Crispy on the outside and soft in the center, triple chocolate cookies are delicious cookies that win everyone over at the first bite. They are made in a few simple steps, with no refrigeration time and no special equipment: all you need is a bowl and a wooden spoon to bring perfect homemade American cookies to the table.
The secret? A generous mix of dark, milk and white chocolate chips that melt during baking, creating a perfect balance of flavors and textures. Ideal for breakfast, a wholesome snack or a sweet break during the day, these soft cookies are an indulgence to share… or to keep all to yourself.
The recipe is inspired by the famous Crumbl Cookies, which I often make both plain and with cocoa, but in this triple-chocolate version I wanted to go all out by mixing 3 different types of chocolate. And if you are celiac, don’t worry: these triple chocolate cookies are perfect gluten-free as well. Just replace the 00 flour with the same weight of very fine rice flour and check that any other “at-risk” ingredients are certified gluten free.
Make them once and they will become your favorite triple chocolate cookies: simple, fast and incredibly indulgent.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 11 Pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 217.27 (Kcal)
- Carbohydrates 25.94 (g) of which sugars 13.44 (g)
- Proteins 2.91 (g)
- Fat 11.94 (g) of which saturated 6.07 (g)of which unsaturated 2.89 (g)
- Fibers 0.26 (g)
- Sodium 121.77 (mg)
Indicative values for a portion of 44 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 11 triple chocolate cookies
If you are celiac, you can replace the 00 flour with very fine rice flour. Still check that the following ingredients carry a “gluten free” label: rice flour, cornstarch, milk, dark and white chocolate chips, vanillin.
- 7 tbsp butter
- 1 cup + 1 tbsp 00 flour (or very fine rice flour (gluten-free))
- 1/4 cup cornstarch (Maizena)
- 3/4 tsp baking soda
- 1 egg (medium)
- 3 tbsp brown sugar
- 3 tbsp granulated sugar
- 1/3 cup dark chocolate chips
- 1/3 cup milk chocolate chips (milk)
- 1/3 cup white chocolate chips
- 2 pinches salt
- 1 packet vanillin (vanilla powder)
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Wooden spoon
- 1 Baking sheet
- Parchment paper
How to make triple chocolate cookies (milk, dark and white)
To prepare the triple chocolate cookies, get some white chocolate chips, dark and milk chips. All three types are sold ready-made, but if you can’t find them you can coarsely chop a chocolate bar as I did with the milk chocolate (1). The look of your cookies will be more rustic but even more inviting. Mix the three kinds of chocolate in a bowl (2) and set aside. Cut the butter into pieces and let it soften for about ten minutes in the turned-off oven with the light on (3) or heat it 10 seconds in the microwave. It should be soft but not melted.
Put it in a bowl with the granulated sugar, the brown sugar and two generous pinches of salt (4). Stir with a wooden spoon until you get a creamy mixture, then add the egg (5). Continue to stir with the wooden spoon to incorporate it into the butter (6).
Now add the flour (or very fine rice flour), the cornstarch, the baking soda and the vanillin (7). Mix vigorously (the dough will be a bit stiff) until the dry ingredients are well incorporated (8). Then add the three types of chocolate chips, keeping a handful aside to decorate the cookies on top (9).
Stir to distribute them well throughout the dough (10). Line a baking sheet with parchment paper; slightly wet your hands and take portions of dough just larger than a walnut to form a slightly flattened ball (11). Place them on the tray spaced well apart (they will spread a lot while baking) (12). With these quantities you should get 11 or 12 cookies.
Decorate them on top with the remaining chocolate chips (13) and bake in a preheated oven at 356°F (conventional) for 15–18 minutes. Remove from the oven when the edges begin to darken (14) and do not lift them off the tray until they are cool.
Just out of the oven they will still be soft but will firm up as they cool. Serve the triple chocolate cookies for breakfast or as a snack.
Storage for triple chocolate cookies
Triple chocolate cookies can be stored at room temperature for 4–5 days in an airtight container or a tin box.
Tips for perfect triple chocolate cookies
To obtain perfect triple chocolate cookies—soft in the center and slightly crunchy on the outside—follow these tips:
• Don’t overwork the dough: mix only as much as needed to combine the ingredients.
• Don’t overbake: cookies should be slightly soft in the center when you take them out; they will set as they cool.
• If you want thicker, puffier cookies, form slightly taller balls instead of flattening them.
This is an easy and quick recipe, but it’s the small details that make the difference between simple biscuits and true American bakery-style cookies.
FAQ (Questions & Answers)
How do you keep triple chocolate cookies soft?
To keep triple chocolate cookies soft, store them in an airtight container and don’t overbake them. They should be slightly moist in the center when removed from the oven; they will reach the perfect texture as they cool.
Can I make the cookie dough in advance?
Yes, the cookie dough can be stored in the refrigerator for 24 hours well covered, or frozen already portioned. This way you can always have fresh, just-baked American-style cookies.
Can I make triple chocolate cookies gluten-free?
Certainly. To make gluten-free triple chocolate cookies simply replace the 00 flour with very fine rice flour (or “impalpable” rice flour) and check that the chocolate chips are certified gluten-free.
Why do my triple chocolate cookies turn out hard?
Cookies become hard if they are overbaked or if the dough contains too much flour. Respect the baking times and weigh the ingredients precisely to achieve soft and indulgent cookies.
