Triple Chocolate Cookies

Triple Chocolate Cookies are an easy, chewy, bakery-style cookie with milk chocolate, semi-sweet chocolate and white chocolate chips in just 30 minutes!

How do you take a Chocolate Chip Cookie to the next level? By adding lots of chocolate, chocolate, and even more chocolate! Get ready for chocolate chip overload with this decadent, chocolatey Cookie Recipe.

Triple Chocolate Cookies up close


To a chocolate lover, aka a chocoholic, the only thing better than chocolate is more chocolate. These cookies are full of chocolate chunks and milk chocolate chips, all in an a fudgy, chocolatey cookie dough and baked to chewy perfection. Are you drooling yet?

Triple Chocolate Cookies are made for your inner chocoholic. While you can certainly add in white chocolate chips or other baking chip flavors, this cookie recipe is all about bringing out that true chocolate flavor. This recipe uses unsweetened cocoa powder for the cookie dough that’s as rich as your favorite brownie.

These Chocolate Chocolate Chip Cookies go great with a big glass of milk or as the base of an ultimate ice cream sundae. Below you can find recipes below to make one completely homemade! Talk about a decadent dessert you can feel good about.

The best part about these Triple Chocolate Cookies, after the chocolatey goodness, is that they are so easy to make. They come together in minutes, rest for just a bit in the refrigerator to keep them thick and chewy, and they bake in about 10 minutes.

Triple Chocolate Chip Cookies are perfect for cookie exchanges, holiday parties, gifts, or anytime your inner chocolate lover needs an extra special treat. Plus, chocolate flavor goes with just about everything so you can mix in so many other ingredients that you like!

Perfect Homemade Triple Chocolate Cookie Ice Cream Sundae:



  • Mix wet ingredients: Cream together the butter, sugar, and brown sugar. Mix in the eggs and vanilla extract.
  • Mix dry ingredients and combine: In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet and mix until well combined. Fold in the three types of chocolate chips.
  • Chill the dough: Cover the bowl and refrigerate for 15-20 minutes so that the dough doesn’t spread too much when baking.
  • Prepare cookie sheets: Cover two cookie sheets with parchment paper. Scoop the dough onto the cookie sheets.
  • Bake: Bake at 350 degrees for 8-10 minutes. Allow to cool on a wire rack for 5 minutes before removing from cookie sheet to prevent breaking.

Triple Chocolate Cookies in stack


  • Baking Chips: Give your chocolate cookies bursts of flavor with peanut butter chips, mint chips (great for the holidays!), or salted caramel chips.
  • Melted Chocolate: Dip your cookies halfway in melted chocolate. Microwave either white chocolate chips or dark chocolate chips in a glass bowl, stirring every 30 seconds until melted.
  • Nuts: Stir in some chopped walnuts, or your favorite nuts, to give your cookies some crunch!
  • S’Mores: Make these into campfire inspired cookies by folding in Marshmallows cut in to small pieces. Roll half of your cookie dough in graham cracker crumbs. 
  • Espresso: Bring out the chocolate flavor and give your cookies a richer dark chocolate taste by adding a tablespoon of instant espresso powder to your cookie dough batter.

Triple Chocolate Cookies on cookie sheet before baking

Tips for making Triple Chocolate Cookies

    • Soften your butter to room temperature. Melted butter will cause the dough to spread and flatten. If the butter is too cold, it won’t cream and form air pockets. Air pockets make your cookies light and fluffy.
    • Press a couple chocolate chips into the top of the cookie dough once it’s been scooped onto the baking sheet. This way you will for sure get plenty of chocolatey melty bits in each bite.
    • To get perfectly chewy cookies, bake them until the edges are set and slightly browned. It’s going to be harder to tell since they are dark from the chocolate, so keep an eye on them.



  • Serve: Keep Triple Chocolate Cookies in a sealed container at room temperature for up to 2 days.
  • Store: You can store your cookies longer in the fridge for up to a week. To get your cookies chewy again, pop in the microwave for about 15 seconds.
  • Freeze: Freeze your cookie dough or baked cookies for up to 2 months in an airtight container. Freeze cookie dough on a baking sheet for an hour before transferring to a freezer bag.

Triple Chocolate Cookies on cookie sheet

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Triple Chocolate Cookies

Triple Chocolate Cookies are an easy, chewy, bakery-style cookie with milk chocolate, semi-sweet chocolate and white chocolate chips in just 30 minutes!
Yield 30 cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup unsalted butter , at room temperature
  • 1 1/2  cups sugar
  • 1/2 cups brown sugar
  • 2 large eggs
  • 2 1/2  teaspoons vanilla extract
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1  teaspoon  Kosher salt
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips


  • Preheat oven to 350 degrees.
  • In a large bowl, cream together the butter and sugars.
  • Add the eggs and vanilla and mix until smooth.
  • In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, and salt.
  • Gradually add the flour mixture to the egg mixture and mix just until combined.
  • Fold in the chocolate chips, then cover the bowl and refrigerate for 15-20 minutes.
  • Line two baking sheets with parchment paper.
  • Scoop the dough onto the pan using a large cookie scoop.
  • Bake for 8-10 minutes or until the edges are set, yet soft in the middle.


Calories: 210kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 132mg | Potassium: 105mg | Fiber: 1g | Sugar: 21g | Vitamin A: 218IU | Calcium: 32mg | Iron: 1mg
Keyword: Triple Chocolate Cookies

Triple Chocolate Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Hi, these cookies look amazing but on my first try I followed the recipe thoroughly and chilled for 40 minutes, baked for 10 but my cookies were flat. On my second bake I chilled my dough overnight but got the same flat lifeless cookies….. ?

    1. There are a few different culprits when it comes to flatness when baking. Make sure that you’re measuring the flour correctly by spooning it into a measuring cup vs scooping directly in. Also, over mixing the dough can also lead to flat cookies. Hope this helps for next time.

  2. These look like cookies I will absolutely dream about. love the mix of chocolate in them! My next baking project with my little girl!