Published: May 3, 2026

These Triple Chocolate Cookies are rich cocoa based cookies made with delicious brown butter. They’re packed with milk, dark and white chocolate chips in every bite. The recipe makes 10 large bakery-style cookies with crispy edges and soft centers.

WHY YOU’LL LOVE THIS RECIPE

🤎Rich chocolate flavor - The cocoa-based dough gives these cookies a deep, intense chocolate taste that feels extra indulgent.

🤎Triple chocolate in every bite - A mix of milk, dark and white chocolate chips adds layers of sweetness and richness.

🤎Made with brown butter - Browning the butter adds a delicious flavor that makes these cookies taste more special.

🤎Soft centers, crisp edges - You get the perfect texture contrast with gooey middles and slightly crisp edges.

🤎Bakery-style size - These cookies are large and thick, just like the ones you’d get from a bakery.

🤎Simple ingredients - You don’t need anything complicated, just pantry basics and good chocolate.

🤎Easy to make - The steps are straightforward and beginner-friendly.

🤎Great for sharing - The recipe makes 10 big cookies, perfect for sharing or saving for later.

🤎Freezer-friendly dough - You can chill or freeze the dough and bake whenever you want fresh cookies.

🤎 Customizable -You can swap or adjust the chocolate ratios depending on what you like most.

Tips and Tricks

→ Don’t skip the brown butter: This step really makes a difference in flavor. Browning the butter gives the cookies a warm, nutty depth that you won’t get from regular melted butter. It adds richness and makes the cookies taste more like bakery-style cookies.

→ Try not to overmix the dough: Once you add the dry ingredients, mix just until everything is combined. Overmixing can develop too much gluten, which can make the cookies tougher and cakey instead of soft and tender.

→ Let the brown butter cool slightly: After browning, let the butter sit for about 15 minutes before using it.

→ Store properly: Keep the cookies in an airtight container at room temperature to maintain their softness. If left uncovered, they can dry out quickly. You can also add a small piece of bread to the container to help keep them soft.

→ Freeze for later: These cookies freeze really well. You can portion the dough and freeze it, then bake straight from frozen whenever you want fresh cookies.

→ Don’t skip the chill time: Before scooping or portioning, chill the dough for 30 minutes. Then once portioned, chill the cookie dough balls again in the fridge for another 30 to 60 minutes. This step is important for flavor and texture, so please don’t skip it. It also helps the cookies hold their shape and gives you that thick, bakery-style look.

→ Slightly underbake for a gooey center: Take the cookies out when the edges are set but the centers still look slightly soft. They will continue to cook on the baking tray as they cool, giving you that soft, gooey middle.

→ Use a cookie cutter for perfectly round cookies: Right after baking, while the cookies are still warm and soft, place a round cookie cutter or glass slightly larger than the cookie over it and gently swirl it around. This reshapes the edges and gives you that clean, round look.

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Frequently asked questions

1. Can I skip browning the butter?
You can, but it will change the flavor. In case you decide to skip it, reduce the butter by 20 grams.

2. Why do I need to chill the dough?
Chilling helps the cookies hold their shape and develop better flavor. It also gives you thicker, bakery-style cookies instead of flat ones.

3. Can I use only one type of chocolate?
Yes, you can adjust based on what you have.

4. Why did my cookies spread too much?
This usually happens if the dough wasn’t chilled enough or the butter was too warm. Make sure to follow the chill times for best results.

5. How do I know when the cookies are done?
The edges should be set, but the centers will still look slightly soft. They will continue baking on the tray as they cool.

6. Can I make smaller cookies?
Yes, just reduce the portion size and adjust the baking time slightly. Keep an eye on them so they don’t overbake.

7. Can I freeze the dough?
Yes, the dough freezes very well. Portion it first, then freeze and bake straight from frozen, adding a couple of extra minutes to the baking time.

8. How should I store the cookies?
Store them in an airtight container at room temperature. This keeps them soft for a few days.

9. Why are my cookies dry?
They were likely overbaked or too much flour was added.

10. Can I make the dough ahead of time?
Yes, you can keep the dough in the fridge for up to 2 days. In fact, it can even improve the flavor.

11. Do I have to use cocoa powder?
Yes, since these are cocoa based cookies, the cocoa powder is essential for the chocolate flavor of the dough.

Ingredients you will need for this recipe

Butter: This is browned to add a deep, nutty flavor and richness to the cookies. If you decide not to brown it, make sure to reduce it by 20g, so instead of 200g, use 180g only! I used unsalted butter, but if you only have salted butter you can use that instead, just reduce the added salt slightly.
Dark brown sugar: Adds moisture and a deeper, slightly caramel-like flavor thanks to the molasses. It also helps keep the cookies soft. Light brown sugar works too, but the flavor will be a bit lighter.
Granulated sugar: Helps with sweetness and gives the cookies those slightly crisp edges.
Egg + egg yolk: The egg binds everything together, while the extra yolk adds richness and makes the cookies softer and chewier.
Vanilla bean paste: Vanilla extract works too, if that’s what you have.
Fine sea salt: Balances the sweetness and enhances all the flavors, especially the chocolate.
Baking soda + baking powder: These help the cookies rise and spread properly.
All purpose flour: Gives the cookies structure and holds everything together.
Dutch processed cocoa powder: This gives the cookies their rich chocolate base.
Milk chocolate: Adds sweetness and a creamy chocolate flavor that balances the darker cocoa
White chocolate: Adds extra sweetness and a creamy contrast to the richer chocolates.
Dark chocolate: Semi-sweet chocolate works well here too.

Step by step instructions with photos

1. Start by browning your butter.

2. Add the cubed butter to a skillet or saucepan and let it melt over medium heat.

3. Stir constantly and let it cook until the milk solids turn brown and it smells slightly nutty. Be careful not to burn it.

4. Once ready, pour it into a large bowl and let it cool for about 15 minutes.

5. While the butter is cooling, prepare the dry ingredients.

6. In a small bowl, combine the flour, salt, baking powder, baking soda and cocoa powder, then set aside.

7. In a large bowl, add the slightly cooled brown butter and combine it with the brown sugar and granulated sugar.

8. Then mix in the egg, egg yolk and vanilla bean paste.

9. Next, add the dry ingredients and mix until just combined. Try not to overmix.

10. Lastly, mix in the chocolate chips.

11. Cover and place the dough in the fridge for 30 minutes.

12. After 30 minutes, take it out of the fridge and portion the dough.

13. For large cookies, I recommend portioning into 90 grams each. This will give you about 10 large cookies.

14. Place them onto a tray, cover and chill again for 60 minutes.

15. Preheat the oven to 180°C (conventional) or 160°C (fan-assisted).

16. Place the cookies onto a large baking tray, leaving enough space between them so they can spread. I recommend baking 4 cookies per tray.

17. Bake in the preheated oven for about 12 minutes.

18. Once baked, remove them from the oven and swirl a cookie cutter around each cookie to make them perfectly round. Let them cool on the tray for 5-10 minutes, then transfer to a wire rack to cool completely.

19. Enjoy!

Yield: 10

Author: Angie