I’m thrilled to introduce you to my decadent Triple Chocolate Chip Cookies, a treat that promises to satisfy even the most intense chocolate cravings. These cookies are a delightful fusion of rich, velvety chocolate dough studded with generous chunks of semi-sweet, dark, and white chocolate.
I’ve experimented with many a chocolate chip recipes, this is my go to recipe for the most delicious and chunkiest triple chocolate cookies. I have noted down useful tips and tricks along the way if you are wanting to reduce spreading and maintain the perfect chunky crunch! These are perfect with a cold glass of milk and warmed for 30 seconds in the microwave for the gooey rich texture.
What you’ll need
This chunky triple chocolate chip cookie recipe is not tasty and quick & easy to make. For delicious triple chocolate chip cookies, you will need a combination of cocoa powder, chocolate chips, and baking ingredients.
- Unsalted butter: Unsalted butter is a key player in creating the rich flavor and tender texture of triple chocolate chip cookies. Butter adds moisture to the dough and helps create a creamy, soft consistency, leading to a desirable melt-in-your-mouth quality. By using unsalted butter, bakers have better control over the overall salt content of the dough, allowing them to adjust the taste to their preference.
- Light brown sugar: Brown sugar is an essential ingredient that not only adds sweetness but also brings moisture to triple chocolate chip cookies. Its higher moisture content compared to granulated sugar results in a softer, chewy texture. Additionally, brown sugar contains molasses, which contributes to a deeper flavor profile and a beautiful caramel-like note in the cookies. The acidity of the brown sugar also interacts with the baking soda to create a perfect rise, giving the cookies their ideal height and texture.
- White sugar: Granulated sugar is another key sweetener in triple chocolate chip cookies, providing the necessary sweetness to balance the rich chocolate flavors. Its primary function is to create a crisp exterior and a tender interior. When sugar is creamed with butter, it creates air pockets that help in the leavening process during baking.
- Plain flour/All Purpose Flour: All-purpose flour serves as the foundational ingredient in triple chocolate chip cookies, providing the necessary structure and stability to the cookie dough. It contains a balanced amount of protein that forms gluten when mixed with liquid, which helps the cookies hold their shape while baking. Flour absorbs moisture and contributes to the overall texture of the cookies, resulting in a chewy center and a lightly crisp exterior. Its ability to create a sturdy base enables the incorporation of rich chocolate and other sweet ingredients without compromising the cookie’s form.
- Egg: The egg in triple chocolate chip cookies acts as a binder, holding the dough together and providing moisture.
- Vanilla Extract: Vanilla extract is a must-have flavoring agent in baking, providing a warm, sweet aroma that enhances the overall taste of triple chocolate chip cookies.
- Unsweetened Cocoa powder: The dough is used with Dutch processed cocoa powder (I use Bournville) providing a deep chocolate flavour. This forms the first layer of chocolate and sets the base for the cookie’s rich taste. I recommend using a high quality Dutch process powder.
- Chocolate chips: The trio of chocolate chips—semi-sweet dark, milk, and white—forms the heart of the triple chocolate chip cookie experience.
Tips for chunkiness:
Cornflour/CornStarch: I like to use 1 tsp of cornstarch in my cookie recipes however this step is OPTIONAL. Cornflour acts like a thickening agent, this is really useful if you want the cookies to be thick and not spread out too much. However, I don’t recommend using anymore than 1 tsp as cornflour interferes with gluten development, which can make the cookies more delicate and less chewy.
All purpose Flour: I like to use a higher ratio of flour to my sugar and butter to achieve the chunkiness of the triple chocolate cookies
Freeze your cookie dough: Freezing cookie dough overnight will reduce spread. This is particularly beneficial for cookies where you want to maintain a thicker and chewier texture.
Brown sugar to white sugar ratio: Now you might see more cookie recipes call more a higher brown to white sugar ratio. Cookies made with brown sugar generally spread less. Brown sugar contains molasses, which retains moisture and adds acidity. This can result in a thicker, chewier cookie as the molasses content adds moisture that slows down the spreading process.
Butter: Butter is a fat, and when it’s heated, it melts. In cookie dough, melted butter creates a soft structure that allows cookies to spread out as they bake. When there is too much fat in the dough relative to the flour, cookies tend to spread more during baking. To counter spreading we either slightly reduce the amount of butter, or balance this with more flour.
I have adjusted my ingredients to achieve the perfect chunkiness below.
Recipe Tips
Put chocolate chips on the tops of cookie straight from the oven: Be Quick! The cookies will still be warm, making it easier to insert chips, but be mindful that the cookies start cooling quickly. This will make the cookies look absolutely loaded with chocolate chips, delicious!
Perfectly round cookies: Use a larger cookie cutter and spin the cookies in between the cookie cutter while the cookies are still warm. This will mould them into that perfect circular shape.
CHILL the dough: After preparing your dough, chill the dough in the refrigerator overnight. I like to pre roll my cookie dough into circles, put them into a zip-lock bag and chill overnight. This is to reduce spreading.
More Cookie Recipes:
Triple Chocolate Chip Cookies
Ingredients
- 100 g unsalted butter softened
- 90 g light brown sugar
- 80 g white sugar
- 1 egg
- 240 g plain flour
- 1 tsp vanilla extract
- 40 g cocoa powder
- ½ tsp salt
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 100 g white chocolate chips
- 100 g dark chocolate chips
- 100 g milk chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter, light brown sugar, and white sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, and continue to beat until well combined.
- In a separate bowl, whisk together the plain flour, cocoa powder, salt, baking powder, and baking soda until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to ensure the cookies remain tender.
- Fold in the milk, white and dark chocolate chips until evenly distributed.
- Shape the cookies into balls and freeze the cookies for at least 3 hours, to minimise spreading from baking.
- Bake in the preheated oven for 15-18 minutes, or until the cookies are set around the edges but still slightly soft in the center. They will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your freshly baked chocolate cookies with a glass of milk or your favourite beverage!