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.
Hello, these look amazing!!! I wanted to ask you, when you say light brow sugar, do you mean tat soft like wet, light muscovado, or is it cane sugar that is granulated like plain white crystals, but only in light brown color like demerara? Thank you in advance for the respond, I really want to make these perfect!
Hiya! This means the soft, extremely fine sugar! Hope this helps! x
I absolutely LOVED baking these. The dough is so lovely to work with – like play dough. Super quick and easy recipe. I thought at first was rather a lot of flour but was perfect once mixed. Exactly as described – like a brownie but in a cookie with soft centre and chewy, crisp edges. It says they keep for 4-5 days but don’t think that’s going to happen! My family loved them. I think this is going to be a regular bake! What a super recipe to share!
Oh my!
I love to bake cookies but hate waiting for the dough to chill, when I found these I just knew I had to try them out and I was not disappointed!
The cookies turned out so well, they didn’t spread into each other and had perfect crisp, crackled tops!
Thank you for a fab recipe!
Hi Jane, could I make one big cookie with this recipe?
I have just made a batch of these for my child’s school bake sale tomorrow but they are way too good!! So chocolatey, chewy and crisp at the same time. I will definitely be making these again as I can imagine my husband will be crying in the morning taking them to school!! Can’t wait to try another one of your delicious recipes. Thank you.
Hi!! Dying to try this recipe it sounds out of this world. I was just wondering what temp the butter should at? Room temp/melted/etc. thanks!!!
Hello, I’m new to baking and this will be one of my first recipes. I’m a bit confused about baking powder versus bicarbonate of soda: I thought they were the same, but after a little internet search, I see the powder has added stuff in it.
If I just use a teaspoon of baking powder, will that affect the recipe much? I don’t have bicarb and would prefer not to have to go out and get some if it won’t affect the end product noticeably.
Baking powder will make your cookies puff up and taste more like cake whereas bicarbonate of soda spreads
How deep are these cookies supposed to be? I’ve made some, and they’re really tasty, but came out quite thick and brownie like. How much should they spread? Plus, my chocolate chips didn’t really melt at all!
But still delicious!
Oh my goodness, I’ve been baking for years and have never found a recipe this good ever. I’ve had so many compliments from everyone who’s tried one. So bloody good!! Thank you so much. (I made mine gluten, dairy and soy free and I’ve still been told they rival all the bakery cookies near us!)
Heyy! Thank you so much, it means a lot! So glad you enjoyed them, and thank you so much for such a lovely message! x
Everyone that has tried these cookies absolutely loves them!! so delicious. Only question is, mine don’t seem to spread our into thin cookies. What can i do to fix this?
You can add a little milk and see if that helps!
Hi Jane, I just want to say I LOVE your site and only come here when I’m looking for a delicious recipe. Have made loads of different things and they always come out perfect. Just a quick question, can you cook the dough from frozen? What temperature and time would they need? Or would you recommend defrosting in the fridge until chilled then 160oC for 10mins?
Yep you can – bake from frozen, same temp, just add 1-2 minutes baking time!
Followed the recipe exactly. Came out perfect! I keep dough balls in the freezer so I can just pop them in the oven whenever the fancy takes me. All the recipes I’ve tried on this site so far have been spot on! 😀
Made these yesterday. Safe to say these are my new favourite cookies. Xx
Ahh I love this! Thank you xx