Triple Chocolate Cookies Recipe: Gooey Dark, Milk & White Choc Cookies

These triple chocolate cookies are the ultimate chocolate treat: gooey centers, crisp edges, and a perfect harmony of three kinds of chocolate.

I grew up baking different European desserts—bundt cakes, jelly rolls, bubble cakes and honey cake—but chocolate chip cookies were new to me when I moved to Canada. The first time my husband brought home classic bakery chocolate chip cookies, I fell in love and immediately began experimenting in my own kitchen. This recipe is my go-to version: a triple chocolate cookie that’s rich, tender and slightly crispy around the edges.

These cookies are intensely chocolatey thanks to milk, dark and white chocolate pieces. The dough yields cookies that are soft and gooey in the center with a lightly crisp exterior—exactly the texture you want in a chocolate cookie.

Ingredients for triple chocolate cookies

• White sugar
• Brown sugar (packed)
• Unsalted butter, softened
• Large eggs
• Vanilla extract
• All-purpose flour, sifted
• Extra dark cocoa powder, sifted
• Baking soda
• Baking powder
• Salt
• Milk chocolate chunks
• Dark chocolate chunks
• White chocolate chunks

Although the ingredient list is long, each item contributes to the cookie’s texture and flavor. If you don’t have chocolate bars, chocolate chips work perfectly. These cookies are also a great way to use leftover Easter chocolates—just chop them into large pieces and fold into the dough.

Substitutions and variations

If you prefer less chocolate, swap some of the chocolate chunks for nuts. White chocolate with macadamia nuts is a classic pairing, and dark or semisweet chocolate works beautifully with walnuts. If you omit chocolate altogether, adding nuts will provide welcome crunch and texture.

How to make the cookies

1. In a large mixing bowl, cream the softened butter with white and brown sugar until light and fluffy—about 5–7 minutes. Scrape down the sides and bottom of the bowl as needed.

2. Add the eggs and vanilla, mixing until smooth and combined.

3. In a separate bowl, whisk together the sifted flour, sifted cocoa powder, baking soda, baking powder and salt.

4. Gradually add the dry ingredients to the butter mixture, a cup at a time, mixing until incorporated.

5. Chop chocolate bars into large chunks if using bars, then fold the milk, dark and white chocolate into the dough with a spatula.

6. Refrigerate the dough for at least 2 hours. Chilling is important: cold dough helps prevent the cookies from spreading too much and keeps them thick and soft inside. You can also chill the dough overnight; allow it to sit at room temperature a few minutes before scooping if frozen solid.

7. Preheat the oven to 350°F (170°C) and line a baking sheet with parchment paper.

8. Scoop dough onto the prepared sheet using an ice cream scoop. For larger cookies use two scoops and add an extra 2 minutes to the baking time.

9. Bake for 8–10 minutes, until the edges are set and slightly crisp but the centers remain soft. If you prefer extra gooey centers, bake closer to 7–8 minutes. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring to a rack to cool.

Storing

Store cooled cookies in an airtight container or sealed plastic bag at room temperature for up to 5 days. These cookies also freeze well for up to 3 months—freeze in a sealed container or bag. To thaw, leave them on the counter for a few hours. To refresh the crisp edges, warm them in a 300°F oven for about 5 minutes.

Make the dough ahead

You can prepare the dough in advance, portion it into scoops, and freeze them in a zipped bag for up to three months. When ready to bake, place frozen scoops on a baking sheet and add a minute or two to the baking time as needed.

“This post may contain affiliate links.”

This post may contain affiliate links. Read our disclosure policy.