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Chewy Triple Chocolate Chip Cookies

If you’ve ever wanted both chewy brownies and chocolatey cookies, you’ll really appreciate these Chewy Triple Chocolate Cookies I’m sharing today.  Reality is, I didn’t set out to make cookies that are reminiscent of chewy brownies.  But when all was said and baked, that’s exactly what came out of my oven.

Chewy Triple Chocolate Cookies

My boys and I are cookie monsters.  Our favorites seem to change with the seasons, but we never turn down classic best-loved chocolate chip cookies or white chocolate macadamia cookies.  Despite my cookie addiction, I vulnerably admit that I was never a fan of chocolate-chocolate chip cookies with cocoa in the batter.  They always seemed tougher and drier than regular chocolate chip cookies.  Looking back, it must have been that I simply never had the right one.  That is the reason.  Because these Chewy Triple Chocolate Chip Cookies have cocoa in the batter.  And they get a Cookie of the Month award from me.

Chewy Triple Chocolate Chocolate Chip Cookies

These Chewy Triple Chocolate Chip Cookies are chocolate-chocolate chip cookies with extras.  With cocoa in the batter, white chocolate chips, and milk chocolate chips, they are a triple threat for cookie lovers everywhere.  Brownie fans will fall in love with these brownie-like cookies, with their thick and chewy bite.  These dense yet soft cookies have a indulgently rich brownie feel; not cakey at all.

Chewy Triple Chocolate Cookies 3

These Chewy Triple Chocolate Chip Cookies stay wonderfully soft for days, which is forever a plus.  The brown sugar gives a depth of flavor and richness to the texture.  Salted butter plus a dash of salt gives these sweet treats a delicious balance.  I love white chocolate chips, so I used those in conjunction with milk chocolate chips, to offset the unsweetened cocoa in the batter.  The result is phenomenal.

Enjoy!

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Chewy Triple Chocolate Chip Cookies

5 from 3 reviews

These chocolate-chocolate cookies with cocoa, white chocolate, and milk chocolate are seriously a triple threat. Dense, chewy, stay-soft, and perfectly sweet with a bit of salty. You’ll love ’em.

Ingredients

Scale
  • 2 1/4 cups all purpose flour
  • 1/2 tsp table salt
  • 1 tsp baking soda
  • 1 cup salted butter (2 sticks), slightly softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, beaten at room temp
  • 1 TB pure vanilla extract
  • 1/2 cup unsweetened real cocoa powder
  • 1 cup white chocolate chips
  • 1 cup milk chocolate chips

Instructions

  1. In a large bowl, whisk together flour, salt, baking soda, and cocoa.
  2. In another large bowl or the bowl of stand mixer, combine butter, both sugars, and vanilla. Beat on medium-high until it’s as fluffy as it can get, scraping sides down periodically; about 3-4 minutes. Add beaten eggs and beat just to combine.
  3. Using rubber spatula, gently fold flour mixture into butter mixture just until batter is completely moistened. Fold in all white/chocolate chips.
  4. Wrap and chill dough until firm enough to handle, about 30 min to 1 hour.
  5. Meanwhile, preheat oven to 350F with rack on lower middle position. Set aside parchment-lined (or silicone-lined) baking sheets.
  6. Form dough into walnut sized balls and flatten slightly, as these tend not to spread too much. Place on parchment lined baking sheet and bake about 8 minutes. They’ll seem a bit underdone, but will set up nicely when cool.
  7. Cool on wire rack and enjoy!
  • Author: Chew Out Loud
  • Category: dessert

Source:  Chew Out Loud, adapted from Food Network

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Recipe rating

35 comments

    • Cat

    Absolutely love this recipe, as does my whole family. 2 batches were wiped clean in a couple days

    • Katie

    These are amazing, my go-to cookies. Perfect recipe!

      • chewoutloud

      SO happy to hear you love these, Katie!

    • Katie D

    These are amazing! Thank you! Already made 2 batches in 2 days because my hubby ate the entire first batch in 1 night haha.

      • chewoutloud

      Same thing happens over here (all the time) 🙂 😉

    • Carolyn

    Add craisins and slivered almonds, and they’re great

      • chewoutloud

      Yay, so glad you liked these, Carolyn! And great add-in ideas 🙂

        • Horst Thomson

        Do you need brown sugar or can I use normal

          • chewoutloud

          The brown sugar gives a deeper flavor; if regular sugar is all you have, you can use that (there will be a bit of difference in the result, though should still taste good!)

    • Quan Rose

    u told us to preheat our oven as the first step and then u want us to put the dough in the fridge for 30 mins to an hour so by the time the dough is chilled your oven is probably on fire…….

      • chewoutloud

      Thanks, Quan! Just modified the instructions. We want cookies, not fires 🙂

    • Kim

    A friend and I made these today and they are amazing! All my flat mates love them and I think they will all be gone by morning. Thank you for the great recipe! 🙂

      • chewoutloud

      You’re so welcome, Kim! Yay, so happy you guys loved ’em 🙂 Thanks so much for coming over to let us know! Have a wonderful holiday season! 🙂

    • Alana

    Do you have to refrigerate the dough or could you use them immediately

      • chewoutloud

      Alana, I usually chill the dough at least 1 hour to get the best rise when it’s baked. If you use it immediately, the dough may spread more than if it were chilled. Hope that helps! 🙂

    • mindlovemisery

    I made these today tastes great and they look like the image. I made them for some children but the children would not even try them =( Double chocolate is not common here and I don’t think they are used to seeing chocolate cookies

      • chewoutloud

      So glad they turned out well! More the grown ups 🙂

        • mindlovemisery

        Absolutely haha Though my daughter finally did try them and loved them

    • Ada

    Hands down the most delicious cookies ever. My family love them. I look forward to trying your other recipes

      • chewoutloud

      Yay!! So glad to hear it 🙂

    • Georgia

    Hi, how beaten do the eggs need to be? Thankyou

      • chewoutloud

      Just slightly 🙂

    • angie

    These cookies are delightful…. thanks for sharing

      • chewoutloud

      Thanks for coming over, Angie! 🙂

    • Mandy

    Is it possible to use self-raising flour instead of the all-purpose flour and baking soda? Thank you 🙂

      • chewoutloud

      I personally have not tried it that way, but my guess is that you could do that. Self rising flour has baking powder (baking powder does include baking soda) in it, which should help the cookies rise. If your first batch doesn’t rise as much as you want, just add a bit of baking soda into your dough next time. Hope that helps, Mandy! 🙂

    • Mandy

    Hi

    Would I be able to use self-rasing flour instead of all-purpose (and remove the baking soda)?

    Thank you 🙂

    • Abby

    How long can the dough be refrigerated? I would like to make the dough and bring it back to college to bake them about 3 or 4 day later..

      • chewoutloud

      You can certainly keep the dough (wrapped airtight) in the fridge for 1 week, prior to baking. After that, unused dough can be frozen for a couple of months. What a great idea to bring it back to college to bake fresh 🙂 Enjoy, Abby!

    • Jessie

    What’s the approx. yield on these bad boys??

      • chewoutloud

      Hi, Jessie! I’d say somewhere between 24-36 cookies 🙂 It really depends on how big you make them. I tend to make mine smaller, so I typically get more cookies out of my batch. Smaller = you can eat more of ’em 🙂

    • naomimgruer

    Yum–I have to try these.

      • chewoutloud

      Would love to hear how you like them 🙂

    • peanutbutterandonion

    Who doens’t like triple chocolate cookies… this rocks

      • chewoutloud

      Thanks, pb!

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