These ultimate triple chocolate chip cookies are rich, chewy, and absolutely irresistible! Made with a delicious chocolate dough and loaded with chunks of white, milk, and dark chocolate. A must-bake for cookie and chocolate lovers!
Triple Chocolate Chip Cookies Recipe
Triple chocolate cookies are probably my favourite cookie of all time! a chocolate dough and loads of chocolate screams the perfect cookie right?! If you’re a serious chocolate lover like me, these ultimate triple chocolate chip cookies are calling your name!
These cookies have a rich, fudgy chocolate cookie dough base and a mix of white, milk, and dark chocolate chunks, these cookies are chewy, gooey, and absolutely INCREDIBLE! I think you should add it to your bake list right now!
This recipe is easy to make, uses simple ingredients, and results in bakery-style cookies that are perfect for baking any day of the week! For some of my triple chocolate cookies, i topped them with melted milk chocolate and decorated them with Colin the Caterpillar chocolate and sprinkles. If you’d prefer a classic milk chocolate chip cookie then check out this recipe here!
Ingredients
- Butter- I use unsalted butter for these triple chocolate chip cookies, Unsalted butter gives you full control over the salt content in your cookie dough! It creates a rich, buttery base and Using room-temperature butter helps cream it smoothly with sugar, giving your cookies a perfectly soft and chewy structure.
- Sugar- Caster sugar adds sweetness and helps achieve slightly crispy edges, giving that classic bakery-style cookie finish. You can use a mix of caster sugar and light brown sugar if you’d prefer. light brown sugar will add a slight caramel flavour!
- Eggs- Eggs provide structure, stability, and moisture. They help bind the ingredients together and contribute to that soft and rich interior that makes cookies irresistible. This recipe uses one large egg and 1 egg yolk for the perfect consistency. I like to add an extra egg yolk as it makes the cookies richer, softer and chewier cookie!
- Raising Agents-I use baking powder and bicarb for these cookies. Baking powder helps to make the cookies rise, and maintain a risen structure. Bicarb reacts with the sugar which gives the cookies rise and softness without being cakey!
- Salt- adding 1/2tsp salt really enhances the chocolate flavour of the cookies!
- Flour- I use plain flour for these cookies then add my raising agents. this is also known as all purpose flour!
- Cocoa Powder- This is the cocoa powder I tend to use for my cookies as it has a delicious chocolate flavour!
- Cornflour- Adding cornflour makes the texture even better so don’t skip this! it is also known as corn starch! if you don’t have access to this, don’t worry you can still make delicious cookies! just add 20g more plain flour!
- Golden Syrup- A game-changer for the perfect cookie texture! Golden syrup keeps the cookies moist and adds a light chewiness. It helps bind the ingredients while enhancing the overall flavour. If you’re looking for gooey, soft-centred cookies, golden syrup is a must.
- Chocolate- I used chopped up milk chocolate, white chocolate and dark chocolate in these cookies as i love chunky pools of chocolate in my cookies. but also because supermarket own brand chocolate is a lot cheaper than chunks or chips. a 100g bar is 50p here in the UK, chocolate chips are around £1.50 for 100g! so i make my own chunks by chopping up the chocolate!
- Vanilla- I like to add a tsp of vanilla into my chocolate bakes as adding vanilla enhances the chocolate flavour! I use this vanilla from vanilla mart!
Why You’ll Love These Triple Chocolate Cookies
- Triple chocolate: Cant choose between milk, dark or white chocolate? Not to worry, you get every chocolate in these Triple Chocolate Chip cookies!
- Thick, soft, and chewy: The ideal texture for chocolate cookies! soft centres, slightly crisp edges and gooey chocolate!
- Easy one-bowl recipe: Minimal cleanup and easy to make,bake and eat!
- Freezer-friendly: Prep a batch ahead and bake fresh when you fancy a cookie!
- Perfect for the family: The whole family will love these triple chocolate chip cookies. These cookies would be the perfect dessert and would make an excellent cookie for bake sales!
Tips & Tricks
- Want thick, bakery-style cookies? Freeze the dough for a few hours or overnight before baking. (just add a few more minutes onto your baking time if you’re baking from frozen).
- Press a few extra chocolate chips on top of each cookie before baking for bakery style cookie.
- Don’t over-bake! Cookies should be soft in the centre when you take them out,they’ll firm up as they cool.
- Use room temperature ingredients.
- Don’t overmix the dough once flour is added.
- Chill the dough to prevent over-spreading.
Frequently Asked Questions
Do I have to use golden syrup?
I’d Absolutely try adding golden syrup to your cookies! Golden syrup adds chewiness, but you can substitute it with honey or maple syrup if needed.
How do I store these cookies?
Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
How do I get perfect shaped cookies?
Cookie rings! I love using cookie rings, they’re so easy to use. You simply swirl the cookie ring around the baked cookie to shape it perfectly circle! or you could bake the cookies in the cookie ring too! these are the cookie rings I use!
Do I Need To Use 3 Chocolates?
No! You can just use white chocolate if you’d like! This recipe requires 300g of chocolate to create that thick gooey cookie so just make sure your chosen chocolate adds to 300g!
Recommended Equipment
- Electric hand whisk
- Stand mixer Use code BITEOFBAKES for 20% off!
- Cookie Rings
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This triple chocolate chip cookie recipe is just the beginning. I’m working on more creative and unique cookie flavours for the blog! think Biscoff-stuffed cookies, caramel swirl, and seasonal cookies. So if you’re as cookie-obsessed as I am, stay tuned!
Loved this triple chocolate chip cookie recipe? Don’t forget to leave a comment and star rating below! Share your cookie creations with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes I’d love to see them!
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Recommended
Triple Chocolate Cookies
Ingredients
- 120g Unsalted Butter
- 200g Caster Sugar
- 1 Medium Egg (50g)
- 1 Egg Yolk
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 tsp Vanilla
- 210g Plain Flour
- 50g Cocoa Powder
- 20g Cornflour
- 15g Golden Syrup
- 100g Milk Chocolate (Chunks, Chips or Chopped Chocolate).
- 100g White Chocolate (Chunks, Chips or Chopped Chocolate).
- 100g Dark Chocolate (Chunks, Chips or Chopped Chocolate).
Instructions
- I use a stand mixer with the paddle attachment, mix the butter and caster sugar together until combined. This will take 1-2 minutes in an electric mixer (I use speed 3).
- Add the dry ingredients (Baking Powder, Salt, Bicarb, Plain Flour, Cocoa Powder, Cornflour and Chocolate) into the bowl and mix for 30 seconds.
- Add in your egg, egg yolk, vanilla and golden syrup into the mixture and mix until a cookie dough is formed (the dough will start coming away from the bowl which means it is ready!)
- Divide the dough into cookie balls, I weighed the dough out to make each cookie 110g-120g each!
- Place them on a lined baking tray, or into a container lined with baking paper. Chill them in the fridge for 30 minutes or freeze them for 1 hour for chunkier cookies.
- While your dough is chilling, pre-heat your oven to gas mark 5/190c.
- Once chilled and your oven is pre-heated, place the cookie balls onto lined baking trays, leaving space (at least 2") between them to spread slightly. I fit 6 cookies onto my tray but you could bake your cookies in batches!
- Bake for 14 minutes, remove from the oven and leave the cookies to cool on the baking tray completely before moving. Your cookies will continue to cook once removed from the oven which makes the best gooey, soft and chewy cookies! If you want to make perfect circle cookies, use a cookie ring now to swirl them into a perfect cookie shape!
- Once cooled, eat one of those delicious cookies (if you was able to resist from eating one straight out of the oven!)
Notes
- Make sure all your ingredients are at room temperature before you start baking.
- You can use milk, dark or white chocolate chips or a chopped up chocolate bar (which is what i do) for the cookies.
- Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
- some of my favourite ingredients i use here in the UK. Plain Flour, Caster Sugar and Golden Syrup.