Warning: these Triple Chocolate Cookies are dangerously addictive. With dark and milk chocolate chips scattered throughout a rich, buttery dough and a molten white chocolate centre, each bite delivers pure chocolate bliss. This isn't just another chocolate cookie recipe – it's the ultimate Triple Chocolate Cookie recipe that will ruin all other cookies for you. Forever.
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If you've been following along for a while, you'll know that I love a great cookie recipe! My obsession with cookies is very real and you'll find everything from my 5 star No-Chill Chocolate Chip Cookies up to the decadent, oversized Copycat Levain 2 Chip Cookies and everything in between.
❤️ Why You'll Love Them
A gooey white chocolate centre wrapped in a crisp, chewy cookie
No chilling required – bake them straight awayThe recipe makes 18 cookies, or 24 smaller ones with a cookie scoop
They freeze beautifully – stash those dough balls for cookie cravings
Totally customisable with your favourite Lindor flavour (hello, salted caramel)
🧾 Key Ingredients
Dutch-process cocoa – for smooth, rich chocolate flavour
Brown and white sugar – the dream team for chewiness and caramel notes
Cake flour – makes a softer cookie (easy to DIY if you don’t have it)
Milk + dark choc chips – or semi-sweet if that’s what’s in your pantry
White Lindor chocolate – the gooey centre that makes these next-level
Sea salt – balances out the sweetness (try flaky salt on top!)
🔄 Substitutions & Variations
No cake flour? Sub 25g of the plain flour with 25g of cornflour
Swap the Lindor for white choc chips or a chunk of baking chocolate
Use different Lindor flavours – the caramel one is divine!
Want cookie bars instead? Bake in a lined slice tin for 35 mins at 180°C
Make them smaller: Use a medium scoop and bake for 12 mins
👩🍳 Step-by-Step Instructions
Step 1:
Start by pre-heating your oven to 180℃ or 350℉ and line a cookie sheet with parchment paper, then set aside.
Step 2:
In the large bowl of a stand mixer, combine the 2 sugars on low speed, using your paddle attachment. Add egg and beat until combined.
Step 3:
Combine the dry ingredients in a separate bowl
Step 4:
Stop the mixer and add the flour mixture, along with the chocolate chips
Step 5:
Using a large cookie scoop, scoop out the dough and roll into balls
Step 6:
Using your thumb, place a dent into each cookie dough ball, place a square of Lindor into the dent, then roll to enclose
Step 7:
Place cookie dough balls onto your prepared tray. Leave some space for spreading.
Bake cookies for 14-15 minutes, then remove from oven and allow to cool on tray for 2 minutes, before transferring them to a rack to cool.
💡 Expert Baking Tips
Always use a digital kitchen scale – it's the best way to get consistent cookies
Use a large cookie scoop to portion evenly (plus, it’s faster!)
Don’t overbake – they’ll continue cooking on the tray
If your cookies spread unevenly, use a round cookie cutter to gently “scoot” them back into shape
No stand mixer? It’s doable, but be warned: this is a stiff dough and an arm workout!
❓ FAQs
Do I need to chill the dough?
Nope! This dough is ready to bake straight away.
Can I freeze the cookie dough balls?
Yes – and I do! Freeze them on a tray, then store in a container for up to 3 months.
Why do you use both sugars?
Brown sugar keeps them soft and chewy, white sugar gives that crispy edge.
Do I need to use Lindor chocolate?
Not at all! Any soft-set white chocolate square works. Even chunks of baking chocolate or ganache blobs.
🧊 Storage Suggestions
Room Temperature: baked cookies can be stored in an airtight container for 3 days
Refrigerator: no need to refrigerate the cookie dough, but you can pop the rolled cookie dough balls in the fridge for a few days, if you want to bake them later on. Just put them in an airtight container, or cover them with plastic wrap
Freezer: store the cookies in an airtight container for up to 3 months
🍫 More Chocolate Recipes You’ll Love
💌 Sweet Connections
If you make these cookies (and I really hope you do), tag me @apple.cake.annie on Instagram or leave a comment below! I’d love to see your choc-stuffed cookie success.
Triple Chocolate Cookies
Ingredients
- 375 g Cake flour or use 350g plain, 2 tbs cornflour
- 60 g Dutch process cocoa
- 1½ teaspoon Baking powder
- ¼ teaspoon Salt
- 200 g White sugar
- 200 g Brown sugar
- 2 Large eggs
- 225 g Unsalted butter room temperature
- 2 teaspoon Vanilla extract
- 240 g Dark chocolate chips
- 100 Milk Chocolate chips
- 18 squares Lindt White Lindor Chocolate you will need 1 x 100g block
Instructions
- Pre-heat oven to 180℃ or 350℉ and line a cookie sheet with parchment paper
- In a medium bowl, sift together the flour, cocoa, baking powder and salt
- In the bowl of a stand mixer, combine the 2 sugars on low speed
- Add the room temperature butter and mix for 5 minutes on low, increasing to medium speed, stopping and scraping the bowl with a rubber spatula as required
- Add eggs one at a time and mix on low until just combined
- Add vanilla extract and mix through
- Stop the mixer and add the flour mixture, along with the chocolate chips
- Mix on low speed until just combined, but be sure to scrape the bottom of the bowl to check that all of the ingredients have completely mixed
- Using a large cookie scoop (size 16) scoop out the dough and roll into balls
- Using your thumb, place a dent into each cookie dough ball, place a square of Lindor into the dent, then roll to enclose
- Place cookie dough balls onto your prepared tray. Leave some space for spreading
- Bake cookies for 10-15 minutes, then remove from oven and allow to cool on tray for 2 minutes, before transferring them to a rack to cool.
Notes
- I bake one tray at a time, on a conventional setting.
- You can freeze some of the cookie dough balls for later -just label a snap-lock bag with the contents and baking instructions. Defrost while the oven heats up and add a minute or 2 to the bake time
- Store in an airtight container for a few days
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