Triple Chocolate Cookies

It starts with the scent – you know, that deep, almost sultry chocolate aroma that wraps around you the moment the oven hums alive…and then, while the cookies are baking, you just sort of stop whatever else you’re doing. The melted chocolate puddles into warm bits of magic, the edges get barely crisp, and you already know before the first bite that these are more than just cookies. They’re the kind you save for after midnight or rainy Saturdays. These triple chocolate cookies don’t ask for much. Just five ingredients, a single bowl, and a little anticipation. But what they give back? So much more.

Why You’ll Crave It

• The contrast – bitter dark, creamy milk, and sweet white chocolate all in one bite
• Only five simple ingredients (and you probably have them already)
• Ready in 20 minutes – faster than your favorite bakery
• They’re soft and gooey inside, but just shy of crisp at the edges… the good kind of contradiction
• No mixer, no fuss – just a bowl, a spoon, and a quiet kitchen

I still remember the first batch I made — I’d intended to gift them, but… none made it past the cooling rack.

What You’ll Need

• 100g dark chocolate, chopped: use a good-quality bar if you can, something rich with at least 70% cocoa
• 100g milk chocolate, chopped: creamier and a little nostalgic, balances the dark chocolate beautifully
• 100g white chocolate, chopped: adds sweetness and those lovely little golden streaks when it melts
• 1 large egg: room temp is best, helps bind the whole thing like a little magic trick
• 100g sugar: caster sugar works perfectly here, but regular white sugar is fine too

Easy How-To

Preheat and Prep

Turn your oven on to 180°C (that’s 350°F). Let it warm while you do the fun part. Line a baking sheet with parchment paper – those reusable silicone ones are lovely if you have one.

Mix the Magic

In a medium bowl, crack in the egg and add the sugar. Stir it – nothing fancy, just until it looks pale and a bit glossy. Now, toss in all the chocolates. You don’t need to melt anything, just let the chunks and bits speak for themselves. Stir gently till everything’s coated in the sugary mixture. It won’t look like a regular dough, but trust it.

Shape and Space

Spoon little clumps (about a heaped tablespoon each) onto the tray. They’ll look a bit messy – that’s okay. Leave room though, they spread a little when they bake. Not too much, but enough to matter.

Bake

Slide them in the oven. Set a timer for 10 minutes – maybe 11 if your oven runs cool. They’ll be soft in the middle, edges set but not crisp-crisp. Don’t overthink it.

Cool (a little)

Let them rest right there on the sheet for a few minutes once they’re out. They need that time to settle – still warm and slightly molten in the middle. After five-ish minutes, move them gently with a spatula to a rack. That’s if you can wait.

Good to Know

• If your dough feels way too loose, pop it in the fridge for 15 minutes – it firms up fast
• I once left a batch in the oven for 14 minutes while distracted – surprisingly wonderful. Chewier, with crispy rims. Try it?
• No electric mixer? Don’t need one. Just a fork and your wrist – like days before all the gadgets

Serving Ideas

• Glass of cold milk or, my favorite, hot black coffee – the kind with no sugar to balance all that sweet richness
• Stack them warm with vanilla ice cream in the middle… you’ll understand if you try it

Top Tricks

• Use a mix of chunks and shavings for texture – the fine slivers melt into the dough, while bigger bits give those epic bites
• If you like salt, sprinkle a tiny pinch of flaky sea salt on top before baking… it lifts everything

Frequently Asked Questions

Can I freeze the dough?

Yes, absolutely. Roll them into rough balls and freeze them on a tray first, then transfer to a bag. Bake from frozen – just add 1 extra minute to baking time.

Can I double the recipe?

Yes but… only if you can trust yourself with 24 cookies in the house. Just saying. They stay good in a tin for days though, if that helps.

What if I don’t have white chocolate?

Use more milk or dark to make up the quantity. It won’t quite be triple chocolate anymore, but they’ll still be rich and indulgent.

My cookies came out too flat – what happened?

Could be the oven was too hot or the dough too warm. Chill the dough next time and don’t skip the parchment, it helps hold them a little.

How do I make them chewier?

Bake them for closer to 9 minutes, and maybe under-measure the sugar just slightly. Let them cool fully on the tray – it finishes the baking gently.