Triple Chocolate Cookies

Triple Chocolate Cookies

These triple chocolate cookies are thick, rich, and unapologetically gooey — the kind you bake one or two at a time straight from the freezer, just because you want a warm cookie after dinner. The dough makes ahead beautifully, the balls freeze perfectly, and the result is a bakery-style cookie that somehow gets better with time.

They’re loaded with three layers of chocolate (yes, three), bake up tall with soft centers, and have that deep, cozy cocoa flavor that makes it impossible to stop at just one.

Why You’ll Love These Cookies

• Triple chocolate flavor
  Cocoa dough + semisweet chips + milk chocolate chips for balance
  
• Thick and gooey
  Cornstarch + an extra yolk keep the centers soft and plush
  
• Perfect for freezing
  Scoop once, bake whenever the craving hits
  
• Ideal downtime bake
  Low effort, high reward, zero stress

Ingredient Highlights

Natural cocoa powder (not Dutch-process)– This keeps the chocolate flavor bold and rich while working properly with the baking soda for lift.

Cornstarch– A small amount makes a big difference — it keeps the cookies thick, soft, and tender instead of dense.

Brown sugar + granulated sugar– Brown sugar adds moisture and chew, while granulated sugar helps the edges set just enough.

One egg + one yolk– The extra yolk boosts richness and gives you that gooey, bakery-style center.

Two types of chocolate chips– Semisweet for depth, milk chocolate for creaminess. Together they’re perfect.

Step Overview

1. Mix the dry ingredients
   
   Flour, cocoa powder, cornstarch, baking soda, and salt.
   
2. Cream the butter and sugars
   
   Softened butter is key here — not melted — to keep the cookies thick.
   
3. Add eggs and vanilla
   
   Mix just until smooth and cohesive.
   
4. Combine wet and dry
   
   Stir gently until just combined — don’t overmix.
   
5. Fold in the chocolate chips
   
   You want chocolate in every bite.
   
6. Scoop and chill
   
   Scoop dough balls and chill for at least 2 hours, or freeze for later.
   
7. Bake straight from chilled or frozen
   
   Thick edges, soft centers, melty chocolate.
   

Make-Ahead & Freezer Notes

• Dough balls can be refrigerated up to 48 hours
  
• Freeze dough balls for up to 2 months
  
• Bake directly from frozen — just add 1–2 minutes to bake time
  
• Perfect for baking one cookie… or six… or twelve
  

The Kind of Cookie You Crave All Week

These are the cookies you make when the house is quiet, the holidays are winding down, and you want something warm, rich, and comforting without committing to a whole baking project.

Freeze the dough. Bake them whenever you want. Eat one while it’s still warm and gooey. Then try very hard not to go back for another.

Spoiler: you will.

Triple Chocolate Cookies

Ultra-thick, gooey triple chocolate cookies with a rich cocoa dough and pools of melted chocolate. The dough freezes beautifully, making these the perfect bake-ahead cookie for cozy nights and between-the-holidays baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 16 cookies

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 240 g all-purpose flour 2 cups
• 30 g natural cocoa powder ¼ cup (not Dutch-process)
• 1 Tbsp cornstarch
• 1 tsp baking soda
• ¾ tsp fine salt

Wet Ingredients

• 170 g unsalted butter softened (¾ cup)
• 120 g light brown sugar ⅔ cup, packed
• 100 g granulated sugar ½ cup
• 1 large egg room temperature
• 1 egg yolk
• 2 tsp vanilla extract

Mix-Ins

• 120 g semisweet chocolate chips ¾ cup
• 60 g milk chocolate chips ⅓ cup

Equipment

• Kitchen scale
• Stand mixer or hand mixer
• Mixing bowls
• Whisk
• Rubber spatula
• Baking sheet
• Parchment paper
• Cooling rack

Method

 

Mix the Dry Ingredients

1. In a medium bowl, whisk together 240 g (2 cups) all-purpose flour, 30 g (¼ cup) natural cocoa powder, 1 Tbsp cornstarch, 1 tsp baking soda, and ¾ tsp fine salt until evenly combined. Set aside.

Cream the Butter and Sugars

1. In a large bowl, beat 170 g (¾ cup) softened unsalted butter, 120 g (⅔ cup packed) light brown sugar, and 100 g (½ cup) granulated sugar until light, fluffy, and fully combined, about 2–3 minutes.

Add Eggs and Vanilla

1. Add 1 large egg, 1 egg yolk, and 2 tsp vanilla extract, mixing until smooth and glossy.

Combine Wet and Dry

1. Add the dry ingredients to the wet ingredients and mix just until combined. Stop as soon as no dry flour remains — do not overmix.

Fold in the Chocolate

1. Fold in 120 g (¾ cup) semisweet chocolate chips and 60 g (⅓ cup) milk chocolate chips until evenly distributed.

Scoop and Chill

1. Scoop the dough into large balls, 2½–3 Tbsp each (about 65–75 g per cookie), and roll smooth. Place on a parchment-lined baking sheet. Cover and refrigerate for at least 2 hours.
2. If refrigerator space is limited, you may chill the bowl of dough first and scoop after chilling.

Bake

1. Preheat oven to 350°F (175°C). Bake cookies straight from chilled or frozen for 11–13 minutes, until the edges are set and the centers look soft and slightly underbaked.

Cool

1. Let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack. The cookies will continue to set while staying thick and gooey in the center.

Notes

Tips & Tricks

• For extra-thick cookies: Bake dough balls cold or frozen — never at room temperature.
• Natural cocoa only: Dutch-process cocoa will affect rise and texture.
• Don’t overbake: The centers should look soft when you pull them out.

Storage

• Store baked cookies in an airtight container at room temperature for 3–4 days.
• Cookie dough balls can be refrigerated up to 48 hours or frozen for up to 2 months.

Freezer Instructions

• Freeze scooped dough balls solid, then store in a freezer bag.
• Bake directly from frozen, adding 1–2 extra minutes to bake time.