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Imagine biting into a cookie that’s bursting with chocolatey goodness, topped with the most dreamy, melt-in-your-mouth chocolate frosting. Enter the Triple Chocolate Cookies!
Hey there, chocolate lover! Do you believe in the magic of chocolate? How about the enchantment of not one, not two, but THREE types of chocolate in one cookie? Triple Chocolate Cookies, FTW!
Yep, we’re going on a scrumptious journey with chocolate today. These treats are inspired by the famous Crumbl bakery, and trust me, they are the definition of heavenly!
It’s an experience you’ll have to try to fully understand. These cookies are rich, decadent, and melt-in-your-mouth good!
You’ll definitely want to have a glass of milk on hand with these. There are few things better in this world than an extra chocolatey cookie with a good glass of milk. A classic for a reason!
One word of advice when making these cookies. You’ll want to undercook these just a bit so they don’t get dried out. Once they appear dry on top all the way across the cookie, they’re done!
I really love the addition of the chocolate chips in this recipe. It gives these delicious cookies a nice texture overall.
This Crumbl copycat recipe is one you’ll want to keep hold of, guys. They are as close to the real thing as you can get. So let’s get into this recipe for Triple Chocolate Cookies, shall we?
Some of our other favorite cookie recipes we have on our site include: White Chocolate Chip Cookies (Easy No Chill Recipe), Snickerdoodle Sandwich Cookies, and Cinnamon Cream Cheese Palmier Cookies.
WHY THIS RECIPE WORKS:
- Triple the Fun: Using cocoa powder, chocolate chips, and a chocolate fudge frosting ensures a full-on chocolate experience in every bite. You can’t go wrong with more chocolate. Am I right?
- Soft and Rich: The combo of butter, brown sugar, and eggs creates a perfectly soft texture. That texture is a big reason why these cookies are so close to the original.
- Crumbl Copycat: It’s inspired by chocolate cookie from the renowned Crumbl bakery, so you know it’s a winner! Some would say that they’ve achieved the perfect cookie. Do you agree?
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Fine sea salt
- Unsalted butter (softened)
- Granulated sugar
- Light brown sugar (packed)
- Large eggs
- Vanilla extract
- Semi-sweet chocolate chips
For the Chocolate Fudge Frosting:
- Unsalted butter (softened)
- Semi-sweet chocolate (melted and cooled slightly)
- Powdered sugar
- Vanilla extract
- Heavy cream
HOW TO MAKE TRIPLE CHOCOLATE COOKIES:
- 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.
- 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.
- Add the eggs one at a time, mixing the last one fully before adding the next. Add the vanilla extract, mix it in.
- 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.
- 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.
- Add the melted chocolate and mix until combined.
- Add the powdered sugar a little at a time until fully mixed in, scrape down the sides as needed.
- 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.
- Using an open star tip, pipe rosettes onto the tops of the cookies, serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DOES THE COOKIE DOUGH NEED TO CHILL?
No, this dough is good to go right after mixing.
Just scoop onto your prepared baking sheets and toss them in the oven!
HOW IS THIS A COPYCAT RECIPE?
It’s inspired by the Crumbl bakery’s famous chocolate cake cookies. But, of course, made in our home kitchens.
I’ve done my very best to create a cookie that’s as close to the real thing as possible. Let me know what you think!
IS THIS CLOSE TO THE ORIGINAL?
Yes, it’s a homemade version of that delicious cookie, capturing its essence and flavors.
Not only is the flavor important here, but the texture is crucial as well.
WHAT MAKES THIS TRIPLE CHOCOLATE?
Three layers of chocolatey love! Cocoa in the cookie, chocolate chips mixed in, and a divine chocolate fudge frosting on top.
For me, that rich icing might be the best part of the cookie. So yummy!
ANY ADDITIONS?
This might just be your favorite cookie, guys. It may not be a Crumbl cookie once you add things, but here are some ways you can change things up!
- White chocolate chips
- Chopped nuts (like walnuts or pecans)
- Peanut butter chips
- Rainbow or chocolate sprinkles for a festive touch
- A drizzle of caramel sauce
- Chopped up candy bars
- Mini M&M’s
- Toffee bits for some crunch
- A pinch of sea salt on top
- A dusting of cocoa powder for an elegant touch
ANY SUBSTITUTIONS?
Yes indeed! Check out this quick list for ideas.
- For a nutty flavor, almond extract instead of vanilla.
- Dark chocolate chips in place of semi-sweet.
- Gluten-free purpose flour for those with gluten sensitivities.
- Coconut sugar or maple syrup as natural sweeteners.
- Almond flour or coconut flour for a different texture.
- Vegan butter for dairy-free folks.
HOW TO STORE:
Refrigerator & Room Temp: Store at room temperature for up to 3 days in an air-tight container.
Store in an airtight container for up to 5 days in the fridge. Before munching, let it come to room temperature for the best taste.
Freezer: Wrap cookies individually in plastic wrap, then store in a freezer bag. They can stay fresh for up to 3 months.
Just thaw at room temperature when you’re ready to enjoy.
DANA’S TIPS AND TRICKS:
- 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!
Triple Chocolate Cookies are the dream of every chocolate lover. Their deep flavors, combined with the soft texture and luxurious frosting, make them a perfect treat with a glass of milk or as a sweet ending to any meal.
So, the next time your sweet tooth calls (chocolate tooth?), whip up a batch of these beauties and let the magic of triple chocolate take over.
If you like this recipe, you might also like:
If you’ve tried these TRIPLE CHOCOLATE COOKIES, let me know how they turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Triple Chocolate Cookies Recipe (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
Love This Recipe?
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