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triple chocolate chip cookies

Triple Chocolate Chip Cookies Recipe

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These triple chocolate chip cookies are wonderfully soft and chewy and don’t require any chilling! Perfect for last minute chocolate cravings!

triple chocolate chip cookies

In case you missed it, we discussed in depth last time how to get what you consider the perfect chocolate chip cookie.

So today I’ll get straight to the point and share with you my version of a perfect triple chocolate chip cookie!

stack of triple chocolate chip cookies

How To Make Triple Chocolate Chip Cookies, Step-by-Step

Mix the dry ingredients

  • Combine the flour, cocoa powder, baking soda and salt in a bowl. Set aside. If you notice clumps of cocoa powder or baking soda, you can sift the dry ingredients through a fine mesh sieve before adding them to the cookie dough.

Cream the butter and sugar

  • Cream the butter and sugars (white and brown) on medium-low speed until combined, about 2 minutes. You can use a hand mixer or a stand mixer fitted with the paddle attachment. I wouldn’t recommend doing it by hand like I did! I just had to use my glass bowl for the pictures and was worried the hand mixer would ruin it!
  • Scrape down the bottom and sides of the bowl as needed.

Beat in the eggs and vanilla extract

  • Beat in the egg yolk, whole egg and vanilla extract, mixing well between each addition.

Add the flour mixture

  • Add half of the flour mixture and mix briefly on low speed. I mix with a spatula a little before turning the mixer on so I don’t get flour everywhere!
  • Add the remaining flour and mix again. Stop just before the flour has been fully incorporated, to avoid overmixing.

Fold in the chocolate chips/chunks

  • Continue mixing with a spatula then fold in the chocolate chips/chunks. Don’t overmix or your cookies will be tough. Mix just until combined. Optional: Save a few chocolate chips so you can place them on the surface of the cookies just before baking them.

Portion the cookie dough

  • Line two baking sheets with parchment paper.
  • Take out about 45 g (1.6 oz.) of dough per cookie (using a tablespoon or an ice cream scoop) and drop onto the baking sheet. Be sure to leave some space between the cookies, about 7.5 cm (3 inches). It’s best to stagger the cookies, to make sure they don’t stick to each other at all. 
  • Optional: Press a few chocolate chips/chunks on top of the cookie balls before baking, if desired.

Bake the triple chocolate chip cookies

  • Bake on the middle shelf of a preheated oven for about 11 minutes, or until the edges have set but the center is still soft. For very soft cookies, I like to remove the cookies soon after they’ve reached an internal temperature of about 74°C (165°F), which is considered a safe egg temperature. I check by inserting a digital thermometer in the center of the cookie, without touching the baking sheet.
  • Let the cookies cool down a little on the baking sheet before transferring to a wire rack. The cookies will be very soft and fragile when you take them out of the oven. They will firm up as they cool down. How long should you wait before transferring them to the wire rack? It will depend on how much you baked them. If you underbaked them, you might need to wait 4-5 minutes before you can pick them up without breaking them. If you overbaked them, it’s best to transfer them immediately (using a spatula) so they don’t end up too dry.

And that’s it! These cookies are really easy to make and don’t require chilling. But most importantly, they taste amazing!

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Triple Chocolate Chip Cookies Recipe

Recipe by Tanya
5.0 from 1 vote
Difficulty: Easy
Yield

14

cookies
Prep time

15

minutes
Cooking time

11

minutes

These triple chocolate chip cookies are wonderfully soft and chewy and don’t require any chilling! Perfect for last minute chocolate cravings!

Ingredients

  • 130 g (4.6 oz.) all-purpose flour

  • 25 g (0.9 oz.) unsweetened Dutch process cocoa powder

  • 2 g (0.07 oz.) baking soda

  • 1/4 teaspoon salt

  • 100 g (3.5 oz.) unsalted butter, softened at room temperature

  • 100 g (3.5 oz.) dark (or light) brown sugar

  • 60 g (2.1 oz.) white granulated sugar

  • 1 large egg yolk (about 20 g/0.7 oz.), at room temperature

  • 1 large egg (about 50 g/1.8 oz., without the shell), at room temperature

  • 3/4 teaspoon vanilla extract

  • 200 g (7 oz.) chocolate chips or chunks (see notes)

Directions

  • Preheat the oven to 180°C (356°F), conventional setting. Line two baking sheets with parchment paper.
  • Mix the dry ingredients: Combine the flour, cocoa powder, baking soda and salt in a bowl. Set aside. If you notice clumps of cocoa powder or baking soda, you can sift the dry ingredients through a fine mesh sieve before adding them to the cookie dough.
  • Cream the butter and sugar: Cream the butter and sugars (white and brown) on medium-low speed until combined, about 2 minutes. You can use a hand mixer or a stand mixer fitted with the paddle attachment. Scrape down the bottom and sides of the bowl as needed.
  • Beat in the egg yolk, whole egg and vanilla extract, mixing well between each addition.
  • Add half of the flour mixture and mix briefly on low speed. I mix with a spatula a little before turning the mixer on so I don’t get flour everywhere! Add the remaining flour and mix again. Stop just before the flour has been fully incorporated, to avoid overmixing.
  • Continue mixing with a spatula then fold in the chocolate chips/chunks. Mix just until combined. Don’t overmix or your cookies will be tough. Optional: Save a few chocolate chips so you can place them on the cookies just before baking them.
  • Take out about 45 g (1.6 oz.) of dough per cookie (using a tablespoon or an ice cream scoop) and drop onto the baking sheet. Be sure to leave some space between the cookies, about 7.5 cm (3 inches). It’s best to stagger the cookies, to make sure they don’t stick to each other at all. Optional: Press a few chocolate chips/chunks on top of the cookies.
  • Bake on the middle shelf for about 11 minutes, or until the edges have set but the center is still soft. For very soft cookies, I like to remove the cookies soon after they’ve reached an internal temperature of about 74°C (165°F), which is considered a safe egg temperature. I check by inserting a digital thermometer in the center of the cookie, without touching the baking sheet.
  • Let the cookies cool down a little on the baking sheet before transferring to a wire rack. The cookies will be very soft and fragile when you take them out of the oven. They will firm up as they cool down. How long should you wait before transferring them to the wire rack? It will depend on how much you baked them. If you underbaked them, you might need to wait 4-5 minutes before you can pick them up without breaking them. If you overbaked them, it’s best to transfer them immediately (using a spatula) so they don’t end up too dry.

Notes

  • Make-ahead tips: The cookie dough will keep, well covered, up to 2 days in the refrigerator. Baked cookies can be stored in an airtight container (at room temperature) for a few days. They can also be frozen for up to 3 months.
  • Chocolate: I love to use 100 g (3.5 oz.) of chocolate (43% cocoa) chopped into small pieces and 100 g (3.5 oz.) of milk chocolate chips. You can also decorate the chocolate cookies with white chocolate chips by placing them on the surface of the cookies just before baking them (step 7). Feel free to use whatever you like. Just note that the cookie dough itself is already sweet so it might be best not to use 200 g (7 oz.) of very sweet chocolate.
  • Egg yolk: The egg yolk adds richness, flavor and gives the cookies a very nice texture. If you really don’t want to use any though, you can simply omit it. The cookies will still taste great. Just be careful not to overbake the cookies so they don’t end up dry.
  • If using about 45 g (1.6 oz.) of dough per cookie, you should be able to make about 14 cookies. You can make them smaller or larger if you want. You will have to adjust the baking time and the texture of the cookie might vary a little. Smaller cookies might have less of a fudgy center.
  • Unbaked cookie dough: The dough is quite soft and sticky, even when refrigerated. It is similar to thick chocolate frosting. I find it easier to use an ice cream scoop to get a nice shape, rather than rolling the dough into a ball.
  • Chilling the dough: If you want the cookies to be thicker, you can chill the dough when it’s ready (step 6) before portioning it.
  • Texture of the cookies: The warm cookies have crispy edges and a soft center. If you eat them once they have cooled down, the edges will have softened and the center will be fudgy.
  • Baking: It’s best to bake one batch at a time, on the middle shelf. You can return the rest of the cookie dough to the refrigerator until needed.
  • If you’d like to know more about the role of each ingredient and how to get the perfect cookie texture, check out all the Tips For Perfect Chocolate Chip Cookies.

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