Thick, fudgy, and nearly gooey in the center, these triple chocolate chip cookies are a dream for true chocolate lovers. The dough is cocoa-based and filled with dark and white chocolate chips or chunks for three layers of chocolate. Expect big, bakery-style cookies with deep chocolate flavor.
If you want decadent, ultra-fudgy cookies packed with chocolate, these triple chocolate chip cookies are for you. Although the photos show chocolate chunks, the recipe works equally well with chips—use whichever you prefer.
These cookies are rich, tender, and deeply chocolatey. Chilling the dough is essential; without it the cookies will spread too thin, so plan ahead.
Making Triple Chocolate Cookies
If you enjoy the science behind baking, read the tips below for the best results.
- Start by sifting the dry ingredients and whisking them together. This recipe uses Dutch-process cocoa for a richer flavor and darker color. It also includes cornstarch; combined with all-purpose flour, the cornstarch helps create a softer, cake-flour-like center.
- Note: the cornstarch amount does not fully replace cake flour, but it does tenderize the cookies.
- In a large bowl, beat the butter with the brown and granulated sugars. This recipe calls for cold butter cut into cubes; using cold butter helps produce slightly crisper edges while keeping the centers soft.
- Beat the eggs and vanilla into the butter-sugar mixture until smooth.
- Carefully add the dry ingredients to the butter mixture, about half at a time. Start the mixer on low speed to avoid flour puffing everywhere.
- Fold in the white and dark chocolate chips or chunks. The dough will be thick and sticky, so stirring by hand helps incorporate the chocolate evenly.
- Cover the bowl and refrigerate the dough for at least 3 hours.
- Chilling is mandatory for thick cookies with gooey centers; it prevents excessive spreading and lets flavors meld.
- When ready to bake, preheat the oven to 375°F (190°C) and line baking sheets with parchment. Remove the dough from the fridge and let it sit 5–10 minutes if it’s very cold; this makes shaping easier.
- A slightly higher oven temperature helps the cookies set quickly so they stay thick.
- Shape the dough into large balls using about 1/4 cup per cookie (or weigh to about 4 ounces / 112 grams for bakery-size cookies). Space dough balls at least 2.5 inches (6–7 cm) apart on the lined sheets.
- Bake one sheet at a time in the center of the preheated oven for 12–15 minutes, or until the tops appear almost set.
- Keep the remaining trays chilled while each sheet bakes to prevent the dough from warming and spreading.
These triple chocolate chip cookies are thick, gooey, and loaded with chocolate—ideal for anyone who loves a richly chocolatey cookie. Key characteristics:
- Extra thick, large, and chunky
- Soft and gooey in the middle
- Loaded with chocolate chips or chunks
Below is the streamlined recipe information and clear instructions so you can recreate these cookies at home.
Triple Chocolate Chip Cookies
Thick, fudgy, and nearly gooey in the middle—these triple chocolate chip cookies deliver a triple dose of chocolate and a bakery-style finish.
Prep: 15 mins
Cook: 15 mins
Chilling: 3 hrs
Total: 4 hrs
Servings: 14 cookies
Equipment
- Cookie sheets
Ingredients
- 2 1/4 cups all-purpose flour (281 grams)
- 2 tablespoons cornstarch (about 16 grams)
- 1 cup cocoa powder (90 grams), Dutch-process recommended
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (226 grams), cold and cubed
- 1 cup brown sugar (210 grams), light or dark
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips (about 180 grams), or chunks
- 1 cup dark chocolate chips (about 180 grams), or chunks or semi-sweet
Instructions
- In a medium bowl, sift together the flour, cocoa, cornstarch, baking powder, baking soda, and salt. Whisk to combine.
- In a large bowl, beat the butter with the brown and granulated sugars until smooth and no lumps of butter remain.
- Beat in the eggs and vanilla until incorporated.
- Add the dry ingredients to the butter mixture in two additions, starting the mixer on low speed.
- Stir in chocolate chips or chunks by hand—the dough will be thick and sticky.
- Cover and refrigerate the dough for at least 3 hours and up to 48 hours. Chilling ensures thick cookies that don’t spread too much.
- Preheat the oven to 375°F (190°C). Line cookie sheets with parchment or baking mats. Remove the dough from the fridge and let it sit 5–10 minutes if very firm.
- Form dough into large balls (~1/4 cup or about 112 g each). Place at least 2.5 inches apart on the lined sheets.
- Bake one sheet at a time in the center of the oven for 12–15 minutes, until the tops appear almost set. Keep remaining dough chilled while baking.
- Cool the cookies on the sheet for at least 20 minutes; they will be hot and gooey. For perfectly round cookies, gently shape each cookie with a large mug or round cutter while still warm.
Notes
- Flour: Measure carefully. Spoon flour into a measuring cup and level off, or weigh in grams for accuracy to avoid dry or overly tall cookies.
- Freezing: After forming dough balls, freeze them in a bag for up to 2 months. Bake from frozen following the same directions.
- Storage: Store fully cooled cookies in an airtight container at room temperature for up to 4 days; they’re best fresh.
- Nutrition: Nutrition values are estimates per cookie, based on 14 large cookies.
Nutrition
Calories: 465 kcal, Carbohydrates: 63 g, Protein: 6 g, Fat: 23 g (Saturated Fat: 15 g). Other nutrients are approximate.