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Triple Chocolate Fudge Cookies

posted by Liz Berg on September 11, 2017 (updated 4/14/24)

I took these marvelous Triple Chocolate Fudge Cookies to a neighborhood gathering. Our friends raved with every delicious bite flavored with cocoa, milk chocolate chips, and white chocolate chips!

These Chocolate Chocolate Chip Cookies are an easy treat for your favorite chocoholic!!

Triple Chocolate Fudge Cookies on a square white plate

Why You Must Make

The cocoa-laden batter also is studded with milk and white chocolate chips! A triple dose of chocolate!
They got a hearty seal of approval from my husband, the resident chocoholic!
These cookies were a breeze to make.
Cocoa powder provided the buttery cookie dough with the fudgy flavor and chocolate chips pushed these over the top.

Ingredient Notes

Kitchen Staples – Sugar, Flour, Baking Soda, Salt
Butter – At room temperature for easy incorporation. I used salted butter.
Brown Sugar – When making cookies, the brown sugar should be packed into the measuring cup unless otherwise noted.
Eggs – Large Eggs are standard in my recipes. Have it at room temperature for easy incorporation. If you forget to get them out of the refrigerator ahead of time, place them in a bowl of hot tap water to take the chill off.
Vanilla Extract – Don’t use artificially flavored vanilla as it won’t give your cookies the desired flavor. I use Nielsen-Massey brand vanilla.
Cocoa Powder – Use regular cocoa powder like Ghirardelli or Hershey’s. Dutch Process cocoa powder, like Droste, is used when there is baking powder in the recipe.
Chocolate Chips – Both milk chocolate and white chocolate chips are added to the dough. I usually have Ghirardelli brand on hand, but use whatever brand you like.

Triple Chocolate Fudge Cookies in a leaf bowl with one cookie in foreground leaning against the bowl

Recipe Tips

Look for a good proportion of fat in your recipe. Butter and egg yolks both provide richness to the dough.
Stir in the dry ingredients with a wooden spoon. This makes the dough nice and dense and prevents gluten activation.
PRO-Tip: Avoid using a mixer since it will incorporate air into the cookie dough, making the final product more cakey than desired.
Don’t overbake your cookies. They can look slightly underdone in the middle as there will be some carryover cooking time from the baking sheet.
If your first batch of cookies comes out too flat, chill your dough.
PRO-Tip: If your cookies are for a special occasion and they don’t come out perfectly round, there are two helpful tricks. It’s easiest is to hold the cookie sheet steady with a hot pad and with the other hand, use a spatula to tap the perimeters of the warm cookies to push them into nice circular shapes. Another trick is to use a round cookie cutter that’s bigger than your baked cookies to nudge the cookies into nice rounds.
PRO-Tip: Reserve some of the chocolate chips to press into the fresh out-of-the-oven cookies. This makes a bakery-worthy presentation that’s ideal when serving to friends or giving as a hostess gift.

Frequently Asked Questions

How Do You Make Fudgy Cookies?

Adding melted butter instead of cool butter will make your cookies more fudgy. Brown sugar adds moisture, too, so it will help add to their fudginess. Another key point is not to over-bake them. There’s always a little carryover cooking time as they cool on the baking sheet, so keep that in mind, too.

How Do You Make Cookies Look Like They Came from a Bakery?

First, use a cookie disher (scoop) to make all the cookies the same size. Place them on a parchment-lined baking sheet and if you reuse the baking sheet, make sure it’s cool before adding the dough.

As mentioned in the tips above, while warm tap any misshapen cookies into nice rounds with your spatula. Or use a round cookie cutter that’s larger than the diameter of the baked cookies to tap the warm, soft cookies into perfect circles.
Also, while they’re hot, press a few chocolate chips onto the surface of the cookies.

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