Triple Chocolate Chip Cookie

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My triple chocolate chip cookies are everything you want in a bakery-style treat—decadent, chewy, and packed with real chocolate flavor. Whether you’re baking a single batch or doubling up to stash in the freezer, this recipe delivers melt-in-your-mouth results every time.

• Three Kinds of Chocolate: Bittersweet, milk chocolate chunks, and rich cocoa powder create deep, layered flavor.
• Perfectly Chewy: The texture is soft, fudgy, and brownie-like, especially when you age the dough.
• Freezer-Friendly: Make a double batch and freeze the dough so fresh cookies are just minutes away.
• No Chips Here: Chopped chocolate bars melt into glossy pools—no dull, waxy chips in sight.

I used to bake these triple chocolate chip cookies daily when I worked in a Michelin-starred restaurant in San Francisco — yet I never ate a single one while I was there. I knew the damage they’d do; if I started, I simply wouldn’t be able to stop.

But on my very last day, I couldn’t resist—and ate two.

These cookies are almost indescribable—there’s no word quite right for something both heavenly and addictive. They’re basically brownies in cookie form: deeply chocolaty with an incredible chewy texture. And honestly, the smell while they’re baking? It’s enough to drive you wild.

Bold Bakers Loved This!

“I was told by 5 different people that these were the best cookies they’ve ever had! People who don’t even like chocolate cookies were enamored with them! Thank you!” — Erin M.

“OK, my baking students…ages 12-16… absolutely loved theses treats I supplied last night. It’s rare that everyone comments on the treats given before we start class. Thanks.. it’s obviously a keeper.” — Priscilla

IMPORTANT NOTE: This recipe was improved and updated on 6/12/2025, to include a NEW tutorial video, step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, types of chocolate to use, why to age cookie dough, answers to the most frequently asked questions, and Pro Chef Tips.

Table of Contents

• What are Triple Chocolate Chip Cookies
• Tools You Need
• Key Ingredients
• How to Make Triple Chocolate Cookies
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Types of Chocolate to Use
• Why Age Your Cookie Dough
• FAQs
• More Chocolate Chip Cookies

What are Triple Chocolate Chip Cookies

Triple chocolate chip cookies are rich, indulgent treats that combine three types of chocolate for a deeply satisfying flavor and texture experience.

• Chocolate Variety: Made with cocoa powder, bittersweet chocolate, and milk chocolate chunks for layers of chocolate intensity.
• Texture: Chewy and fudgy, often compared to brownies but with the shape and convenience of a cookie.
• Melty Chocolate Pools: Using chopped chocolate bars instead of chips creates gooey, melted pockets of chocolate throughout.
• Versatile Baking: Perfect for enjoying fresh or freezing dough for baking anytime you crave a chocolate fix.

Tools You Need

• Measuring cups
• Measuring spoons
• Glass measuring jug
• Mixing bowls
• Stand mixer or hand mixer
• Cookie sheets
• Parchment paper  

Key Ingredients

Bittersweet Chocolate

• Provides intense, slightly bitter chocolate flavor.
• Melts into luscious pools throughout the cookie.
• Substitute: Semisweet chocolate if bittersweet isn’t available.

Butter

• Creates tender texture and rich flavor.
• Substitute: Use margarine or coconut oil for a dairy-free option.

Granulated Sugar and Dark Brown Sugar

• Sweetens the dough and contributes to the chewy texture.
• Substitute: Use light brown sugar as a substitute for a milder flavor.

Molasses

• Enhances moisture and adds depth of flavor.
• Balances sweetness.
• Substitute: Dark corn syrup or honey, or make molasses at home.

Eggs

• Bind ingredients and add moisture.
• Use room temperature eggs for best mixing and texture.
• Substitutes: You can use bananas, chia seeds, or condensed milk from my Egg Substitute Chart.

All-Purpose Flour

• Provides structure and stability to the cookies.
• Substitute: Use a gluten-free flour blend or my Easy Almond Baking Mix for dietary needs (may alter texture).

Unsweetened Cocoa Powder

• Adds deep chocolate flavor and rich color.
• Use unsweetened for better control of sweetness.
• Substitute: Dutch-processed cocoa for a smoother, less acidic taste

Baking Soda

• Leavens dough for slight rise and chewy texture.

Salt

• Enhances overall flavor and balances sweetness.

Milk Chocolate Chunks

• Adds creamy sweetness and a melty texture contrast.
• Substitutes: Use chopped milk chocolate bars instead of chips for better melting.

How to Make Triple Chocolate Cookies

To Make the Chocolate Cookie Dough

1. Preheat & Prepare: Preheat oven to 375°F (190°C) and line two 18 x 13-inch cookie sheets with parchment paper.
2. Melt Chocolate: In a medium bowl, melt bittersweet chocolate in the microwave or over a double boiler for about 2 minutes. Set aside to cool.
3. Cream Butter & Sugars: In a large mixing bowl, cream the butter and sugars together with a wooden spoon until soft and light in color.

4. Add Molasses & Chocolate: Slowly add the molasses and the cooled melted chocolate to the creamed mixture.

5. Incorporate Eggs: Mix in the eggs one at a time until fully combined.

6. Add Dry Ingredients: Sift flour, cocoa powder, baking soda, and salt over the mixture and mix to form the dough.

7. Fold in Chocolate Chunks: Gently fold in the milk chocolate chunks until evenly distributed. (At this point, you can chill the dough up to 3 days or freeze it up to 2 months.)

To Scoop and Bake the Dough

8. Shape Cookies: Using a tablespoon measure, scoop out 2 tablespoons of dough and roll into balls. Leave enough space between cookies for spreading during baking.

9. Bake: Bake for 8–10 minutes. Don’t overbake — the cookies should be brownie-like inside when perfectly done.

9. Cool & Store: Enjoy warm from the oven or cool completely. Store in an airtight container at room temperature for up to 3 days.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use Quality Ingredients: Choose high-quality bittersweet chocolate, unsweetened cocoa powder, and real butter for rich flavor and ideal texture.
• Room Temperature Butter & Eggs: Ensure butter and eggs are at room temperature to help the dough blend smoothly and create chewy cookies.
• Melt Chocolate Gently: Melt bittersweet chocolate slowly using a double boiler or short microwave bursts to prevent burning.
• Cream Butter and Sugars Thoroughly: Proper creaming incorporates air, making cookies light and tender.
• Add Molasses Slowly: Mix molasses gradually with melted chocolate to maintain a smooth dough consistency.
• Chill Dough to Age Flavors: Refrigerate dough for at least 2 hours or up to 3 days to develop deeper flavor and improve texture.
• Use Chopped Chocolate Bars: Replace chocolate chips with chopped bars for luscious melted pools of chocolate in every bite.
• Mix Dry Ingredients Just Until Combined: Avoid overmixing after adding flour to keep cookies tender, not tough.
• Space Cookies Well: Leave enough room on the baking sheet for cookies to spread without sticking together.
• Bake 8–10 Minutes Only: Cookies should be soft and brownie-like inside—avoid overbaking to prevent dryness.
• Create a Crinkled Top: After baking, gently bang the pan twice on the countertop to encourage chocolate pooling and crinkle formation.
• Store Properly: Keep cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
• Freeze Dough for Convenience: Freeze dough balls for up to 2 months. Defrost and bake according to the instructions.

Make-Ahead and Storage Instructions

• Chill Dough for Better Flavor: Make your cookie dough up to 3 days ahead and store it covered in the refrigerator to deepen the flavors and improve texture.
• Freeze Dough for Convenience: Freeze dough balls for up to 2 months in an airtight container or freezer bag. Defrost and bake according to the instructions in this recipe.
• Store Baked Cookies Properly: Keep cooled cookies in an airtight container at room temperature for up to 2 days to maintain their chewy texture and freshness.
• Avoid Refrigerating Baked Cookies: Refrigeration can dry out cookies, so it’s best to store them at room temperature or freeze if longer storage is needed.

What Type Of Chocolate To Use

• Chopped Chocolate Bars: Use good-quality chocolate bars chopped into chunks instead of regular chocolate chips. This creates luscious pools of melted chocolate throughout the cookies.
• Unsweetened Cocoa Powder: Choose high-quality unsweetened cocoa powder for the chocolate cookie dough to get rich, true chocolate flavor and control over added sugar.
• Avoid Sweetened Cocoa Powder: Also known as “sweet ground chocolate,” it contains sugar that can alter the cookie’s sweetness and texture.
• Don’t Use Cocoa Mix: Cocoa mixes are designed for drinking, not baking—they contain sugar, milk powder, and additives that affect flavor and consistency negatively.
• Adjust to your liking: This is not my preference, but for a creamier and sweeter profile, you may add white chocolate chips or milk chocolate chips. Add vanilla extract for a mild floral aroma.
• Learn More: Check out my Chocolate Guide for tips on selecting the best chocolates for baking and to understand the differences between chocolate types.
• Explore More Recipes: For different chocolate textures and flavors, explore my collection of 50+ cookie recipes with various chocolate options.

Why Age Your Dough

While you can bake your cookies immediately after mixing the dough, allowing the dough to age in the refrigerator significantly elevates the flavor and texture.

• Flavor Development: Chilling the dough lets the ingredients meld and intensify. As the dough rests, moisture evaporates slightly, concentrating the rich chocolate and buttery notes for a deeper, more complex taste.
• Improved Texture: Aging the dough promotes better gluten relaxation and moisture distribution. This results in cookies that are chewier and gooier inside, with a tender crumb and a perfect balance between soft and crisp.
• Better Spread Control: Chilled dough spreads less during baking, helping your cookies keep a thicker, more satisfying shape without becoming flat.
• Convenience: You can prepare your dough up to 3 days in advance and keep it refrigerated until ready to bake. This also gives you the flexibility to bake fresh cookies whenever you want.

FAQs

What other mix-ins can I put in these triple chocolate chunk cookies?

• Nuts: Walnuts, pecans, or almonds for crunch and flavor.
• Dried fruit: Cranberries, cherries, raisins—adds chewiness and sweetness.
• Candy pieces: M&Ms, chopped peanut butter cups, toffee bits.
• Spices: Cinnamon, nutmeg, cardamom for depth.
• Coconut, oats, pretzels: For added texture and flavor.

Should I use salted or unsalted butter in cookies?

• Unsalted butter gives you more control over salt.
• Salted butter is what I use and I do still add salt to the recipe without finding it overly salty. If you would like to lower the salt slightly because you are using salted butter then do so.
• The difference is small unless the recipe uses a large amount of butter.

Does using brown butter improve cookies? How do I make it?

• Yes, it adds a rich, nutty flavor.
• Melt butter over medium-low heat until it turns golden brown and smells toasted.
• Watch closely to avoid burning; remove from heat as soon as it browns.

Why do my cookies not spread or spread too much?

• No spread: Dough is too dry, butter is too firm, or it’s overmixed.
• Over-spread: Butter was too soft or melted, or dough was too warm.
• Chill dough and measure flour properly to fix both problems.

Do I need to preheat my oven?

• Yes, always preheat to ensure even baking and food safety.
• Cold ovens cause improper spreading and inconsistent results.

How do I bake multiple trays of cookies at once?

• Use the convection setting and reduce temperature by 25°F.
• Convection circulates heat evenly, making it easier to bake more than one tray.
• Expect a slightly longer baking time.

How can I prevent cookies from burning on the bottom?

• Use parchment paper or silicone baking mats.
• Avoid dark-colored pans, which absorb more heat.
• Lower oven temp by 25°F if your cookies regularly brown too fast.

Can I fix cookies that are burnt on the bottom?

• Yes—gently grate the bottom with a microplane or fine grater.
• This removes the char without affecting the rest of the cookie much.

Should I use weight measurements or cups for baking?

• Weight is more accurate and consistent.
• If using cups, level carefully and use a reliable conversion chart.
• Investing in a kitchen scale pays off in better bakes.

More Chocolate  Cookie Recipes

• Levain Bakery-Style Chocolate Chip Walnut Cookies
• Soft Chocolate Chip Cookies
• Best-Ever Chocolate Chip Cookies
• The Internet’s Best Chewy Chocolate Chip Cookies
• Crazy Cookie Dough: One Base Dough, Endless Flavor Possibilities

IMPORTANT NOTE: This recipe was improved and updated on 6/12/2025, to include a NEW tutorial video, step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, types of chocolate to use, why to age cookie dough, answers to the most frequently asked questions, and Pro Chef Tips.

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