Triple Dark Chocolate Chip Cookies

Triple Dark Chocolate Chip Cookies are thick, chewy, super rich cookies loaded with three types of chocolate chips. These decadent, fudgy cookies pair perfectly will a glass of cold milk.

 This post contains affiliate links  See our Disclosure Statement for more information.

Triple Dark Chocolate Chip Cookies are by far the richest, most decadent of the many variations of dark chocolate cookies that I’ve made with my base recipe for Dark Chocolate Cookies.

With three different types of chocolate chips mixed in, they are sweeter than most of my other dark chocolate chip cookies recipes.

Make sure you’ve got your milk ready for when these cookies come out of the oven!

Why This Recipe Works

This recipe is very quick and easy to make, but does bake up much better if the dough is allowed to chill in the refrigerator for an hour or two before baking.

These cookies are rich and decadent, while staying chewy and moist.

The thicker, chewier texture is perfect to hold all of those milk, dark, and white chocolate chips.

How To Make Triple Dark Chocolate Chip Cookies

Ingredients

• Measure the flour by spooning it into a measuring cup. Do not pack it or the cookie batter will be too dry.
• Ensure that the baking powder and baking soda that you are using are fresh and not expired.
• I use an even mixture of dark chocolate chips, milk chocolate chips, and white chocolate chips.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Set the butter out to come to room temperature an hour or so before you are ready to begin baking.

Wait to preheat your oven to 350°F until after the dough is done chilling in the refrigerator.

Create!

In a medium bowl mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside.

Cream the butter and sugar together in a mixer on medium speed.

Add the eggs one at a time, then the vanilla.

Lower the speed and gradually add the dry mixture to the wet ingredients in the mixer until well combined. The batter will be very thick.

Stir in the chocolate chips by hand. If preferred, you can press the chocolate chips into the top of each cookie before baking instead. 

Wrap the dough in plastic and place in the refrigerator to chill for at least an hour.

Chef’s Tip: chilling the dough helps prevent the cookies from spreading when baking.

Roll the dough into 1-inch balls and place dough balls 2-inches apart on a baking sheet. I like to line mine with parchment paper or a Silpat mat to prevent sticking and make clean up easier. 

Bake for 8-10 minutes.

Transfer to a cooling rack.

Present!

Serve warm or at room temperature.

Tips and Techniques For Perfect Cookies

• Measure the flour by spooning it into a measuring cup. Do not pack it.
• Ensure that the baking powder and baking soda that you are using are fresh and not expired.
• Chill the dough to help keep the cookies from spreading too much when baking.
• Check the oven temperature with an oven thermometer to ensure that it’s actually heated to the proper temperature.
• Store cookies in an airtight container at room temperature. Use within 1-2 weeks.

FAQ’s

Can You Use Regular Cocoa Powder In Place of Dark Cocoa Powder?

Yes, you can substitute regular cocoa powder for dark. It will may the cookies slightly sweeter and not quite as rich tasting.

Can I Skip Chilling Cookie Dough?

The reason to chill cookie dough is to chill the butter so that the cookies don’t spread too much while baking. If you choose to skip this step, your cookies may turn out flat.

Can You Freeze Cookie Dough?

Yes, you can freeze cookie dough for up to 3 months. Allow it to thaw in the refrigerator before baking. You can also roll the dough out into balls before freezing and bake from frozen, adding a few minutes to the bake time.

More Dark Chocolate Cookie Recipes

Love this Triple Dark Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

This recipe was originally published on May 12, 2016. It was updated with an improved recipe, new images, tips, techniques, FAQ’s and video in November 2020.