These triple chocolate cookies are full of chocolate! They have melted chocolate, cocoa powder, dark chocolate chips, and milk chocolate chips in the cookie dough!

Top view of cookies on a wood platter.

These triple chocolate cookies are for my chocolate lovers. They are rich, soft, and chewy cookies loaded with so much chocolate. In the dough there is a bar of melted chocolate plus cocoa powder. There is also dark chocolate chips and milk chocolate chips added that just sends this cookie over the top into chocolate land.

Stack of two cookies split in half.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Use high quality chocolate, since this is main flavor you want use the best chocolate. I used dutch process cocoa powder, Lindt 70% chocolate bar ( found in the candy aisle), Ghirardelli dark chocolate chips and milk chocolate chips.
  • Tip 2: Flour- Make sure to spoon and level the flour. If you place the measuring cup directly into the flour, this will compact the flour. This leads to your cookies not spreading. Add an extra 2 TBSP of flour if you are at high altitude.
  • Tip 3: First, let the cookie dough rest for 10 minutes. This lets the gluten to start absorbing into the dough makes scooping a lot easier. After scooped and you added the chocolate chips, place the cookie dough balls into the fridge for 10 minutes. This allows the melted chocolate inside to set before baking. It doesn’t need a long chill time because otherwise they won’t spread enough.
Wet ingredients in a bowl.
Even though this is a melted butter recipe, the butter still needs to be aerated with the sugars.
Cookie dough in a bowl.
After adding the chocolate chips, the dough will be very soft.
Cookie dough balls on a cookie sheet.
I topped each cookie with two dark chocolate chips and two milk chocolate chips.
Top view of cookies on a wood platter.

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For more chocolate cookie recipes, try my chocolate fudge cookies and chocolate crinkle cookies.

A bite missing from triple chocolate cookies.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Close up of one triple chocolate cookie.
5 from 1 review

Triple Chocolate Cookies

Stephanie Rutherford
These triple chocolate cookies are for my chocolate lovers. The cookie dough has melted chocolate, cocoa powder, dark chocolate chips, and milk chocolate chips. It has all the chocolate, not to mention they are super soft and chewy.
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Prep Time: 20 minutes
Cook Time: 13 minutes
Chilling Time: 10 minutes
Total Time: 43 minutes
Servings: 24 Large cookies

Ingredients
 
 

  • 2 1/2 cups All-purpose flour
  • 1/3 cup Unsweetened cocoa powder, I used dutch process
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, melted
  • 4 oz Semi sweet chocolate bar, I used Lindt 70% bar
  • 1 cup Light Brown sugar, packed
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 3/4 cup Dark chocolate chips, I used Ghirardelli
  • 3/4 cup Milk chocolate chips, I used Ghirardelli

Instructions
 

  • In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside. In a microwave safe bowl, melt the chocolate bar in 20 second intervals, mix well in between.
    2 1/2 cups All-purpose flour, 1/3 cup Unsweetened cocoa powder, 1 tsp Baking soda, 1 tsp Salt, 4 oz Semi sweet chocolate bar
  • Using a mixer in a large mixing bowl, beat the melted butter, brown sugar, and sugar on high speed for 2 minutes. It will lighten in color.
    1 cup Unsalted butter, 1 cup Light Brown sugar, 1/2 cup White granulated sugar
  • Add in the melted chocolate, eggs, and vanilla. Beat on high speed for 1 minute.
    2 Large eggs, 1 tsp Pure vanilla extract
  • Add in the dry ingredients and mix on low speed until just combined. Add in the dark chocolate chips and milk chocolate chips and mix.
    3/4 cup Dark chocolate chips, 3/4 cup Milk chocolate chips
  • Let the dough sit for 10 minutes before scooping. This allows the gluten to form which helps with spreading, it also makes the dough less sticky.
  • Prepare two cookie sheets with parchment paper. On one cookie sheet, use a large cookie scoop to scoop the dough and place on the cookie sheet. Top all the cookie dough balls with extra chocolate chips. Chill all of the cookie dough balls in the fridge for 10 minutes while the oven preheats.
  • Preheat the oven to 350℉. Bake 6 cookie dough balls at a time. Bake for 13-15 minutes until the edges are set.
  • Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 228kcal, Carbohydrates: 31g, Protein: 2g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 153mg, Potassium: 99mg, Fiber: 1g, Sugar: 18g, Vitamin A: 237IU, Vitamin C: 0.03mg, Calcium: 35mg, Iron: 1mg
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