Decadent and perfect, these Triple Chocolate Cookies are going to rock your world. You’ll never want to use another recipe to satisfy a chocolate craving. The base of this cookie is the same as my Double Chocolate Cookies recipe, which is delicious. I’ve been wanting to try changing it up like this to see if I could recreate a triple chocolate cookie from one of my favorite childhood memories, and I’m happy to report this did the trick!
My oldest sister is 10 years older than me. She had some struggles with an eating disorder when I was about 6, and to be honest, I have a lot of scared and anxious memories of that time. It seemed like she was always fighting with my parents, and she even had to go live at a recovery center for a while. I was too young to really understand what was going on, but I knew that whatever it was it was causing a lot of turmoil in our home.
During that time, one of my favorite memories was when she would take me to 7-Eleven to get a drink and a treat. She always got a triple chocolate cookie, so of course, that’s what I would pick, too. I can still taste it 35 years later. 🙂
I don’t know what took me so long to recreate this cookie, but I’ve done it with this new Triple Chocolate Cookies recipe, and I’m so excited for you to try them.
Cookies for all Occasions
- Homemade Cake Mix Oreo Cookies
- Frosted Lemon Meltaway Cookies
- The Best Banana Cookies
- Shanna’s Amazing Chocolate Chip Cookies
- Grandma’s Monster Cookies
- The Best Classic Snickerdoodle Cookies
STEP-BY-STEP PHOTOS FOR MAKING TRIPLE CHOCOLATE COOKIES
Frequently Asked Questions & Tips about how to make Triple Chocolate Cookies
what are some optional add-ins?
You can add chopped walnuts, pecans, or even macadamia nuts to this recipe.
what are some good substitutes for the three chocolate chip flavors?
Chocolate chunks, M&Ms, or even chopped chocolate candy bars are all good substitutions. If you’re a peanut-butter-chocolate lover, you could swap out the white chocolate chips with peanut butter chips.
can I make the dough ahead of time?
Yes, you can. Make the dough, cover it with plastic wrap, and place it in the refrigerator until you’re ready to bake. You can also freeze the dough. I recommend shaping the dough into balls before placing them in an airtight container or Ziploc bag before freezing them.
I DON’T HAVE COARSE SEA SALT. CAN I SUBSTITUTE REGULAR SALT IN ITS PLACE?
Of course. The cookies will still taste good. I like how the coarse sea salt complements all the chocolate flavors in these cookies.
- Use parchment paper or silicone baking mats for easy cleanup of the cookie sheets.
- If you have coarse sea salt, use it to bring the cookies up a notch in deliciousness.
- Use a cookie scoop to place the dough on the cookie sheet.
- Do not overbake. Bake them until they are just set.
- Make sure to let the cookies cool on the cookie sheet for a couple of minutes before transferring them to a wire cooling rack.
- Let them cool before storing them in an airtight container or in a Ziploc bag.
- Cookie Sheets
- Parchment Paper
- Silicone Baking Mat
- Stand Mixer or Hand Mixer
- Cookie Scoop
- Wire Cooling Rack
- 1 cup salted butter, softened
- 1½ cups granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- ⅔ cup cocoa powder
- ¾ tsp baking soda
- ¼ tsp coarse sea salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- Preheat the oven to 350 degrees.
- Prepare two cookie sheets with parchment paper or spray with cooking spray. Set aside.
- In a stand mixer or a large mixing bowl, cream together butter and sugar.
- Next, add the eggs and vanilla. Mix until well combined.
- In a separate bowl combine flour, cocoa, baking soda, and salt. Mix well.
- Add flour mixture to creamed mixture and mix until well combined.
- Next, add chocolate chips and mix until evenly dispersed.
- Using a cookie scoop or two spoons, scoop dough onto the prepared cookie sheet. Approx. two tablespoons of dough per cookie.
- Bake at 350 degrees for 8-10 minutes.
- Cookies should be just set. Allow cookies to sit on the cookie sheet for a minute or two before transferring them to a wire cooling rack.
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