The Ultimate Chewy Triple Chocolate Cookies Recipe: A Chocolate Lover’s Dream
Prepare yourself for a truly decadent experience: these chewy triple chocolate cookies are a dream come true for any chocolate enthusiast. Boasting a delightful combination of white, milk, and semisweet chocolate chips, each bite delivers a symphony of flavors and textures. With edges that are perfectly crisp and centers that remain wonderfully soft and chewy, these cookies strike the ideal balance, making them utterly irresistible.
There’s nothing quite like the arrival of cookie season, bringing with it the warmth of baking and the joy of sharing homemade treats. Every year, I look forward to sharing a curated selection of my favorite cookie recipes, and these triple chocolate cookies have quickly risen to the top of my list. They are an absolute must-try for their delightful blend of textures and intense chocolate flavor.
Imagine setting out a platter for a holiday gathering or a cozy evening at home, featuring these rich chocolate wonders alongside other festive favorites. They pair beautifully with a batch of warmly spiced Lebkuchen, delicately cut-out almond sugar cookies, or the melt-in-your-mouth almond crescent cookies. Don’t forget a few of these elegant hazelnut thumbprint cookies to complete a truly memorable and delicious spread. These triple chocolate cookies will undoubtedly be the star attraction, beloved by all who taste them.
If you’re already a fan of classic chewy chocolate chip cookies, prepare to be utterly smitten by these chocolate cookies. They embody my personal gold standard for cookie texture: a delicate crispness around the edges that gives way to an incredibly soft, deeply satisfying chewiness in the center. This specific texture profile is what elevates them from good to truly exceptional, making them a standout in any cookie collection.
No-Chill Dough: A Quick and Easy Triple Chocolate Cookie Recipe
One of the best features of this triple chocolate cookie recipe is its incredible convenience. Unlike many cookie doughs that require hours, or even overnight, chilling to achieve the right texture and prevent spreading, this dough is ready to bake immediately. That’s right – no need to chill or rest overnight! This makes it the perfect solution for those spontaneous cookie cravings or when you need a delicious dessert for last-minute gatherings.
From start to finish, you can have these delectable triple chocolate cookies ready to enjoy in under an hour. This speed is a game-changer, especially during busy times. Furthermore, the recipe relies on common, everyday baking staples that you likely already have in your pantry, such as all-purpose flour, rich cocoa powder, and moist light brown sugar. This means less planning and more baking!
The proof of their deliciousness is in how quickly they vanish. My partner, Connor, often takes the leftovers to work, and without fail, they disappear in record time! It’s a testament to how universally loved these cookies are, always leaving everyone wanting more.
Inspired by the Two Peas and Their Pod Cookbook
This fantastic triple chocolate cookie recipe comes from the highly anticipated cookbook by my dear friend, Maria Lichty, titled Two Peas and Their Pod (affiliate link). I had the pleasure of meeting Maria several years ago at a blogging retreat in Utah, and ever since she announced her cookbook last year, I’ve been eagerly awaiting its release. If you’re a devoted follower of Maria’s popular website, Two Peas and Their Pod, then you will undoubtedly adore this book as much as I do.
The cookbook is a treasure trove, packed with over 115 approachable and wholesome recipes designed for everyday cooking. What truly excites me, and will delight any cookie lover, is an entire chapter dedicated exclusively to cookies! Maria is, without a doubt, a true cookie queen, and her expertise shines through in every recipe. I’ve consistently had great success with her recipes, finding them reliable and always delicious. These triple chip chocolate cookies are no exception, living up to every one of my high expectations and quickly becoming a go-to.
While the original recipe is absolutely perfect as written, I made sure to test and provide metric measurements below, offering even more convenience for international bakers or those who prefer precise kitchen scales. This recipe yields a generous batch of approximately 36 cookies, depending on the size of your scoop. This makes it an excellent choice for holiday gifting, potlucks, or simply stocking up your cookie jar. The ingredient quantities are also designed to be easily halved, allowing you to make a smaller batch whenever the craving strikes.
Why These Triple Chocolate Cookies Will Become Your New Favorite
If you consider yourself a true chocolate aficionado, these cookies are destined to become your new obsession. They offer a deep, complex chocolate flavor combined with a texture that is nothing short of perfection: a satisfyingly crisp edge giving way to an incredibly soft and chewy center.
The magic begins with the cookie dough base, which is enriched with unsweetened cocoa powder (or Dutch-process cocoa powder). The type and quality of cocoa powder you choose can significantly impact the final taste. For the most profound and rich chocolate flavor, I highly recommend using the best quality cocoa you can get your hands on. Dutch-process cocoa, for instance, offers a darker color and a smoother, less acidic chocolate flavor, which complements the sweetness of the chips beautifully.
As their name suggests, these are indeed triple chip cookies, featuring a generous medley of white, milk, and semisweet chocolate chips. This combination isn’t just for show; it creates a dynamic flavor profile and visual appeal. Each type of chocolate contributes its unique characteristics: the creamy sweetness of white chocolate, the familiar comfort of milk chocolate, and the deep, slightly bitter notes of semisweet chocolate. Together, they create a balanced and exciting chocolate experience.
While I’m not typically the biggest fan of white chocolate on its own, I’ve found that in these cookies, the white chocolate chips provide a wonderful contrast in both flavor and color. Their creamy sweetness brightens the overall richness, preventing the cookies from becoming overly heavy. However, if you prefer a less sweet cookie, you can certainly adjust the chocolate chip ratio or stick with just semisweet chips. My personal favorite semisweet brand is Guittard, known for its exceptional quality and flavor.
How to Make the Best Chewy Triple Chocolate Cookies: Step-by-Step
Creating these incredible triple chocolate cookies is a straightforward and rewarding process. Follow these detailed steps to ensure perfectly crisp-edged and chewy-centered delights every time:
- Prepare Your Baking Environment: Begin by preheating your oven to 350°F (176°C). Position an oven rack in the center to ensure even baking. Next, line a large baking sheet with a silicone baking mat (such as a Silpat) or parchment paper. This prevents sticking and promotes even browning. Set this prepared sheet aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed throughout the dough, which is crucial for the cookies’ rise and flavor. Set this bowl aside.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine the softened unsalted butter with both the granulated sugar and the light brown sugar. Cream these ingredients together on medium speed until the mixture is smooth, light, and fluffy, which usually takes about 2 minutes. This creaming process incorporates air, contributing to the cookies’ light texture. Add the large eggs one at a time, mixing well after each addition until fully incorporated. Finally, add the pure vanilla extract and mix until just combined.
4. Incorporate Dry Ingredients and Chocolate Chips: With the mixer on low speed, gradually add the whisked flour mixture to the wet ingredients. Mix only until just combined, being careful not to overmix, which can lead to tough cookies. Once the flour streaks have mostly disappeared, remove the bowl from the mixer and use a sturdy spatula to gently fold in all three types of chocolate chips: milk, semisweet, and white. This ensures even distribution without overworking the dough.
5. Scoop and Space for Baking: Using a rounded tablespoon or a cookie scoop, drop portions of the cookie dough onto your prepared baking sheet. Ensure they are spaced approximately 2 inches apart to allow for proper spreading during baking. Depending on your baking sheet size, you will likely need to bake these cookies in batches to prevent overcrowding.
6. Bake to Perfection: Bake the cookies for approximately 10 minutes. Halfway through the baking time (around the 5-minute mark), rotate the baking pan 180 degrees to ensure even heat exposure and uniform baking. The cookies are done when their edges are set and lightly golden, but their centers still appear soft and slightly underbaked. It’s crucial not to overbake, as this is the secret to achieving that coveted chewy center.
Presentation Tip: For that bakery-worthy, picture-perfect finish, take a cue from Maria’s expert advice: while the cookies are still warm and fresh out of the oven, gently press a few extra chocolate chips (of any variety or a mix) into their tops. This simple step makes the cookies look even more enticing and professionally made. While not strictly required for taste, it definitely elevates their visual appeal!
7. Cool and Enjoy: Allow the baked cookies to cool on the baking sheet for 3 to 5 minutes. This crucial resting period allows them to firm up slightly before you attempt to move them. After this initial cooling, carefully transfer the cookies to a wire cooling rack to cool completely. Once your baking sheet has cooled down, repeat the baking process with the remaining cookie dough until all your delicious triple chocolate cookies are baked.
Note: When adding extra chocolate chips for presentation, I like to use an equal combination of white, milk, and semisweet chips for maximum visual appeal and flavor representation. For an added touch of gourmet flair, a delicate sprinkling of flaky Maldon sea salt over the warm cookies would also be a fantastic addition, enhancing the chocolate flavors.
How to Store Your Triple Chocolate Cookies for Maximum Freshness
To keep these delectable triple chocolate cookies at their absolute best, proper storage is key. Once completely cooled, store them in an airtight container at room temperature for up to 4 days. For optimal freshness and to prevent them from sticking together, consider placing layers of parchment paper between the cookies.
Even after a few days, you’ll find that the edges will maintain their slight crispness, while the centers will miraculously remain wonderfully soft and chewy. If you want to extend their life even further, these chocolate cookies freeze beautifully. Simply transfer them to an airtight freezer-safe container or bag, again with parchment paper between layers, and they will keep well in the freezer for up to 1 month. Thaw them at room temperature for a quick treat, or warm them slightly in the microwave for that fresh-from-the-oven experience.
Delicious Flavor Variation Ideas for Your Triple Chocolate Cookies
While the original recipe for these triple chocolate cookies is absolutely stellar on its own, the joy of baking often comes from personalizing and experimenting with flavors. If you’re feeling creative, here are a handful of inspiring ideas to customize your next batch and add unique twists to these already fantastic cookies:
- Peppermint Perfection: Infuse a cool, festive kick by adding 1/4 to 1/2 teaspoon of pure peppermint extract to the wet ingredients. For an even more intense minty flavor and delightful crunch, fold in chopped peppermint bark or crushed candy canes in lieu of some or all of the chocolate chips. This variation is particularly wonderful during the holiday season.
- Nutty Indulgence: For those who appreciate the earthy richness of nuts, these cookies provide a perfect canvas. Stir in 1/2 to 1 cup of finely chopped toasted hazelnuts, walnuts, or pecans along with the chocolate chips. Toasted nuts add an extra layer of flavor and a satisfying texture contrast.
- Zesty Orange Kiss: Brighten up the deep chocolate notes with a touch of citrus. Before creaming the butter and sugars, rub the fresh zest of one orange directly into the sugars. This releases the essential oils, infusing the entire dough with a delicate and aromatic orange flavor that pairs beautifully with chocolate. Lemon or lime zest could also offer a delightful twist.
- Mexican Hot Chocolate Fiesta: Transport your taste buds to a spicy fiesta by transforming these into Mexican hot chocolate cookies. Add 1 teaspoon of ground cinnamon and a tiny pinch (1/8 to 1/4 teaspoon) of cayenne pepper to the dry ingredients. The subtle heat from the cayenne will beautifully complement the rich chocolate and warm cinnamon, creating a truly unique and exciting flavor profile. You can also swap some of the semisweet chips for Mexican chocolate discs.
Triple Chip Chocolate Cookies
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Review
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36
Cookies
15 minutes
10 minutes
25 minutes
Equipment
-
Half Sheet Pan
-
Natural Parchment Paper
-
Stand Mixer or Hand Mixer
-
Medium Bowl
-
Cookie Scoop (optional, for even sizing)
Ingredients
- 2⅓ cup (280 g) unbleached all purpose flour
- ¾ cup (75 g) Dutch-process or unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (1/2 lb;225 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) packed light brown sugar
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- ¾ cup (120 g) milk chocolate chips plus more for finishing
- ¾ cup (120 g) semisweet chocolate chips plus more for finishing
- ¾ cup (120 g) white chocolate chips plus more for finishing
Instructions
-
Preheat the oven to 350°F (176°C) with a rack in the center position. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
-
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
-
In a bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.
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Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in the chocolate chips.
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Drop the dough by the rounded tablespoon on the prepared baking sheet, setting them apart by about 2 inches. Not all cookies will fit on the sheet for one batch. Bake for 10 minutes, rotating the pan halfway, until the cookies are set but still soft in the center. Do not overbake. While the cookies are warm, gently press extra chocolate chips into the cookies for presentation. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a rack to cool completely. Once the baking sheet has cooled, repeat with the remaining dough.
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Storage Tips: Store the cookes in an airtight container, between layers of parchment, at room temperature for up to 4 days or in the freezer for up to 1 month.
Flavor Variations:
- Mint – add a 1/4 to 1/2 teaspoon peppermint extract. Or fold in chopped peppermint bark in lieu of chocolate chips.
- Nuts – if you’re a fan of nuts, these cookies would be fantastic with chopped hazelnuts or walnuts.
- Orange – rub fresh orange zest into the sugars for a touch of citrus.
- Mexican Hot Chocolate – add cinnamon and a touch of cayenne to give these cookies a spicy flair.
Reprinted with permission from Two Peas & Their Pod Cookbook by Maria Lichty.
Serving:
1
serving
,
Calories:
201
kcal
,
Carbohydrates:
27
g
,
Protein:
3
g
,
Fat:
10
g
,
Saturated Fat:
6
g
,
Polyunsaturated Fat:
3
g
,
Cholesterol:
28
mg
,
Sodium:
100
mg
,
Fiber:
1
g
,
Sugar:
18
g
Laura // A Beautiful Plate
Cookies and Bars
American