Triple Chocolate Cookies

Step-by-step photos teach you how to bake this triple chocolate cookies recipe. A rich chocolate cookie dough is filled with white chocolate, dark chocolate, and milk chocolate chips. A chocolate lover's dream cookie!

I think it's safe to say that when someone thinks of me chocolate comes to mind, I am a self-proclaimed choc-o-holic. My whole family is. We are die-hard chocolate lovers. There's just something about the warm, rich, flavor that melts in your mouth.

I am also no stranger to a good cookie or two! In fact this recipe you are reading today was inspired heavily off of my favorite chocolate chip cookie recipe.

This cookie dough is made with a box of chocolate pudding. This flavors the dough beautifully but also tenderizes the dough for the perfect cookie. These cookies are incredibly delicious, rich, and almost brownie-like they are SO chocolatey. The edges are a little crispy and the center is thick and filled with melted chocolate. You really can't go wrong!

Ingredients

For these chocolatey filled cookies you'll need a few things:

• Butter. I like using unsalted butter, but if you want to use salted butter all you have to do is leave out some of the salt we add-in.
• Eggs. For this particular cookie, we will need an egg yolk and a whole egg. The extra yolk makes the cookie extra chewy and adds moisture.
• Vanilla Extract. Make sure you are using the real stuff!
• Sugars. Granulated sugar and dark brown sugar are needed, the white sugar helps the cookies spread and the brown sugar provides moisture, chewiness, and flavor.
• Instant Chocolate Pudding Mix. This makes the cookie extra soft and chewy. Make sure to use the small size box, not the large one!
• Cocoa Powder. You'll notice this recipe calls for Dutch-process, which is why there is baking powder in this cookie recipe. Dutch-process cocoa powder has been neutralized to take the acidity out of it, baking soda needs acidity to react and work so we use baking powder which has already been activated.
• Salt. Don't forget to add some salt to these sweet cookies.
• Flour. Just some good old All-Purpose Flour, also known as Plain Flour.
• Baking Soda. This makes the cookies rise. Make sure your baking soda is fresh, expired, or old baking soda will not lift the cookies when they bake. The baking soda will react to the brown sugar to activate.
• Baking Powder. As I mentioned above we use baking powder because there is not enough acid in the recipe to use only baking soda.
• Chocolate Chips. I like to use Callebaut Chocolate Callets or chopped chocolate bars to achieve a more melty chocolate chip cookie. Just use equal parts of white chocolate, milk chocolate, and dark chocolate.

Next time try my triple chocolate cake, chocolate bread or chocolate mayonnaise cake recipe!

Instructions

We will start with the wet ingredients. Note that this dough has a thirty minute chill time so you do not need to warm your oven up just yet.

Pour the melted butter into the bowl of an electric mixer fitted with a paddle attachment or a heatproof bowl and use a handheld electric mixer. Add in the granulated sugar and brown sugar.

Mix until they are fully combined and continue to beat for 2 minutes at low-medium speed. Make sure to scrape down the sides of the bowl.

Add egg, egg yolk, and vanilla mix for 3 minutes, do not skip this step, you will notice the color of the mixture will lighten quite a lot by the end of the mixing.

You can see in the photo below the batter is much lighter in color after the mixing. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.

In a large bowl whisk together the flour, baking soda, baking powder, salt, cocoa powder, and pudding mix together and set aside. I like to sift the cocoa powder in to prevent any lumps in the dough.

Gently mix in the flour mixture to the wet ingredients until almost fully combined then add chocolate chips and continue folding the batter until all combined. Don't overmix.

Use a medium cookie scoop to portion out the cookie dough balls and place on a sheet pan/ plate with parchment paper if you want to stack then place parchment paper in between layers of cookie dough then cover with plastic wrap OR scoop out into a parchment paper or wax paper-lined plastic container and chill for at least 30 minutes or up to two days.

Keep in mind if you chill for longer than thirty minutes, you will need to let the cookie dough sit at room temperature for 20-30 minutes before baking, you may want to gently press them down as well before baking.

When you are ready to bake preheat the oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper. Place the cookie dough balls at least two inches apart. Bake for 8-10 minutes, or until the dough is set and the dough doesn't look wet, I take the cookies out when the dough only has the slightest sheen to it, as the cookies will finish baking on the tray as you set them to cool. Let them cool on the tray on a wire rack for 5-10 minutes then transfer to cool directly on the wire rack.

Bake the cookies longer if you like a more crunchy cookie, store leftovers in an air-tight container for up to 5 days.

I hope you love these triple chocolate cookies!

Check out this post on my Cookie Baking Tips

How to freeze

To freeze unbaked cookie dough balls: Scoop the cookie dough and place it on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months.

When ready to bake the cookies, follow normal instructions but add a minute or two onto the bake time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.

To freeze baked cookies: Once you've baked the triple chocolate cookies allow them to cool completely then place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.

Can you double

You can totally double the recipe just press the 2X button on the recipe card below and make sure your mixer can handle all of the ingredients!

More cookie recipes

If you love a chocolate cookie dough base you gotta try my peppermint chocolate cookie recipe next!

As you can see I love stuffing as much chocolate into a cookie as possible, I also love dunking a cookie into chocolate! Like I do in these chocolate-dipped brown butter cookies!

And if you are looking for no chocolate then try my chewy maple pecan cookies!!

These Buttery Whipped Shortbread Cookies my friend Hayley makes are epic!!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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