This copycat recipe for Crumbl’s Triple Chocolate Cookies uses natural cocoa powder and easy techniques to mix up a batch of irresistible chocolate-ly cookies. These cookies taste like brownies and are soft, chewy, and packed with three types of chocolate. Make ’em huge like the original cookies or scale it back and follow the instructions for smaller cookies instead.
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We all want that perfect chocolate cookie–gooey and chewy just like a brownie, but sturdy enough to be called a cookie. When I tasted Crumbl’s Triple Chocolate Cookie, I loved it. It had great brownie flavor, was soft and chewy, and of course packed with plenty of melting chocolate pieces.
Getting the copycat recipe down presented a bit of a challenge since chocolate-base cookies are often too dry and decidedly un-brownie-like.
After testing about 6-7 iterations, I like to think I got it right. These cookies are chewy, chocolate-y, and perfectly moist. Plus, the ingredients list is straightforward and calls for regular ol’ natural cocoa powder (no fancy mail-order varieties needed) that you can find at your grocery store.
The KEY, and I repeat, KEY to making these cookies is to bake them correctly. Much like a good pan of brownies, these cookies MUST NOT be overbaked. You want that ooey-gooey center!
Are These Just Like Crumbl’s Triple Chocolate Cookies?
I wanted the ingredients list here to be straightforward and easy to locate. So, I did make a few changes from the way Crumbl makes their cookies, but I hope that you feel (as I do!) that the flavor is still remarkably close with that chocolate-brownie flavor and chewy-soft consistency.
First, I used natural cocoa powder + baking soda instead of Dutch-process cocoa powder. Not every grocery store carries Dutch-process cocoa so it can be tricky to find. This recipe tastes delicious with basic grocery store cocoa powder like Hershey’s or even a generic brand like Target’s Good & Gather. If you can snag Ghirardelli’s cocoa powder at your grocery, even better!
I also did not use corn syrup in the recipe (one of the ingredients in the Crumbl version). The melted butter + brown sugar provide plenty of chewiness.
As for the chocolate chips, if you really want that authentic Crumbl flavor, you’ll want to pick up giant milk chocolate chips (like Guittard Milk Chocolate Chips). I just used regular-size milk chocolate chips for ease. I also used Aldi’s semi-sweet chocolate chunks, but you could also opt to chop up a bar of semi-sweet chocolate or use semi-sweet chocolate chips. Or dark chocolate chunks. Options!
What about the cornstarch?
If you don’t do a lot of cooking or baking, you may not have cornstarch on hand. While it adds tenderness to these cookies, I tested the cookies with and without and these will still be great cookies if you don’t have any on hand.
Can’t get enough cookies? Don’t forget to check out my growing list of Crumbl Copycat Recipes.
Ingredients for Crumbl’s Triple Chocolate Cookies
- canola oil (or vegetable oil)
- light brown sugar
- granulated sugar
- vanilla extract
- egg + egg yolk (save the extra white for another use)
- cornstarch (if you don’t have any, it’ll be ok to skip)
- all-purpose flour (weighing the flour here is ideal to avoid accidentally adding too much and getting dry cookies)
- baking soda (baking soda–not baking powder!)
- salt (regular table salt)
- natural cocoa powder (standard cocoa powder, nothing fancy required)
- white chocolate chips
- chocolate chunks (go with semi-sweet or dark chocolate or feel free to chop up a bar of chocolate or sub regular chocolate chips)
- milk chocolate chips (Guittard Milk Chocolate Chips are the size the Crumbl uses, so this is a great recipe to use them–and you can also use them in my Single Serve Crumbl Chocolate Chip Cookie)
How to Make Crumbl Triple Chocolate Cookies
Microwave butter, cocoa powder, brown sugar, and granulated sugar until butter is totally melted (use short intervals and stir in-between). Add in oil and stir until combined.
Add in egg, egg yolk, and vanilla extract. Stir until smooth and mixture transforms from a loose batter-like dough into one fudge-like mass (about 1 minute).
The first two images below demonstrate how the dough will thicken up:
Use a rubber spatula mix in the flour, cornstarch, baking soda, and salt. NOTE: cookie dough WILL be oily. It’s ok! It’s very similar to brownies in that regard and will bake up just fine.
Add the chocolate pieces and fold in. Divide the dough into about 8 large cookies using a large 1/3 cup scoop/disher. Stud the cookies with additional white chocolate chips before baking.
Bake until puffed, lightly crackled, and just set on the edges (not crisp!). The cookies will look underbaked in the centers which is what we want–don’t overbake these!
They are delicious served warm!
How to Store the Cookies
These Triple Chocolate Cookies taste great kept at room temperature in an air-tight container for up to 1-2 days. Chocolate cookies tend to dry out, so that’s why I suggest the shorter storage time. If you anticipate the cookies being around longer than that, pop them in the freezer for long-term storage (1-2 months). Use an air-tight & freezer container or zip-top bag.
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Crumbl Triple Chocolate Cookies
Triple Chocolate Cookies
- 8 tablespoons butter (4 ounces)
- ⅔ cup natural cocoa powder such as Hershey's Natural Unsweetened Cocoa (about 2.4 ounces)
- ½ cup light brown sugar, packed (3.5 ounces)
- ⅓ cup granulated sugar (2.3 ounces)
- ¼ cup canola oil (or vegetable oil)
- 1 egg + 1 egg yolk room temp (reserve the egg white for another use)
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour 5 ounces
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup white chocolate chips (plus extra to stud the cookies)
- ¼ cup milk chocolate chips
- ¼ cup semi-sweet chocolate chunks (or semi-sweet chips or dark chocolate chunks)
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Add the butter, cocoa powder, brown sugar, and granulated sugar to a large microwave-safe bowl and microwave in 20 second increments (stirring in-between with a fork) until the butter is totally melted. Use the fork (or a whisk) to stir thoroughly for another minute to so. This helps the sugars dissolve completely to avoid gritty cookies.
- Add in oil and stir until combined.
- Add in egg, egg yolk, and vanilla extract and stir until smooth and mixture transforms from a loose batter-like dough into one fudge-like mass (about 1 minute).
- Switch to using a wooden spoon or a rubber spatula to mix the dough and add the flour, cornstarch, baking soda, and salt. Mix until smooth. NOTE: cookie dough WILL be oily. It's ok! It's very similar to brownies in that regard and will bake up just fine.
- Add the three types of chocolate and fold in until combined. If the chocolate chips aren't incorporating well, don't sweat it. Just press leftovers into the tops of the cookies before baking.
- Divide the dough into about 8 large cookies using a 1/3 cup cookie scoop. If you don't have a scoop, use a 1/3 cup measuring cup and then gently roll each cookie into a ball and slightly flatten before placing on the baking sheets.Stud the cookies with additional white chocolate chips before baking.
- Place cookies on the baking trays about 3" apart and bake for 12-14 minutes until puffed, lightly crackled, and just set on the edges (not crispy!). The cookies will look underbaked in the centers which is what we want–don't overbake these! You can also watch the chocolate chips–pull the cookies before the white chocolate chips begin to turn golden brown. **If you aren't familiar with baking chocolate-base cookies (it can be hard to tell when they are ready), bake just one or two cookies on a tray first to figure out the exact timing you will need in your oven**
- Allow to cool for five minutes on the baking trays and then transfer to cooling racks. They are delicious served warm!