My grandmother always said you can’t have too much chocolate, and these triple chocolate chip cookies prove she was absolutely right. The first batch I made disappeared in under an hour – my family couldn’t stop reaching for just one more.
What makes these cookies special? They’re incredibly thick, stay soft for days, and deliver chocolate in every single bite. With a mix of cocoa powder in the dough plus dark, milk, and white chocolate chips, you get layers of chocolate flavor that regular chocolate chip cookies just can’t match. They take about 30 minutes from start to finish, and you don’t need any fancy equipment or advanced baking skills.
Whether you’re looking for a quick dessert to satisfy an urgent chocolate craving or planning a weekend baking session, these cookies deliver that bakery-style thickness without the bakery price tag.
Why These Are The Best Chocolate Chip Cookies
I’ve tested countless cookie recipes, and these triple chocolate chip cookies consistently come out on top. The secret? Cold butter creates pockets of steam during baking, giving you those coveted thick edges. Resting the dough for 30 minutes isn’t optional – it allows the flour to fully hydrate and prevents spreading.
The cocoa powder addition transforms ordinary soft chocolate chip cookies into something deeper and more complex. You’re not just tasting sweet chocolate chips; the entire cookie has a rich, almost brownie-like flavor that makes each bite satisfying. I’ve had friends ask if I added espresso powder (I didn’t), but the cocoa is that intense.
Using three types of chocolate chips isn’t just for looks. Dark chocolate adds sophistication, milk chocolate brings familiarity and creaminess, and white chocolate provides sweet contrast. Together, they create a balanced flavor profile that keeps you coming back for more. Plus, when people see those varied chocolate pieces, they immediately know these aren’t ordinary cookies.
Ingredients For Triple Chocolate Chip Cookies
For The Cookie Dough:
- 240g all-purpose flour (about 2 cups)
- 40g unsweetened cocoa powder (1/3 cup)
- 1 tsp baking soda
- 1/2 tsp salt
- 170g unsalted butter, cold and cubed (3/4 cup)
- 150g light brown sugar, packed (3/4 cup)
- 100g granulated white sugar (1/2 cup)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
For The Chocolate Mix:
- 100g dark chocolate chips (about 2/3 cup)
- 100g milk chocolate chips (about 2/3 cup)
- 100g white chocolate chips (about 2/3 cup)
Substitutions: Can’t find white chocolate chips? Use more dark or milk chocolate instead. No brown sugar? Use all granulated sugar, but add 1 tbsp molasses for moisture. For a dairy-free version, swap butter with cold coconut oil and use dairy-free chocolate chips.
How To Make Triple Chocolate Chip Cookies
Step 1: Prepare The Dry Ingredients
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside. This ensures even distribution of the cocoa powder – you don’t want chocolate streaks in some cookies and plain dough in others.
Step 2: Cream The Butter And Sugars
Beat cold butter cubes with both sugars in a large bowl using an electric mixer on medium speed for 3-4 minutes. The mixture should look light and fluffy, with visible air pockets. Cold butter is key here – it creates the thick texture we’re after.
Step 3: Add Eggs And Vanilla
Mix in eggs one at a time, beating for 30 seconds after each addition. Add vanilla extract and beat for another 15 seconds until fully combined. The batter should look smooth and slightly glossy.
Step 4: Combine Wet And Dry Ingredients
Add the flour mixture to the butter mixture in three parts, stirring with a wooden spoon or spatula after each addition. Mix just until no dry flour remains visible. Overmixing develops gluten and makes cookies tough, so stop as soon as it comes together.
Step 5: Fold In The Chocolate Chips
Add all three types of chocolate chips to the dough. Fold them in gently using a spatula until evenly distributed throughout. You should see chocolate chips in every scoop.
Step 6: Chill The Dough
Cover the bowl with plastic wrap and refrigerate for 30 minutes minimum. This step prevents spreading and creates those thick, bakery-style cookies. If you’re impatient like me, 30 minutes is the bare minimum, but overnight chilling makes them even better.
Step 7: Shape The Cookies
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop dough using a large cookie scoop (about 3 tablespoons) and roll into balls. Place 6 cookies per sheet, leaving 3 inches between each one.
Step 8: Bake To Perfection
Bake for 11-13 minutes until edges look set but centers still appear slightly underdone. They’ll look puffy and soft – don’t wait for them to brown completely. The cookies continue baking on the hot pan after you remove them from the oven.
Step 9: Cool And Enjoy
Let cookies cool on the baking sheet for 5 minutes. They’ll firm up during this time. Transfer to a wire rack to cool completely, or eat them warm with melted chocolate oozing out. I rarely have the patience to wait.
Tips For Perfect Soft Chocolate Chip Cookies
Don’t skip the chilling step, even if you’re in a rush. Room temperature dough spreads too quickly and results in thin, crispy cookies instead of thick, chewy ones. I learned this the hard way after rushing a batch for unexpected guests.
Use a cookie scoop for uniform size. Not only do they look more professional, but they also bake evenly. When some cookies are bigger than others, the smaller ones get overdone while larger ones stay raw in the middle.
The cookies will look underbaked when you pull them out. Trust the process. They firm up as they cool, and that slightly gooey center is exactly what makes these the best chocolate chip cookies recipe. Overbaking creates dry, crumbly cookies that nobody wants.
For extra thick cookies, try this trick: refrigerate the dough balls on the baking sheet for 10 minutes before baking. The cold dough spreads less in the oven, giving you those Instagram-worthy tall cookies.
Want even more chocolate? Press a few extra chocolate chips on top of each dough ball right before baking. They’ll melt beautifully and make your cookies look irresistible.
Storing Your Triple Chocolate Chip Cookies
Keep cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container – it keeps cookies soft by releasing moisture. Replace the bread slice every 2 days.
For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. Layer them with parchment paper to prevent sticking. Thaw at room temperature for 30 minutes, or warm in a 300°F oven for 5 minutes to recreate that fresh-baked texture.
You can also freeze the dough balls. Place them on a baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes to the baking time. This way, you can have fresh cookies whenever the craving hits.
Why This Recipe Works
The combination of both brown and white sugar creates the perfect texture. Brown sugar adds moisture and chewiness, while white sugar helps with spreading and creates slightly crispy edges. Using both gives you the best of everything.
Cold butter is the secret to thickness. When cold butter hits the hot oven, it creates steam pockets that lift the cookies upward instead of letting them spread flat. This simple trick transforms regular cookies into bakery-quality treats.
Cocoa powder in the dough intensifies the chocolate flavor beyond what chips alone can provide. It also absorbs some moisture, which contributes to that dense, fudgy texture. The result? Every bite tastes like chocolate, not just the bites with chips.
Common Mistakes To Avoid
Using melted butter instead of cold butter creates flat, greasy cookies. I know melted butter is easier to mix, but resist the temptation. Cold butter is non-negotiable for thick cookies.
Measuring flour incorrectly ruins the ratio. Too much flour makes cookies dry and cakey; too little makes them spread into thin puddles. Spoon flour into your measuring cup and level it off with a knife – don’t pack it down or scoop directly from the bag.
Opening the oven door repeatedly during baking releases heat and affects how cookies set. Check them through the oven window instead. Only open the door once you’re ready to remove them.
Serving Suggestions
Serve these warm with a tall glass of cold milk for the classic combination. The contrast between hot cookies and cold milk never gets old.
Make ice cream sandwiches by placing a scoop of vanilla ice cream between two cooled cookies. Freeze for 30 minutes before serving. They’re perfect for summer parties or weekend treats.
Crumble cookies over vanilla ice cream for an easy dessert. Add hot fudge sauce and whipped cream if you’re feeling extra indulgent. Sometimes simple is best.
Pair with coffee or hot chocolate for an afternoon snack. The bitterness of coffee balances the sweetness perfectly, while hot chocolate creates a double-chocolate experience that’s almost overwhelming (in the best way).
Recipe Variations To Try
Add 1/2 cup chopped walnuts or pecans for crunch. Toast them first for 5 minutes in a 350°F oven to bring out their flavor. Mix them in with the chocolate chips.
Swap white chocolate chips for butterscotch chips for a different flavor profile. The caramel notes work beautifully with the cocoa-rich dough.
Add 1 tsp espresso powder to the dry ingredients for deeper chocolate flavor. You won’t taste coffee, but it amplifies the chocolate intensity significantly. This trick works in most chocolate recipes.
Make them festive by using peppermint chocolate chips during the holidays. The mint-chocolate combination reminds me of holiday baking with family.
Create a s’mores version by adding mini marshmallows and graham cracker pieces to the dough. Add them in step 5 along with the chocolate chips. These are especially popular with kids.
Frequently Asked Questions
Why are my cookies spreading too much? Your butter might be too warm, or you skipped the chilling step. Make sure dough is properly chilled and butter stays cold throughout mixing.
Can I use Dutch-processed cocoa powder? Yes, but natural cocoa powder works better with baking soda in this recipe. Dutch-processed cocoa is less acidic and may affect rising slightly.
How do I know when cookies are done? Edges should look set and slightly firm, while centers appear soft and slightly underbaked. They’ll look puffy and may even seem raw in the middle – that’s perfect.
Can I make these gluten-free? Substitute with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different but still delicious.
Why do my cookies turn out cakey instead of chewy? You might be overbaking them or using too much flour. Remove cookies when they still look slightly underdone, and make sure you’re measuring flour correctly.
Recipe Summary:
Servings: 24 large cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Baking Time: 12 minutes per batch
Total Time: 1 hour
Difficulty Level: Easy
Equipment Needed: Electric mixer, mixing bowls, baking sheets, parchment paper, cookie scoop
These triple chocolate chip cookies satisfy every chocolate craving you’ve ever had. They’re thick, soft, loaded with three types of chocolate, and stay fresh for days. Once you try this recipe, regular chocolate chip cookies might seem boring in comparison. The combination of cocoa-rich dough and varied chocolate chips creates layers of flavor that make every bite interesting. Whether you’re baking for a crowd or just treating yourself, these cookies deliver that perfect balance of crispy edges and soft, gooey centers. And honestly? Making a double batch isn’t a bad idea – they disappear faster than you’d think.
