These ultimate triple chocolate cookies are so rich and dreamy! The extra soft chocolate cookie is packed with two types of chocolate chips.
I’m so excited to talk to you about these today because they are the BEST triple chocolate cookies. These are just SO good, and so extra easy to make. This recipe is definitely up there as one of my favorite gluten free drop cookie recipes.
First off, we have that extra soft and thick texture. Which I love in a chocolate chip cookie. Then, we have that rich chocolate flavor. And then on top of it, we’re adding not one but TWO types of chocolate chips? And tons of them, because we want lots of chips in every bite. Naturally.
These gluten free chocolate cookies are the ultimate dessert for the chocolate lovers out there — I promise you will want to either make these ASAP.
What Are Triple Chocolate Cookies?
As you can see, there are three types of chocolate flavors going on in these cookies! We’re starting with a chocolate cookie dough, which is flavored with unsweetened cocoa powder.
In addition to the chocolate cookie base, we’re mixing in both semisweet and white chocolate chips. So there it is — triple the chocolate!
Why You’ll Love These Triple Chocolate Cookies…
- They’re so easy to whip up on a whim. If you bake, you likely have these ingredients in your kitchen right now. And we are only chilling the dough for 30 minutes (at a minimum), so it’s a pretty quick process.
- If you’re a lover of allll the chocolate, and have a hard time picking a favorite, then these are the cookies for you.
- This is like taking your classic chocolate chip cookie recipe and bumping it up a notch (or two).
What You’ll Need…
What Kind of Cocoa Powder Should I Use For These Cookies?
If you bake even semi-regularly, then you probably are aware that there are two types of cocoa powder out there: Dutch-process and natural. You might be wondering what the difference actually is, and which one you should use here.
Dutch-process cocoa powder has been stripped of its acidity, meaning it won’t react with baking soda (which requires an acid to react with) the way natural cocoa powder will. So you will likely see baking powder listed as the leavening agent in a recipe that calls for Dutch-process cocoa.
On the flip side, natural cocoa is lighter in color and is the natural powder that comes from cocoa beans. Unlike Duch-process, it is acidic and will react with the baking soda. Make sense?
Long story short, you will need natural cocoa powder for these chocolate cookies. This is the one I always use.
How To Make Ultimate Triple Chocolate Cookies From Scratch…
To make my gluten free triple chocolate cookies, start by creaming the butter and sugar until smooth. Add in the vanilla extract and Bob’s Red Mill Egg Replacer, then add the dry ingredients and mix on low speed until your dough comes together.
See what I mean when I say this chocolate cookie recipe is SUPER easy? Because you’re practically done already! Just fold in both types of chocolate chips, cover it up, and chill for at least 30 minutes.
Once the cookie dough has chilled, scoop out onto a couple of lined baking sheets. These cookies won’t really spread much, but I’d still recommend leaving an inch or two between each cookie to be safe. Bake on 350ºF for around 8 minutes.
Tips For Baking The Best Chocolate Cookies…
- As always, I highly recommending using a scale to weigh your ingredients, especially the dry ingredients. Otherwise, remember to use a spoon to scoop flour into your measuring cup, then use the back of a knife to level the top off. Do the same with the cocoa powder, too. Never scoop the flour or cocoa powder out directly from the container with a measuring cup, as you will almost always end up with way more than the recipe actually calls for.
- If you’d like, you can cut back slightly on the chocolate chips, but I would recommend against it 🙂 these cookies are meant to be PACKED with chocolate chips.
- It might be tempting, but don’t attempt to move the cookies off your baking sheet right away. I like to do this with most of my cookie recipes anyway, but I’d especially recommend it here. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a cooling rack (or taste testing!).
For More Gluten Free Cookie Recipes, Check Out My…
Did you try my triple chocolate cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Triple Chocolate Cookies – Gluten Free, Eggless
- 1 ¾ cups (259g) gluten free flour blend
- 2 tablespoons unsweetened cocoa powder
- 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 tbsp water
- ½ teaspoon vanilla extract
- ⅓ cup (56g) white chocolate chips
- ⅓ cup (56g) semisweet chocolate chips
- In a small bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Mix in the egg replacer and vanilla extract. Add the dry ingredients into the wet ingredients and mix on low speed until cookie dough forms. Fold in the chocolate chips.
- Cover and chill dough for at least 30 minutes. Line a baking sheet with parchment paper and set aside.
- Preheat oven to 350°F. Arrange scoops of cookie dough on prepared baking sheet, 1-2 inches apart. Bake for 8-10 minutes. Allow cookies to cool on baking sheet at least 10 minutes before transferring to a wire cooling rack.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.