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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Made these cookies today, they are amazing, so good I did not want to share 😊
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
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?
Hi does the butter need to be at room temperatue or cold from fridge?
Thanks
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!!
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.
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
Hi Jane,
what would you do if you dont have any bicarb in the house and would it affect them drastically ?
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
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?
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.
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.
I measure in grams, and the ounces are converted automatically.
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 😊
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.
I’ve made these a few times now and they do not disappoint. They are easy to make and very tasty.
The best cookie recipe I’ve tried!
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!!!!
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
Hey! Sorry can I double check those measurements? x
Yes there are two different type tins one ⌀260x(H)25 mm and ⌀300x(H)25 mm from Amazon?
Thank you,
Lucy x
It should be okay in the 26cm one – when I bake my cookie bars they go into a 23cm square!
With the same measurements for the ingredients? x
Yes!
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!!
Karen
Hey Jane, I love this cookie recipe! Just wondering if I can do without brown sugar? I only have granulated or caster!
Ahh yay! I would use granulated x
absolutely loved them
Hi
Can you use the block stork in place of butter? Would they still taste as good?
Yes, for these you can!! x