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.
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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.
- We highly recommend using high-quality baking products like King Arthur brand for the best results.
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
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Triple Dark Chocolate Chip Cookies
Ingredients
- 2 cups all purpose flour
- 3/4 cups dark cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (at room temperature)
- 1 cups granulated sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 1/3 cup dark chocolate chips
- 1/3 cup milk chocolate chips
- 1/3 cup white chocolate chips
Instructions
- Stir together the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl. 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 dough will be very thick.
- Stir in all of the chocolate chips by hand. Or you can wait and press them on the tops of the cookies before baking.
- Wrap the dough in plastic wrap and refrigerate for at least an hour to chill the dough.
- When you are ready to bake, preheat oven to 350°F.
- Roll the dough into 1-inch balls and place dough balls 2-inches apart, as cookies will spread while baking.
- Bake for 8-10 minutes. Transfer to a cooling rack.
Notes
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.
Nutrition
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.
Rosalyn says
Chocolate Lovers Unite! What yummy treats! I could barely wait for them to cool before I tried them, as my house smelled so good from baking them.
Tamara says
You had me at chocolate, and my husband at dark chocolate.
ourlittleeverything says
Yay! I can’t relate to people who don’t like chocolate…I just don’t get it lol
Natasha @ Salt and Lavender says
These look fantastic! If only I didn’t have the most sensitive-to-sweets teeth ever. Sigh!
ourlittleeverything says
I need teeth like that…lol
Heather Davis says
Yum! I LOVE dark chocolate and these cookies look so delicious!
ourlittleeverything says
Thanks Heather!
Erica @Everyday Erica says
Chocolate everything!! I love it!
ourlittleeverything says
Thanks Erica!
Kathleen says
These look amazing! Plus you can never go wrong with chocolate! Trying this!
ourlittleeverything says
Thanks Kathleen!
Will G says
Looks so delicious and it hurts my brain knowing that I’m on a strict eating plan the next 10 days… but afterwards… GAME ON. I want these! <3
ourlittleeverything says
Haha! Strict eating is hard! A lot of the time I’m doing low carb, yet still cooking and baking things I can’t eat!
lalaine says
These cookies look so fudgy and chocolaty, definitely my kind of treat! Thanks for sharing 🙂
ourlittleeverything says
Thanks for stopping by Lalaine! 🙂
Christina Ray says
Those look really delicious cant wait to try these.
ourlittleeverything says
Thanks Christina – hope you enjoy them!
Kristen says
I love cookies that are crunchy on the edges! These look so delicious and chocolately! Thanks for sharing
ourlittleeverything says
Me too! Thanks Kristen! 🙂
Chrissa - Physical Kitchness says
LAUREN! OMG. There isn’t enough chocolate in my world. I can’t get enough but these cookies would definitely satisfy the craving! Oh they look so good!
ourlittleeverything says
Hahah Chrissa! We def have the same feelings about chocolate!!
candy says
Another great chocolate cookies to try. Look great.
ourlittleeverything says
Thanks candy – I made a ton of different cookies in one day…more to come lol