These Triple Chocolate Cookies are the ultimate fudgy chocolate cookie recipe! Easy to make and even easier to eat, these cookies are supremely chewy, thick, and rich. You’d never know they’re naturally sweetened with coconut sugar!
The ultimate triple chocolate cookies
And when I say “ultimate”, I truly do mean ULTIMATE! This Triple Chocolate Cookies recipe produces the fudgiest, the chewiest, the thickest, the most chocolatey cookies you will ever have in your life. Period.
Honestly, I couldn’t stop eating these, so it’s probably a good thing that this is also a small-batch recipe. Even just having nine of these cookies around was dangerous!
You’ll never believe that these cookies are refined sugar free either. They taste exactly like the thick and chewy bakery style chocolate cookies you’re used to, but are naturally sweetened with coconut sugar.
When I make excuses to bake a second batch just for photos, that’s how I know you’re going to LOVE this recipe.
What does triple chocolate mean?
Triple chocolate refers to the use of three different kinds of chocolate in a recipe. Usually the bake itself is chocolate flavoured and then two other kinds of chocolate are added to create the “triple chocolate”.
In this case, the cookies are made with cacao powder to produce a rich chocolate cookie and then both dark chocolate and white chocolate chips are added to the batter at the end.
Ingredients in this triple chocolate cookie recipe
Each key ingredient in this Triple Chocolate Cookies recipe has a role to play. It’s important that ingredients are not substituted (unless noted) or the end result will not be the ultimate cookie! Here’s what you’ll need:
- Plain flour: Gives our cookies structure.
- Cacao powder: The depth of raw cacao gives these cookies their rich chocolatey taste.
- Arrowroot powder: A dash of arrowroot helps create chewier texture. You could also use cornflour (cornstarch).
- Baking powder: Gives the cookies a little bit of lift.
- Espresso powder: A little bit of espresso powder helps to bring out the chocolate flavour in the dough. I promise you won’t taste the coffee!
- Unsalted butter: Our main source of fat and moisture in these cookies. Butter helps create chewy, fudgy Triple Chocolate Cookies.
- Coconut sugar: Our natural sweetener for this recipe. A dry/solid sweetener works best for cookie recipes so that you can achieve crisper edges – you could use date sugar here.
- Egg and egg yolk: The whole egg helps bind everything together and the extra yolk provides a bit more fat to make these cookies chewy and fudgy.
- Dark and white chocolate chips: Two kinds of chocolate chips make up the “triple chocolate” of these cookies!
What makes these cookies chewy and fudgy?
I know there’s a place for crispy or snappy biscuits, but honestly, chewy cookies will always have my heart. This is how I guarantee that these Triple Chocolate Cookies turn out supremely chewy and fudgy:
- An extra egg yolk: Adding an extra yolk gives the cookies both a higher fat and higher moisture content, which helps create a softer, chewier cookie.
- Arrowroot powder: Surprisingly, a little arrowroot or cornstarch helps create a chewier texture too.
- Avoid over-mixing the batter: Don’t over-mix once you add the flour. Once you add the dry ingredients, only mix until the dough comes together and the dry ingredients disappear.
- Don’t over-cream the butter and coconut sugar: Taking the time to cream together the butter and sugar is important. However, if you over-beat them, you’ll incorporate too much air and you’ll end up with cakey cookies.
- Chill the batter: This enables the cookies to retain their round shape longer in the oven before melting down, which creates a thicker, more fudgy cookie.
- Avoid over-baking the cookies: Over-baking chocolate cookies is a cardinal sin! Your cookies will end up dry. It’s always better to under-bake cookies and let them cool on the tray.
How to make triple chocolate cookies
If you’ve never made a chocolate cookie before, these ultimate Triple Chocolate Cookies are a great place to start! They’re simple to make and are basically no-fail. Here’s what you do:
1. Mix the dry ingredients
Whisk together all the dry ingredients until well combined.
2. Cream the butter and coconut sugar
Whip them together until super fluffy and pale – you’ll be able to tell easily by the colour.
3. Mix the wet ingredients
Add the rest of the wet ingredients to the creamed butter and sugar and beat well until emulsified.
4. Add the dry to the wet ingredients
In two halves, mix the dry ingredients into the wet ingredients. Don’t over-mix at this stage or your cookies will turn out tough. Just go until all the dry ingredients disappear.
5. Fold in the chocolate chips
Using a rubber spatula, fold the chocolate chips into the cookie batter.
6. Chill and bake the Triple Chocolate Cookies
Once the dough has chilled for an hour, you can scoop the cookies onto a tray and bake them up!
Full details are in the recipe card at the end of this post.
Tips for making this recipe perfectly
- Mix up your chocolate. Use whatever you like and have on hand! These cookies would also taste great with milk chocolate chips, ruby chocolate, or even chopped bars of chocolate to create luscious, silky pools.
- Chill the dough. I know, it’s torture, but this is non-negotiable. This gives the cookie dough time to “marinate” and the butter time to harden. Skipping this step will affect the flavour of the cookies as well as the structure.
- 11 minutes is perfect. I tested this recipe baking the cookies for 9, 10, 11 and 12 minutes. 11 minutes was the golden time for my oven to produce the ultimate Triple Chocolate Cookies. However, your oven might run a different temperature to mine, so start with 10 and check them.
Looking for more refined sugar free cookie recipes?
Apple Crumble Cookies
Chewy Chocolate Chai Cookies
Chocolate Dipped Hazelnut Shortbread
Oatmeal Raisin Cookies
No Bake Peanut Butter Cookies
Cranberry Almond Breakfast Cookies
Cinnamon Espresso Oatmeal Cookies
Apricot and Hazelnut Cookies
The Best Natural Peanut Butter Cookies
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Triple Chocolate Cookies recipe by leaving a comment and rating below!
Triple Chocolate Cookies
You won’t stop eating these fudgy Triple Chocolate Cookies! Rich, chewy, and thick, these easy bakery-style cookies are refined sugar free.
- 200 g plain flour
- 30 g cacao powder
- 1 tsp arrowroot powder
- ¾ tsp baking powder
- ½ tsp espresso powder
- ½ tsp fine sea salt
- 150 g soft unsalted butter
- 150 g coconut sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tbsp milk, room temperature
- ½ tsp pure vanilla extract
- 50 g dark chocolate chips
- 50 g white chocolate chips
Tip the flour, cacao powder, arrowroot powder, baking powder, espresso powder, and salt into a medium bowl and whisk to combine. Set aside.
- In a large bowl, cream together the butter and coconut sugar using a hand mixer until pale and fluffy. Add the egg, egg yolk, milk, and vanilla extract and beat again until well combined.
- Add ½ of the dry ingredients to the wet ingredients and mix just until the flour disappears. Repeat with the remaining dry ingredients. Fold in both kinds of chocolate chips using a rubber spatula. Cover the bowl with foil and refrigerate for 1 hour.
- Once the dough has chilled, preheat the oven to 180ºC (350ºF) and line a baking sheet with a silicone mat or non-stick parchment paper.
- Divide the batter into 8-9 equal sized balls. Each one should be about 3 tablespoons of dough. I like to use a large cookie scoop for this. Place the balls evenly spaced apart on the baking sheet.
Bake the cookies for 10-12 minutes. Be careful not to over-bake them or they will become dry. Take them out of the oven when they’re still squidgy in the middle; they will continue to bake on the baking sheet. Leave them to cool on the sheet for 5-6 minutes and then remove them to a wire rack to finish cooling.
- These cookies will keep sealed in an airtight container at room temperature for up to 3 days.
- These cookies can be frozen in an airtight container for up to 3 months. Defrost at room temperature.