Best Ever Triple Chocolate Cookies Recipe
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These irresistible triple chocolate cookies are a chocolate lover’s dream. Each bite is packed with milk chocolate, white chocolate, and semi-sweet chips, delivering an explosion of chocolate in every mouthful. The crispy edges and soft, gooey centers are what cookie dreams are made of. And let’s be honest—who can resist a cookie loaded with this much chocolate?
Table of Contents
Why You’ll Love This Triple Chocolate Cookie Recipe
Every so often, I dive into another round of chocolate chip cookie experiments. Over the years, I’ve crowned several champions: The Chewy, The Thick and Soft, and even the Giant Chocolate Chip Cookie. But when I decided to make these triple chocolate cookies, it was like discovering a new level of cookie greatness.
Inspired by Modern Honey’s Best Chocolate Chip Cookie Recipe, this recipe tweaks oven temperature and butter technique for the perfect texture, and dare I say– the perfect cookie!
Why are these the best cookies ever? They bring together three kinds of chocolate, crispy edges, and a soft, chewy center. Plus, they’re easy to customize with different kinds of chocolate chips, peanut butter chips, caramel, and more! Tweak them to your liking– you will not be disappointed!
Ingredient Notes
Here’s everything you’ll need to make these cookies. While these may seem like ordinary cookie ingredients, the combination and cooking method make these stand out from the cookie crowd!
- All Purpose Flour: Provides the structure for these cookies, keeping them thick and chewy.
- Cornstarch: Adds an extra level of softness for melt-in-your-mouth bites.
- Baking Soda: This helps the cookies rise slightly and gives them a perfect texture.
- Salt: Salt is absolutely necessary to balance the sweetness and enhance the chocolate flavors.
- Cold Unsalted Butter: This recipe uses COLD, rather than room temperature butter to keep the cookies thick and tender while adding buttery richness.
- Brown Sugar and White Sugar: A combination of sugars creates the perfect chewy texture with a rich, caramel flavor.
- Egg and Egg Yolk: An extra egg yolk makes the cookies chewy without getting too cakey.
- Vanilla Extract: Elevates all the flavors with a warm, aromatic touch.
- White Chocolate Chips: Sweet and creamy, they provide a luscious contrast to the other chocolates.
- Milk Chocolate Chips: Add a smooth, rich sweetness that melts beautifully.
- Semi-sweet Chocolate Chips: Bring depth and a touch of bitterness to balance the sweetness.
For exact ingredient amounts and printable instructions see the recipe card below!
Step-by-Step Instructions
Step 1: Whisk together the dry ingredients– flour, baking soda, cornstarch, and salt.
Step 2: Beat butter and sugar. In the bowl of an electric mixer, beat together cold butter cubes and sugars until light and fluffy. It will be crumbly at first, but should come together in 4-5 minutes! (Use a stand mixer or a large bowl with electric hand mixers).
Step 3: Add in the egg and yolk and beat until smooth. Beat in the vanilla extract. Stir in the dry ingredients until just combined.
Step 4: Stir in 1/2 cup each of white chocolate chips, milk chocolate chips, and semi-sweet chips. (see note below)
Step 5: Refrigerate the dough for at least 2 hours or overnight. If refrigerating overnight, you’ll need to take the bowl out of the fridge about a half hour before you plan to bake these so they’re scoopable.
Step 6: Preheat the oven to 400 degrees (I highly recommend an oven thermometer!). Line two baking sheets with parchment paper. Scoop the dough out into 2 Tablespoon size rounds. Place on the prepared baking sheet, about 2 inches apart.
Step 7: Bake cookies for 6-8 minutes or until edges are browned, but centers are still soft and puffy. They should look slightly underdone in the center.
Step 8: Remove from the oven and dot with remaining chocolate chips. Allow the cookies to set up for about 5-10 minutes or until they’re set enough to transfer. Transfer to a cooling rack to cool completely. Cookies will stay soft for several days when kept in an airtight container.
Perfecting Oven Temperature = Perfect Cookies
As I mentioned earlier, I’ve baked a LOT of chocolate chip cookies over the years, and every single time, I’ve stuck to the trusty 350°F. It’s practically baking law, right? But then I saw Modern Honey’s recipe calling for a 400°F oven, my curiosity got the best of me.
So, I decided to experiment. I tested batches at 350°F, 375°F, and 400°F, and to my absolute surprise, the 400°F cookies were the clear winners. At the lower temps, the cookies spread more and ended up crispier all around. But at 400°F? Magic. The cookies baked up with deep golden edges, crispy exteriors, and soft, puffy, gooey centers that stayed chewy for days.
I think I’ve found the one. (Crossing my fingers so I don’t jinx it!) These triple chocolate cookies are everything I’ve been searching for: buttery, chocolate-packed, and just the right balance of crispy and chewy.
Secrets to the Best Triple Chocolate Cookies
- Egg yolk magic: Adding an extra yolk creates a chewy, tender texture.
- Cornstarch = softness: A little goes a long way to making soft, fluffy cookies.
- Cold butter: Using cold, cubed butter prevents spreading and keeps the cookies thick.
- Refrigerate the dough: It’s worth the wait for the best flavor and texture.
- Top with chips: Adding extra chocolate chips after baking makes your cookies picture-perfect.
- Cookie scoops for consistency: I use (and LOVE!) these King Arthur Cookie Scoops. The black size holds about 2 Tablespoons of dough and is my go-to for big (but not giant) cookies.
- Oven temperature: I love the way these cookies turn out when baked at a higher temperature. They have crispy browned edges with a chewy center. If you don’t want crispy edges, bake the cookies at 350 degrees. This will give them a more traditional soft and chewy texture.
More Expert Tips
- Oven thermometers: Buy an oven thermometer (here’s ours). You can get one for less than $10, and it will really up your baking game! I learned my oven runs a teensy bit cool, so I actually have to preheat the oven to 410 to get it to 400 degrees. Just be aware your oven might run cool or hot, so if the cookies are spreading a lot or burning before they’re done, this may be the culprit.
- Try the cookie cutter technique! If your cookies come out of the oven looking a little wonky, don’t worry—there’s an easy fix! Just grab an upside-down glass, mug, or cookie cutter that’s slightly bigger than your cookie, place it over the top, and give it a quick shimmy in a circle. Like magic, the cookie will mold into a perfect shape with those gorgeous, crinkly edges we all love.
- Variations: For a holiday twist, add crushed peppermint candies to the dough. For a salted caramel variation, drizzle the cookies with melted caramel and sprinkle with flaky sea salt.
Storage Tips
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezing Baked Cookies: You can also freeze fully baked cookies for up to 3 months. Just thaw at room temperature or microwave for 10 seconds.
- Freezing Cookie Dough: See the FAQs below for details on how to best freeze unbaked cookie dough.
Recipe FAQs
Absolutely! I love freezing the dough so I can have warm triple chocolate chip cookies any time the craving hits!
I just have one big caveat. Frozen Triple Chocolate Chip Cookies should be baked at 350, not 400. At 400, the edges burned before the middle baked through.
Place the cookie balls on a parchment-lined baking sheet and slide it in the freezer for 30 minutes.
Once the balls are flash frozen, put them in a freezer bag until ready to bake. Bake frozen dough balls at 350 degrees for 10-12 minutes, or until browned on the outside and puffy in the middle.
You can check out my Guide to Freezing Cookies for more tips on freezing both baked and unbaked cookies!
-OF COURSE! Don’t like white chocolate? Use milk and semi-sweet or even dark chocolate chips!
-Want pockets of melted chocolate? Chop up chocolate bars, and make these Triple Chocolate Chunk Cookies!
-You could even try peanut butter or butterscotch chips. This is your cookie party, and you can do what you want!
Spreading can happen if your butter isn’t cold enough or if the dough isn’t chilled long enough. Be sure to refrigerate the dough as instructed for best results.
A quick 5-10 second zap in the microwave makes them warm and gooey again!
More Cookie Recipes
- Fluffernutter Cookies: Peanut butter and marshmallow, oh my!
- Andes Mint Chocolate Cookies: Everyone’s favorite mints melted into cookies. Need I say more?
- Gluten-Free Monster Cookies: Nothing scary about these mix-in-packed morsels!
- Oreo Chocolate Chip Cookies: Chocolate chips, Oreo crumbles, and the perfect cookie base- Yum!
These triple chocolate cookies are the culmination of years of cookie experiments, and I think I’ve finally nailed it. The trio of chocolates, the perfect texture, and the irresistible flavor make these a crowd-pleaser every time.
Bake a batch and let me know what you think! Share your creations on Instagram and tag me—I’d love to see how yours turn out. We also love feedback, so if you make this recipe, leave a star rating and comment below! Whether you’re baking for family, friends, or just yourself, these cookies are guaranteed to make the day a little sweeter.
Triple Chocolate Cookies
Ingredients
- 2 1/4 cups flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter (cut into cubes)
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup milk chocolate chips
- 3/4 cup semi sweet chocolate chips
Instructions
- Whisk together the dry ingredients– flour, baking soda, cornstarch, and salt.
- In the bowl of an electric mixer, beat together cold butter cubes and sugars until light and fluffy. It will be crumbly at first, but should come together in 4-5 minutes!
- Add in the egg and yolk and beat until smooth. Beat in the vanilla extract.
- Stir in the dry ingredients until just combined.
- Stir in 1/2 cup each of white chocolate chips, milk chocolate chips, and semi sweet chips. (see note below)
- Refrigerate the dough for at least 2 hours or overnight. If refrigerating overnight, you’ll need to take the bowl out of the fridge about a half hour before you plan to bake these so they’re scoopable.
- Preheat the oven to 400 degrees (I highly recommend an oven thermometer!). Line two baking sheets with parchment paper. Scoop the dough out into 2 Tablespoon size rounds. Place on the baking sheet, about 2 inches apart.
- Bake for 6-8 minutes or until edges are browned, but centers are still soft and puffy. They should look slightly underdone in the center.
- Remove from the oven and dot with remaining chocolate chips. Allow the cookies to set up for about 5-10 minutes or until they’re set enough to transfer. Transfer to a cooling rack to cool completely. Cookies will stay soft for several days when kept in an airtight container.
Notes
- If you prefer not to add any chips after baking, stir the full amount in when you’re mixing up the batter.
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezing Cookie Dough: See the FAQs below for details on how to best freeze unbaked cookie dough.
- Freezing Baked Cookies: You can also freeze fully baked cookies for up to 3 months. Just thaw at room temperature or microwave for 10 seconds.
These triple chocolate chip cookies look absolutely heavenly! I can’t wait to try this recipe – it sounds like the perfect treat for chocolate lovers. Thanks for sharing!
A perfect chocolate chip cookie. Thank you for sharing!