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These triple chocolate cookies are made with rich cocoa powder, dark chocolate chunks, and white chocolate chunks for a fudgy, bakery-style cookie with crackly tops and thick, chewy centers. The secret is cold butter, which keeps these cookies thick instead of thin and spread out. The Best Black and White Chippers!
Since I have been baking cookies since I could climb on top of a stool, I take my cookie recipes pretty seriously! I am sharing all of my tips and tricks for making soft chewy chocolate cookies. This is one of my favorite recipes of all time!
I have A LOT of cookies on Modern Honey but I have to say that this recipe is one of my very favorites. I am obsessed with these white chip chocolate cookies. These Black and White Chippers are a rich chocolate cookie with a combination of white chocolate chips and semi-sweet chocolate chips. Every time I used to go shopping with my Mom at the mall, we would visit Paradise Bakery and pick up their famous black and white chippers. I wanted to create a soft and chewy chocolate cookie just like Paradise Bakery!
If you love chocolate in every possible form, these triple chocolate cookies are about to become your new go-to. Rich cocoa powder builds deep chocolate flavor into the dough itself, while dark chocolate chunks and white chocolate chunks get folded in for pockets of melty contrast in every bite. The result is a fudgy, bakery-style cookie with a crackly top and a thick, chewy center — the kind of cookie that looks like it came from a professional bakery case.
What sets this recipe apart from most triple chocolate cookie recipes is the butter technique. Instead of softened or melted butter, this dough starts with cold, cubed butter, creamed directly with the sugar. That might sound like a small detail, but it makes a real difference: cold butter takes longer to melt in the oven, which means these cookies hold their shape and bake up thick instead of spreading out thin. It’s the same principle bakeries use to get that perfectly domed, thick cookie shape.
These cookies come together in one bowl, don’t require any chilling time, and are ready from mixing bowl to oven in about 20 minutes — perfect for when a serious chocolate craving needs to be handled quickly.
What Makes These Triple Chocolate Cookies?
The “triple” in these cookies comes from three distinct sources of chocolate working together: rich cocoa powder baked directly into the dough, semi-sweet or dark chocolate chunks folded throughout, and white chocolate chunks for a sweeter, creamier contrast. Together, they create layers of chocolate flavor and texture — the cocoa powder gives the dough itself a deep, fudgy chocolate base, while the chunks melt into gooey pockets as the cookies bake, giving you both a rich chocolate cookie and bursts of melted chocolate in every bite.
Why cold butter makes a difference in cookies?
Most cookie recipes call for softened or melted butter, but this recipe intentionally uses cold butter, cut into small cubes, before creaming it with the sugar. Cold butter is the key to keeping these cookies thick rather than thin and spread out. Because cold butter takes longer to soften and melt in the oven than room-temperature or melted butter, the dough holds its structure longer during baking, giving you that thick, bakery-style cookie shape with a slightly underbaked, fudgy center. Creaming the cold butter and sugar for a full 4 minutes (rather than rushing this step) is also essential — it builds air into the dough, which contributes to the crackly, slightly crinkled top these cookies are known for.
Ingredients for Triple Chocolate Cookies
- Butter, cold, cut into small cubes
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- High-quality Cocoa Powder
- Flour
- Baking Powder
- Salt
- Chocolate Chunks or Chips
- White Chocolate Chunks or Chips
Using a high-quality cocoa powder makes a noticeable difference in the final flavor of these cookies, since cocoa is doing a lot of the heavy lifting for that deep, rich chocolate taste. A good Dutch-process or high-quality natural cocoa powder will give you a more pronounced chocolate flavor than a lower-quality baking cocoa.
How to Make Triple Chocolate Cookies:
- Preheat the oven. Preheat your oven to 360°F.
- Cream the cold butter and sugar. In a large mixing bowl, cream the cold, cubed butter with the sugar for at least 4 minutes, scraping down the bowl halfway through. This step takes longer than a typical creaming step because the butter is cold, but it’s essential for the texture of these cookies.
- Add the eggs and vanilla. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Mix in the dry ingredients. Stir in the flour, cocoa powder, baking powder, and salt, mixing just until combined.
- Fold in the chocolate. Stir in the chocolate chunks and white chocolate chunks.
- Scoop the dough. Drop large spoonfuls of dough onto a cookie sheet lined with a Silpat or parchment paper, spacing them a couple of inches apart.
- Bake. Bake for 10–14 minutes, until the edges are set but the centers still look slightly underdone.
- Cool. Let the cookies rest on the baking sheet for a few minutes before transferring to a cooling rack, which allows the fudgy centers to finish setting up.
Tips for the Best Triple Chocolate Cookies:
- Don’t skip the full 4 minutes of creaming. This step is what builds the crackly top and structure of the cookie — rushing it will give you a flatter, denser cookie.
- Keep the butter cold. Cut it into small cubes straight from the refrigerator right before mixing, rather than letting it sit out.
- Use high-quality cocoa powder. Since cocoa is the primary chocolate flavor in the dough itself, a better-quality cocoa noticeably improves the final flavor.
- Don’t overbake. Pull the cookies out when the centers still look a little underdone — they’ll continue to set as they cool, giving you that fudgy texture instead of a dry, cakey one.
- Reserve a few chocolate chunks for the tops. Pressing a few extra chunks of each chocolate onto the tops of the dough right before baking gives the finished cookies a bakery-style, loaded appearance.
These Hunka Hunka Triple Chocolate Cookies are the King of all chocolate cookies. I named them Hunka Hunka after that famous Elvis song and because they are a big, thick, hunk of a cookie. Even though it’s thick, it is still the perfect mix of a gooey, rich chocolate brownie and a soft, warm cookie. I can’t even.
These triple chocolate cookies are chock full of both chocolate chunks AND white chocolate chunks. If you have been to Paradise Bakery or Panera Bread and devoured their black and white chippers like there’s no tomorrow, then you will appreciate these cookies. White and Dark Chocolate Chip Cookies are insanely amazing! If you love chocolate, you will go crazy for these chocolate chunk cookies.
Did I tell you they are easy to make? Beyond easy.
Variations:
Add chopped nuts. Walnuts or pecans add a nice crunch and pair well with the rich chocolate flavor.
Add a sprinkle of flaky sea salt. A pinch on top right after baking balances the sweetness and enhances the chocolate flavor.
Swap in milk chocolate chunks. Add a third type of chocolate chunk alongside the dark and white for an even more loaded, chocolate-lover’s version.
Make them jumbo-sized. Use a larger scoop of dough and add a few extra minutes to the bake time for oversized, bakery-style cookies.
How to Store Triple Chocolate Cookies:
Store cookies in an airtight container at room temperature for up to 1 week. For the freshest texture, add a slice of bread to the container, which helps keep the cookies soft.
Can You Freeze Triple Chocolate Cookie Dough?
Yes, this dough freezes beautifully, making it easy to have fresh cookies whenever the craving hits. Scoop the dough into individual portions and freeze on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time. Baked cookies also freeze well — store in an airtight container or freezer bag for up to 3 months, and thaw at room temperature before serving.
Frequently Asked Questions:
Why do these cookies use cold butter instead of softened butter? Cold butter takes longer to melt in the oven than softened or melted butter, which helps the cookies hold their shape and bake up thick instead of spreading thin. It’s a key part of what gives these cookies their bakery-style texture.
What’s the difference between double and triple chocolate cookies? Double chocolate cookies typically use cocoa powder in the dough plus one type of chocolate chip or chunk mixed in. Triple chocolate cookies add a second type of chocolate chunk (often a contrasting variety like white chocolate), giving you three distinct sources of chocolate flavor and texture in one cookie.
Can I use chocolate chips instead of chocolate chunks? Yes, chocolate chips can be used in place of chocolate chunks, though chunks tend to create larger, more dramatic pools of melted chocolate throughout the cookie.
Why did my cookies spread too much? This is usually caused by butter that wasn’t cold enough when mixed, or dough that sat out too long before baking. Make sure your butter is genuinely cold and cubed, and get the dough into the oven fairly soon after mixing.
Can I chill this dough before baking? This recipe is designed to bake immediately without chilling, thanks to the cold butter technique. If you do want to chill it, you may need to let the dough sit at room temperature for a few minutes before scooping, since it will firm up significantly in the refrigerator.
What type of cocoa powder works best? A high-quality natural or Dutch-process cocoa powder will give you the richest chocolate flavor. Dutch-process cocoa will also produce a slightly darker color and a more mellow chocolate flavor compared to natural cocoa powder.
Popular Cookie Recipes:
If you love rich chocolate cookies, check out my Levain Bakery Black and White Cookie Recipe. If you love chocolate and marshmallow together, check out my Hot Cocoa Cookies or my Rocky Road Cookies. Another favorite is my Bakery Style Chocolate White Chocolate Chip Cookies.
If you love chocolate and toffee together, check out my Levain Bakery Chocolate Toffee Cookies. If you love chocolate cookies with chocolate frosting, check out my Frosted Chocolate Cookies.
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Triple Chocolate Cookies
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- turner
- cookie scoop
- spatula set
Ingredients
- 1 cup Butter, cold cut into small cubes
- 1 3/4 cup Sugar
- 2 Eggs
- 2 teaspoon Vanilla
- 1/2 cup Cocoa high quality **
- 2 1/4 cup Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Chocolate Chunks
- 1 cup White Chocolate Chunks
- **Notes: I use Callebaut cocoa powder. It is high quality but it can be found for an incredibly low price at a Winco grocery store in their bulk bins. It’s 4 times as much on Amazon. Trader Joe’s has a nice cocoa powder as well.
Instructions
- Preheat oven to 360 degrees.
- In a large mixing bowl, cream cold butter cubes and sugar for at least 4 minutes, scraping the bowl halfway through mixing.
- Add eggs one at a time, mixing well after each addition. Add in vanilla.
- Stir in flour, cocoa, baking powder, and salt. Stir in chocolate.
- Drop large spoonfuls onto cookie sheet lined with a Silpat or parchment paper.
- Cook for 10-14 minutes.
- *adapted from Food for a Year
Nutrition information is automatically calculated, so should only be used as an approximation.
My darling friend, Emily Schuermann has a blog called Food for a Year and this is an adaption of her recipe because, after all of the triple chocolate cookies I have ever made in my life, these are by far, hands down, my favorite.
Hi, I saw that the recipe makes 12 servings so is there 2 cookies per serving? I am making these for a cookie exchange and need to know how many batches I will need. Thanks these sound so delicious.
Stumbled upon your recipe and wanting to try for Mother’s Day! Question, how big are the chocolate chunks suppose to be? What kind do you buy and do you break them up by rough chopping a chocolate bar?
I too am confused if you used chopped chunks of a chocolate bar or chocolate chips. I’m planning to use Pensys cocoa and substituting espresso chips in place of the white chocolate chunks. Just not sure if you used chocolate chips or chopped chocolate.
I just got done making the dough, and it’s very sticky. Seems like it may need more flour. Is that how it’s supposed to feel? Thanks for the recipe!
This is the best cookie recipe ever! It comes out perfect every time, and I love using different kinds of chips. Peanut butter chips just went in the oven 🙂 I even sent this recipe to my grandma! It’s that good!
Thanks so much, Beth! That makes me so happy to hear! They are one of my favorite cookies of all time as well. Thanks for taking the time to comment. I appreciate it! 🙂 – Melissa
Hi there, your cookies looked so incredible, I decided to give them a try. Unfortunately mine turned out flat and spread out. I thought I had followed your recipe exactly. Any idea what I did wrong? I’m determined to make them again and for them to turn out like yours!
Thank you in advance!
Hi Roxy! These cookies shouldn’t be flat at all. They have some structure to them for sure. Cold butter, straight out of the refrigerator and cut into cubes, does make a big difference. Also, chilling the dough for at least 30 minutes, 1 hours, or overnight will always keep them from spreading as well. I hope that helps! Try them again and let me know how they turn out! 🙂
Hi Melissa! When do we add the cocoa powder? PS, I remember Ms. Sherzinger and I had no idea about the singing incident. I don’t even remember singing for her. Maybe I was so bad, she didn’t even want to hear me? 🙁
Hi friend! Sorry for the confusion! You add it with the dry ingredients – flour, baking powder, salt, etc. Oh my heavens, I am full on scarred from the incident. I will never forget because we were all on risers and she called only a few of us down and she whispered to us in the corner. It’s no wonder I won’t sing at all….even in church. Haha! You always had a great voice, my friend! xoxo
What type of flour did you use?
I baked these cookies and they are a new favorite! Wish I could stop eating them!!
Hi Cindy! Oh I am with you on this one! They are such a temptation. Thank you for your kind comment. 🙂
Your cute Daddy wouldn’t be the Kenny my “Roomie” fell in love with if he couldn’t make his own kids laugh at his Elvis gyrations. I could just picture him as you wrote about him. Can’t wait to try your new “Hunka Hunka Hunka Chocolate Cookies. Thanks for sharing. http:shirlynhoytallen.blogspot.com/
“Grammy” Shirlyn’s blog
Haha! You saw it first hand, Shirlyn! He may be almost 75 years young but he’s doing the exact same things! He’s always entertaining us, even to this day. Love to hear about your memories with my parents. xo