Triple Chocolate NYC Cookies!

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Giant Gooey Triple Chocolate NYC Cookies based on the famous Cookies from New York City!! 

It has been less than two weeks since I posted my NYC Chocolate Chip Cookies.. and all I have been getting are requests for a Triple Chocolate Version. SO HERE IT IS! It was already on its way, but I like to spread my recipes a little bit… I didn’t want to post several cookie recipes in a row! Also, who doesn’t love a recipe tease?!

These beauties, as you can see, are SO good. Let’s be honest though, can you beat a gooey cookie?! Honestly, I don’t think you can. I am biased as I have eaten so many batches of cookies this past couple of months that I think I am now 50% cookie, but here we are. I love them so much. 

As explained before… NYC Cookies are a breed of their own. They are huge, they are chunky, they are crunchy and soft at the same time, and they are beyond epic. Think Levain Bakery from New York, or Creme from London and so on. This type of cookie is insanity in every bite. 

So! These are, obviously, based on my NYC Chocolate Chip Cookies. I genuinely don’t think I have ever had so many people bake a recipe so quickly compared to them, so I was never going to change the recipe too much. The recipe works so perfectly for everyone, I wanted to follow the same premise for these!

When baking with cocoa powder though, things do change slightly. Sometimes, it’s a simple switch of adding more flour, or cocoa powder, or taking out some flour and adding cocoa powder… but when I tried this with these, I just wasn’t 100% sure. I do use very good quality cocoa powder because I buy a large bag, but even so!

I took out 50g of the plain flour and added in 35g of cocoa powder. This 15g difference in dry ingredients is fine, and you should roll with it! One thing I would say is though, don’t substitute the cocoa powder for hot chocolate powder. They are very different things in the baking world! 

You can see my cookies are a lovely deep colour, so I really do recommend a good quality cocoa powder – but any will do! It’s there to help you get the really gooey triple chocolate texture and taste and I love it!

As with my other recipe, I use all plain flour and add in the baking powder to get the texture, and I love it. You want the rise from the raising agents to create the perfect texture.. and it really works! You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it… heaven. 

If you can’t access plain flour, you can use self-raising – but this means you will want to remove the baking powder from the recipe and keep the bicarbonate of soda! Sometimes they can dome a smidge more, but they are still so so tasty! 

In my other cookies, I often recommend using Cornflour – which is optional in my NYC Chocolate Chip Cookies – but they don’t need them in these. Along with my other chocolate-based cookie doughs – the cocoa powder has the same sort of effect as the cornflour can have so I don’t use it! 

For my cookies, I use a mix of two sugars… light brown sugar (soft), and white granulated sugar. This is similar to my other recipes, such as my Mini Egg Cookie Bars – in the fact that it gives the best flavour and texture. You really want to stick to these if you can – but you can use all brown, or all white if you have to. 

Switch the sugars to caster sugar can really change the texture. I’m not the biggest fan of caster sugar in cookies anymore – and if you try this recipe as listed, you will agree with me! If you can’t access one or the other, you can use all granulated, or all light brown sugar. Dark brown soft sugar is also a good sugar, and gives a much more caramel flavour! 

As my other cookies are a plain cookie as you could call it, these are obviously going to be chocolate. You can, of course, use triple chocolate chips in the other ones, but when I hear that something is ‘triple’ chocolate, it always has to have a chocolate base! This does technically make it quadruple chocolate.. but oh well. Triple sounds better. 

I use chocolate chips, like these ones because I always buy in bulk! You can use shop-bought chocolate chips, you can chop up a chocolate bar into chip size… and so on! You can add in nuts like macadamia, pecans, walnuts and so on. You can basically do anything you want! I do like my cookies very chocolatey though, so 300g is quite a lot. If you don’t like them as chocolatey, you can use less!

One thing I feel like I must point out is that I do have my other Triple Chocolate Crinkle Cookie recipe on my blog. This recipe is similar, and has been on my blog for years – but it’s probably a lot more classic cookie. The ingredients do differ slightly, and you don’t chill those ones, and they are smaller. But don’t worry, they aren’t the exact same. 

If you have any recipe questions, do leave them below! I do have notes in the recipe card which may answer any questions you already have as well! If you enjoy the recipe, please leave a review below! Happy Triple Chocolate NYC Cookie baking!! X

Triple Chocolate NYC Cookies!

Giant Gooey Triple Chocolate NYC Cookies based on the famous Cookies from New York City!! 
4.96 from 22 votes
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Category: Cookies
Type: Cookies
Keyword: chocolate chip
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie


  • 125 g Unsalted Butter/Stork
  • 100 g Light Brown Sugar
  • 75 g White Granulated Sugar
  • 1 Large/Medium Egg
  • 1 tsp Vanilla (optional!)
  • 250 g Plain Flour
  • 35 g Cocoa Powder
  • 1 + 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Sea Salt
  • 100 g White Chocolate Chips (or chopped chocolate)
  • 100 g Milk Chocolate Chips (or chopped chocolate)
  • 100 g Dark Chocolate Chips (or chopped chocolate)


  • Add your butter and sugars to a bowl and beat till creamy - I use my stand mixer with the beater attachment!
  • Add in your egg, and beat again. If using the vanilla, add it in now!
  • Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed!
  • Add in your Chocolate Chips and beat till they're distributed well!
  • Weigh your cookies out into eight cookie dough balls - they're about 115-120g each!
  • Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
  • Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking.
  • Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
  • ENJOY!


  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! 
  • If you are baking straight from frozen after some time, I usually bake for the same 12-14 minutes, at the same temp, but an extra couple minutes won't hurt!
  • Once baked, these will last for 4-5+ days!
  • I use this dark chocolate in my baking!
  • I use this milk chocolate in my baking!
  • I use this white chocolate in my baking!
  • If your oven runs hot you will want to reduce the temp slightly as mentioned in the method!
  • If you prefer your cookies flatter, you can squish them down slightly before baking but I don't do this personally!
  • If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture. 
  • You can make them smaller by splitting the mixture into 12, and bake for 9-10 minutes!
Nutrition Facts
Triple Chocolate NYC Cookies!
Amount Per Serving
Calories 518 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 16g100%
Cholesterol 39mg13%
Sodium 255mg11%
Potassium 326mg9%
Carbohydrates 71g24%
Fiber 3g13%
Sugar 41g46%
Protein 7g14%
Vitamin A 418IU8%
Calcium 142mg14%
Iron 3mg17%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Recipes on my Recipes Page!

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Nicky
    May 25, 2020 at 2:51 pm

    5 stars
    Tried this recipe and my and my family love them!! Tried it with all different chocolate bars to! One thing I’d like to ask is on the nutrition box, each serving is 500 something calories! Is one cookie one serving ? Thank you !

    • Jane's Patisserie
      May 25, 2020 at 5:02 pm

      AHh yay! And it’s an estimation per cookie. It shouldn’t affect you eating it, and shouldn’t control whether you enjoy it or not. The values vary greatly depending on what brands of ingredients you use!

  • Stacey
    May 25, 2020 at 7:29 am

    5 stars
    Love these cookies! Made three batches yesterday!! Not all for me! Have a big family and will be making drop offs to everyone in lockdown!!
    If you wanted to add nuts to the recipe, what type and quantity would you recommend?
    TIA x

    • Jane's Patisserie
      May 25, 2020 at 9:17 am

      Haha amazing!! I would take out 100g of chocolate chips (per batch), and add in 100g of chopped walnuts… or you can change the quantities further if you wanted more! x

  • Cristian Pena Suarez
    May 24, 2020 at 9:47 pm

    5 stars
    Hi Jane, I’m writing you from Chile, My family and I really love your recipes, great explanations, details and of course results! Here is my question for you, I understand stork is margarine, since I can’t find stork here I was wondering whether I could use any type of margarine or I should look for some specification in the ingredients or nutritional facts of the margarine that will match the ones in stork, if it’s too complicated I will keep baking with unsalted butter 🙂 thanks!

    • Jane's Patisserie
      May 25, 2020 at 9:20 am

      Hey! In all honesty, baking spreads can vary so much even here! I would recommend just sticking to the unsalted butter!

  • AstroTalk
    May 23, 2020 at 11:46 am

    5 stars
    These cookies were amazing. I tried this for the first time and l loved it

  • Amy
    May 22, 2020 at 5:51 pm

    Hi Jane! Do you cover your baking trays with grease proof paper when baking the cookies? Thanks!

    • Amy
      May 22, 2020 at 5:54 pm

      Sorry! I missed the instruction where it says you do! 😂 Please feel free to delete this comment!

  • Katie
    May 21, 2020 at 7:56 pm

    5 stars
    I made your original NYC cookie a few weeks ago so thought I’d give these a go. Super easy to make and amazing to eat, loved them!

  • Andrea
    May 20, 2020 at 6:32 pm

    Could I use this recipe to make a giant cookie!?

    • Jane's Patisserie
      May 20, 2020 at 8:42 pm

      You can, but it may just be easier to follow one of my cookie bar recipes as they’re technically already a giant cookie!

  • India
    May 19, 2020 at 8:59 am

    5 stars
    These cookies are incredible! I’ve made them twice this week… best recipe going!!

  • Vanessa
    May 17, 2020 at 10:28 pm

    Love the original NYC cookie recipe so can’t wait to try these. I can’t find bicarbonate of soda at the mo , anything else I can substitute ? Thanks 💕

    • Jane's Patisserie
      May 18, 2020 at 11:15 am

      Typically you use up to 3x the amount in baking powder, but I wouldn’t generally recommend that as you already have it in the recipe – maybe add on one more teaspoon of baking powder (but the end result still may differ as you do want to use the bicarb if you can!) x

  • Alisha
    May 16, 2020 at 10:41 pm

    5 stars
    The best cookies ever! Made 12 from the recipe stated, used chopped chocolates instead of choc chips and omg they were amaziing!

  • Amanda
    May 14, 2020 at 8:12 am

    5 stars
    Omg made your NYC chocolate cookies yesterday they are the best cookies I’ve ever made thanks to your easy straight forward instructions.
    I used a 200g bar chocolate broken up and it was still absolutely delicious they are a cross between a cookie and a brownie.
    Will definitely be trying other recipes of yours. Thank you

  • Sophie Tasker
    May 12, 2020 at 6:04 pm

    5 stars
    Made these and they were absolutely amazing!!!!!!! We are the whole batch that day!! Sooooo good!!!!

  • Robyn Ellerker
    May 12, 2020 at 9:13 am

    Just wondering if I could use Cadbury drinking chocolate instead of cocoa powder as i can’t seem to get it at the moment?

    • Jane's Patisserie
      May 12, 2020 at 12:54 pm

      Hiya – as mentioned on the blog post, I really don’t recommend doing that – it often just does not work as it’s not a similar product (in regards to baking!) sorry! x

  • Ciara
    May 10, 2020 at 3:05 pm

    I made these exactly to the recipe and for some reason my cookies stayed as balls they didn’t flatten hardly at all 🙁 I have zero luck with baking I don’t know what I’m doing so wrong

    • Jane's Patisserie
      May 10, 2020 at 3:10 pm

      As mentioned on the post sometimes they can need flattening a bit before baking, but for myself I don’t need to! It can be down to your oven being too hot, or different ingredients! However, as long as they taste good – it’s all good!

  • Katie
    May 10, 2020 at 7:47 am

    I have already made your other NYC cookies twice and going to give these a go today. One thing – mine don’t ‘crack’ on the top as well as yours. They tend to stay smoother. Any idea what I’m doing wrong?

    • Jane's Patisserie
      May 10, 2020 at 9:17 am

      These can be a number of things even using different brands of ingredients, different oven and so on! Maybe flatten them slightly if you aren’t already as it may help!

  • Arti
    May 10, 2020 at 12:41 am

    If i make the drought the night before and refrigerate do I need to do anything differently?

    • Jane's Patisserie
      May 10, 2020 at 9:16 am

      Yes, you can make the dough the night before and refrigerate – and no, nothing different.

  • Joanna Hawkridge
    May 9, 2020 at 7:34 pm

    5 stars
    Love these cookies and nice to know I have a few in the freezer for that moment when nothing else will do to hit the sweet tooth fix..

  • Sarah Cowie
    May 9, 2020 at 1:35 pm

    5 stars
    Oh these are just SO GOOD!!! I’ve just made them this morning and wow, best thing I’ve ever baked! Followed a few of your recipes lately and I’m loving them – thank you!!

  • Kelly
    May 9, 2020 at 1:19 pm

    5 stars
    Absolutely moorish! Easy to follow recipe, did it all by hand (no machines) and used only the light brown sugar. All the family enjoyed them!

  • Jasmine Stolk
    May 9, 2020 at 10:47 am

    5 stars
    I’ve made so many of your recipes and have never found a bad one! I knew I had to make these after making the normal chocolate chip version too. I know you’ve got other versions coming, I’m hoping one of them may involve peanut butter? If not do you think this recipe would lend itself to adding peanut butter?

    • Jane's Patisserie
      May 9, 2020 at 12:31 pm

      I have a peanut one coming eventually! This one is best used with peanut butter chips, rather than actual peanut butter!

  • Miss Maryam A Mohammed
    May 9, 2020 at 3:43 am

    Hey do you need to freeze the mixture before putting in the oven? What is the purpose of this? Thankyou

    • Jane's Patisserie
      May 9, 2020 at 8:45 am

      Yes you do. It’s very important to get the right texture, size and spread.

    • Jess
      May 12, 2020 at 9:08 pm

      5 stars
      Love these! Made them twice with this exact recipe and then third time tonight with white chocolate and macadamia nuts but used Demerara sugar instead of normal light brown sugar and it really didn’t work out well!! Not very much flavour and took ages to cook, also didn’t flatten in bake and nearly burned. Would definitely recommend light brown sugar if anyone is wondering if you could substitute!

  • Faith
    May 8, 2020 at 11:51 pm

    Can muscovado brown sugar be used instead of the light brown sugar?

  • Niki
    May 8, 2020 at 9:22 pm

    5 stars
    Just made the NYC cookies and oh my Lord!! I really have no words to describe how good they are!! Thank you sooo much for this recipe!! They’re soft, rich and delicious!! Really easy and quick to make!! Best cookie recipe ever!! 😊

  • Alice
    May 8, 2020 at 12:57 pm

    4 stars
    These are insanely delicious. They were so easy to make and every part of the recipe had a purpose meaning the cookies were not a failure (I am not usually good at baking!). They definitely taste like a proper NYC cookie. The only reason I didn’t give these 5* is because I had half and that was more than enough. In the future I will make slightly smaller cookies. But they are very easy to break in half so I will enjoy eating/sharing the cookies!

    • Jane's Patisserie
      May 8, 2020 at 2:06 pm

      Oh yay! They’re meant to be huge to be like NYC Cookies are, but you can always make them smaller to suit your own taste.

  • Mairead Monaghan
    May 7, 2020 at 6:13 pm

    5 stars
    These were outstanding, all gobbled up. Cant wait to make another batch 😍

  • Lynsey
    May 7, 2020 at 1:38 pm

    Do you think it would be okay to use dark cocoa powder? I made your other nyc vookies and they were perfect so dpnt like straying from your recipes but its all I have at the minute

    • Jane's Patisserie
      May 7, 2020 at 2:08 pm

      The cocoa powder I use is 100% so very chocolatey and dark so I think it would work yes!!

  • Gemma
    May 7, 2020 at 1:32 pm

    Which would be better butter or stork ? Many thanks X

  • Martina Landers
    May 7, 2020 at 11:58 am

    So myself and my daughter made these last night (have made several of your cheesecakes which are always delicious). I cannot express enough how amazing these cookies are, if you do nothing else this weekend – go make a batch you will not regret it. I used only brown sugar as I only had white castor sugar and after Jane’s advice on only using granulated not castor, decided to stick with brown sugar and they were so yummy.

  • Suganya
    May 7, 2020 at 12:34 am

    I’ve read that callets are better for melting down chocolate but chocolate chips are better for baking in things where you want the chocolate to stay a bit more intact, have you found that?

    • Jane's Patisserie
      May 7, 2020 at 9:41 am

      I find they are perfect for both, and everyone I know also uses them for both.

  • Sophie Louise
    May 6, 2020 at 8:07 pm

    5 stars
    I’ve been waiting for this recipe to come out & they certainly didn’t disappointment 😍 made a double batch & kept some in the freezer not that they’ll last that long! Honestly the BEST cookies I’ve ever tasted 😋 a chocoholics dream! such an easy recipe to follow x

  • Vicky
    May 6, 2020 at 4:53 pm

    5 stars
    Ahhh love this recipe!! U have the best recipes!! I just need an oat and raisin one now pretty please xxxx

    • Jane's Patisserie
      May 6, 2020 at 5:04 pm

      As mentioned, I’ve got other ones on the way..!! 😏

  • Kirsty
    May 6, 2020 at 2:45 pm

    Ah, I see it now! 😣

  • Kirsty
    May 6, 2020 at 1:16 pm

    So, I tried to comment on your onsta, but I think I got lost in a sea of excitement 😂😂 Sooo many comments!
    My problem is, I cant find flour anywhere. All I have at home is self raising. Can I use this and maybe adjust the baking powder? Or will it ruin them?
    Thanks x

    • Jane's Patisserie
      May 6, 2020 at 2:09 pm

      There’s notes on this post about using self raising instead 🙂

  • Lisa
    May 6, 2020 at 11:46 am

    Hi Jane, I dont have any dark chocolate, is it okay to use 150g of white and milk?

    • Jane's Patisserie
      May 6, 2020 at 11:54 am

      Yes for sure! I used all three to make it definitely triple chocolate is all 😍

  • Helen
    May 6, 2020 at 11:04 am

    Is the Stork that you use the block like butter or in the tub and soft.

    • Jane's Patisserie
      May 6, 2020 at 11:45 am

      I use either actual unsalted butter, or stork in the tub!

  • Stan grandfield
    May 6, 2020 at 10:17 am

    5 stars
    Baked the NY cookies yesterday but tweaked it a bit by adding chopped up marzipan, ( chopped up to pea size ), oh boy they were delicious and came out the same as your pictures. I mixed the marzipan in with the chocolate chips. Must try the NY triple chocolate cookies now.

    • Jane's Patisserie
      May 6, 2020 at 10:21 am

      Oooh yum! That’s what I love about these cookies – you can basically add what you want 😍

  • Scott
    May 6, 2020 at 10:06 am

    5 stars
    I’m going to try these today!!! Jane I really want to make a biscoff/lotus flavoured cookie, not a biscuit but a cookie, do you have any advice on what spices/quantities I should add to my regular cookie dough to get the taste I’m looking for?

    Or even better…maybe you could do it? 😅

    • Jane's Patisserie
      May 6, 2020 at 10:16 am

      I hope you love them! I’ve done a biscoff stuffed cookie which is the best way in my opinion! Gooey core of biscoff!

  • Lynn Negus
    May 6, 2020 at 9:22 am

    I made these this weekend and as a New Yorker, who has lived in England for 14 years, your post had made me homesick but a fantastic fill in for these amazing NY cookies. Thank you for this. I have shared this recipe with friends as well and they loved making them too.

  • Ellen Hickey
    May 6, 2020 at 9:22 am

    I know that you already have a Nutella stuffed cookie recipe on your blog, but I was wondering if you could freeze balls of Nutella and place them in these cookies also? I love the idea of the New York style cookie with nutella.

    • Jane's Patisserie
      May 6, 2020 at 9:53 am

      I personally would follow the Nutella cookies rather than using these, but you can give it a go for sure.

  • Kia chand
    May 6, 2020 at 9:09 am

    5 stars
    I made the Daim cheesecake and millionaires shortbread last weekend! They both tasted absolutely amazing !
    I watched the YouTube videos which I found really helpful!
    It’s so hard to pick a recipe for this weekend as there is so much choice !
    Everybody commented on amazing they both tasted too!

    • Jane's Patisserie
      May 6, 2020 at 9:53 am

      Ah that’s amazing!! I’m so glad they were a hit!

  • Jessica Townrow
    May 6, 2020 at 8:41 am

    Can you use cocao powder instead of cocoa powder is there a difference?

    • Jane's Patisserie
      May 6, 2020 at 10:01 am

      There is a difference between cacao and cocoa, but the one I use is classed as both (it’s 100% powder) so yes!

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