These delicious little Triple Chocolate Cookies are almost like a soft brownie…they have a deep, satisfying flavor, thanks to the brown sugar in the recipe. The dough freezes very well too.
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Why You’ll Love This Recipe
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 the full recipe, please scroll to the recipe card below.
- 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
Step-By-Step Instructions
For the full recipe and list of instructions, please scroll to the recipe card below.
- 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.
Here’s how:
- 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
- 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.
Serving Ideas
- 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
- I love to have a couple of these cookies after a virtuous lunch of something light, like the Superfood Salad.
Frequently Asked Questions
Sure can. Keep it well-sealed in the refrigerator, or freeze the dough instead. See tips for how to do this!
These keep well in an airtight container for a few days.
More Recipes To Try:
Butterscotch Shortbread Dipped in Chocolate: OMG on these. Really.
Lemon Shortbread Cookies: See above. These are amazing too!
Naan BLT with Sun Dried Tomato Mayo: A great lunch item..so good!
California Fig Banana Bread: With or without frosting, thank you very much 🙂
Favorite Chocolate Chip Cookies: Everyone says this, but dang these are good!
Fresh Banana Cake: Moist and delish...
White Chocolate Peanut Butter Cups: Easy and so pretty!
White Chocolate Popcorn with Sprinkles: Great for gifting too!
If you’ve tried these Triple Chocolate Cookies, or any other recipe on Studio Delicious, please tell me about in the comments below!
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Triple Chocolate Cookies
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Because, chocolate. ’nuff said.
I love using both milk and dark chocolate chips in my cookies as well, you get the best of both worlds! Toasting the pecans made a big difference as well. Delicious!
So good! Thanks 🙂
Oh yes! Give me all the chocolate! These are a chocolate lovers dream!
Thanks!
These were sooooo easy and delicious!!!!
Oh great, thanks for saying so! 🙂
YUM! Its the best and the most wonderful dessert for kids right now since we all are quarantined.
Right! 🙂
Feels like chocolate heaven. My kids to feast on these yummy and delicious chocolate cookies. A treat for sure.
Thanks! 🙂
These Triple Chocolate Cookies is making me drool! I really love cookies and that idea of brown sugar flavor on this is perfect!
thank you 🙂
Beautiful cookies and I love that you use oil and whole wheat flour. A recipe I will try asap! Thanks for sharing.
Thank you very much!
Oh my goodness, my kids loves cookies and I am sure they will love to taste your triple chocolate cookies recipe. It looks really delicious!
Well thank you!
These are so good. I had to give half of them away or I would just eat them all!
Good thinking!
Chocolate cookies are my go to treat and these are delicious! I especially like the low sugar in this recipe which makes it easy to scarf down a whole bunch.
Yep, thats me too 🙂
These cookies are great for any chocolate lover! I was craving some chocolate in a serious way, and these were just what I needed.
Perfect! 🙂
Oh my gosh these cookies are literally making me drool! So good and so easy! Can’t wait to make them.
Excellent, enjoy!
My children loved these cookies so much I think I better make a triple batch lol!! I definitely will be sharing your recipes with some of my friends.
Oh thats great! 🙂