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Triple Chocolate Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American

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.