Each bite of these indulgent triple chocolate cookies is packed with dark, milk, white chocolate, as well as walnuts. These slightly crispy yet extremely soft and chewy cookies are perfect for any cookie lover. These rich cookies not only are a perfect everyday snack but also make for a great show-stopper dessert.
I love cookies. I have uploaded many cookie recipes before like coconut kisses, classic shortbread, or, nutella marble cookies. And here I am with one more.
These triple chocolate cookies like the name suggest are a chocolate extravaganza. Chocolate in these cookies comes in three kinds: dark, milk, and white. Melted chocolate chunks in these cookies provide another layer of taste.
This recipe doesn’t require an electric mixer for mixing. Just a plain whisk and spatula are all you need. You also only require one bowl. You require some extra hours to chill the cookie dough but mixing and baking is super fast and easy. Most of the ingredients are basic and readily available.
So do your chocoholic self a favour and bake these scrumptious triple chocolate cookies today.
Ingredients required:-
This is a preview. A detailed list of ingredients with the amount required is provided in the recipe card below.
All-purpose flour- Provides structure and a chewy texture.
Butter- Butter provides flavour, richness, and structure to the cookies. I’ve used unsalted and room-temperature butter.
Brown Sugar- This not only gives a toffee flavour to the cookies but also helps in creating a chewy texture.
Sugar(granulated)- This provides the necessary sweetness and crunch to the cookies.
Salt- to balance the flavours.
Vanilla Extract- To enhance the flavour of the cookies.
Baking soda and Baking powder
Walnuts- These are optional but I love a little crunch in the cookies also walnut really compliments the chocolate flavour.
Chocolate Chunks- Here I’ve used equal amounts of dark, milk, and white chocolate. You can use chocolate chips also but I prefer chunks because they create perfect gooey pockets of chocolate in the cookies.
How to make triple chocolate cookies?
- STEP 1). Mix butter and sugar. Whisk together the soft butter with brown sugar and granulated sugar until smooth and creamy. You can use a stand mixer but we don’t have to cream
- STEP 2). Mix in egg. Add the egg mix until well combined. Mix in vanilla.
- STEP 3). Add dry ingredients. Sift flour, salt, baking powder and baking soda. Add chocolate and walnuts. Mix with a spatula till a tacky dough is formed.
- STEP 4). Chill the dough. Cover the dough in the bowl and refrigerate for 1 hour.
- STEP 5). Bake. Scoop up the cookie dough with a scooper or spoon. Place onto prepared baking sheets spacing them 2 inches apart. Place a few extra chocolate chunks on top of each dough ball. Bake until a slight golden brown colour is achieved by the cookies. After 10 minutes transfer to a rack and let cookies cool.
How to store triple chocolate cookies?
At room temperature- Store in an airtight container for 3-4 days.
To freeze- If you want to store these cookies for more than 3-4 days freeze them in an airtight container or zip-lock bag for up to 3 months. Thaw for a few hours before consumption.
Can we freeze the cookie dough?
Yes. After placing the shaped cookie dough on the tray place them in the freezer for a few hours. Then transfer the cookie dough to an airtight container or zip-lock bag then freeze for up to 3 months.
Tips
- Chilling the dough helps in creating a richer and chewy cookie. But if you want a more crispier cookies you don’t need to refrigerate them.
- If you prefer a more crunchy exterior bake them for a couple of minutes extra.
- After baking do not immediately transfer to a wire rack. Let them sit on the pan itself for a few minutes as they will be very soft and might break if you try to move them.
if you liked this recipe, try these!
Triple Chocolate Cookies
Ingredients
- 100 g Butter (room temperature, unsalted) ½ cup
- 45 g light brown sugar ½ cup
- 45 g white granulated sugar ½ cup
- 50 g white chocolate chunks
- 50 g milk chocolate chunks
- 50 g dark chocolate chunks
- 30 g walnuts
- 1 Egg medium size
- 1 tsp Vanilla Extract
- 155 g All-purpose flour 1 cup
- ½ tsp salt
- ½ tsp Baking powder
- ½ tsp Baking soda
Instructions
- 1. Mix the butter and both sugars until thoroughly combined! If you don’t want to use an electric mixer, a whisk will do just fine as we just have to combine.
- 2. Mix in the vanilla and the egg until thoroughly combined.
- 3. Sift in the flour, baking soda, baking powder, and salt. And add the chocolate chunks and walnuts. Mix with a spatula until everything is combined and the cookie dough is formed.
- 4. Cover with a cling wrap and refrigerate for 1 hour.
- 5. Preheat your oven to 180℃/350℉ and line a baking tray with parchment/butter paper.
- 6. With the help of a spoon or scoop place cookie dough on the baking tray 1-2 inches apart from each other. Place a few extra chocolate chunks on top of each dough ball.
- 7. Bake in the oven for 8-10 minutes or until cookies have achieved a slight golden brown colour.
- 8. Once baked, let them sit in the pan itself for 10-12 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough helps in creating a richer and chewy cookie. Also, this prevents the spreading of dough while baking
- If you prefer a more crunchy exterior bake them for a couple of minutes extra.
- After baking do not immediately transfer to a wire rack. Let them sit on the pan itself for a few minutes as they will be very soft and might break if you try to move them.