Delish Triple Chocolate Cookie Recipes

I make these triple-chocolate cookies when I need a guaranteed crowd-pleaser and an excuse to show off my ability to overcommit to dessert. Think brownie-meets-cookie: crackly top, fudgy middle, and chocolate chips like tiny, delicious landmines. They’re messy, dramatic, and perfect for pretending baking is a form of self-care. Try them because they actually deliver on the chocolate promise, and because life is short and calories don’t count if you eat them standing up.

Once, I told my husband to “taste-test” one cookie while they cooled. He interpreted that as “eat three and tell me how they compare,” then announced they were missing something—vanilla, he said, after eating three (and licking the bowl). My kid tried to help by arranging chips on top of each cookie like tiny facial features, then got bored and invented cookie top hats using napkins. Yes, the baking sheet was too small. No, I didn’t wash fewer dishes. The dog got a crumb. We all survived and my husband now believes his refined palate played a small part in the recipe (he did not).

Time-Saving Hacks

– Use a stand mixer? Great. Use a sturdy spoon and a lot of optimism? Also fine.
– Scoop straight onto a lined baking sheet and pop that sheet in the freezer for 10 minutes while the oven heats—faster chilling without an extra bowl.
– Line one sheet with foil or a reusable silicone mat so the spatula face-off is quicker. Yes, it still counts as “cleaning.”
– Melt leftover chocolate chips in the microwave in short bursts, dunk some cookies, and call it artisanal. No one needs to know you used 18-second intervals.

Serving Ideas

– Morning coffee: because who are we kidding, they’re a perfectly acceptable breakfast in my house.
– A scoop of vanilla ice cream if you want the drama of a warm cookie sundae.
– Serve with wine if the kids drove you nuts that day; nobody will judge.
– Or just hand them around like a responsible adult who remembers to offer napkins.

What to Serve It With

Pro tip: Milk, coffee, ice cream, or smug silence from impressed guests. If you’re hosting, put a small plate labeled “emergency cookie supply” within reach.

✔Tips & Mistakes

– Don’t overmix the dough unless you enjoy making hockey pucks. Mix until the flour is just combined.
– Underbake by a minute for that brownie-center vibe—cookies firm up as they cool.
– Too many chips can turn the dough into a chocolate salad. Balance is key.
– Room temperature butter makes your life easier. Cold butter is for people who enjoy pain.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Label: If you want them soft the next day, store in an airtight container with a slice of bread (kitchen witchcraft that actually works). For longer storage, freeze dough balls on a tray then toss them into a zip-top bag.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add a teaspoon of espresso powder to amplify the chocolate without coffee-ing your cookies.
– Use chopped dark chocolate for grown-up bitterness, or milk chocolate if your inner child is in charge.
– For dairy-free: swap butter for a solid plant-based alternative and use dairy-free chips.

Delish Triple Chocolate Cookie Recipes

A rich and decadent triple chocolate cookie recipe that will satisfy your sweet tooth.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour
• ▢ 0.5 cup cocoa powder
• ▢ 1 cup brown sugar
• ▢ 0.5 cup granulated sugar
• ▢ 1 cup chocolate chips
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 large eggs
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp salt

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
• In another large bowl, beat together the melted butter, brown sugar, and granulated sugar until smooth.
• Add in the eggs and vanilla extract, and mix until combined.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips.
• Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper.
• Bake for 10-12 minutes until the edges are set. Let cool for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to a week.