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Triple chocolate cookies recipe

Triple chocolate cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate cookies

A very rich chocolate cookie that will satisfy any chocoholic craving! Chocolate cookies are studded with three types of chocolate - plain, milk, white - as well as toasted hazelnuts.

33 people made this

IngredientsMakes: 60 cookies

  • 250g plain flour
  • 65g unsweetened cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 225g unsalted butter, at room temperature
  • 150g caster sugar
  • 110g dark brown soft sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons coffee-flavoured liqueur
  • 110g finely chopped toasted hazelnuts
  • 170g plain chocolate, chopped
  • 170g milk chocolate, chopped
  • 170g white chocolate, chopped

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat an oven to 190 C / Gas 5. Line baking trays with parchment. In a bowl, mix the flour, cocoa, bicarb and salt.
  2. Beat the butter, caster sugar and dark brown soft sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract and coffee liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the hazelnuts, plain chocolate, milk chocolate and white chocolate until evenly distributed through the dough. Drop by rounded teaspoons, about 5cm apart, onto the prepared baking trays.
  3. Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking tray for 1 minute before removing to a wire rack to cool completely.

Freezer friendly

This recipe yields a large batch, but the cookies can be frozen after cooling, and will keep in the freezer for months.

Cookie how-to

Make perfect cookies every time with our How to make cookies guide!

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Reviews & ratingsAverage global rating:(39)

Reviews in English (31)

quick, easy, and amazing!-07 Feb 2014

These are soooooo good. I followed the base of the recipe to the letter, even using the liqueur. However, since I didn't have enough chocolate chips and no hazelnuts, I just used about 225g choc chips, 200g raisins, and 200g flaked almonds. Not a huge change, but the result was so delicious - I especially love the raisins so would do that again, or use sultanas or currants. Any nut - almonds, walnuts, etc. - would work well, I think. Great cookie recipe that actually results in a true cookie, not a cake-like texture! I froze half of the batch in three different food bags so we can take them out and enjoy them gradually. Thank you and highly recommended!-26 Oct 2015

    • 1 cup all purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
    • 1/2 cup sugar
    • 1/2 cup (packed) golden brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup old-fashioned oats
    • 1/2 cup semisweet chocolate chips
    • 1/2 cup milk chocolate chips
    • 1/2 cup white chocolate chips
    • 1/2 cup coarsely chopped fresh or frozen cranberries
    • 2 ounces milk chocolate or white chocolate, chopped (for drizzling)
    1. Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
    2. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack cool completely.
    3. Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

    Recipe Summary

    • Cookies
    • 10 ounces bittersweet chocolate, chopped
    • 3 ounces unsweetened chocolate, chopped
    • ¼ cup unsalted butter, cut into chunks
    • 3 large eggs, at room temperature
    • 1 cup plus 2 tbsp. sugar
    • 1 tablespoon instant espresso powder
    • 2 teaspoons vanilla extract
    • 6 tablespoons flour
    • ¾ teaspoon baking powder
    • ¼ teaspoon kosher salt
    • 1 ½ cups bittersweet chocolate chips
    • 1 cup finely chopped toasted pecans
    • Ganache
    • 6 ounces bittersweet chocolate, chopped
    • ¾ cup heavy whipping cream

    Make cookies: Put chopped chocolates and butter in a metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then remove from heat and let cool slightly.

    Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.

    Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, stir.

    Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don't overbake) switch position of baking sheets halfway through. Let cookies cool on sheets on racks.

    Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)

    Make ahead: Dough and ganache, up to 2 days, chilled. Filled cookies, up to 2 days, chilled, or 2 months, frozen. Serve at room temperature.

    Note: Nutritional analysis is per sandwich cookie.

    Baking tips

    • You could use milk or white chocolate chips if preferred.
    • Make sure to refrigerate the dough for 15 to 20 minutes before baking. This prevents spreading and gives the cookies the perfect thick texture.
    • Add a few extra chocolate chunks on top before baking. It makes them look extra pretty!
    • Remove from oven when the edges are crisp, but the centers are soft. They’ll continue baking on the pan and will have the perfectly soft and chewy texture.
    • Top with a sprinkle of sea salt to really bring out the flavor.

    • 2 1/3 cup (280 grams) unbleached all purpose flour
    • 3/4 cup (75 grams) Dutch-process or unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 3/4 teaspoon Diamond Crystal kosher salt
    • 1 cup (1/2 lb 225 grams) unsalted butter, room temperature
    • 1 cup (200 grams) granulated sugar
    • 1 cup (200 grams) packed light brown sugar
    • 2 large eggs
    • 1 1/2 teaspoons pure vanilla extract
    • 3/4 cup (120 grams) milk chocolate chips, plus more for finishing
    • 3/4 cup (120 grams) semisweet chocolate chips, plus more for finishing
    • 3/4 cup (120 grams) white chocolate chips, plus more for finishing
    1. Preheat the oven to 350°F/176°C with a rack in the center position. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
    2. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
    3. In a bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.
    4. Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in the chocolate chips.
    5. Drop the dough by the rounded tablespoon on the prepared baking sheet, setting them apart by about 2 inches. Not all cookies will fit on the sheet for one batch. Bake for 10 minutes, rotating the pan halfway, until the cookies are set but still soft in the center. Do not overbake. While the cookies are warm, gently press extra chocolate chips into the cookies for presentation. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a rack to cool completely. Once the baking sheet has cooled, repeat with the remaining dough.
    6. Store the cookes in an airtight container, between layers of parchment, at room temperature for up to 4 days or in the freezer for up to 1 month.

    19 Triple Chocolate Recipes &mdash For When Double Just Isn't Enough

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    Get the recipe from Creme de la Crumb.

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    Get the recipe from Seasons & Suppers.

    Pudding makes these triple chocolate cookies extra gooey on the inside.

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    If you've never made a pizza-cookie, this s'mores version is the perfect place to start!

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    These fudgy cookies are actually quadruple chocolate!

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    Get the recipe from Vegan Richa.

    This chocolate swirl pound cake is extra chocolaty.

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    Triple Chocolate NYC Cookies!

    Giant Gooey Triple Chocolate NYC Cookies based on the famous Cookies from New York City!!

    It has been less than two weeks since I posted my NYC Chocolate Chip Cookies.. and all I have been getting are requests for a Triple Chocolate Version. SO HERE IT IS! It was already on its way, but I like to spread my recipes a little bit… I didn’t want to post several cookie recipes in a row! Also, who doesn’t love a recipe tease?!

    These beauties, as you can see, are SO good. Let’s be honest though, can you beat a gooey cookie?! Honestly, I don’t think you can. I am biased as I have eaten so many batches of cookies this past couple of months that I think I am now 50% cookie, but here we are. I love them so much.

    As explained before… NYC Cookies are a breed of their own. They are huge, they are chunky, they are crunchy and soft at the same time, and they are beyond epic. Think Levain Bakery from New York, or Creme from London and so on. This type of cookie is insanity in every bite.

    So! These are, obviously, based on my NYC Chocolate Chip Cookies. I genuinely don’t think I have ever had so many people bake a recipe so quickly compared to them, so I was never going to change the recipe too much. The recipe works so perfectly for everyone, I wanted to follow the same premise for these!

    When baking with cocoa powder though, things do change slightly. Sometimes, it’s a simple switch of adding more flour, or cocoa powder, or taking out some flour and adding cocoa powder… but when I tried this with these, I just wasn’t 100% sure. I do use very good quality cocoa powder because I buy a large bag, but even so!

    I took out 50g of the plain flour and added in 35g of cocoa powder. This 15g difference in dry ingredients is fine, and you should roll with it! One thing I would say is though, don’t substitute the cocoa powder for hot chocolate powder. They are very different things in the baking world!

    You can see my cookies are a lovely deep colour, so I really do recommend a good quality cocoa powder – but any will do! It’s there to help you get the really gooey triple chocolate texture and taste and I love it!

    As with my other recipe, I use all plain flour and add in the baking powder to get the texture, and I love it. You want the rise from the raising agents to create the perfect texture.. and it really works! You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it… heaven.

    If you can’t access plain flour, you can use self-raising – but this means you will want to remove the baking powder from the recipe and keep the bicarbonate of soda! Sometimes they can dome a smidge more, but they are still so so tasty!

    In my other cookies, I often recommend using Cornflour – which is optional in my NYC Chocolate Chip Cookies – but they don’t need them in these. Along with my other chocolate-based cookie doughs – the cocoa powder has the same sort of effect as the cornflour can have so I don’t use it!

    For my cookies, I use a mix of two sugars… light brown sugar (soft), and white granulated sugar. This is similar to my other recipes, such as my Mini Egg Cookie Bars – in the fact that it gives the best flavour and texture. You really want to stick to these if you can – but you can use all brown, or all white if you have to.

    Switch the sugars to caster sugar can really change the texture. I’m not the biggest fan of caster sugar in cookies anymore – and if you try this recipe as listed, you will agree with me! If you can’t access one or the other, you can use all granulated, or all light brown sugar. Dark brown soft sugar is also a good sugar, and gives a much more caramel flavour!

    As my other cookies are a plain cookie as you could call it, these are obviously going to be chocolate. You can, of course, use triple chocolate chips in the other ones, but when I hear that something is ‘triple’ chocolate, it always has to have a chocolate base! This does technically make it quadruple chocolate.. but oh well. Triple sounds better.

    I use chocolate chips, like these ones because I always buy in bulk! You can use shop-bought chocolate chips, you can chop up a chocolate bar into chip size… and so on! You can add in nuts like macadamia, pecans, walnuts and so on. You can basically do anything you want! I do like my cookies very chocolatey though, so 300g is quite a lot. If you don’t like them as chocolatey, you can use less!

    One thing I feel like I must point out is that I do have my other Triple Chocolate Crinkle Cookie recipe on my blog. This recipe is similar, and has been on my blog for years – but it’s probably a lot more classic cookie. The ingredients do differ slightly, and you don’t chill those ones, and they are smaller. But don’t worry, they aren’t the exact same.

    If you have any recipe questions, do leave them below! I do have notes in the recipe card which may answer any questions you already have as well! If you enjoy the recipe, please leave a review below! Happy Triple Chocolate NYC Cookie baking!! X

    GODIVA Triple Chocolate Chunk Cookies

    Yield: ABOUT 20 4-INCH COOKIES Difficulty: EasyPreparation: 30 MINUTES PREP, 13 – 15 MINUTES BAKING TIME PLUS COOLING TIME

    1 ¾ cups all-purpose flour
    ¾ cups whole wheat flour
    1 teaspoon baking soda
    1 teaspoon salt
    1/8 teaspoon ground cinnamon
    1 cup (2 sticks 8 ounces total) unsalted butter , melted
    1 cup packed dark brown sugar
    2/3 cup granulated sugar
    2 large eggs, room temperature
    1 large egg yolk, room temperature
    2 teaspoons vanilla extract
    1 cup pecans , coarsely chopped
    7.5 ounces (5 bars) GODIVA Solid Dark Chocolate Bars , chopped to small chunks
    1.5 ounces (1 bar) GODIVA Solid Milk Chocolate Bar , chopped to small chunks
    1.5 ounces (1 bar) GODIVA Solid White Chocolate Bar , chopped to small chunks

    2. Line two rimmed baking sheets with parchment paper set aside.

    3. Whisk together all-purpose flour, whole wheat flour, baking soda, salt and ground cinnamon in a medium bowl set aside.

    4. Whisk together melted butter, dark brown sugar, and granulated sugar until well blended and lighter in color, at least 1 minute. Add the eggs and yolk, one at a time, whisking well after each addition. Mix in vanilla extract.

    5. Switch to a wooden spoon or rubber scraper and gradually blend in the flour mixture. Before flour is totally blended, stir in pecans and GODIVA chocolate chunks. Stir until well incorporated.

    6. Form ¼-cup of dough into a ball, slightly taller than it is wide. Place balls onto the baking sheets at least 3 inches apart. Bake cookies on middle rack, one sheet at a time, about 13 to 15 minutes, or until the edges are golden brown, and the centers still look just a bit puffed and soft. Do not over bake.

    7. Cool completely on baking sheets for chewier, room temperature cookies. Alternatively, cool cookies on baking sheet 5 to 10 minutes then serve warm. Store baked cookies in an airtight container for up to 3 days, or frozen for up to 3 weeks.

    NOTE: For a no-prep treat, freeze shaped cookie dough balls in an airtight container. Then when you want warm cookies, set the dough balls on a lined baking sheet to come to cool room temperature (about 15 minutes) while the oven preheats, then bake as directed.

    Triple Chocolate Chocolate Chip Cookies

    Published: Apr 17, 2014 · Modified: Mar 8, 2019 by Bintu · This post may contain affiliate links.

    What&rsquos better than chocolate chip cookies? Triple Chocolate Chip Cookies. You will loooove these amazing and decadent chocolate cookies.

    It is coming up to Easter.

    So we need chocolate. Lots and lots and lots of it. That is my excuse anyway.

    And what better way than to indulge in a chocolate cookie with a triple, yeap TRIPLE chocolate hit.

    I am talking big fat gorgeous smelling cookies made with lovely melted chocolate, boosted with some cocoa powder and all finished with some chocolate chips. These deserve a large collective yummmmm, right?

    And there is more good news when it comes to these cookies. You can freeze the shaped cookies and bake them straight from frozen as needed. Perfect for those impromptu drop ins, Easter egg hunting triumphs or just simply me time chocolate moments throughout the year.

    And if you need more of a chocolate hit then check out these chocolate chip muffins, banana chocolate muffins and this decadent Peanut Butter Hot Chocolate. Chocolate heaven right?

    Don&rsquot forget to try these goodies too&hellip

    Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Triple Chocolate Chip Cookies ! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

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