I enjoy this recipe because it balances deep chocolate flavor with a soft, bakery-style texture. I like how the dough comes together easily without complicated steps, and the short resting and chilling time really helps the cookies bake evenly. These cookies are perfect when I want something decadent that still feels homemade and comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 tsp baking soda 1 tsp salt 1 cup unsalted butter, melted 4 oz semi sweet chocolate 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 3/4 cup milk chocolate chips
Directions
I start by sifting the flour, cocoa powder, baking soda, and salt together in a medium bowl, then I set it aside. I melt the chocolate bar in a microwave-safe bowl using 20-second intervals, stirring well between each round until smooth.
In a large mixing bowl, I beat the melted butter, brown sugar, and granulated sugar on high speed for about 2 minutes until the mixture lightens in color. I then add the melted chocolate, eggs, and vanilla extract and beat again on high speed for 1 minute.
Next, I add the dry ingredients to the wet mixture and mix on low speed just until combined. I gently mix in the dark and milk chocolate chips. I let the dough rest for 10 minutes so it becomes easier to handle and bakes more evenly.
I line two cookie sheets with parchment paper and scoop the dough using a large cookie scoop. I like to top each dough ball with a few extra chocolate chips. While the oven preheats, I chill the dough balls in the refrigerator for 10 minutes.
I preheat the oven to 350°F and bake 6 cookies at a time for 13–15 minutes, until the edges are set. After baking, I let the cookies rest on the hot pan for 5 minutes before transferring them to a cooling rack.
Servings and Timing
I usually get about 24 cookies from this recipe. The total time is around 43 minutes, including preparation, resting, chilling, and baking. Each baking batch takes about 13–15 minutes in the oven.
Variations
I sometimes swap the milk chocolate chips for white chocolate chips when I want a sweeter contrast. For a stronger cocoa flavor, I use extra-dark chocolate chips or a higher-percentage chocolate bar. When I want a festive twist, I mix in chopped peppermint pieces or sprinkle flaky sea salt on top before baking.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I freeze the baked cookies for up to 2 months. To reheat, I warm a cookie in the microwave for about 10–15 seconds to bring back that soft, gooey texture.
FAQs
Can I make the dough ahead of time?
I often prepare the dough ahead and keep it covered in the refrigerator for up to 48 hours before baking.
Why do I need to rest the dough?
I let the dough rest because it helps reduce stickiness and improves the cookie texture by allowing the flour to hydrate.
Can I freeze the cookie dough?
I freeze the scooped dough balls all the time. I just bake them straight from frozen and add an extra minute or two to the baking time.
How do I know when the cookies are done?
I take them out when the edges are set but the centers still look slightly soft, since they continue to cook as they cool.
Can I use only one type of chocolate chip?
I sometimes do, and the cookies still turn out great. I just keep the total amount of chocolate chips the same.
Conclusion
I keep coming back to these triple chocolate cookies because they are rich, soft, and deeply chocolatey without being complicated to make. Whenever I want a reliable, indulgent dessert that feels special, this is one recipe I always trust.
The ultimate triple chocolate cookies with dark, milk, and semi-sweet chocolate packed into every bite. These soft and chewy cookies are rich, fudgy, and perfect for chocolate lovers.
Author:Sarah
Prep Time:15 minutes
Cook Time:13 minutes
Total Time:43 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder (Dutch process)
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, melted
4 oz semi-sweet chocolate bar (e.g., Lindt 70%)
1 cup light brown sugar, packed
½ cup white granulated sugar
1 tsp pure vanilla extract
2 large eggs, room temperature
¾ cup dark chocolate chips (e.g., Ghirardelli)
¾ cup milk chocolate chips (e.g., Ghirardelli)
Instructions
Prep Dry Ingredients: Sift flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
Melt Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate bar in 20-second intervals, stirring in between.
Beat Butter & Sugars: In a large mixing bowl, beat melted butter, brown sugar, and granulated sugar on high for 2 minutes until light and fluffy.
Add Wet Ingredients: Mix in melted chocolate, eggs, and vanilla extract. Beat on high for 1 minute.
Combine: Add the dry ingredients and mix on low until just combined. Fold in the dark and milk chocolate chips.
Rest Dough: Let the dough sit for 10 minutes to reduce stickiness and improve texture.
Scoop & Chill: Use a large cookie scoop to portion dough onto a lined baking sheet. Top with extra chocolate chips. Chill for 10 minutes.
Bake: Preheat oven to 350℉ (175℃). Bake 6 cookies at a time for 13–15 minutes, until edges are set.
Cool: Let cookies rest on the hot tray for 5 minutes, then transfer to a cooling rack.
Notes
Use high-quality chocolate for best flavor.
Chilling the dough helps prevent excessive spreading.
Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
