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.
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
- 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.
Tips and storage
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.
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.
Hey Jane, I love this cookie recipe! Just wondering if I can do without brown sugar? I only have granulated or caster!
Ahh yay! I would use granulated x
absolutely loved them
Hi
Can you use the block stork in place of butter? Would they still taste as good?
Yes, for these you can!! x
Thought I’d give this cookie recipe a go during lockdown, super easy and really impressed and perhaps also surprised with how good they came out! Cannot wait to treat my mum to a homemade cookie and cuppa tomorrow. This will definitely be my go to cookie recipe!
Hi Jane, I made these last night and the are absolutely delicious. I’m new to your blog (so happy I found it) and can’t wait to try out some more recipes!! Thank you 🙂
Thank you so much!
Hi , I am due to make this recipe however I was wondering what the butter should be like , should it be room temperature or should it be taken straight from the refrigerator ?
Kind regards
If using a baking spread, use straight from the fridge, if using unsalted butter, just slightly more towards room temp so it’s easier to mix in!
Thank again Jane for brilliant recipe. Quickly put on weight by working my way through all of your delicious recipes.
Excellent, Very yummy, it’s the first time that I made them.
Me and my 6 year old granddaughter loved making them. A bit difficult at the end mixing in the chocolate chips.
We didn’t have any white chocolate so substituted it with both dark and milk chocolate chips.😋xx
So tasty! Me and my partner made them last night but we don’t like dark chocolate so used 150g each of milk and white and it worked perfectly!
Wow, what an amazing recipe. My son a surely loves them. I doubt they will see tomorrow!!
I’ve made these many times and they’re absolutely delicious! I wanted to make them a little smaller this time as I want to put them on a birthday cake. Should I cook them for less time or just the same? x
Ahh yay! And if they are smaller they will need less time x
Hi Jane,
Firstly, I LOVE your website – I don’t bother looking anywhere else for delicious recipes!
I just wanted to say after testing, that 35g of Cocoa powder works much better than the 25g stated here. I was finding they were coming out a bit greyish but now are super chocolatey. Your NY cookies recipe also quotes 35g. You may wish to consider altering the quantity stated in the recipe.
Many thanks
Alex
This recipe has always had 25g of cocoa powder along with a lot of my other cookie recipes so I will keep it that way – but you can use whatever you prefer!
What an incredible recipe! The whole family approves. It was so simple yet absolutely delicious, I’ll be making these so often now, thank you!!
My favourite cookie recipe, I make them every other weekend and everyone loves them. Fantastic recipe 😍