These triple chocolate cookies are irresistibly soft-baked and filled with three different kinds of ooey-gooey, melty chopped chocolate chunks. It’s my favorite way to level up a classic chocolate chip cookie! For best results, chill the dough overnight to really round out the flavor.
What Makes These Triple Chocolate Cookies the Best?
The only thing better than a chocolate chip cookie is a TRIPLE chocolate chip cookie. These triple chocolate cookies are buttery, soft-baked cookies bursting with a variety of semi-sweet, milk, and white chocolate chunks. I use chocolate bars and chop them up, for maximum melty, gooey goodness in each cookie! Here’s why you’ll love them:
Soft-baked. Leaving these cookies a little underbaked means each one is soft and chewy inside and a little crisp at the edges. They pretty much melt in your mouth.
Triple the chocolate. I fill these cookies with a medley of chopped baking chocolate, for triple the chocolate in every bite. Chilling gives the cookie dough time to round out all those delicious, chocolatey flavors.
Extra melty. Baking chocolate melts more smoothly than regular chocolate chips (though those will work in this recipe, too), so the pockets of chocolate are extra ooey and less uniform. Every bite is a surprise!
Easy to make. The triple chocolate cookie dough comes together in just a few minutes. After a bit of chilling, you’re ready to scoop out the dough and bake.
Ingredients You’ll Need
I use my chocolate chip cookie dough as the base for plenty of recipes on this site, from these triple chocolate chunk cookies to my brownie-stuffed chocolate chip cookies and birthday cake chocolate chip cookies. You need just a few ingredients, which I’ll cover here. Scroll to the recipe card for a printable list with the full amounts.
Flour – Regular all-purpose flour is best.
Butter – I use salted butter, but unsalted works, too. Take it out of the fridge so that it can soften beforehand.
Sugar – Perfect chocolate chip cookies use granulated sugar AND brown sugar. You can use light or regular brown sugar, whichever one you have in the pantry.
Eggs – In addition to whole eggs, you’ll need one egg yolk for this recipe. The extra yolk adds richness and makes the cookies chewy.
Vanilla – Make sure it’s real vanilla and not imitation!
Baking Soda and Salt – Check the date on your baking soda to make sure it’s not expired. I use coarse sea salt, but you can use kosher salt, too.
Chocolate – These triple chocolate cookies have a mix of semi-sweet, milk, and white chocolate chunks. I like to use chocolate bars from Hershey’s, Ghirardelli, or Guittard and chop the chocolate from scratch. You could also use chocolate chips or chunks from the store. Just about anything goes, and I include some easy variations later in the post.
How to Make Triple Chocolate Chunk Cookies
This recipe makes A LOT of cookies. I love it because I can bake a big batch all at once, and either freeze the dough or keep half of the cookies stored in the freezer for another day (see below and later in the post for make-ahead and storage tips). Of course, it’s easy enough to scale the ingredients if needed, to make fewer cookies.
Follow the overview here to make these chewy triple chocolate cookies. You’ll find the printable instructions in the recipe card.
Mix the cookie dough.Add chocolate.
Make the cookie dough. Cream the butter and both sugars together, then add your eggs, the extra yolk, and vanilla. Mix in the remaining dry ingredients until the dough comes together. Lastly, fold in the chopped chocolate.
Chill the dough. Wrap the dough tightly and pop it into the fridge to chill. You’ll want to chill the dough for at least 3-4 hours (I usually leave it in there overnight).
Portion the cookies.Bake!
Portion the cookies. When you’re ready to bake, scoop the dough out onto a lined baking sheet. Leave about 2” between each cookie, to account for spreading.
Bake! Bake your triple chocolate cookies at 350ºF for 9-12 minutes, until they’re just golden at the edges. Cool the cookies on the cookie sheet for 5 minutes before moving them to a wire rack.
Can I Make the Dough Ahead of Time?
Absolutely! Since it needs to chill anyway, I often make the cookie dough the day before, wrap it tightly with plastic wrap, and store it in the fridge overnight. You can even freeze it if you’re planning to bake these cookies at a later date (see my tips on how to freeze cookie dough).
Recipe Tips
Chill the dough. I know, I’m not a fan of waiting either, but this is one instance where patience pays off. Chilling the dough is an important step that keeps these chocolate-filled cookies from over-spreading when they bake. There’s a lot of chocolate in there! Besides that, chilling the dough lets the flavors fully develop.
No time for chilling? In this case, I recommend turning this recipe into triple chocolate cookie bars. See my chocolate chip cookie bars recipe.
Chop the chocolate into small pieces. I like some variety in my chunk sizes, but I don’t chop any of the chocolate pieces larger than a dime. This way there are plenty of gooey chocolate pockets in each cookie.
Don’t overbake. The secret to soft, chewy triple chocolate cookies that stay soft in the center is to leave the cookies slightly underbaked. They should be just set when they come out of the oven, as they’ll continue to settle while they rest on the baking sheet. Overbaking will make the cookies dry and crumbly.
Not all ovens bake the same. You’ll notice that I give a range for the baking time (9-12 minutes), and this is because some ovens run hotter or cooler than others, or bake differently. I recommend checking the cookies at the 9-minute mark the first time you bake them and going from there.
More Add-ins and Variations
There are so many ways that you can customize this cookie recipe. The hardest part is not going overboard with add-ins:
More chocolate. Fill these cookies with chopped candy, like Reese’s peanut butter cups or Andes Mints.
More add-ins. Try adding butterscotch chips, toffee bits, chopped pecans, mini marshmallows, or peanut butter chips (and check out these chocolate peanut butter chip cookies while you’re at it). M&Ms would also make a colorful add-in!
Brown the butter first. Browning butter is an extra step that adds so much flavor to desserts, from cookies to Follow the directions in my brown butter chocolate chip cookies recipe.
How to Store
On the counter. Store these triple chocolate cookies in an airtight container at room temperature for 3-4 days.
Freeze. You can freeze the baked cookies for up to 2 months. Freeze them in an airtight container or freezer bag and thaw the cookies at room temperature before enjoying them.
These triple chocolate chip cookies are sweet and soft-baked, made from classic chocolate chip cookie dough bursting with three different kinds of chocolate!
2 1/2 cups all-purpose flour
1 cup softened butter
1 cup light brown sugar
1/2 cup granulated sugar
2 whole eggs + 1 egg yolk
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon of coarse sea salt
6 ounces chopped semi-sweet chocolate
4 ounces chopped milk chocolate
4 ounces chopped white chocolate
Cream the butter and sugars together until fluffy.
Add in the eggs plus the yolk and vanilla. Beat on medium speed until incorporated.
Turn the speed to low and add your baking soda, salt, and flour. Mix until just combined.
Fold in your chopped chocolate.
Cover tightly and refrigerate for at least 3 hours over overnight.
Preheat oven to 350°F.
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, leaving 2 inches between each cookie.
Bake 9-12 minutes until the cookies are just set in the center and golden brown at the edges.
Cool the cookies on the baking sheet for 5 minutes and then transfer them to a cooling rack.
