These soft and chewy Triple Chocolate Chip Cookies are to die for! They use 3 different kinds of chocolate chips: milk, dark and white chocolate plus cocoa powder to create some divinely scrumptious cookies with a fudgy and very rich texture. Extremely chocolatey, these cookies are not for the faint-hearted.
Forget about shop-bought cookies, I will show you how to easily bake at home some extremely chocolatey chocolate chip cookies that will simply knock your socks off. You really can't tell that so little prep goes into them, they are sheer delight.
Now, you could go for one kind of chocolate only, and that would be ok, but let's not settle for ok. We want WOW chocolate chip cookies that will replace any other chocolate cookie recipe you have around. We only want the very best here!
They are so rich, buttery and fudgy, and so indulgent, that you no one will believe that they are homemade, I kid you not! The cookie dough is enough for 4 batches of cookies, but you can tweak the recipe to make more if you like - after all, they will disappear really quickly.
So now, without further ado, let's see how to make these beauties! You only need a handful of easily-available ingredients that won't break the bank, and that you probably already have around.
And guess what? You don't even need brown sugar to make these cookies, just your regular granulated sugar will do the job. And not to worry, they are as rich and chewy and fudgy only with the white sugar.
Jump to:
Ingredients used
- plain flour - or regular flour, no need for anything fancy here
- sugar - I used granulated sugar, caster sugar also ok
- cocoa powder - enhances the chocolate taste of the cookies
- chocolate chips - milk, white and dark
- eggs - I used one whole egg and one egg yolk
- melted butter - I love when recipes call for melted butter rather than soften butter, it's way easier and quicker to melt it, isn't it?
- vanilla extract - for extra flavour
- bicarbonate of soda and baking powder
Step-by-step photos and instructions
- In a large mixing bowl, add the melted butter and granulated sugar, and use a hand mixer to beat them well
- Add the egg and egg yolk and beat again to have a smooth texture ( see photo 4)
- Sift in the flour and cocoa powder, add the baking powder, bicarb of soda, vanilla extract and chocolate chips and use a spatula to mix everything well ( see photo 7)
- Set aside for 5-10 minutes so that the dough can thicken a bit, then use an ice cream scoop to scoop out dough balls onto a baking tray
- Repeat with the remaining dough - I used 4 baking trays and baked them in 2 batches
- Bake in the preheated oven at 180 degrees Celsius for 10-11 minutes
- Remove from the oven, and leave them to cool down for 5 minutes onto the baking trays before transferring to the cooling rack
Expert tips
It is important to leave the cookie dough to harden before shaping and baking the cookies, as otherwise the dough will be too soft and will spread too much in the oven - not good!
Allow plenty of room between each cookie, I never arrange more than 6 on a regular baking tray, better have them spaced apart well than too crowded.
Once they are baked, allow them to cool down onto the baking tray first, they are still soft at this stage, and transferring them straight onto the cooling rack will end up in a big mess.
Always sift the flour and cocoa powder before adding them to the dough, as otherwise the dough will be lumpy and not uniform.
Recipe FAQs
Absolutely, the regular granulated sugar is enough to get a rich and fudgy texture too, there is no need to add brown sugar.
Too much butter and not enough flour will result in a soft dough that will spread easily. With baking, precise measurements are essential.
This will be the opposite of using too much butter and ending up with cookies that spread too much. Too much flour on the other hand will toughen the cookie dough too much, and the cookies won't spread enough.
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Extremely Chocolatey Triple Chocolate Chip Cookies
Ingredients
- 250 g plain flour ( 2 cups)
- 30 g cocoa powder
- ¼ cup milk chocolate chips
- ¼ cup dark chocolate chips
- ¼ cup white chocolate chips
- 175 g salted butter ( ¾ cup)
- 250 g granulated sugar (1 ¼ cup)
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon bicard of soda
Instructions
- In a large mixing bowl, add the melted butter and granulated sugar, and use a hand mixer to beat them well.
- Add the egg and egg yolk and beat again to have a smooth texture.
- Sift in the flour and cocoa powder, add the baking powder, bicarb of soda, vanilla extract and chocolate chips and use a spatula to mix everything well.
- Set aside for 5-10 minutes so that the dough can thicken a bit, then use an ice cream scoop to scoop out dough balls onto a baking tray.
- Repeat with the remaining dough - I used 4 baking trays and baked them in 2 batches.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 10-11 minutes.
- Remove from the oven, and leave them to cool down for 5 minutes onto the baking trays before transferring to the cooling rack.
Video
Notes
- It is important to leave the cookie dough to harden before shaping and baking the cookies, as otherwise the dough will be too soft and will spread too much in the oven - not good!
- Allow plenty of room between each cookie, I never arrange more than 6 on a regular baking tray, better have them spaced apart well than too crowded.
- Once they are baked, allow them to cool down onto the baking tray first, they are still soft at this stage, and transferring them straight onto the cooling rack will end up in a big mess.
- Always sift the flour and cocoa powder before adding them to the dough, as otherwise the dough will be lumpy and not uniform.
Nutrition
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Ruth Bourne
Hi Daniella,
This cookie recipe sounds great and I would love to try it. I presume 2 eggs are needed, but how much of each baking powder and bicarb?
I have found that in the past with recipes I need to be fairly accurate with these measurements.
Ruth.
Daniela Apostol
Thank you for your feedback, I omitted to add the amounts for baking powder and bicarb of soda, I have just updated the recipe card. It's half a teaspoon of each.
Daniela Apostol
The fudgiest chocolate chip cookies you can get!