These Triple Chocolate Cookies are my go-to when I need a chocolate fix. The cookies are easy-to-make and taste like a soft brownie – but with a deep, satisfying brown sugar flavor. The cookie dough freezes perfectly, too.
There are lots of recipes for Triple Chocolate Cookies out there, and you’ve found the right one. Once I tasted these cookies, I never looked back:
- I consider these “healthy-ish” – there’s not a lot of butter or sugar in them, and you’ll never miss it.
- They’re easy to make, with a deep, delicious flavor – thanks to dark brown sugar and a double dose of vanilla.
- These cookies freeze well! I make a double batch and pull out a few or ten whenever I need them 🙂
Ingredients You’ll Need for Triple Chocolate Cookies
- Flours and Cocoa Powder: Half all-purpose flour, half whole wheat pastry flour = Tender Cookies
- Butter: Just half a stick!
- Eggs/Sugar/Oil: Dark brown sugar makes a big flavor difference in these cookies
- Vanilla: This is double the amount you normally see in a cookie recipe, and more is better in this case. Also, vanilla is shown in the white square dish above (oops.)
- Chocolate Chips: Semi-sweet and milk chocolate chips work together so well, why don’t we do this more often?
- Pecans: Toasting them first is a key step for a depth of flavor you’d miss if it wasn’t there
How to Make This Recipe
- Mix: You know how this goes – butter, sugar, oil, egg and vanilla get mixed in various stages.
- Add: The two flours and cocoa powder. A little salt makes the flavors really sing.
- Refrigerate: Don’t skip this step! Chilling the dough and letting it rest is the secret ingredient to super delicious Triple Chocolate Cookies. Even better if the dough can sit in the fridge overnight.
- Scoop: You want a well-rounded tablespoon of dough. Use a scoop or spoon to get them about the same size for even baking.
- Bake: My oven bakes these perfectly at 12 minutes every time, but oven temperatures can vary, so I’d suggest you bake and eat two test cookies first to properly and thoroughly evaluate this 🙂
Tips for Freezing Cookie Dough
It’s super easy to FREEZE these cookies, so you can pop a few in the oven at a moment’s notice.
- Scoop the cookie dough into portions
- Place the shaped cookie dough on a large baking sheet lined with wax or parchment paper
- Freeze the dough balls for 2 hours
- Line a freezer-safe container (with a tight fitting lid) with wax or parchment paper
- Transfer the dough balls to the container, one layer at a time, adding a sheet of wax or parchment paper in between each layer.
- When you’re ready to eat a few, just remove cookies from the container and let them sit at room temperature for about 10 minutes, then bake as directed.
Tips for Success With This Recipe
If you have time, the dough tastes even better after sitting overnight in the fridge first.
Take a few extra seconds to shape the cold cookie dough into round balls so they stay compact when baking.
I wouldn’t substitute regular whole wheat flour for whole wheat pastry flour in this recipe, but I’ve had good success with using spelt flour instead of whole wheat pastry flour. The cookies will be more brownie-like, but very, very good.
Ideas for Serving Cookies
- Pretty much right off the cooling rack is the situation at my house, preferably while they’re still a little warm.
- Overnight guests will love you and possibly never leave if you give them warm cookies on a pretty plate with a little glass of vanilla almond milk 🙂
- These cookies travel well, so pack some in cellophane bags tied with a cute ribbon for co-workers, party favors or hostess gifts
More Recipes To Try:
If you’ve tried these Triple Chocolate Cookies, or any other recipe on Studio Delicious, please tell me about in the comments below!
Triple Chocolate CookiesPrint Pin Rate
- 1/2 stick Butter, unsalted, softened 1/4 cup
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup grapeseed oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat pastry flour don't use regular whole wheat flour
- 1/4 cup unsweetened natural cocoa powder
- 1/4 tsp. salt optional
- 1/4 cup dark chocolate chips (2 ounces) see recipe note
- 1/4 cup milk chocolate chips (2 ounces) coarsely chopped
- 2/3 cup chopped pecans optional, but highly suggested. Toast chopped pecans in the oven at 350 for 8-10 minutes first, then add the cooled nuts to the batter at the end
- Preheat the oven to 350 degrees
- With a hand mixer, combine the butter and both sugars for about 2 minutes until everything is incorporated.
- Add the oil, egg, and vanilla, and continue to beat with a hand mixer until creamy, about 2 minutes.
- In a separate medium-sized bowl, add the two flours, cocoa powder and salt, if using. Use a hand whisk or fork to combine the dry ingredients.
- Add the flour mixture to the butter mixture and beat for a minute or so longer, just until the ingredients are well combined. Stir in the two chocolates and toasted pecans and mix well.
- Refrigerate for 30 minutes or overnight.
- Scoop a well- rounded tablespoon of the batter onto an un-greased baking sheet lined with parchment paper.
- Bake until just set - mine are perfect at 12 minutes.
- Let them sit for about 5 minutes, then transfer to a rack to cool.
- Store the completely cooled cookies at room temperature in a airtight container for up to 4 days.
- I use semi-sweet chocolate chips like Guittard Semi-Sweet.
- If you have time, the dough tastes even better after sitting overnight in the fridge before shaping and baking.
- Take a few extra seconds to shape the cold cookie dough into round balls so they stay compact when baking.
- I wouldn't substitute regular whole wheat flour for whole wheat pastry flour in this recipe, but I've had good success with using spelt flour instead. The cookies were a little chewier and more brownie-like, but totally delicious.