Triple chocolate cookies are the ultimate indulgence for serious chocolate lovers. Thick, chewy, and intensely fudgy, these cookies combine a rich cocoa dough with three layers of chocolate semisweet chips, creamy white chocolate, and bold bittersweet chunks. A small touch of espresso enhances the depth of the chocolate flavor without overpowering it.
Perfect for holidays, gifting, or everyday cravings, this recipe delivers bakery-style cookies with an irresistible soft center and rich chocolate bite.
• Extreme Chocolate Experience: Features three distinct types of chocolate—semisweet chips, white chips, and chopped bittersweet chunks—for a complex and indulgent flavor profile.
• Perfect Texture: These cookies are engineered to be dense, soft, and chewy, avoiding the common pitfall of being too cakey or crumbly.
• Flavor Enhancer: The addition of espresso powder doesn't make them taste like coffee; instead, it acts as a secret weapon to intensify and deepen the chocolate notes.
• Versatile & Customizable: Easily adapt the recipe with nuts, extracts, or different types of chips to suit your personal preference.
• Make-Ahead Friendly: The dough can be prepared in advance and chilled or frozen, making it perfect for busy schedules or sudden chocolate cravings.
• Stand Mixer or Large Mixing Bowl (for creaming the butter and sugar)
• Standard Cookie Scoop (1.5 tablespoons, for uniform sizing)
• Baking Sheets (lined with parchment paper or silicone mats)
• Wire Cooling Rack (for perfect cooling and texture setting)
• Microwave-Safe Bowl (for melting butter)
• Unsalted Butter (1 cup): Softened to room temperature for a rich, buttery base.
• Granulated Sugar (1 1/2 cups): Provides sweetness and helps create those beautiful crinkled edges.
• Ghirardelli Cocoa Powder (1/2 cup + 2 tbsp): Use high-quality natural cocoa or cocoa rouge for a deep, dark chocolate base.
• Espresso Powder (1/2 tsp): Dissolved in water to amplify the chocolate flavor without adding a coffee taste.
• Three Types of Chocolate: A mix of semisweet chips (1 cup), white chips (1/2 cup), and chopped bittersweet chocolate (2 oz) for ultimate indulgence.
• All-Purpose Flour (2 2/3 cups): The structural foundation for a chewy cookie.
• Baking Soda & Salt: For the perfect lift and flavor balance.
• Don't Overbake: Cookies should look soft and slightly underdone when removed from the oven. They firm up as they cool, creating a fudgy center.
• The Espresso Secret: Espresso powder intensifies chocolate flavor without adding coffee taste.
• Chill for Extra Chew: Chill dough 30 minutes to 3 hours for thicker, chewier cookies.
• Measure Flour Correctly: Use the spoon-and-level method to avoid dry cookies.
• Keep Them Soft: Store cookies with a slice of sandwich bread to maintain moisture.
Problem: My cookies are too flat.
Likely Cause: Butter too warm or oven not preheated.
Solution: Chill dough 30 minutes and use properly softened butter.
Problem: Cookies are dry and crumbly.
Likely Cause: Overbaking or excess flour.
Solution: Reduce bake time by 1–2 minutes and recheck flour measurement.
Problem: Chocolate chips fall out.
Likely Cause: Dough too dry or uneven mixing.
Solution: Mix thoroughly before folding; add 1 tsp milk if needed.
Problem: Cookies are too sweet.
Likely Cause: White chocolate sweetness.
Solution: Increase bittersweet chocolate or finish with flaky sea salt.
• Upgrade Your Cocoa: Use Cocoa Rouge (Dutch-processed) for deeper color and flavor.
• Salted Finish: Sprinkle flaky sea salt immediately after baking.
• Flavor Variations: Add nuts or peppermint extract for seasonal twists.
• Bake from Frozen: Add 2 minutes when baking frozen dough balls.
• Warm-Up Hack: Microwave cookies 10–15 seconds for fresh-from-the-oven texture.
• Cold milk
• Vanilla bean ice cream
• Hot coffee or cocoa
• Fresh raspberries
• Cabernet Sauvignon or Port
• Room Temperature: Airtight container up to 1 week
• Freezer (Baked): Up to 1 month
• Freezer (Dough): Up to 3 months
The ultimate cookie for chocolate enthusiasts. These soft and fudgy rounds feature a rich cocoa and espresso base loaded with semisweet, white, and bittersweet chocolate.
Prepare the Oven and Baking Sheets
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Cream the Butter and Sugar
In a large mixing bowl or stand mixer, beat the softened butter and granulated sugar together until the mixture becomes pale, light, and fluffy. Add the vanilla extract, then mix in the eggs one at a time, beating just until fully incorporated.
Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
Form the Cookie Dough
With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Pour in the dissolved espresso mixture and mix only until the dough comes together. Avoid overmixing to keep the cookies soft.
Add the Chocolate
Using a spatula, gently fold in the semisweet chocolate chips, white chocolate chips, and chopped bittersweet chocolate until evenly distributed throughout the dough.
Portion the Dough
Scoop the dough into 1.5-tablespoon portions and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake to Fudgy Perfection
Bake for 8 to 10 minutes. The cookies should look slightly underbaked in the center, with set edges and soft tops.
Cool and Set
Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely. As they cool, they will firm up while remaining soft and chewy inside.
🍫 Cocoa Powder
I’ve tested this recipe using both unsweetened natural cocoa powder and cocoa rouge, and both deliver rich, delicious results 😍
🍬 Easy Customizations
Feel free to swap the white chocolate for milk chocolate chips, dark chocolate chips, peanut butter chips, mint chips, chopped nuts, or dried fruit. Make it your own ✨
📦 Storage Tips
Always store cookies only after they’ve completely cooled.
To keep them soft and chewy 🤍, place them in an airtight container at room temperature for up to 1 week.
👉 Pro tip: add a slice of sandwich bread to the container—the bread will dry out first, helping the cookies stay moist 🍞
❄️ Freezing
For longer storage, freeze cookies for up to 1 month, arranged in a single layer with parchment paper between each cookie.
Thaw in the refrigerator, then bring to room temperature before serving.
🔥 Reheating
To bring back that fresh-from-the-oven texture 🤤, microwave cookies for 10–15 seconds before enjoying.
