Triple Chocolate Cookies Recipe


5 from 6 votes
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These Triple Chocolate Cookies are a chocolate lovers delight! Filled with three kinds of chocolate, these soft, chewy cookies are a must-make family favorite recipe!

Triple Chocolate Cookies Recipe from

For some time now, I’ve been making these chocolate cookies that seem to disappear faster than I can make them. You see, I have a son who loves chocolate as much, if not more, than I do.

How is that even possible!?

Anyway, these cookies have become one of his most requested cookies – along with chocolate chip cookies, sugar cookies and peanut butter cookies. It’s like he is building his own list of top cookie recipes and he’s making sure he has all of his bases covered.

Smart boy.

I don’t think I could be prouder! Ha!

For these cookies, you begin with melting chocolate and a little butter, stirring until it is smooth and then allowing it to cool completely. While it cools, you’ll beat together your butter, sugar, and eggs until light and fluffy. You’ll think you’ve been beating the mixture together too long, but trust me, this part takes about five minutes to get it to just the right consistency.

Then, slow down your mixer and stir in the cooled chocolate until just combined and then stir in your dry ingredients. Drop scoops onto a prepared baking sheet, bake in your preheated oven and then voila! Step back and watch them be devoured.

Here’s my Triple Chocolate Cookie recipe. You are going to want to make these again and again!

Triple Chocolate Cookies Recipe

5 from 6 votes
These Triple Chocolate Cookies are a chocolate lovers delight! Filled with three kinds of chocolate, these soft, chewy cookies are a must-make family favorite recipe!
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24


  • 11.5 ounces (326 g) chocolate chips
  • 2 tablespoons (28 g) butter
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 teaspoon (1 g) baking powder
  • 1/4 teaspoon (1 g) kosher salt
  • 3 tablespoons (16 g) unsweetened cocoa powder
  • 1 cup (198 g) granulated sugar
  • 1/4 cup (4 tablespoons ) (57 g) butter, , softened
  • 3 (150 g) eggs
  • 2 teaspoons (9 g) vanilla extract
  • 1 cup (170 g) milk chocolate chips


  • Preheat oven to 350º F. Line rimmed baking sheets with parchment paper or silicon baking mats.
  • Add semisweet chocolate chips and 2 tablespoons butter to saucepan over medium-low heat. Melt the chocolate and the butter together, stirring frequently until smooth and completely melted. Remove from heat and allow to cool completely, about 8-10 minutes.
  • Whisk together flour, baking powder, salt and cocoa powder in a large bowl. Set aside.
  • Fit stand mixer with paddle attachment. Add granulated sugar and butter to the bowl of the mixer and beat together until light and fluffy, about 3 minutes. Add in eggs, one at a time, creaming together after each addition. Add in vanilla, making sure it is well combined.
  • Once all eggs and vanilla have been combined. Turn mixer speed up to medium high speed and beat until pale, light, and fluffy, about 7-10 minutes. Turn down speed of mixer and slowly stir in cooled and melted chocolate. Stir dry mixture until combined, then stir in milk chocolate chips.
  • Drop tablespoon scoops of cookie dough batter onto lined baking sheets, leaving about 3 inches between cookies to allow them to spread.
  • Place in preheated oven and bake 12-15 minutes. Remove from the oven and allow to cool completely before removing from the baking sheet. The cookies are fragile while warm, so allow to cool completely before moving.


Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 73mg | Potassium: 26mg | Fiber: 1g | Sugar: 22g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 6 votes

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Recipe Review


  1. Cindy says:

    5 stars
    These should be labeled “Best Damn Cookie, Ever.”

  2. V8web says:

    5 stars
    They’ve become a new favorite. Thanks you so much!

  3. Susan says:

    5 stars
    I just made these tonight for the kids and I have to say with the ingredients I was skeptical…my chocolate also turned spongy…only half cup of flour….
    But they were amazing! You are my go to for everything recipes! Thank you!

  4. taina says:

    5 stars
    i like this website because it give me all the recipe i want.

  5. Emily says:

    Would love to try these!! I have a question about the 11.5 ounces of chocolate chips, is that a weight measurement or volume? Or, about how many cups is that equal to? Thanks!

  6. Wendy says:

    Hi! I’m curious about your answers to some of the questions in the comments and I have one more. 🙂 It seems like it’s such a small amount of flour and butter and sugar…have the amounts been double checked or is this on purpose for a small amount of dough? Will it double nicely?

    1. Robyn Stone says:

      Hi Wendy,
      Yes, the amounts are correct in the recipe. The recipe yields about 24 nice sized cookies. You can double the recipe easily if more are needed. Hope you love them!

  7. Layla says:

    5 stars
    Yum yum! Just made these, they’ve become a new favorite.

  8. Diane Schroeder says:

    I am having a problem with melting the chocolate chips and the butter….it is like not melting..just turning into like a soft dough… you have the right amount down here…i am confused