These decadent cookies are a chocolate lover’s dream, combining three types of chocolate to create a truly indulgent cookie. Packed with rich flavors, they feature a perfect balance of chocolate chips, luscious chocolate chunks, and delicate grated chocolate, resulting in a heavenly combination that will satisfy your cookie craving.
Triple chocolate cookies are the cookie recipe that you’ll want to pull out when you want to make something a little special, whether it’s to give yourself a treat or to share with someone special.
There are a couple of extra steps needed over a traditional chocolate chip cookie, and a little planning, but these steps create a cookie that is worth the extra effort.
I have a hard time deciding which is my favorite chocolate chip cookie, is it this one or chocolate chip shortbread cookies, or Chocolate chip cookies with browned butter? I’ve decided that they are all my favorite, sometimes I’m just in the mood for different things. The shortbread are not as sweet, the browned butter ones have that great nutty flavor, but this recipe is for those times when you really want to treat yourself. You can’t go wrong whichever you choose.
They are the cookie recipe Natalie asked for when she went to college and one I still make to take when I come to visit. When Taylor was in college, she would take the frozen dough back with her and bake them up for warm cookies anytime she wanted.
One of the things that makes salted chocolate chip cookies unique is the combination of chocolate in different textures. You have chocolate chips, chocolate chunks and then the ultimate – grated dark chocolate. Grating chocolate might sound like a chore, but I have some tips below that make it much easier.
When you bite into these cookies, you get all three textures and flavors of chocolate in each bite enhanced by the flaky salt on the top of each cookie. Butter brings all the flavors together in the dough as it refrigerates overnight.
As long as you keep the grated or shaved chocolate cold, it will show up as specks in the cookies, which is so cool. However, if you let the grated chocolate get too warm, it will kind of melt into the dough – they still taste the same but don’t have the speckles.
What Makes This Chocolate Chip Cookie Recipe Special
- It has three types of chocolate, chopped, grated and chips
- Refrigerating the dough gives the flavors a chance to come together for a richer dough
- Flaky salt on top brings out the chocolate flavor
- A combination of cake flour and bread flour create a tender cookie.
What’s the Best Way to Grate Chocolate
Half the time when I grate chocolate, I end up losing some skin on my knuckles or the chocolate starts to melt and I have a mess. Here are some tips for grating chocolate so that you get beautiful chocolate cookies.
- First: freeze the chocolate bar so it’s not soft.
- Second: stop grating before you get to the end and just chop the last little bit.
- Third: Don’t let the grated chocolate get melty or it will just make your dough brown. As soon as it’s grated, put the bowl in the freezer until you’re ready to add it to the dough.
Ingredients for Triple Chocolate Cookies
- Chocolate – three types, chocolate chips, Semi-sweet chocolate and Dark chocolate. You can use milk chocolate for the chunks and dark or semi-sweet for the grated chocolate.
- Cake flour – normally cookies use all-purpose flour to make them chewy and to give them more structure. Cake flour is lighter and will give you a more tender cookie.
- Bread flour – if you just use cake flour, there won’t be enough structure to stay together, so add a mixture of bread or all-purpose with the cake flour.
- Brown sugar and white sugar – brown sugar will add moisture to the cookies and a caramel like flavor.
- Flaky salt – this type of salt provides just the right amount of salt without the cookie tasting salty. You’ll just add it to the top of each cookie before baking.
- Pantry items – baking soda, baking powder, eggs, vanilla, and lots of butter!
How Do You Make this Chocolate Chip Cookie Recipe
Step 1: keep things cold
Grate 4 ounces of frozen chocolate and place the bowl of grated chocolate in the freezer until you are ready to add it.
Step 2: chop
Chop 8 ounces of chocolate and set aside
Step 3: make the dough
Cream the butter and sugars and add eggs and dry ingredients,
Step 4: add chocolate
Add the chocolate chips and chocolate chunks and combine. Gently add the frozen grated chocolate, trying not to overmix. Refrigerate overnight or for at least 2 hours.
Step 5: bake
Use an ice cream scoop to form balls and place on a baking sheet and sprinkle with salt and bake.
What you get is three different textures of chocolate, chopped, grated and chocolate chips which make these so much better than plain chocolate chip cookies. Don’t leave off the flaky sea salt on top, salt and chocolate are the perfect combination.
I made very large bakery store cookies in these photos and it made 24 cookies. You can make them smaller, just watch the time, you may have to reduce it by a minute.
The Best Way to Store Cookies
Once cooled store cookies in an airtight container. They will stay fresh the longest if you freeze them, 2-3 months.
You can also freeze the dough. Just scoop it into balls and place the balls on a cookie sheet and freeze. Once frozen, remove them to a freezer bag or airtight container and take out as many as you want to make. Let them warm up before baking.
Chocolate Chip Cookie FAQs
Can you use melted butter in cookies?
Melted butter will not work in cookies. You need softened butter to cream with the sugar to give cookies their texture.
Can you use all-purpose flour for triple chocolate cookies?
Yes, you can use all-purpose flour instead of the mix of cake and bread flour. The texture will be a little different but they will still be great.
Can you freeze cookie dough?
Yes, you can freeze it in one large ball or scoop into individual cookies and take out just the amount you want to bake. Either way, let the dough warm up before baking.
Don’t feel like cookies, try some of these favorite dessert recipes
- Chocolate caramel bark won’t take long to make
- Try some sprinkle blondies with chocolate chips
- Dried apricots are delicious in apricot bars with coconut in the crust
- You can never go wrong with a no-bake strawberry pie
More Cookies to love
I adapted this recipe from one I cut out of the NY Times years ago, I love their recipes.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Triple Chocolate Cookies with Grated Chocolate
- 20 tablespoons butter, 2 ½ sticks room temp
- 1 ¼ cups light brown sugar
- 1 cup plus 2 tbs sugar
- 2 cups minus 2 tbs cake flour
- 1 ⅔ cup bread flour
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 ½ teaspoon course salt
- 2 eggs
- 2 teaspoon vanilla
- 8 ounces semi sweet choc bar chopped into chunks
- 4 ounces unsweetened chocolate grated (frozen)
- 8 ounces semi sweet choc chips 1 ½ cups
- flaky salt
- In a large bowl, whisk together flours, baking soda, baking powder and salt. Set aside.
- With an electric mixer, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Stir all chocolate into dough using a spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. Let the dough sit out for about an hour to warm up before baking.
- When ready to bake, preheat oven to 350º degrees. Line a baking sheet with parchment paper.
- Scoop dough with an ice-cream scoop and place on the prepared cookie sheet, then sprinkle lightly with sea salt and bake until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack to cool.
Barbara’s Tips + Notes
- Freeze the chocolate before grating
- When grating the chocolate, grate until you get close to the end of the bar and then chop the rest.
- Don’t let the chocolate melt, freeze or refrigerate until ready to use.
- Refrigerate the dough at least over night before baking.
- You can freeze the dough.
- Don’t forget to add the flaky salt to the top.