Triple Chocolate Cookies
Rich, fudgy, and loaded with three kinds of chocolate, these Triple Chocolate Cookies are what every chocolate lover dreams about. They’re oversized bakery-style cookies with crisp edges, soft chewy centers, and puddles of melted chocolate in every bite.
If you’ve ever walked into a bakery and immediately gravitated toward the biggest chocolate cookie in the case, this recipe is for you. These cookies are perfect to cut into bite sized pieces for sharing.
Whether you’re baking for a cookie box, dessert table, birthday party, or simply because you’re craving chocolate, these cookies never disappoint.
Why You’ll Love These Cookies
What Makes Them Triple Chocolate?
These cookies are packed with chocolate three different ways:
The combination creates layers of chocolate flavor instead of just sweetness.
Bakery-Style Triple Chocolate Cookie Recipe
Equipment
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 cup 220g light brown sugar, packed
- 1/2 cup 100g granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups 300g all-purpose flour
- 3/4 cup 70g Dutch-process cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chunks
- 3/4 cup mini dark chocolate chunks
Instructions
- In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3–4 minutes until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together: flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Fold in all three chocolates.
- Cover the dough and refrigerate for at least 1 hour. Overnight is best though.
- This helps create thick, chewy cookies while keeping the edges from spreading too quickly.
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Using a large cookie scoop (about 1/3 cup of dough), portion the dough into 10 large cookies.
- Place only 4–5 cookies per baking sheet, leaving plenty of room for spreading.
- Press a few extra chocolate chunks into the tops before baking for a bakery-style finish.
- Bake for 12–14 minutes.
- The edges should be set while the centers still look slightly underbaked.
- As soon as the cookies come out of the oven, use a large round cookie cutter or bowl to gently swirl around each cookie to create perfectly round edges.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Jenny’s Tips
Storage
Store cookies in an airtight container.
Room Temperature: Up to 5 days
Freezer: Up to 3 months
You can also freeze the cookie dough balls and bake directly from frozen. Simply add 2–3 minutes to the baking time.
Perfect for Every Occasion
These Triple Chocolate Cookies are always a hit at:
FAQ
Equipment I Love
To make these cookies, I recommend:
see all of my favorites here:
More Chocolate Desserts You’ll Love
If you’re as obsessed with chocolate as I am, don’t miss these recipes:
Every baker needs a go-to chocolate cookie recipe, and this one has earned a permanent spot in my recipe box.
These oversized Triple Chocolate Cookies have everything I want in a bakery cookie: crisp edges, chewy centers, rich cocoa flavor, and plenty of melty chocolate in every bite. They’re impressive enough for a dessert table but simple enough to bake on a cozy afternoon at home.
If you make a batch, don’t forget the glass of cold milk…you’ll definitely want one.
If you make these triple chocolate cookies, I’d love to hear about how they turned out!
Happy baking!
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