Go Back
–+ servings
Triple Chocolate Cookies

Triple Chocolate Cookies that Melt in Your Mouth

Indulge in irresistible Triple Chocolate Cookies, rich with dark, milk, and white chocolate chips, ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour for a gluten-free version.
  • 3/4 cup Cocoa Powder Use unsweetened cocoa for the best results.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal cookie rise.
  • 1/2 teaspoon Salt Sea salt adds a gourmet touch.
  • 1 cup Unsalted Butter Swap with coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Can use part brown sugar for added moisture.
  • 1 large Egg An egg replacer can suit a vegan version.
  • 1 teaspoon Vanilla Extract Pure vanilla is preferred for the best taste.
For the Chocolate Chips
  • 1 cup Dark Chocolate Chips Can swap with semi-sweet for a sweeter cookie.
  • 1 cup Milk Chocolate Chips Can replace with more dark chocolate for richness.
  • 1 cup White Chocolate Chips Optional for those who prefer less sweetness.

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking Sheets
  • Parchment paper
  • Spatula
  • Wire Rack

Method
 

Step‑by‑Step Instructions for Decadent Triple Chocolate Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine softened unsalted butter and granulated sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
  3. Add one beaten egg and pure vanilla extract to the creamed mixture; beat on low speed until combined, about 1-2 minutes.
  4. Whisk together all-purpose flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients, mixing on low speed until combined.
  5. Fold in dark, milk, and white chocolate chips into the dough using a spatula.
  6. Scoop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes.
  7. Allow cookies to cool on the sheets for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 7 days. Refrigerate for up to 2 weeks, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!