Extra soft and chewy Triple Chocolate Fudge Cookies made with cocoa powder and filled with creamy white chocolate chips and semisweet chocolate chips.
If you are a big fan of rich, decadent chocolate cookies (like these Andes Chocolate Peppermint Crinkle Cookies), I'm sure you will love these incredible triple chocolate chip cookies. Try my Mint Cream Cheese Brownies or Chocolate Sandwich Cookies next if you love chocolate!
These cookies are "triple chocolate" thanks to 3 chocolate components: cocoa powder, white chocolate, and semisweet chocolate. They are just as decadent and tasty as my Triple Chocolate Scones or this stunning Triple Chocolate Cheesecake!
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⭐️ Why You Need to Make This Recipe
- Rich and buttery. These cookies taste like a brownie!
- Quick and easy. You can whip up this cookie dough in under 10 minutes and have cookies baked 10 minutes later - no chilling time required! My chocolate chip peanut butter cookie recipe is also super quick!
- Perfect for ice cream sandwiches. Sandwich a hefty scoop of vanilla ice cream (or chocolate!) between 2 cookies!
🧈 Ingredients
Here are the ingredients needed to make these fudgy chocolate cookies.
- Butter - I always use salted butter in baking and cooking but see the substitutions section below for instructions on using unsalted butter for this recipe.
- Sugar - A combination of granulated white sugar and brown sugar (light or dark) gives these cookies great texture and flavour.
- Egg - One egg adds structure and richness to these cookies.
- Vanilla Extract - Rounds out the flavours beautifully.
- Flour - Plain all-purpose flour works great for most baking recipes, including these cookies.
- Baking Soda - Baking soda is a leavening agent that helps cookies spread out.
- Salt - Helps make flavours pop and adds a pleasant salty/sweet combination to these cookies.
- Cocoa - Pure, unsweetened cocoa powder is what you need for these cookies. I use this Dutch-processed cocoa powder.
- Chocolate - Both white chocolate chips and semisweet chocolate chips are used in these cookies.
See the recipe card for measurements.
📝 Substitutions
Baking is a science so omitting or substituting ingredients doesn't always work. Here are some possible substitutions and variations for this recipe.
- Salted Butter - You may use unsalted butter for this recipe instead. Just add ¼ teaspoon of salt!
- Chocolate - I use chocolate chips but you may use chopped chocolate or chocolate chunks instead.
📃 Instructions
Step 1: Cream together the butter, white sugar, and brown sugar. Add the egg and vanilla extract.
Step 2: Continue mixing until fluffy and combined.
Step 3: Add the flour, baking soda, salt, and cocoa powder.
Step 4: Mix until incorporated. Fold in the white and semisweet chocolate chips.
Step 5: Scoop onto a baking sheet lined with parchment paper, leaving room between each cookie for them to spread.
Step 6: Bake for 8-12 minutes. Top with additional chocolate chips right after they come out of the oven.
Hint: Every oven is different so be sure to test out what baking time works best for your oven and taste! Start with 8 minutes on the timer and increase time as needed.
❄️ Storage
Store cookies in an airtight container at room temperature for up to 4 days.
These cookies may also be frozen in an airtight container for up to 4 weeks for optimal freshness.
💡 Top tip
Make sure you take your butter out to soften to room temperature before making this cookie dough! Cold butter will not mix into a smooth dough.
❓ FAQ
I have not tested this recipe with gluten-free ingredients but I would love to hear about it if you try it!
🍪 More Cookie Recipes
Looking for more cookie recipes to try next? Try these:
If you tried these Triple Chocolate Fudge Cookies or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Triple Chocolate Fudge Cookies
Equipment
- baking sheet(s)
- parchment paper
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
Ingredients
- ¾ cup salted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cocoa powder
- ½ cup white chocolate chips
- ½ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350℉. Line 3 large baking sheets with parchment paper.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar on high speed for about 30 seconds. Add the egg and vanilla extract and beat on high until fluffy.
- Add the flour, baking soda, salt, and cocoa to the bowl. Beat on low speed just until all the flour is incorporated. Lastly, fold in the white and semisweet chocolate chips.
- Scoop about 1 tablespoon of dough per cookie onto the prepared baking sheets, leaving about 2 inches between cookies for spreading room.
- Bake the pans of cookies one at a time in the preheated oven for 8-12 minutes or until the tops no longer look wet. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. Enjoy!
Kendra
Favorite go-to cookie recipe! Soft and delicious, recipe turned out perfect :))
Naomi Andres
Thank you, Kendra!! I'm glad you enjoyed this recipe!
Naomi