These triple chocolate chip 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 chip 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 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 triple chocolate chip cookies are the ultimate dessert for the chocolate lovers out there -- I promise you will want to either make these ASAP.
Why You'll Love These Triple Chocolate Chip 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).
Ingredient Notes and Substitutions
- Gluten free flour blend: My favorite to use is Bob's Red Mill 1 to 1. This is the flour I use in all of my recipes unless otherwise noted. You can use any blend, just make sure it contains xanthan gum. And because I used a 1 to 1 blend, that means you should be able to use all-purpose flour if you're not on a gluten free diet. No need to adjust the measurement.
- Unsweetened cocoa powder: You're going to want to use natural cocoa powder in this recipe. See below for more details on the different types of cocoa powder.
- Egg replacer: Bob's Red Mill Egg Replacer is my favorite egg substitute for cookies. If you're not looking to make these chocolate cookies without eggs, go ahead and use 1 egg instead.
What Kind of Cocoa Powder Should I Use?
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.
STEP ONE: Start by creaming the butter and sugar until smooth. You'll notice the butter and sugar will get slightly lighter in color once creamed.
STEP TWO: Add in the vanilla extract and Bob's Red Mill Egg Replacer. Be sure to follow the instructions on the package of the egg replacer. Beat to combine.
STEP THREE: Add the dry ingredients and mix on low speed until your dough comes together.
STEP FOUR: Fold in both types of chocolate chips. Take your time to really make sure it's all evenly mixed in.
STEP FIVE: Cover it up and chill for at least 30 minutes. This step helps prevent too much spreading, resulting in thicker cookies.
STEP SIX: 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.
- As always, I highly recommending using a scale to weigh your ingredients, especially the dry ingredients. 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. I even like to place a few on top of each scoop of dough.
- 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!).
- To reinforce the round shape, grab a round cookie cutter or the rim of a clean glass and run it along the edges of the warm cookies right when they come out of the oven. You may also want to use the back of a spoon or your hand to press down and flatten the cookies just slightly.
Frequently Asked Questions
The cookies will puff up as they bake. They may seem undercooked but they will continue to set up on the warm baking sheet.
Yes, feel free to use your favorite non-dairy butter to make these cookies dairy free.
Absolutely. Both the cookie dough and the baked cookies will freeze nicely for up to 3 months. Wrap tightly in plastic wrap and place in a zip top bag or airtight container.
Did you try my gluten free triple chocolate chip cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Ultimate Triple Chocolate Chip Cookies (Gluten Free)
- 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 tablespoon 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.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. 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.
- Because this recipe was developed with a 1 to 1 flour blend, you should be able to substitute all-purpose flour if you're not on a gluten free diet without adjusting the measurements.
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.