With soft centres and slightly crisp edges, these chewy triple chocolate chip cookies are truly indulgent and so quick to make as no chilling required!
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As lockdown continues for many of us, I wanted to provide you all with another easy yet delicious recipe. Developing my own thick and chewy triple chocolate chip cookie recipe has been on my to-do list for a while, so now was a perfect time!
Triple Chocolate Chip Cookies
These cookies are definitely for chocolate lovers, as they have both white and dark chocolate chips plus chocolate flavour from the cocoa powder. If you prefer classic chocolate chip cookies, I have a recipe for those too!
I much prefer using dark chocolate chips over milk chocolate chips, as they give the cookies a richer chocolate flavour. Plus, the cookies are sweet enough from the sugar in the mixture. Though if you would prefer to use milk chocolate chips you absolutely can!
Chewy Triple Chocolate Chip Cookie Recipe Development
I’ve talked about the process of my cookie development in my other cookie recipes, and have shown you how different a cookie can be with just slight tweaks to the recipe.
I managed to nail these cookies on my sixth attempt. My kitchen was a cookie factory that week, and I’m so grateful to my neighbours and partner for being my taste testers during lockdown!
The main issue I had with the development of these cookies was spreading in the oven. I’ve had trouble in the past with cookies spreading too much, but this time they weren’t spreading enough. My first few batches were still ball-shaped coming out of the oven, so I had to flatten them with a spatula!
Here’s a photo of my first five batches before I got it just right:
As you can see from left to right, they gradually became less dry, cracked and crumbly. I ended up reducing the cocoa powder a lot by the time I got to my final recipe as that seemed to be the main culprit.
Because of my alterations, the final recipe didn’t need to be pressed down with a spatula after baking – they spread just the right amount in the oven whilst remaining thick and chewy in the centre!
Cookies with chewy centre and crisp edges
As you can see above, these cookies have soft, almost brownie-like centres. A number of things contribute to this. I use just egg yolks in this recipe – no egg whites. This is a great way of keeping them chewy. The addition of bicarbonate of soda and cornflour also help create soft centres.
The dough itself is quite soft and sticky so don’t be alarmed by this. Your hands may get a little messy when rolling it into balls, but it’s worth it as you’ll be rewarded with thick, chewy, soft cookies!
Large Triple Chocolate Chip Cookies
To make 26 regular sized chewy triple chocolate chip cookies I suggest using two level tablespoons of dough per cookie. If you want them a little larger (as shown below), simply use three tablespoons of dough per cookie and bake for an extra two minutes. You can make around 17 larger cookies from this recipe!
I’ve added these notes to the recipe below 🙂
Silicone baking tray for cookies
As in my other cookie recipes, I recommend that you use a silicone baking tray for baking cookies, if possible. I notice such a difference in how evenly my cookies bake on my silicone tray. I personally use one almost identical to the one shown below:
These cookies will still bake up great on any baking tray lined with baking paper though. Keep an eye on them during baking and turn the tray halfway through if your oven has a hot spot!
No chill chocolate cookie recipe
A great thing about this recipe is that you don’t need to chill the dough at all before baking. So this truly is a quick and easy recipe!
Your hands do get a little messy when rolling the dough into balls, but that means they’ll be more fun for kids to make, right? 😉
One more tip: as advised in the recipe below, keep around 20g of each bag of chocolate chips aside, and press these remaining chips into the warm cookies as soon as they’re out of the oven. This is mainly for appearance but i think it makes such a difference! You should have enough for 3-4 extra chips per regular cookie 🙂
So to summarise, these chewy triple chocolate chip cookies are:
- Thick, soft and chewy in the centre with slightly crisp edges
- Packed with light and dark chocolate chips
- Are ready to bake without chilling the dough first
- Easy and quick to make
- Great for freezing for a quick snack
If you try this recipe I’d love to see! You can show me by tagging me @bakerjoblog or using #bakerjoblog!
Other cookie and biscuit recipes to try:
- White Chocolate Macadamia Nut Cookies
- Strawberry White Chocolate Cookies
- Chewy Chocolate Chip Cookies
- Welsh Cake Shortbread
Other chocolate recipes to try:
- No-Churn Oreo Ice Cream
- White Chocolate Coconut Truffles
- No-Bake Strawberry White Chocolate Cheesecake
- Cocoa Dusted Chocolate Truffles
- Chewy Homemade Brownies
- Chocolate Coconut Cake
- Peanut Butter Brownies
- Raspberry White Chocolate Muffins
- Banoffee Brownies
Chewy Triple Chocolate Chip Cookies
- Stand or hand mixer
- Baking tray (silicone best for most even baking)
- 200 g plain flour
- 60 g cocoa powder sifted
- 2 tsp cornflour level
- 1/2 tsp bicarbonate of soda level
- 1/4 tsp salt level
- 220 g butter Spreadable butter (not block butter), softened to room temperature. I use Flora Buttery
- 140 g light brown sugar/light muscovado sugar if using light muscovado sugar, sift to remove lumps
- 70 g caster sugar
- 2 egg yolks room temperature
- 1 tsp vanilla extract
- 80 g dark chocolate chips You can use milk chocolate chips instead if you prefer (though I find dark chocolate chips give the cookies a deeper chocolate flavour)
- 80 g white chocolate chips keep the extra 20g from each bag of chocolate chips to press into the warm cookies once out of the oven – this is mainly for appearance though so optional!
- Preheat oven to 180°/160° fan.
- If you're not using a silicon baking tray, line your baking tray with baking/parchment paper.
- In a medium bowl whisk the plain flour, cocoa powder, cornflour, bicarbonate of soda and salt until combined. Set aside.
- Using the bowl of your stand mixer (fitted with paddle attachment) or a large bowl if using an electric hand whisk, beat the butter and both sugars on medium speed for 1 whole minute until light and fluffy.
- Add both egg yolks and vanilla extract to this bowl and beat on medium speed for around 20 seconds until combined.
- Add half the dry ingredients to this bowl and beat on low speed until just combined. Add the remaining half and beat again on low speed until just combined.
- Add the dark and white chocolate chips to the bowl and beat on low until just combined.
- Measure out two level tablespoons of dough per cookie – press the two tablespoons of dough together, roll into a ball in your hands and place on your baking tray. I bake 6-7 cookies per tray to allow space for the cookies to spread slightly.
- Bake the cookies for 10 minutes, turning the tray halfway through if your oven has a hot spot so that they bake evenly.
- Once out of the oven, place the baking tray on your countertop and leave the cookies on the tray for a further 5 minutes – they will continue baking on the hot tray.
- While they're still warm, use the remaining chocolate chips from your two bags of chips to press 3-4 gently onto each cookie. This is mainly for appearance but I think it makes such a difference!
- After 5 minutes, remove the cookies from the baking tray using a spatula and place on a wire cooling rack. Do this carefully as the cookies will still be slightly soft.
- Once completely cool, store in an airtight container at room temperature.
- Best eaten within 2-3 days. They freeze really well too! Individually wrap each cookie so you can grab one as a quick snack.