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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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!
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 🙂
Thank you so much!
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
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!
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
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!
Wow, what an amazing recipe. My son a surely loves them. I doubt they will see tomorrow!!
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
Ahh yay! And if they are smaller they will need less time x
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
Alex
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!
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!!
My favourite cookie recipe, I make them every other weekend and everyone loves them. Fantastic recipe 😍
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??
Thanks
Hey! I would use light brown sugar xxx
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
Hiya! Yes originally I still used the baking powder and bicarbonate (As they are small amounts) with the self raising flour! x
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!!
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
Thank you so much for taking the time to respond so fast!!
Have a fabulous weekend xx
These re the BEST cookies ever! Quick question…How long would I need to bake them if from frozen?
Thanks
Ahh yay! You would just need to add on another minute or two!
Honestly the best cookies I’ve ever tasted!! Thank you for sharing this god-send!
Hi, quick question, do I have to use vanilla extract as I’ve ran of it but these look too delicious to wait!
Thanks
No you don’t!! x