These triple chocolate cookies are a chocolate lover’s dream. They are a chocolate cookie base with two types of chocolate chips mixed in, then baked until melted and gooey.
Yes, you read that right. Triple chocolate. As if single or even double wasn’t enough. These precious little cookies are a chocolate lovers dream. Lets face it, I’m not even a chocolate lover and I absolutely love these things. The triple chocolate comes from the fact that its a chocolate cookie with two, yes two, types of chocolate chips added in. They’re soft, fluffy, and all sorts of chocolate heaven. They’re almost like a cookie + brownie hybrid.
Seriously, if you need a chocolate fix. Make them. Now. You won’t regret it.
This does make a rather large batch. So large of a batch I actually gave most of them to my neighbors. If you don’t need that many cookies all at one time, you can actually take the dough and store it in an airtight container in the freezer to bake for later. I would suggest scooping them and shaping them prior to freezing. It will make it so much easier for you later on when you decide to bake them.
What is a Triple Chocolate Cookie?
A triple chocolate cookie is a perfect cookie for anyone who loves chocolate.
The chocolate pudding cookie base is mixed with two different types of chocolate chips.
The result is a gooey, chocolatey, delicious cookie. They’re soft and gooey on the inside and perfect for gifting.
You’ll Love Triple Chocolate Chip Cookies
You’ll love triple chocolate chip cookies because they are easy to make and give the most decadent results. Everyone you know will be asking for the recipe.
The base is incredibly easy. Instead of having a can of cocoa powder you rarely every use, it utilizes a box of instant pudding mix. Not only does it help with the flavor, but also gives it a great texture.
These cookies let you taste three different types of chocolate all in one bite.
Triple Chocolate Cookies Ingredients
- flour – you’ll need to use all purpose flour for this cookie mix
- salt – a pinch of coarse kosher or sea salt works great
- baking soda – this recipe uses baking soda and not baking powder. Be sure you grab the right one from your cabinet!
- granulated sugar – you’ll only need a small amount for this recipe
- brown sugar – both light and brown sugar both work well here
- butter – unsalted butter works best and it needs to be softened to room temperature
- eggs – you’ll be using both whole eggs and an egg yolk
- vanilla extract – a quality vanilla extract really does make a big difference in the overall flavor results
- instant chocolate pudding mix – instead of cocoa powder, this recipe utilizes instant pudding mix for the chocolate cookie base
- chocolate chips – you’ll need both semi-sweet and 60% cocoa chips for these cookies
How To Make Ultimate Triple Chocolate Cookies
- In a bowl, mix together flour, salt, and baking soda. Set aside.
- Add butter and sugars to a stand mixer with the paddle attachment. Cream together until smooth (about 1 minute).
- Add in the eggs and vanilla until combined, then add in the pudding mix. Mix on medium-low speed for about 1 minute.
- Slowly add in the flour mixture a few spoonfuls at a time and continue to mix until fully combined.
- Remove bowl from mixer and fold in both types of chocolate chips.
- Using a cookie scoop, scoop cookies and place them on a parchment lined tray.
- Cover with plastic wrap. Chill scooped dough for 2 – 24 hours. If you’ll be freezing your dough to bake ahead of time, this is the step where you will place them in an airtight container and put in the freezer.
- After dough has chilled and you are ready to bake, preheat the oven to 350.
- Place the cookies on a silpat or parchment-lined cookie sheet (or nonstick sheet) about 1 ½ inches apart. Bake for 9-10 minutes.
- After removing from the oven, allow the cookies to cool and set for about 1 minute, then transfer to a cooling rack. Enjoy!
Triple Chocolate Cookie Recipe Storage
Triple chocolate cookies are best stored in an airtight container at room temperature. When stored correctly, they’ll stay fresh up to 4 days.
Triple Chocolate Cookies Recipe FAQ
The difference between a fluffy and flat cookie has a lot to do with whether or not you refrigerate the dough. If the butter is too soft when it goes in the oven, your cookies will often run flat.
The secret to a moist cookie is using a good wet-to-dry ratio and not overbaking your cookies. You want to remove them just when they begin to set because they will continue to cook once removed from the oven.
For triple chocolate cookies, it’s best to use butter for both flavor and texture.
No, refrigerated cookie dough should not be brought to room temperature before baking. The idea behind refrigerating the dough is due to the butter in it. Refrigerating it keeps your cookies from going flat.
Triple Chocolate Cookies
Ingredients
- 2½ cups all purpose flour
- 1 pinch salt
- 1 teaspoon baking soda
- ¼ cup sugar
- ¾ cup brown sugar
- ½ cup unsalted butter softened
- 2 whole eggs
- 1 whole egg yolk
- 1½ teaspoons vanilla extract
- 3.4 ounces instant chocolate pudding mix
- ¾ cup semi-sweet chocolate chips
- 1 cup 60% cocoa chips
Instructions
- In a bowl, mix together flour, salt, and baking soda. Set aside.
- Add butter and sugars to a stand mixer with the paddle attachment. Cream together until smooth (about 1 minute).
- Add in the eggs and vanilla until combined, then add in the pudding mix. Mix on medium-low speed for about 1 minute.
- Slowly add in the flour mixture a few spoonfuls at a time and continue to mix until fully combined.
- Remove bowl from mixer and fold in both types of chocolate chips.
- Using a cookie scoop, scoop cookies and place them on a parchment lined tray.
- Cover with plastic wrap. Chill scooped dough for 2 – 24 hours. If you'll be freezing your dough to bake ahead of time, this is the step where you will place them in an airtight container and put in the freezer.
- After dough has chilled and you are ready to bake, preheat the oven to 350.
- Place the cookies on a silpat or parchment-lined cookie sheet (or nonstick sheet) about 1 ½ inches apart. Bake for 9-10 minutes.
- After removing from the oven, allow the cookies to cool and set for about 1 minute, then transfer to a cooling rack. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
