Triple Chocolate Cookies

There’s something oddly comforting about the smell of cookies baking—rich and buttery, that soft wave of chocolate wafting through from the oven. The kind that makes you stop whatever you’re doing and just… smile a little. These triple chocolate cookies do that. They’re not delicate or precious, and honestly, that’s exactly why I love them. Crisp on the edges, barely set in the center… a little unruly in shape sometimes, but loaded all the way through with dark chunks, milk chips, and white bead-like pieces that soften into little pockets. I make these when words fail me—which, for a writer, says quite a lot.

Why You’ll Crave It

• Three chocolates—yes, three!—meld together in one ridiculously satisfying bite
• Slightly crisp edges, soft gooey center… no fancy equipment needed
• Bakes in under 15 minutes so you can sneak one before bedtime (totally have)
• Not too sweet, so the chocolate really shines through—it’s like the grown-up cookie kids still love

The first time I made these, I sat on the floor next to the oven just to watch them rise and bake—couldn’t help it.

What You’ll Need

• All-purpose flour: 150g (about 1 1/4 cups), spooned and leveled—don’t pack it
• Brown sugar: 100g, lightly packed for that caramelly edge crust
• Granulated sugar: 50g, for just the right sweetness and chew
• Butter: 100g, softened to room temp—it should give gently when pressed
• Dark chocolate: 75g, chopped roughly to show up in big, lovely streaks
• Milk chocolate: 75g, classic chips that melt just slightly
• White chocolate: 75g, also chips (or chunks work too if that’s what you have)
• Baking powder: 1 teaspoon, to give the dough a bit of lift
• Salt: just a pinch—it makes all the difference, promise
• Vanilla extract: 1 teaspoon, optional but lovely
• Egg: 1 large, bring it to room temp if possible
• Cocoa powder (unsweetened): 30g (about 1/4 cup), for that extra layer of richness

Easy How-To

Preheat and Prep

Set your oven to 180°C (350°F). Line a baking sheet with parchment paper—it makes cleanup easier, and the cookies behave better with it.

Cream the Butter and Sugars

In a big mixing bowl, beat the softened butter with both sugars until it looks pale and fluffy. I usually go for about 2–3 minutes with a handheld mixer, but a wooden spoon and a little effort work too.

Add the Egg and Vanilla

Crack in the egg and pour in the vanilla (if using), and watch as the mixture comes together all smooth and glossy. Kind of mesmerizing, actually.

Mix the Dry Ingredients

In a separate bowl, combine the flour, cocoa powder, baking powder, and a pinch of salt. Give it a gentle stir—don’t overthink it, just make sure everything’s mixed in evenly.

Bring it All Together

Add the dry mix into the wet little by little. Stir gently with a spatula or wooden spoon—don’t rush. When it’s mostly combined, stop. The dough might look a little thick, almost like brownie batter.

Fold in the Chocolate

Gently fold in all the chopped chocolate—dark, milk, white. It’ll seem like a lot but trust it. Every bite should feel like a gift.

Scoop and Space

Use a tablespoon or cookie scoop and place little heaps onto your parchment-lined tray. Leave space between them—they’ll spread and puff up a bit in the oven.

Bake and Barely Wait

Pop them in and bake for 10–12 minutes. The edges should look set, but the center will seem just slightly underdone, which is exactly right. They’ll finish cooking as they cool.

Cool Just a Bit

Give them a few minutes on the tray, then carefully transfer to a wire rack if you can resist biting into one straight away. That melty chocolate smell is honestly hard to ignore.

Good to Know

• If they look a little soft in the middle, that’s good—they keep baking a bit once you take them out
• You can prep the dough a day ahead and chill it overnight—makes them even deeper in flavor
• A sprinkle of flaky salt on top before baking? Pure magic against all that sweetness

Serving Ideas

• Serve with cold milk or alongside espresso—they hold up to dunking surprisingly well
• Crush a few and sprinkle over vanilla ice cream for a quick chocolate-cookie sundae
• Wrap them warm in parchment and tuck into lunchboxes (or glove compartments… done it)

Top Tricks

• Don’t overbake. Really—pull them early. Overbaking is how gooey centers get lost forever
• If your kitchen’s very warm, chill the shaped dough balls for 10 minutes before baking
• Use a mix of chopped bars and chips—the textures melt differently (in a good way)

Frequently Asked Questions

Can I use just one type of chocolate?

Of course. But using a mix gives you that layered flavor—the kind that makes people pause between bites. Still, go with what you have, even if it’s just a good dark chocolate bar chopped roughly.

What if the dough is too sticky to handle?

Pop it in the fridge for 15–20 minutes. That firms up the butter and makes scooping much easier. If it’s still tricky, lightly flour your hands or use a cookie scoop.

Can I freeze these cookies?

Yes, both baked and unbaked. I often freeze the dough balls on a tray, then transfer to a bag—just bake straight from frozen, adding 2–3 minutes to the time.

Can I make them gluten-free?

I’ve had good luck using a 1-to-1 gluten-free flour blend. The texture’s a touch different, slightly more delicate maybe, but still lovely.

Conclusion

These triple chocolate cookies are humble in method but big on feeling. The kind of thing you make late at night when the day’s been long—or to celebrate nothing at all, which are maybe the best reasons. If you’re looking for a chocolate cookie that hugs back (and doesn’t ask too much of you), this is the one.

More recipes suggestions and combination

Chocolate Mint Cookies

A little peppermint extract and dark chocolate chunks—cool and rich in all the right ways.

Nutty Chocolate Chip Cookies

Add walnuts or pecans for texture and a bit of earthiness that balances all the sweetness.

Double Chocolate Chip Cookies

Skip the white chips and double down on dark… deeply, deliciously intense.

White Chocolate Raspberry Cookies

Tart raspberries swirl into the soft dough with creamy white chips—spring in cookie form.

Spiced Chocolate Cookies

Cinnamon, nutmeg, maybe a touch of chili powder—it makes for something warm and wonderfully surprising.

Peanut Butter Chocolate Cookies

Swirl peanut butter right into the dough for cookies that are chewy, sweet and a touch savory too.