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Crumbl Triple Chocolate Cookies

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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Chocolate cookies arranged on parchment with the words, "Crumbl Copycat Triple Chocolate Cookies"

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.

Have you tried Crumbl Cookies yet? Check out my full review of Crumbl! And, if you want to know alllll the Crumbl flavors, I’ve got you covered with a complete list of their 200+ cookie flavors.

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!

A chocolate cookie with milk, white, and semi-sweet chocolate split in half and stacked.

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!

A triple chocolate cookie split in half on a piece of crinkled parchment paper.

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

Labeled ingredients for Triple Chocolate Cookies: butter, oil, brown sugar, vanilla extract, eggs, sugar, cornstarch, flour, cocoa powder, baking soda, salt, white chocolate chips, dark or semi-sweet chunks, and milk chocolate chips.
  • butter
  • 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.

Step by step of Triple Chocolate Cookies: mixing butter, cocoa powder, and sugars and adding oil and eggs.

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:

Step by step mixing Triple Chocolate Cookie dough.

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.

Adding chocolate chips to chocolate cookie dough, shaping, and baking cookies.

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!

Crumbl copycat Triple Chocolate Cookies on a piece of crinkled white parchment paper.

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.

If you loved this recipe, leave a 5-star rating! I would so appreciate it!

Crumbl copycat Triple Chocolate Cookies on a piece of crinkled white parchment paper.

Crumbl Triple Chocolate Cookies

One of my favorite Crumbl Cookies to date, this Crumbl Triple Chocolate Cookies recipe is a copycat of all the best parts of the original. Soft, chewy, tastes like a brownie, and packed with three types of chocolate. It's a chocoholic's dream cookie!
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Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert
Cuisine American
Servings 8 large cookies
Calories 431 kcal

Ingredients
  

Triple Chocolate Cookies

  • 8 tablespoons butter melted (4 ounces)
  • cup natural cocoa powder such as Hershey's Natural Unsweetened Cocoa (about 2.4 ounces)
  • ½ cup light brown sugar, packed (3.5 ounces)
  • 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
  • teaspoon salt

Mix-Ins

  • 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)

Instructions
 

  • 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!

Notes

Make the Cookies Smaller: To make smaller cookies, use a 3-tablespoon scoop to yield 15-16 smaller cookies. Only bake for 9-12 minutes, until the cookies are puffed and a little crackled on top. Edges will be set, but not crisp. It can be challenging to tell when chocolate cookies are done, so opt for “under-done” rather than “over-done”. 
Cookies too dry? Chocolate cookies can dry out easily, so it’s extra important to weigh ingredients and get accurate measurements. Overbaking or too much flour is often the culprit of dry cookies. If you don’t have a kitchen scale, briefly whisk your flour then spoon it into a measuring cup and level off the top with a butter knife to measure.
Storing the cookies: While these cookies could last for several days at room temperature, they will start to dry out. I suggest eating within 1-2 days OR freezing in freezer-safe packaging (thaw cookies individually as you are ready to eat). 
Nutrition Facts
Crumbl Triple Chocolate Cookies
Amount per Serving
Calories
431
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
74
mg
25
%
Sodium
 
225
mg
10
%
Potassium
 
216
mg
6
%
Carbohydrates
 
49
g
16
%
Fiber
 
4
g
17
%
Sugar
 
30
g
33
%
Protein
 
5
g
10
%
Vitamin A
 
414
IU
8
%
Vitamin C
 
0.04
mg
0
%
Calcium
 
51
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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