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Triple Chocolate Cookies are the ultimate treat for a serious chocolate craving, giant soft and fudgy cookies made with cocoa and loaded with chocolate chips, then crowned with a swirl of silky chocolate fudge frosting. This Crumbl copycat tastes just like the bakery version, and my girls go wild for them on a cozy movie night. If you love a chocolate cookie, our chocolate sugar cookies are another easy favorite.
Three kinds of chocolate, one giant bakery style cookie, and no trip to the mall required.
Triple Chocolate Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 14 minutes
- ⏳ Total Time: 1 hour
- 🍽️ Serving: 12 large cookies
- ⚡ Calories: 1178kcal
- 🌶️ Flavor Profile: Rich, soft, and fudgy chocolate cookies under a swirl of silky chocolate fudge frosting
- ✋ Difficulty: Easy, a straightforward dough and frosting, like our cream cheese cookies
Quick Answer
Whisk together flour, cocoa powder, baking powder, and salt. Cream the butter with both sugars until fluffy, beat in the eggs and vanilla, then mix in the dry ingredients in batches and stir in the chocolate chips. Portion into 12 large balls, flatten, and bake at 350 degrees for 12 to 14 minutes. Cool, then top each cookie with a piped swirl of chocolate fudge frosting.
Jump to:
- Triple Chocolate Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Triple Chocolate Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Triple Chocolate Cookies FAQs
- Other Recommended Easy Cookie Recipes
- Triple Chocolate Cookies (Crumbl Copycat)
Why This Recipe Works
Click to see the technique science
- Three sources of chocolate. Cocoa powder in the dough, chocolate chips folded in, and a melted chocolate frosting on top give these cookies their triple chocolate name.
- Big, bakery style cookies. Portioning the dough into large five ounce balls gives you those impressive Crumbl size cookies with soft, fudgy centers.
- Creaming makes them tender. Beating the butter and sugars for a full three minutes whips in air for a soft, light crumb.
- A silky fudge frosting. Real melted chocolate whipped into the buttercream makes a glossy, pipeable frosting that sets the cookies apart.
- No chilling required. The dough bakes straight away, so you can go from craving to frosted cookie in about an hour.
Why You’ll Love This Recipe
- They taste just like a Crumbl bakery cookie, made fresh in your own kitchen.
- Three kinds of chocolate make them a dream for any chocolate lover.
- They are as simple to make as our chocolate sugar cookies, just bigger and richer.
- It has earned a permanent spot in our rotation, right up there with our crumbl chocolate cupcake cookies.
- It has earned a permanent spot in our rotation, right up there with our copycat crumbl golden oreo cookies.
- It earns a spot in the rotation right next to our chocolate dipped pistachio cookies.
Key Ingredients
Pantry baking staples and plenty of chocolate come together for these triple chocolate cookies.
- Cocoa powder: Unsweetened cocoa gives the cookie dough its deep, rich chocolate base.
- Semi sweet chocolate chips: Folded into the dough for melty pockets of chocolate in every bite.
- Semi sweet chocolate (melted): Whipped into the frosting for that silky, fudgy chocolate swirl on top.
- Butter: Creamed into the dough and whipped into the frosting for richness throughout.
- Brown and granulated sugar: The duo that sweetens the cookies and keeps them soft and chewy.
See recipe card for exact quantities.
Variations and Substitutions
These triple chocolate cookies are easy to make your own.
- Use a mix of semi sweet and white chocolate chips for a chocolate overload.
- Add a half teaspoon of espresso powder to the dough to deepen the chocolate flavor.
- Skip the frosting for a simpler double chocolate cookie, or dust with powdered sugar instead.
- Top the fudge frosting with sprinkles, flaky salt, or a drizzle like our chocolate dipped shortbread cookies.
- Craving a different flavor next time? Our chocolate mandm cookies delivers the same easy comfort with its own twist.
- Craving a different flavor next time? Our ultimate mudslide chocolate cookies delivers the same easy comfort with its own twist.
- In the mood for something different? Our copycat mrs fields chocolate chip cookies scratches a similar itch.
How to Make Triple Chocolate Cookies
- Preheat the oven to 350 degrees Fahrenheit and line sheet trays with parchment. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a stand mixer, cream the softened butter with the granulated and brown sugar for 3 minutes until light and fluffy.
- Beat in the eggs one at a time, then the vanilla. Add the dry ingredients in three batches, mixing fully between each, then stir in the chocolate chips.
- Portion the dough into 12 even balls, about 5 ounces each, and place them far apart on the trays. Gently press each ball into a large, flat circle.
- Bake for 12 to 14 minutes until the centers look dry. Let the cookies cool completely on the trays, then transfer to a wire rack.
- Make the frosting by whipping the butter smooth, mixing in the melted chocolate, then the powdered sugar, vanilla, and cream until light and fluffy. Pipe a swirl onto each cooled cookie.
Recipe Tips & Tricks
- Space the cookies far apart, about 6 inches, since these large cookies spread a lot as they bake.
- Do not overbake, as pulling them when the centers just look dry keeps them soft and fudgy.
- Cool completely before frosting, or the warm cookies will melt the chocolate fudge frosting.
- Let the melted chocolate cool slightly before adding it to the butter so the frosting whips up fluffy, not soupy.
- Use an open star tip to pipe that pretty bakery style rosette on top.
- Store in an airtight container at room temperature for up to 3 days for the freshest, softest cookies.
- Make it a spread. When you are feeding a crowd, round out the table with our hot chocolate cookies.
- Make it a spread. When you are feeding a crowd, round out the table with our chocolate chunk cookies.
- Make it a full spread. Our soft double chocolate cookie bars rounds out the table.
Serving Ideas and Suggestions
These triple chocolate cookies are a showstopper all on their own, soft and fudgy with that gorgeous swirl of chocolate fudge frosting. Serve them slightly warm with a tall glass of cold milk for the ultimate chocolate fix, or set them out as the star of a dessert table.
Still filling out the menu? Readers love pairing this one with our oatmeal chocolate chip cookies, raspberry thumbprint cookies, white chocolate raspberry cookies, and soft frosted Lofthouse cookies.
Triple Chocolate Cookies FAQs
They get their name from three sources of chocolate: cocoa powder in the dough, semi sweet chocolate chips folded throughout, and a rich melted chocolate fudge frosting piped on top. Together they make these cookies intensely chocolatey.
The frosting is what makes these a true Crumbl style triple chocolate cookie, but the cookies are delicious on their own as a double chocolate cookie. You can frost half the batch and leave the rest plain if you prefer.
Yes. Portion the dough into smaller balls, around 2 to 3 ounces, and reduce the bake time to about 9 to 11 minutes. You will get more cookies, just watch them closely so they stay soft.
Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days. If stacking, place parchment between layers so the frosting stays intact.
Yes. Freeze the unfrosted baked cookies in an airtight container for up to 2 months, then thaw and frost before serving. You can also freeze portioned raw dough balls and bake from frozen, adding a couple of extra minutes.
Cakey cookies usually mean too much flour or overbaking. Spoon and level your flour rather than scooping, and pull the cookies as soon as the centers look set for that soft, fudgy bakery texture.
Tried these triple chocolate cookies? I would love to hear how they turned out, leave a comment and a star rating below and tell me if you could taste all three layers of chocolate!
Triple Chocolate Cookies (Crumbl Copycat)
Ingredients
- 3 & 1/3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 & 1/2 cups unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 12 ounce bag semi-sweet chocolate chips
Chocolate fudge frosting:
- 1 & 1/2 cups unsalted butter softened
- 12 ounces semi-sweet chocolate melted and cooled slightly
- 4 & 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
- In a large bowl stir together the flour, cocoa powder, baking powder, and salt, set aside.3 & 1/3 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 tablespoon baking powder, 1 teaspoon fine sea salt
- In the body of a stand mixer with the paddle attachment, cream the butter with the sugar and brown sugar for 3 minutes until light and fluff.1 & 1/2 cups unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
- Add the eggs one at a time, mixing the last one fully before adding the next. Add the vanilla extract, mix it in.3 large eggs, 2 teaspoons vanilla extract
- In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed. Stir in the chocolate chips.12 ounce bag semi-sweet chocolate chips
- Portion the cookie dough into 12 even-sized portions, about 5 ounces each. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.
- Gently press down on the cookie dough balls and flatten them out into a large flat circle.
- Bake for 12-14 minutes until they appear dry in the center of the cookies.
- Let the cookies cool completely on the sheet trays, then transfer them to a wire rack.
- While the cookies are cooling, make the frosting. Place the butter into the body of a stand mixer with the paddle attachment or with a hand mixer. Whip on medium speed until smooth.1 & 1/2 cups unsalted butter
- Add the melted chocolate and mix until combined.12 ounces semi-sweet chocolate
- Add the powdered sugar a little at a time until fully mixed in, scrape down the sides as needed.4 & 1/2 cups powdered sugar
- Add the vanilla, stir to combine. Add 1 tablespoon of the heavy cream, mix in until incorporated, then whip it on medium-high speed until light and fluffy, 3 minutes. If it is too thick to pipe, add the additional tablespoon of heavy cream, or more until you reach the desired consistency.2 teaspoons vanilla extract, 1-2 tablespoons heavy cream
- Using an open star tip, pipe rosettes onto the tops of the cookies, serve immediately.
Notes
- For the best results, always measure your flour correctly using a measuring cup.
- Use room temperature butter for both the cookies and frosting for a smoother mix.
- Always use parchment paper on your cookie sheet. It helps prevent sticking and makes cleanup a breeze!
- Don’t overmix your dough. It can make your cookies tough instead of tender.
- Using a cookie scoop ensures even-sized cookies that bake uniformly.
- Remember, these need to be slightly underbaked!
Nutrition
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