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Homemade Triple Chocolate Cookies Recipe photo

Triple Chocolate Cookies Recipe

This Triple Chocolate Cookies Recipe is rich, indulgent, and packed with layers of chocolatey goodness in every soft, chewy bite.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Cookies, Dessert, Easy, Quick
Servings: 24 servings

Ingredients

  • 11.5 ounces chocolate chips use good-quality semi-sweet or dark chocolate chips
  • 2 tablespoons butter melted
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon kosher salt
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar
  • 0.25 cup butter softened
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate chips

Instructions

Step 1: Prep the Chocolate

  • Begin by melting 2 tablespoons of butter and 11.5 ounces of chocolate chips together. Use a microwave-safe bowl in 20-second intervals or over a double boiler. Stir until smooth, then set aside to cool slightly.

Step 2: Combine Dry Ingredients

  • In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon kosher salt, and 3 tablespoons unsweetened cocoa powder.

Step 3: Cream Butter and Sugar

  • In a large bowl, beat 1/4 cup softened butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes.

Step 4: Add Eggs and Vanilla

  • Beat in the 3 eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 2 teaspoons vanilla extract.

Step 5: Combine Wet and Dry

  • Slowly pour the melted chocolate and butter mixture into the creamed butter and sugar, mixing gently. Fold in the dry ingredients until just combined.

Step 6: Fold in Milk Chocolate Chips

  • Fold in 1 cup of milk chocolate chips for a gooey, melty surprise.

Step 7: Bake

  • Scoop dough onto a baking sheet lined with parchment paper or silicone mat, spacing cookies 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, until edges are set but centers remain soft. Cool on sheet for 5 minutes before transferring to a wire rack.

Equipment

  • Mixing Bowls
  • Electric mixer or hand whisk
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Cooling Rack
  • Spatula or spoon

Notes

  • Use high-quality chocolate chips for best flavor and texture.
  • Melting some chocolate with butter creates a fudgy base that makes these cookies stand out.
  • Allow cookies to cool on baking sheet before moving to help them set without breaking.
  • Underbake by a minute for extra gooey cookies; residual heat finishes baking.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.