Triple Chocolate Chip Cookies!
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Gooey, crunchy, soft and moreish triple chocolate chip cookies that are perfect for any cookie lover!
Triple chocolate recipes
If you mention anything triple chocolate to me, I am immediately more interested and I pay attention. There is something about adding all of the chocolate you can to a bake that I adore. 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. I have so many other recipes out already of the triple chocolate variety, but a classic chocolate chip cookie is just something I can’t miss.
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.
Cookie dough
This cookie dough is similar to other recipes that I have already published. They’re designed to be a super simple go-to recipe for a simple triple chocolate cookie that you don’t need to prep much, or chill before baking.
- Butter – you can use block butter at room temperature or a baking spread
- Sugars – I use a mixture of light brown sugar and white granulated sugar for a delicious mix of flavours and a good texture
- Egg – I only use one medium egg, but one large works
- Flavour – vanilla is always optional, but I love it added in
- Cocoa – I use a strong cocoa powder for the flavour as well as the darkness of the cookies that come out
- Flour – I use plain flour to prevent too much raising agent, but you can use self raising if you leave out the other raising agents. They may just spread more
- Raising agents – a little touch of baking powder, and bicarb, to get the crinkle texture
- Salt – optional, but I genuinely believe salt is WONDERFUL in cookies
Chocolate
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. Also, you don’t have to use all of the flavours. You can use any combination that you prefer – or an entirely other type of chocolate. You can switch up the flavourings you add as well to make chocolate orange, mint chocolate, etc.
Bake
I make the cookie dough up in my stand mixer, but a hand mixer or a spatula and a bowl does work. I then use a 5cm scoop to portion my cookies onto my lined trays. I use large trays, and only put 6 per tray to make sure that they have room to spread. I don’t chill the cookie dough myself, but if you have a tray that can’t fit in the oven yet, you can just put them in the fridge for now.
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.
Tips & Tricks
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’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!
These cookies will last for 5+ days at room temperature, or freeze baked for 3+ months. You can also freeze the raw cookie dough, and bake when you want freshly baked cookies.
I hope you love this recipe! Enjoy! x
Triple Chocolate Chip Crinkle Cookies!
Ingredients
- 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
Instructions
- 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!
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!
- 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!
ENJOY!
Find my other Cookie Recipes on my Recipes Page!
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J x
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Wow! This is the best cookie recipe!! They turned out amazing! Thank you Jane ❤😊😊
Made these today and they’re amazing. Like a brownie in a cookie, yum! Thank you!
Hi Jane,
I was wondering how big your cookie scoop is?
5cm wide ❤️
Awesome! Thanks!
Do u remember where u bought it from?
From a shop thats closed down unfortunately, but theres a link in the recipe to the new set I bought!
If you freeze a raw batch, do you thaw before baking or bake form frozen?
Just bake from frozen – add 1-2 minutes longer onto the time! x
When you put these on the tray with the scoop, do you flatten them out prior to baking or let them spread naturally?
Just let them flat our naturally!
Excellent recipe. Made it today for the first time. Will definitely make again.
Thank you 😊
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???
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.
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!!!!
They are chewy & gooey indeed!
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
🙂 🙂 🙂 🙂
I don’t know where you’ve heard that from as I would disagree… the recipe uses self raising flour for a reason.
Ok Jane, thanks for replying, i’m used to baking cookies with plain flour because mostly i used american recipes with cups and ounces!! 🙂
Some recipes are definitely better with plain flour, but many of my cookies on my blog use Self Raising and they’re delicious. ?
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?
To have results like mine, you need to use the recipe as listed. Altering the recipe will change the end results xx
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
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!
Thanks, Jane! I will try and keep you posted 🙂
Okay! 🙂
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.
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 🙂
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!
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!
Oh these look absolutely perfect – just how a proper American style cookie should be. I love their crinkly tops 🙂
Thank you! I tried so hard to get these right, I find they create the perfect texture of a cookie!
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
Thankyou so much!! ☺️ I hope you like them!
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. 😀
Thank you! I have this issue but with my fully-grown brother and parents eating them all!!
Omg I’m going to make these right now! I don’t care that it’s midnight!
Yay!! I hope you like them!!
*mouth full* can’t… Talk…???
Hahaha I shall take that as a good sign!! ?
OK all the cookies are gone! My kids devoured the rest for breakfast lol soooo yummy! Thanks for the recipe! ??
Yay I am so glad you and they liked them! <3
More like loved them! ?
This makes me so happy!! 🙂
Now we’re both happy! And I’ll be even happier when I make another batch! ??
I’m making more tomorrow too :’) three batches down already!
You know I was supposed to be dieting lol emphasis on the word ‘supposed’ ???
I’m the exact same so don’t you worry about that!! ?
A match made in heaven ha!
These look perfect! You can’t beat a triple chocolate cookie can you! The more chocolate the better 🙂
Jennie // Scarletscorchdroppers
xx
Thank you, Jennie! I totally agree!! Xx
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?
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!