Triple Chocolate Chip Cookies!
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These triple chocolate cookies are cocoa-based, packed with white, milk, and dark chocolate chips, and baked straight away without any chilling. Prep takes 10 minutes, bake time is 10 to 12 minutes, and total time is just 22 minutes.
Why these cookies crinkle
These are my ultimate go-to cookies because the dough is quick, requires zero chilling, and is completely customisable. They have a gorgeous, rustic crinkle-top appearance. This iconic crinkle effect comes from the precise blend of sugars alongside a balanced pairing of raising agents. They are perfect just out of the oven when warm and gooey, or left to cool to accompany a cold glass of milk.
This cookie dough is similar to other recipes that I have already published. They’re designed to be a super simple go-to recipe for a simple triple chocolate cookie that you don’t need to prep much, or chill before baking.
- Butter – you can use block butter at room temperature or a baking spread
- Sugars – I use a mixture of light brown sugar and white granulated sugar for a delicious mix of flavours and a good texture
- Egg – I only use one medium egg, but one large works
- Flavour – vanilla is always optional, but I love it added in
- Cocoa – I use a strong cocoa powder for the flavour as well as the darkness of the cookies that come out
- Flour – I use plain flour to prevent too much raising agent, but you can use self raising if you leave out the other raising agents. They may just spread more.
- Raising agents – Bicarbonate of soda (baking soda in the US) plus a tiny touch of baking powder provides the exact reaction needed to create the classic crinkle texture.
- Salt – optional, but I genuinely believe salt is WONDERFUL in cookies
Chocolate variations and add-ins
I am an utter chocoholic, so I load these up with the maximum amount of chocolate chips. However, you can make this recipe your own with these easy swaps:
Flavouring Extracts: Swap the vanilla extract for orange extract or peppermint oil to easily create a chocolate orange or mint chocolate variation.
Chips vs. Chunks: I often use standard chocolate chips for ease, but chopping up a high-quality chocolate bar into large chocolate chunk pieces creates beautiful, molten pockets of pooled chocolate.
Mix-and-Match: You can use any mix of white, milk, dark, or even semi-sweet chocolate chips as long as you keep the total weight to 300 grams.
How to bake these triple chocolate chip cookies
I make the cookie dough up in my stand mixer, but a hand mixer or a spatula and a bowl does work. Then, I use a 5cm scoop to portion my cookies onto my lined trays. I use large trays, and only put 6 per tray to make sure that they have room to spread. I don’t chill the cookie dough myself, but if you have a tray that can’t fit in the oven yet, you can just put them in the fridge for now.
You could bake them for a couple minutes longer to get a crunchier outside, but still have a gooey outside, which I often do, or even bake them for a minute less to have the gooiest and softest cookies in the world. I realise that everyone likes their cookies done slightly differently to the next person, so these are all about the baking time.
If your cookies look a little too domed when they are fresh out of the oven, simply tap the baking trays onto your work surface a couple of times to flatten them out a smidge, then leave them to cool completely on the tray. For the best results, I use a specific combination of high-quality dark, milk, and white chocolate alongside a handy three-size cookie scoop set, using the middle size to get perfectly uniform portions.
FAQs
Yes, easily. Scale all the ingredients perfectly by half or double, and bake in successive batches so you don’t overcrowd your oven shelves.
If you need an egg-free version, a commercial egg replacer or 1 tablespoon of milk can work, though expect a slight difference in how much the cookie spreads.
Yes! Browning the butter adds an incredible nutty flavor. However, because melting changes the structure, you must let the browned butter cool back down to a soft solid state before creaming it with the sugars, otherwise the cookies will spread into flat puddles.
Absolutely. Mix the dough, roll into balls, cover tightly, and leave them in the fridge overnight. Bake straight from cold, adding an extra minute to the timer.
Triple Chocolate Chip Crinkle Cookies!
Ingredients
- 125 g unsalted butter
- 100 g light brown sugar
- 100 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 25 g cocoa powder
- 225 g plain flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 100 g white chocolate chips
- 100 g milk chocolate chips
- 100 g dark chocolate chips
Instructions
- Preheat your oven to 180ºc/160ºc Fan/375F and line two-four baking trays with parchment paper. Mine are quite large trays (40cm) to make sure the cookies don't touch!
- Mix together the butter and both sugars until light and fluffy and thoroughly combined! Using an electric mixer is far easier for this because it gets very fluffy and perfect!
- Mix in the vanilla and the egg until thoroughly combined, then mix in the cocoa powder, flour, bicarbonate of soda, baking powder and salt until a thick paste/cookie dough is formed.
- Fold in the chocolate chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate! (I usually fit 6-8 on each tray to be safe) I also use a 5cm cookie dropper/ice cream scoop to make them identical sizes.
- Bake in the oven for 10-12 minutes until spread out perfectly crinkly. A minute or so less will be gooey, a minute or two more will be beautiful and crunchy.
- Once baked, remove from the oven and gobble them all up – don’t burn yourself on the chocolate!
Notes
- Store in an airtight container for 4-5 days
- Can be frozen after baking for up to 3x months
- Can be frozen as cookie dough for up to 3x months and baked straight from the freezer
- Recipe updated August 2019
- Original recipe
- Everything is the same, apart from the original used to use 175g self raising flour instead of the 225g plain. I also used slightly less chocolate chips. Method and everything else is the same.
Storage and freezing
Once baked, these delicious treats will stay fresh for four to five days at room temperature in an airtight container, though they are usually eaten long before then. Alternatively, you can freeze the baked cookies for up to three months, or even freeze the raw cookie dough balls ahead of time so you can enjoy freshly baked cookies whenever a craving hits.
Triple chocolate recipes
If you mention anything triple chocolate to me, I am immediately interested and I pay attention. There is something about adding all of the chocolate you can to a bake that I adore. My no-bake triple chocolate cheesecake is one of my favourite recipes ever (THE LAYERS ARE AWESOME), but you can’t beat a triple chocolate cookie. Like honestly, there is nothing better.
Well, there’s always my brownie cookies or my NYC chocolate chip cookies if you want that decadent, delicious chocolate cookie hit in another form.
If you freeze a raw batch, do you thaw before baking or bake form frozen?
Just bake from frozen – add 1-2 minutes longer onto the time! x
When you put these on the tray with the scoop, do you flatten them out prior to baking or let them spread naturally?
Just let them flat our naturally!
Excellent recipe. Made it today for the first time. Will definitely make again.
Thank you 😊
Hey Jane
I made these cookies today. They taste delicioussss!! However mine came out flat for some reason and not as chunky as yours. Any tips? I must point out that I made a double batch so I doubled everything because I needed more cookies. Also they weren’t that crinkly either. Not sure what I did wrong? Maybe the batter wasn’t mixed properly???
It’s probably the mixing as you say. It might also be down to using different ingredients for example, but I would say try it as one regular batch.
hi Jane! i just wanted to know once it is baked and cooled then will the cookies be chewy or crispy because i am a fan of chewy and gooey cookies and if these are chewy then this will be my LIFE LONG recipe!!!!
They are chewy & gooey indeed!
Oh and Jane could I also use plain flour instead of self-raising flour because i heard that self raising flour makes it a bit cakey!! thnx
🙂 🙂 🙂 🙂
I don’t know where you’ve heard that from as I would disagree… the recipe uses self raising flour for a reason.
Ok Jane, thanks for replying, i’m used to baking cookies with plain flour because mostly i used american recipes with cups and ounces!! 🙂
Some recipes are definitely better with plain flour, but many of my cookies on my blog use Self Raising and they’re delicious. ?
thank for the recipe…
i would like to ask u, can i reduce the sugar like 50 gr granulated and 50 light brown sugar? does it affect the cookie? or maybe there are alternative ways like change other ingredients grams to make the cookie still same like yours?
To have results like mine, you need to use the recipe as listed. Altering the recipe will change the end results xx
Hi, quick question….is it possible to freeze the dough either whole or in portion sizes? Going away soon and accommodation may not have measuring facilities to make there, and I would love some cookies while away
Definitely in portion sizes, whole would be nightmare in comparison! I always freeze mine so I can have cookies when I want them, just an extra couple of minutes in the oven!
Thanks, Jane! I will try and keep you posted 🙂
Okay! 🙂
Hello Jane, thanks very much for this recipe. I just baked a batch and my family loved them! I was hoping to find a chocolate chip cookies recipe (without cocoa powder) and tried to click on your “Double Chocolate Chip Cookies” above to see if it’s what I’m looking for, but the link was broken.
I’m glad they went down well! I’ll look into the broken link for you, but those contain cocoa powder too – I’d recommend my milk chocolate & sea salt cookies 🙂
Hi Jane, thanks for your super quick response! I had a look at your recipe for milk chocolate & sea salt cookies. Not sure if you can help me with this.
Does that yield the same outcome in terms of texture as this triple choc chip cookies? There seem to be higher content of brown sugar, additional egg yolk, and no baking powder.
Back to this triple choc chip cookies recipe – on your wildest guess, do you think I could safely reduce amount of both sugars and still get the same results? I.e. 70g brown sugar + 70g caster sugar 🙂
Thanks and sorry for my length message. Have a great weekend!
No texture is slightly different – still delicious though! And I’m not sure it would, I don’t think they’d crinkle or have the same texture if there was less sugar haha!
Oh these look absolutely perfect – just how a proper American style cookie should be. I love their crinkly tops 🙂
Thank you! I tried so hard to get these right, I find they create the perfect texture of a cookie!
I think I just found the cookies we will be making tomorrow. I don’t have self rising flour on hand right now but I think I could find how to make my own 🙂 Thanks for sharing
Thankyou so much!! ☺️ I hope you like them!
These look delicious! I have to try to make these, but it will be had to keep the two little monkey’s away from the cookie jar I dread. 😀
Thank you! I have this issue but with my fully-grown brother and parents eating them all!!
Omg I’m going to make these right now! I don’t care that it’s midnight!
Yay!! I hope you like them!!
*mouth full* can’t… Talk…???
Hahaha I shall take that as a good sign!! ?
OK all the cookies are gone! My kids devoured the rest for breakfast lol soooo yummy! Thanks for the recipe! ??
Yay I am so glad you and they liked them! <3
More like loved them! ?
This makes me so happy!! 🙂
Now we’re both happy! And I’ll be even happier when I make another batch! ??
I’m making more tomorrow too :’) three batches down already!
You know I was supposed to be dieting lol emphasis on the word ‘supposed’ ???
I’m the exact same so don’t you worry about that!! ?
A match made in heaven ha!
These look perfect! You can’t beat a triple chocolate cookie can you! The more chocolate the better 🙂
Jennie // Scarletscorchdroppers
xx
Thank you, Jennie! I totally agree!! Xx
Hi Jane, I just wanted to say these cookies are the best cookies I’ve ever eaten, bought and made. I Love this recipe it’s so easy to make. I can’t find the original recipe with self raising flour, I’ve been using plain but can’t get any in the shops atm and really need to make a batch so thought I’d try with self raising. How much do I need to use?
Ahh yay!! ❤️ The original ingredients are in the notes of the recipe card! Whenever I update a recipe I always keep the original in there so it stays with the recipe!