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Chunky triple chocolate cookies recipe

Chunky triple chocolate cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate cookies

A crunchy outside and soft, gooey chocolate inside, this cookie has dark chocolate, white chocolate and cocoa. For hardcore chocolate fans only!

Oxfordshire, England, UK

5 people made this

IngredientsMakes: 1 dozen cookies

  • 100g butter or margarine
  • 125g sugar (soft brown sugar gives a deeper flavour, but white is fine)
  • 1 egg yolk
  • 100g plain flour
  • 25g self raising flour
  • 30g cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 100g mix of white and dark chocolate, finely chopped (or chips)

MethodPrep:25min ›Cook:10min ›Ready in:35min

  1. Cream the butter and sugar together until pale in colour. Beat in the egg yolk, then mix in the flours, cocoa powder and bicarb.
  2. Chop the chocolate into chunks, and mix into cookie dough. Leave dough to rest whilst oven heats, preferably in the fridge. (Chilling the dough helps gives them their cracked appearance, and contrast in texture).
  3. Heat oven to 190 C / Gas 5.
  4. Pull off a little dough and roll to form a ball about 2.5cm (1 in) in diameter. Flatten slightly, then arrange, spaced apart on the baking tray. They will puff up and spread by around half, so leave plenty of space. This amount should make about 12 cookies.
  5. Bake for 10 to 12 minutes until risen and cracked on the outside, but still a bit soft and gooey on the inside.
  6. Leave to cool, then enjoy!


Like nuts in your cookies? Add 50-60g walnuts, peanuts or pecans! Dried fruit works well too, especially dried cranberries or sour cherries!

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7 ounces semisweet chocolate
1 cup butter, at room temperature
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 1/4 cups flour
1 tablespoon baking powder, PLUS "PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon baking powder
2 teaspoons baking soda
2 pinches salt
8 ounces semisweet chocolate, cut into 3/4 inch chunks
8 ounces white chocolate, in chunks
1 1/2 cup white chocolate chips
1 1/2 cup toasted pecan pieces, optional

Preheat oven to 325 degrees F.

Melt 7 oz. of chocolate in top of double boiler over barely simmering water. Set aside to cool.

With mixer, cream butter and sugars until smooth. Add eggs, one at a time, waiting until the first is incorporated before adding the second. Add the vanilla and melted chocolate and mix until blended.

In a separate bowl, mix flour, baking powder, baking soda and salt together. Add the dry ingredients to the batter and mix until smooth. Be careful not to over-mix. Add the chocolate pieces and pecans and mix just until incorporated.

Drop by tablespoons 2 inches apart onto baking sheet and bake for 14 minutes.

5 tips for making Perfect Triple Chocolate Cookies:

1. Cream the butter and sugar for 4 minutes. This is what makes the cookie dough extra creamy and gives time for the butter to wrap around the sugars. It also creates air pockets in the dough which gives the cookies some rise.

2. Add eggs one at a time, mixing well after each addition.

3. Use high-quality cocoa. Get the good stuff because it’s the star ingredient.

4. Chilling the dough makes the cookies even better. It’s hard to be patient but it is worth the wait. 24-48 hours is best but even an hour will make a difference. It also helps to keep the cookies from spreading too much.

5. Bake just until cookies has crisp edges and chewy centers. Keep an eye on the cookies as they reach the allotted baking time. Don’t burn the cookies. No hockey pucks!

Triple Chocolate NYC Cookies!

Giant Gooey Triple Chocolate NYC Cookies based on the famous Cookies from New York City!!

It has been less than two weeks since I posted my NYC Chocolate Chip Cookies.. and all I have been getting are requests for a Triple Chocolate Version. SO HERE IT IS! It was already on its way, but I like to spread my recipes a little bit… I didn’t want to post several cookie recipes in a row! Also, who doesn’t love a recipe tease?!

These beauties, as you can see, are SO good. Let’s be honest though, can you beat a gooey cookie?! Honestly, I don’t think you can. I am biased as I have eaten so many batches of cookies this past couple of months that I think I am now 50% cookie, but here we are. I love them so much.

As explained before… NYC Cookies are a breed of their own. They are huge, they are chunky, they are crunchy and soft at the same time, and they are beyond epic. Think Levain Bakery from New York, or Creme from London and so on. This type of cookie is insanity in every bite.

So! These are, obviously, based on my NYC Chocolate Chip Cookies. I genuinely don’t think I have ever had so many people bake a recipe so quickly compared to them, so I was never going to change the recipe too much. The recipe works so perfectly for everyone, I wanted to follow the same premise for these!

When baking with cocoa powder though, things do change slightly. Sometimes, it’s a simple switch of adding more flour, or cocoa powder, or taking out some flour and adding cocoa powder… but when I tried this with these, I just wasn’t 100% sure. I do use very good quality cocoa powder because I buy a large bag, but even so!

I took out 50g of the plain flour and added in 35g of cocoa powder. This 15g difference in dry ingredients is fine, and you should roll with it! One thing I would say is though, don’t substitute the cocoa powder for hot chocolate powder. They are very different things in the baking world!

You can see my cookies are a lovely deep colour, so I really do recommend a good quality cocoa powder – but any will do! It’s there to help you get the really gooey triple chocolate texture and taste and I love it!

As with my other recipe, I use all plain flour and add in the baking powder to get the texture, and I love it. You want the rise from the raising agents to create the perfect texture.. and it really works! You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it… heaven.

If you can’t access plain flour, you can use self-raising – but this means you will want to remove the baking powder from the recipe and keep the bicarbonate of soda! Sometimes they can dome a smidge more, but they are still so so tasty!

In my other cookies, I often recommend using Cornflour – which is optional in my NYC Chocolate Chip Cookies – but they don’t need them in these. Along with my other chocolate-based cookie doughs – the cocoa powder has the same sort of effect as the cornflour can have so I don’t use it!

For my cookies, I use a mix of two sugars… light brown sugar (soft), and white granulated sugar. This is similar to my other recipes, such as my Mini Egg Cookie Bars – in the fact that it gives the best flavour and texture. You really want to stick to these if you can – but you can use all brown, or all white if you have to.

Switch the sugars to caster sugar can really change the texture. I’m not the biggest fan of caster sugar in cookies anymore – and if you try this recipe as listed, you will agree with me! If you can’t access one or the other, you can use all granulated, or all light brown sugar. Dark brown soft sugar is also a good sugar, and gives a much more caramel flavour!

As my other cookies are a plain cookie as you could call it, these are obviously going to be chocolate. You can, of course, use triple chocolate chips in the other ones, but when I hear that something is ‘triple’ chocolate, it always has to have a chocolate base! This does technically make it quadruple chocolate.. but oh well. Triple sounds better.

I use chocolate chips, like these ones because I always buy in bulk! You can use shop-bought chocolate chips, you can chop up a chocolate bar into chip size… and so on! You can add in nuts like macadamia, pecans, walnuts and so on. You can basically do anything you want! I do like my cookies very chocolatey though, so 300g is quite a lot. If you don’t like them as chocolatey, you can use less!

One thing I feel like I must point out is that I do have my other Triple Chocolate Crinkle Cookie recipe on my blog. This recipe is similar, and has been on my blog for years – but it’s probably a lot more classic cookie. The ingredients do differ slightly, and you don’t chill those ones, and they are smaller. But don’t worry, they aren’t the exact same.

If you have any recipe questions, do leave them below! I do have notes in the recipe card which may answer any questions you already have as well! If you enjoy the recipe, please leave a review below! Happy Triple Chocolate NYC Cookie baking!! X


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Recipe Summary

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
  • 1 stick (8 tablespoons) unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla mix on medium speed until combined. Reduce speed to low gradually mix in flour mixture. Fold in chocolate chunks.

Scoop batter using a 1 1/2-inch ice cream scoop place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.

Triple Chocolate Chocolate Chip Cookies

Published: Apr 17, 2014 · Modified: Mar 8, 2019 by Bintu · This post may contain affiliate links.

What&rsquos better than chocolate chip cookies? Triple Chocolate Chip Cookies. You will loooove these amazing and decadent chocolate cookies.

It is coming up to Easter.

So we need chocolate. Lots and lots and lots of it. That is my excuse anyway.

And what better way than to indulge in a chocolate cookie with a triple, yeap TRIPLE chocolate hit.

I am talking big fat gorgeous smelling cookies made with lovely melted chocolate, boosted with some cocoa powder and all finished with some chocolate chips. These deserve a large collective yummmmm, right?

And there is more good news when it comes to these cookies. You can freeze the shaped cookies and bake them straight from frozen as needed. Perfect for those impromptu drop ins, Easter egg hunting triumphs or just simply me time chocolate moments throughout the year.

And if you need more of a chocolate hit then check out these chocolate chip muffins, banana chocolate muffins and this decadent Peanut Butter Hot Chocolate. Chocolate heaven right?

Don&rsquot forget to try these goodies too&hellip

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Triple Chocolate Chip Cookies ! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

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The cake, the topping, and the whipped cream each feature two chocolaty ingredients in this decadent dessert.

Get the recipe from Seasons & Suppers.

Pudding makes these triple chocolate cookies extra gooey on the inside.

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If you've never made a pizza-cookie, this s'mores version is the perfect place to start!

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These fudgy cookies are actually quadruple chocolate!

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A little extra effort makes for an absolutely gorgeous layered presentation with this light and fluffy mousse cake.

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These mini bars have whole peanut butter cups stuffed into every bite.

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Think hot fudge, brownies, and cookies, combined into one extremely delicious bite.

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Triple chocolate doesn't have to be a mix of several different kinds! This tart is for all the white chocolate fans out there.

Baking tips

  • You could use milk or white chocolate chips if preferred.
  • Make sure to refrigerate the dough for 15 to 20 minutes before baking. This prevents spreading and gives the cookies the perfect thick texture.
  • Add a few extra chocolate chunks on top before baking. It makes them look extra pretty!
  • Remove from oven when the edges are crisp, but the centers are soft. They’ll continue baking on the pan and will have the perfectly soft and chewy texture.
  • Top with a sprinkle of sea salt to really bring out the flavor.

Chunky triple chocolate cookies recipe - Recipes

1 stick unsalted butter, cold & cubed

1 stick margarine, cold & cubed
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped Reese's Peanut Butter Cups
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips or chunks

In the bowl of electric mixer fitted with paddle attachment, cream together the butter and sugars until well blended and fluffy. Add eggs, one at a time and beat until well incorporated.

Into the bowl, add the flour, salt, baking soda, baking powder and mix until just combined. Gently fold in peanut butter cups & chocolate chips. Cover the bowl with plastic wrap & chill dough for at least an hour.

While the dough is chilling, preheat oven to 375 degrees.

Scoop out 2 oz balls of dough and place each on sheet pan lined with parchment paper. Bake 14-16 minutes on a rack in the upper third of the oven until very lightly browned. (Be sure not to bake these on the bottom rack in the oven – the recipe has a large amount of brown sugar that could cause the bottoms to burn).


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