These rich triple chocolate cookies are packed with milk, dark and white chocolate chunks. Baked quickly, these cookies have soft chewy centres and are delicious served warm from the oven with a glass of fresh cold milk.
I've made a lot of cookies in my time, and these Triple Chocolate Cookies would have to be one of my favourites. The perfect combination of a crispy, crunch outer and a soft chewy centre, these chocolate flavoured cookies are filled with milk, dark and white chocolate.
If you're in the mood for something different, why not try my Belgian Biscuits or Passionfruit Yoyos? Both are an absolute hit on the website. Or for another epic cookie recipe, be sure to check out my New York Style Choc Chip Cookies.
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Ingredient notes:
- Chocolate: No need to splash out on fancy chocolate for these cookies. Cooking/compound chocolate is fine to use as the baking changes the texture of the chocolate anyway. But if you want to be super decadent and use your favourite chocolate go for it.
- Eggs: I use standard size 7 eggs for all my baking (unless otherwise specified).
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cream the butter, white and brown sugars and salt in a mixer till pale and fluffy. Add the vanilla essence and eggs one at a time, beating well after each addition.
Sift the dry ingredients together and add to the butter mixture. Mix to combine.
Stir the 3 types of chocolate into the cookie dough.
Scoop or roll the mixture into balls and place on a tray with baking paper, poke extra chocolate bits into the dough.
Refrigerate the dough for 15 minutes. Preheat the oven to 180°C fan bake while the dough is chilling.
Place cookie dough onto trays, ensuring they are well-spaced as they will spread out while baking.
Bake for 10-12 minutes. Remove from the oven and cool cookies on the tray for a few minutes then transfer to a cooling rack.
Recipe FAQs:
Yes. Bake 20 large cookies for 10-12 minutes and 30 medium-sized cookies for 8-10 minutes.
Chilling the dough first helps to keep the centre of the cookies chewy and soft, it also prevents them spreading as far on the tray. If you don't like a soft centre you can skip this step and cook the dough a few minutes longer.
If you want to make the dough vanilla, just remove the cocoa powder and substitute for extra flour instead.
I like to use both sugars in my cookies because they do different things when baked and have different flavours. The white sugar dissolves and aerates well in butter and creates a crispier texture when baked, whereas brown sugar is more acidic and creates a softer, chewier result with a richer caramel flavour. 50/50 gets the best of both worlds.
Storage:
Store in an airtight container in the pantry for up to a week. These cookies will taste best on the day or day after baking.
Top tips:
For quick, freshly baked cookies at any time, freeze the dough balls and then store in a snap lock bag or airtight container. Just pull them out of the freezer and bake from frozen. Add a few minutes to the baking time to adjust for frozen dough.
You can customise these by adding some of your favourite cookie fillings; vanilla essence, nuts, dried fruit like cranberries, orange zest, instant coffee etc. Have fun with it!
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Triple Chocolate Cookies
Rich chocolate cookies made with white, milk and dark chocolate chunks.
Ingredients
- 200g butter, softened
- ⅔ cup brown sugar
- ⅔ cup white sugar
- 1 tsp salt
- 1 tsp vanilla
- 2 eggs
- 2 cups flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup white chocolate drops
- ½ cup milk chocolate drops
- ½ cup dark chocolate drops
- Optional - extra chocolate for topping
Instructions
- Cream the butter, white and brown sugars and salt in a mixer till pale and fluffy. Add the vanilla essence and eggs one at a time, beating well after each addition.
- Sift the dry ingredients together and add to the butter mixture. Mix to combine.
- Stir the 3 types of chocolate chips into the cookie dough.
- Scoop or roll the mixture into balls and place on a tray with baking paper, poke extra chocolate bits into the dough.
- Refrigerate the dough for 15 minutes. Preheat the oven to 180°C fan bake while the dough is chilling.
- Place cookie dough onto trays, ensuring they are well spaced apart as they will spread out while baking.
- Bake for 10-12 minutes. Remove from the oven and cool cookies on the tray for a few minutes then transfer to a cooling rack.
Notes
- For quick freshly baked cookies any time you can freeze the dough balls and then store in a snap lock bag or airtight container. Just pull them out of the freezer and bake from frozen. Add a few minutes to the baking time to adjust for frozen dough.
- 20 large size cookies, bake 10-12 minutes. 30 medium sized cookies bake 8-10 minutes.
- You can customise these by adding some of your favourite cookie fillings; vanilla essence, nuts, dried fruit like cranberries, orange zest, instant coffee etc. Have fun with it!
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 191mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jazmin Baker says
So you melt the butter?
VJ cooks says
Hi Jazmin, no this recipe calls for softened butter which you cream together with the sugars.
Rachel says
Would it be okay to substitute the brown sugar for coconut sugar?
VJ cooks says
I haven't baked with coconut sugar myself. But from what I can tell, it's ok to swap as a 1:1 ratio, however, it might affect the moisture levels making the cookies a little denser.
Angelica Paki says
Hi, do you use table spoons for large cookies. Or what do you use to measure out the daughter into balls for baking
VJ cooks says
Hi Angelica, you can use a heaped tablespoon, or a small ice-cream scoop depending on how big you want the cookies to be.
Mary says
I made these last week and they were the best cookies I’ve ever had. We’re a family of 4 and we demolished these within two days. Thank you for always delivering such amazing and delicious recipes
VJ cooks says
Thank you, Mary. I agree, these cookies are addictive!
Rachel says
can I use black cocoa powder instead?
VJ cooks says
If that's your preference, sure thing.
jenni says
ive made these twice now and theyv come out cakey both times. what am I doing wrong. first time I melted the butter, second time I used room temp both times I had to flatten them with a fork as they were still round balls after 10mins. I wanted the chewy cookie that yours look like
VJ cooks says
Sorry to hear this Jenni. A couple of things come to mind 1) Too much flour maybe? It's important to level the flour out in the cup measure so you don't add extra in. 2) Your oven might run hot which could cause the cookies to dry out. You could try cooking them for less time. 3) Eggs tend to make things more cakey, I recommend a size 7 maximum (avoid 'Jumbo' or size 8 eggs). I hope this helps.
Olivia says
Hi VJ
My cookies didn't flatten out, so cooked them a little longer to see if they would flatten and they didn't and now they are probably a bit overcooked as are not really chewy. Still have half the batch in the freezer to cook - any tips to get this next batch to flatten?
They still taste good but your pictures look like they'd taste way better 🙂
VJ cooks says
Hmm I can't say why your cookies didn't spread. However I can say, skip the chilling part on the next batch. So defrost what you have in the freezer. Roll into balls and cook straight away without chilling first.