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These triple chocolate chip cookies are indulgent and tender, with a soft, thick cookie base loaded with two types of chocolate chips for maximum chocolate flavor.
If you enjoy rich chocolate treats, try other favorites like chocolate-dipped madeleines, gluten-free chocolate cookies, or gluten-free dairy-free brownies for more dessert inspiration.
These really are my go-to triple chocolate chip cookies. They’re easy to make, forgiving, and deliver a wonderfully soft texture. I developed this version as a favorite among my gluten-free recipes, but the measurements will work with standard all-purpose flour if you’re not avoiding gluten.
What makes these cookies special is the combination of an extra-soft, thick cookie and an abundance of chocolate chips—both semisweet and white—so every bite is packed with chocolate. If you’re a chocolate lover, these cookies are a must-bake.
Why You’ll Love These Triple Chocolate Chip Cookies
- Quick and simple: most ingredients are pantry staples and the dough only needs a short chill of 30 minutes.
- Perfect for chocolate lovers: two kinds of chocolate chips ensure variety and richness in every bite.
- Upgraded classic: it starts with a familiar chocolate chip cookie approach, then elevates it with extra cocoa and lots of chips.
Ingredient Notes and Substitutions
- Gluten-free flour blend: I use Bob’s Red Mill 1-to-1, which contains xanthan gum. Any similar 1-to-1 blend will work; if you don’t need a gluten-free version, swap in all-purpose flour with no quantity change.
- Unsweetened cocoa powder: Use natural (non-Dutch-processed) cocoa powder for this recipe so it reacts properly with the baking soda and yields the intended flavor and color.
- Egg replacer: Bob’s Red Mill Egg Replacer works well here (mix according to package directions). If you prefer, you can use one large egg instead of the replacer.
What Kind of Cocoa Powder Should I Use?
There are two main types of cocoa powder: Dutch-processed and natural. Dutch-process has been alkalized and is less acidic, so it doesn’t react with baking soda the same way natural cocoa does. Recipes that call for Dutch-process often use baking powder instead of baking soda.
Natural cocoa powder retains its acidity and reacts with baking soda, producing lift and the flavor profile this recipe needs. For these cookies, use natural cocoa powder to get the right texture and taste.
Step-by-Step Instructions
STEP ONE: In a small bowl, whisk together the gluten-free flour blend, natural cocoa powder, baking soda, and salt. Set aside.
STEP TWO: Cream the room-temperature butter and granulated sugar until smooth and slightly lighter in color. Mix in the egg replacer (prepared per package instructions) and vanilla extract.
STEP THREE: Add the dry ingredients to the wet mixture and mix on low until a cohesive dough forms.
STEP FOUR: Gently fold in both white and semisweet chocolate chips until evenly distributed.
STEP FIVE: Cover the dough and chill for at least 30 minutes. Chilling reduces spread and helps the cookies stay thick and soft.
STEP SIX: Preheat oven to 350°F. Scoop the chilled dough onto parchment-lined baking sheets, spacing each scoop 1–2 inches apart. Bake 8–10 minutes; the cookies may appear slightly underbaked but will set as they cool on the hot sheet. Let them rest on the sheet for at least 10 minutes before transferring to a wire rack.
Expert Tips
- Weigh your dry ingredients when possible. Scooping flour or cocoa with a measuring cup can lead to excess, which affects texture.
- If you prefer fewer chips you can reduce them slightly, but these cookies shine when generously studded with chocolate—consider pressing a few extra chips onto the tops before baking.
- Allow cookies to cool on the baking sheet for at least 10 minutes before moving them. This prevents breakage and helps them finish cooking gently.
- To keep a perfectly round shape, press the warm cookie edges with a round cutter or the rim of a glass immediately after baking, or gently flatten with the back of a spoon.
Frequently Asked Questions
They will puff up and may look slightly underbaked when removed. Let them rest on the warm baking sheet for several minutes; they finish setting as they cool.
Yes. Use a non-dairy butter substitute with a similar fat content to unsalted butter for best results.
Yes. Both the dough and baked cookies freeze well for up to three months. Wrap tightly and store in an airtight container or freezer bag.
Did you try these gluten-free triple chocolate chip cookies? Leave a comment below or tag @justastastyblog on Instagram and use #justastastyblog!
📖 Recipe
Ultimate Triple Chocolate Chip Cookies (Gluten Free)
Print Recipe
Ingredients
- 1 ¾ cups (259g) gluten free flour blend
- 2 tablespoons unsweetened cocoa powder (natural)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- 1 tablespoon Bob’s Red Mill Egg Replacer mixed with 2 tablespoon water
- ½ teaspoon vanilla extract
- ⅓ cup (56g) white chocolate chips
- ⅓ cup (56g) semisweet chocolate chips
Instructions
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In a small bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
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Using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth. Mix in the prepared egg replacer and vanilla. Add the dry ingredients and mix on low until a dough forms. Fold in the chocolate chips. Cover and chill the dough for at least 30 minutes.
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Preheat oven to 350°F. Line a baking sheet with parchment paper. Arrange scoops of chilled dough 1–2 inches apart and bake for 8–10 minutes. Allow cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
Notes
- Since this recipe was developed using a 1-to-1 flour blend, you can substitute all-purpose flour if not baking gluten-free without changing quantities.
- Follow the package directions for Bob’s Red Mill Egg Replacer. Mix with water and let it sit a few minutes to thicken before using.
- If you prefer not to use an egg replacer, one large egg can be used instead.
