Triple Chocolate Cookies – soft, chewy, and utterly irresistible! Packed with chocolate and a little crunch from nuts, these cookies are a real treat. The moment you smell them baking, everyone will want one straight from the oven.
These cookies are my Sunday favorite. Soft in the middle, slightly crisp at the edges—they are quick, simple, and absolutely delicious. I make them often, and they rarely last long. Because they are so easy to make, they are my go-to chocolate chip cookies.
The fun part? You can make them your way. For example, use only chocolate, only white chocolate, mix them all, add nuts, or skip them. I usually use chopped almonds, but hazelnuts, walnuts, or pecans work beautifully too. In addition, small tweaks don’t affect the soft, chewy texture that makes these cookies irresistible.
How I Make Them
- First, cream butter with granulated and brown sugar until smooth.
- Next, mix in the egg and vanilla extract until fully combined.
- Then, add flour, baking soda, and a pinch of salt, and mix until just combined.
- After that, fold in 200 g (1 1/3 cups) chocolate chips (white, milk, dark—mix as you like) and 60 g (1/2 cup) chopped nuts if using.
- Meanwhile, preheat oven to 170°C (340°F) and prepare two baking trays with parchment paper or a silicone mat.
- Finally, portion dough using a cookie scoop, roll into balls, and flatten slightly. Place cookies on trays leaving ~5 cm (2 inches) between them. Bake for 10–12 minutes until edges are golden and centers are still soft.
Storage
After cooling, transfer cookies to a wire rack. Then store them in an airtight container. This way, they stay soft and fresh for several days, though in my house, they rarely last that long!
These cookies are soft, chewy, slightly crisp, and full of chocolate and nutty goodness. Also, they are perfect for a Sunday treat, a snack, or whenever you need a little chocolatey magic. Because they are loved by everyone, they are a little bit of kitchen magic you can enjoy any day.
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Triple Chocolate Cookies
Equipment
- 1 Bowl
- 1 Electrical hand mixer optional
Ingredients
- 160 g Unsalted butter, diced (⅔cup) Room temp.
- 130 g Granulated sugar (⅔cup)
- 110 g Light brown sugar (½ cup)
- 1 ½ tsp Natural vanilla extract
- 1 Medium egg
- 330 g All-purpose flour (2 ⅔ cups)
- 1 tsp Baking soda
- 1 pinch Fine sea salt
- 200 g Chocolate chips (1 ⅓ cups) white, milk, dark—mix as you like
- 60 g Chopped nuts (½cup) (optional; almonds, walnuts, pecans, or your choice)
Instructions
- Preheat oven to 170°C (340°F).
- Grease two baking trays or line with parchment paper or a silicone mat.
- Cream butter with granulated and brown sugar until smooth.
- Mix in the egg and vanilla extract until fully combined.
- Add flour, baking soda, and a pinch of salt. Mix until just combined.
- Fold in chocolate chips and nuts if using.
- Portion dough using a cookie scoop, roll into balls, and flatten slightly.
- Place cookies on prepared trays, leaving ~5 cm (2 inches) between them.
- Bake for 10–12 minutes until edges are golden and centers are still soft.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
Enjoy!
