These Triple Chocolate Cookies are dark and decadent with chocolate in 3 different ways: cocoa powder, semi sweet mini chocolate chips and dark chocolate chips! They are thick, soft and chewy! This is the easiest dark chocolate chip cookie recipe! No mixer is needed at all...these whip up with just a whisk and a spatula! With only 30 minutes of chill time, you'll have amazing chocolate cookies in under an hour! If that wasn't enough, these beauties are gluten free, nut free, eggless and can easily be made vegan!
These Triple Chocolate Chip Cookies are one of my absolute favorite gluten free chocolate cookies! With over 25 different types of gluten free chocolate chip cookies on this blog, this recipe is a stand out if you're looking for a quick dessert that's loaded with chocolate! They are so simple thanks to zero mixer! Like my Quick Chocolate Chip Cookies or my Frosted Chocolate Cookies, they're perfect when you don't want to wash a million dishes or if you want cookies within the hour!
For more triple chocolate recipes, try my Chocolate Loaf Cake, my Triple Chocolate Cake, my Brooklyn Blackout Cake, my Chocolate Fudge Cupcakes and my Triple Chocolate Muffins!
Reasons to Love These Triple Chocolate Chip Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- These cookies are gooey and soft in the middle and oozing with chocolate!
- Triple the Chocolate- They have chocolate in 3 forms and are also loaded and topped with chocolate! (You could even use white chocolate chips like in my Chocolate Chip and White Chocolate Chip Cookies).
- Easy to Make- You don't need a mixer of any kind to make these like my Mini Chocolate Cookies! All you need is a whisk and a spatula to create this fast cookie recipe!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- Like with my Rolo Cookies, like to use two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter. Make sure to cool it prior to adding the brown sugars in it.
- Light and Dark Brown Sugar- Using the combo of light and dark brown gives the cookies the softness we need to offset the dryness from the cocoa powders and lack of eggs. I don't like to use all dark because the cookies don't spread enough.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. You need this otherwise they will break apart when you try to pick them up.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make these into Vegan Chocolate Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
How to Make this Recipe with All Purpose Flour
- Use 1 ¼ cups of packed AP flour (210 grams)
- Make sure to use ½ cup packed cocoa powder (58 grams).
- Use 3 tablespoons of milk.
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-12 minutes. Reshape as needed. Should make 36 cookies.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Triple Chocolate Cookies
Here are the step by step instructions for making triple chocolate chip cookies!
Step 1: Melt the Butter
Microwave the butter in 11 second increments until almost completely melted. Whisk until fully melted; as you whisk, the residual heat will melt the rest. Set aside to cool.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, cocoa powders, baking soda and kosher salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Whisk in the Sugar, Cornstarch Water and Vanilla
Into the cooled and creamy melted butter, whisk in the light and dark brown sugars, the cornstarch water and the pure vanilla extract until fully emulsified.
Step 5: Add in the Flour Mixture, Milk and Chocolate Chips
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Add the milk and whisk until combined.
Using a spatula, gently fold in the rest of the flour mixture until combined. Do not over mix or the dough will become shiny and too sticky.
Fold in the 2 types of chocolate chips.
Step 6: Chill and Form into Balls
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and freeze for 30 min.
Then, the dough out of the freezer. Using a large cookie scoop, scoop the dough out into 14 scoops.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Step 7: Add Additional Chocolate Chips
Pour the additional ½ cup chocolate chips into a small bowl. Press the tops of the dough balls into the mini chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
Step 8: Bake the Cookies and Cool
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use Cooled Melted Butter- The butter cannot be bubbling/browned or the cookies will be very thin, spread out and oily. Microwave until there is a little bit of butter left unmelted; whisk it until the residual heat melts the rest of the butter. Then set aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. Whisk it again to make it smooth. You can see in my video.
- Add the Flour then Milk then More Flour- Do not add the milk with the wet ingredients. The batter will be too wet and shiny and the cookies will be very buttery and flakey. You must add half the flour mixture, then the milk and then the rest of the flour mixture.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 minutes, the dough will be too sticky to roll into balls.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast.
Recipe FAQs
Yes. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to freeze the dough prior to baking.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until completely frozen. Once frozen, store the dough balls in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17-19 minutes instead of 15.
Yes! Most gluten free and eggless baked goods are best made the same day, but you can make these cookies a day before!
I don’t recommend using granulated sugar.
Eggless cookies tend to become very dry once they are completely cool. The light and dark brown sugar adds lots of moisture into the cookies that is missing from the lack of eggs and two types of cocoa powders.
Storing: Once the cookies have completely cooled, store them in an airtight container at room temperature for up to 3 days.
If you want the cookies warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17-19 minutes instead of 15.
Other GF Chocolate Cookie Recipes You'll Love
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📖 Recipe
Triple Chocolate Cookies
Ingredients
- 1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder (I use ¼ cup Natural Unsweetened and ¼ cup Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, melted and cooled
- ½ cup dark brown sugar , packed
- ¾ cup light brown sugar , packed
- ¼ cup plus 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- ¾ cup plus 2 tablespoons semi sweet mini chocolate chips (reserve ¼ cup for rolling)
- ¾ cup plus 2 tablespoons dark chocolate chips (reserve ¼ cup for rolling)
Instructions
- Place the ½ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until just melted. Do not let it bubble or brown. Set aside to cool.Do not microwave it too much. I prefer to microwave it until there is just a little bit of butter left unmelted and then I whisk it and the residual heat melts the rest of the butter.
- In a medium bowl, whisk together the 1 ¼ cups gluten free flour, ½ cup cocoa powder, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the cooled melted butter, combine the ½ cup dark brown sugar, the ¾ cup light brown sugar, the cornstarch water and the 1 teaspoon pure vanilla extract. Whisk until it is all fully emulsified and blended. It may appear chunky. That's normal.
- Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the ¼ cup plus 2 tablespoons milk and whisk to combine.Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.
- Still using the spatula, scrape down the sides of the bowl and fold in 1 ¼ cups of chocolate chips (½ cup plus 2 tablespoons semi sweet and ½ cup plus 2 tablespoons dark). Gently fold until everything is just combined and you don't see any more flour. Again, make sure not to over mix.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min.When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- Take the dough out of the freezer. Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 14 scoops.If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Pour the additional ½ cup chocolate chips (¼ cup semi sweet and ¼ cup dark) into a small bowl. Press the tops of the dough balls into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat this with the remaining dough balls.
John
Love these cookies! What a perfect blend of chocolate, chocolate and more chocolate!