them smaller and baking for less time! x

  67. Niyatee on April 14, 2020 at 2:52 am

    hi jane,
    is this natural cocoa or dutch processed?

    • Jane's Patisserie on April 14, 2020 at 9:08 am

      I use 100% cocoa powder – you can use whichever, but I generally use natural!

  68. Jjja on April 11, 2020 at 8:46 pm

    Is plain flour the same as all purpose flour?

  69. Alison Sutherland on 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!!

  70. Emma Chaplin on 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!

  71. Caroline Litteboy on 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

    • Jane's Patisserie on February 12, 2020 at 1:59 am

      Chilling raw cookie dough is fine!

  72. Triple Chocolate Cookies – Thea Louise Bakes on February 1, 2020 at 9:05 am

    […] I suggest serving with some vanilla ice cream! This is a Jane’s Patisserie recipe which you can find on her blog: https://www.janespatisserie.com/2015/03/23/triple-chocolate-chip-crinkle-cookies/ […]

  73. Ruby Akhtar on June 1, 2019 at 10:32 pm

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

  74. Tori on February 21, 2019 at 2:31 pm

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

  75. Haleemah on August 7, 2018 at 10:40 am

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

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

      5cm wide ❤️

    • H on August 7, 2018 at 2:36 pm

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

    • Jane's Patisserie on 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!

  76. Zoe on 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 on July 14, 2018 at 2:44 pm

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

  77. Zoe on 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?

    • Jane's Patisserie on May 5, 2018 at 4:34 pm

      Just let them flat our naturally!

    • Rachel on January 28, 2021 at 3:48 pm

      5 stars
      Excellent recipe. Made it today for the first time. Will definitely make again.
      Thank you 😊

  78. sameerah yousaf on 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 on 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.

  79. Tasnim on 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 on April 2, 2017 at 5:38 pm

      They are chewy & gooey indeed!

    • Tasnim on 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 on 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 on 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 on 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. ?

    • Liestya Priskila on September 27, 2020 at 3:47 pm

      thank for the recipe…
      i would like to ask u, can i reduce the sugar like 50 gr granulated and 50 light brown sugar? does it affect the cookie? or maybe there are alternative ways like change other ingredients grams to make the cookie still same like yours?

    • Jane's Patisserie on September 27, 2020 at 4:44 pm

      To have results like mine, you need to use the recipe as listed. Altering the recipe will change the end results xx

  80. Julsie on 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 on 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!

  81. pass3rby on August 16, 2015 at 12:42 pm

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

  82. pass3rby on 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 on 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 on 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 on 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!

  83. Jo Blogs on 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 on 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!

  84. Renee's Bistro on 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 on March 25, 2015 at 10:13 am

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

  85. siljedaber on 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 on March 24, 2015 at 8:21 am

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

  86. charmbutterfly19 on 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 on March 24, 2015 at 7:33 am

      Yay!! I hope you like them!!

    • charmbutterfly19 on March 24, 2015 at 7:37 am

      *mouth full* can’t… Talk…???

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

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

    • charmbutterfly19 on 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 on March 24, 2015 at 3:16 pm

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

    • charmbutterfly19 on March 24, 2015 at 3:24 pm

      More like loved them! ?

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

      This makes me so happy!! 🙂

    • charmbutterfly19 on 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 on March 24, 2015 at 4:24 pm

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

    • charmbutterfly19 on March 24, 2015 at 4:54 pm

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

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

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

    • charmbutterfly19 on March 24, 2015 at 5:19 pm

      A match made in heaven ha!

  87. scarletscorchdroppers on 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


    • Jane's Patisserie on March 23, 2015 at 9:29 pm

      Thank you, Jennie! I totally agree!! Xx

    • Emma on April 26, 2020 at 1:47 pm

      5 stars
      Hi Jane, I just wanted to say these cookies are the best cookies I’ve ever eaten, bought and made. I Love this recipe it’s so easy to make. I can’t find the original recipe with self raising flour, I’ve been using plain but can’t get any in the shops atm and really need to make a batch so thought I’d try with self raising. How much do I need to use?

    • Jane's Patisserie on April 26, 2020 at 3:10 pm

      Ahh yay!! ❤️ The original ingredients are in the notes of the recipe card! Whenever I update a recipe I always keep the original in there so it stays with the recipe!

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