These Chewy Triple Chocolate Cookies are fudgy and delicious! We tested this recipe multiple times, tweaking the cocoa powder and leavening until we struck the ultimate balance of soft-baked texture, thick centers, and fudgy richness. Whether you're craving a cookie that mimics a brownie or something reminiscent of NYC bakery-style treats, this is your go-to.
Why This Recipe is the Best
The inside is soft and brownie-like, while the edges stay thick and chewy. You'll love how easy they are to make, and how they hit that sweet spot between gourmet and comfort food. This recipe is right up there with your favorite brands-think Ghirardelli, Hershey's, or even a soft-baked Chips Ahoy, but better.
Triple Chocolate Cookies remind us of those fudgey bakery cookies from NYC, and we love switching up the mix-ins. Add white chocolate chips instead of chunks for a cookies-and-cream twist, or use Belgian cocoa powder for extra deep chocolate flavor. However you customize them, they're going to taste amazing.
You'll also love our chocolate cookies, double chocolate cookies, and chocolate peanut butter chip cookies.
Jump to:
Key Ingredients
You'll love these quick and simple triple chocolate chip cookies. They have the best a brownie-like, fudgy texture!
- Butter (slightly softened) - This is crucial! It should still be a little firm; too soft and your cookies will spread.
- Cocoa powder - This adds deep chocolate flavor. Use a good-quality unsweetened cocoa powder. Use Belgian for an even deeper flavor.
- Chocolate chips - For these cookies, we use both the chocolate chips and the chocolate chunks for the ultimate chocolate taste.
- Brown and white sugar - A mix of both gives the best flavor and texture.
- Flour - Be sure to fluff and level it for accurate measurement.
How to make Triple Chocolate Cookies
Learn how to bake Triple Chocoalte Chip Cookeis with these easy to follow step by step process photos.
- Cream the butter and sugars until light and fluffy. Mix in eggs and vanilla until just combined.
- Add the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- Gently mix the dry ingredients using a rubber scraper to get the sides. You don't want pockets of flour and cocoa powder left behind.
- Fold in chocolate chips and chunks carefully-don't over mix.
- Scoop dough onto a lined baking sheet. Bake at 350°F for 10-11 minutes.
Hint: The cookies should still look slightly underbaked in the center-let them finish on the pan for 5 minutes before transferring to a cooling rack.
Common Mistakes
The most common misstep with these cookies is using butter that's too soft. Fully softened or melted butter will cause the cookies to spread too much in the oven, losing their thick, chewy texture. Stick with butter that still feels slightly firm to the touch-you should be able to make a firm indent with your finger, but it shouldn't feel squishy or warm.
Another mistake is overbaking. These cookies should come out when the centers still look slightly underdone. If you wait until they look fully baked, they'll turn cakey and dry as they cool.
Top tip
If you want thick, bakery-style cookies that are chewy and rich, don't skip the final step: letting the cookies rest on the baking sheet for five minutes after pulling them from the oven. This allows the heat of the pan to finish baking the centers while keeping the outside soft and fudge-like.
Recipe
Triple Chocolate Cookies
Ingredients
- ¾ cup salted butter slightly softened, see note 1
- ¾ cup brown sugar I used light
- ¾ cup granulated sugar
- 2 eggs large
- 2 teaspoons pure vanilla extract
- 2 ⅓ cups all purpose flour
- ¾ cup cocoa powder unsweetened, make sure not pack it!
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups chocolate chips I like dark or semi sweet
- 1 ½ cups chocolate chunks see note 2 below
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Beat the slightly softened butter, brown sugar and sugar together in a bowl of a stand mixer or with an electric mixer on medium high speed. Beat until well combined and no lumps of butter remain. Add the eggs and vanilla then beat until lightened in color about 30-60 seconds. Add the flour, cocoa powder, baking soda, baking powder and salt. I like to give them a little fluff with my fingers at this point to make sure there aren't any lumps of baking soda or powder. Mix on low speed until 90% combined. Add the chocolate chips and chunks and mix on low speed just until combined. See note 3.
- Make dough balls about 2 Tablespoons in size and place on parchment lined baking sheet. We recommend only placing 12 on each sheet. Bake until the cookies have puffed up and the edges have set and the tops are matte, about 10-12 minutes. Remove from the oven and allow to rest at least 5 minutes before removing from the pan. Enjoy!
Notes
- The most common mistake with these particular cookies is to use fully softened butter. That will cause these to spread too much and ruin them!
- For slightly softened cookies, make sure your butter is still a little cold and fairly firm. A good test is that you can make an indent when pressing on the butter firmly with your finger.
- These cookies are "fully loaded" with chocolate chips and chunks. For a less fully loaded cookie, but still lots of chips and chunks, reduce amounts to 1 cup of each.
- If using a hand mixer, you may have to use a sturdy spatula or wooden spoon to combine at this point so you don't burn out your motor!
- We tested this recipe many times until finally landing on the perfect amount of cocoa powder and baking soda and powder. If you follow this instructions, they will be thick and fudgey and so delicious!
Nutrition
Substitutions and Variations
There are so many fun ways to make these Chewy Triple Chocolate Cookies your own.
- White Chocolate- Swap out the chocolate chunks for creamy white chocolate chips. The sweet bite of white chocolate balances perfectly with the rich, fudgy cookie base.
- Nuts- Mix in chopped almonds or walnuts for a little crunch, or even peanut butter chips for that classic chocolate-peanut butter combo.
- Extra Chocolate- If you want an extra chocolate boost, try adding ½ teaspoon of instant espresso powder-it deepens the flavor without making the cookies taste like coffee.
- Gluten Free- Use a 1:1 baking blend like King Arthur or Cup4Cup.
- Bakery Style- Double the size of your dough balls and bake for an extra minute or two to get that thick, soft-baked center.
- Peppermint- Peppermint extract makes these feel right at home on a winter cookie platter. Or try our Chocolate Peppermint cookies!
Storage
Keep them in an airtight container at room temperature for up to four days. If you want to prep ahead, scoop the dough into balls and freeze them for up to two months. When you're ready to bake, you can place them straight in the oven-just add a minute or two to the baking time.
Baked cookies also freeze well. Just wrap them tightly in plastic wrap or foil, place in a freezer-safe bag or container, and store for up to three months. Reheat in the microwave for 10-15 seconds for that just-baked, melty chocolate center.
Andrea says
Love how easy these Triple Chocolate cookies come together!