My Triple Chocolate Cookies are such a treat. This is an old family recipe that I’ve converted to make it low carb and Trim Healthy Mama “S”. This crunchy chocolate cookie features semi-sweet and white chocolate chips for the perfect chocolate lovers dessert!

Older Recipe with A New Update!

I first placed this recipe on the blog back in 2015 during the holiday season, but though it needed some new pictures and a tasty new update which took them from my Double Chocolate Cookies to my new Triple Chocolate Cookies! 

The idea for my original cookie recipe back in 2015 came from an amazing recipe my mom used to bake for my brother and me when we were growing up. It was always such a treat to come home to those cookies after school!  Her recipe was a chewy chocolate cookie with semi-sweet chocolate chips that were in my opinion, the perfect chocolate cookie. Everyone that ate them loved them!

In fact, I still, make her recipe to this day when I am doing any baking for friends and family. I love to give them as gifts around the holidays mixed with a few other sweet treats for a personal and practical gift that everyone seems to love. 

But of course, her surgery version of those yummy cookies aren’t low carb or THM friendly so I converted them to the healthier version that we can now enjoy within my low carb and sugar-free lifestyle.

What’s Changed to Make These Triple Chocolate Cookies?

Just look at those beauties, wouldn’t they be welcome at any cookie swap or on any dessert plate you’ve been too? I sure think so, but I might be a little bias because having a version of my mom’s cookies to enjoy just warms my heart.

What’s changed or updated in this recipe you may be asking? Honestly, not too much, I just added more chocolate! 

So in my original Double Chocolate Cookies recipe, I used a really nice unsweetened cocoa powder and Lily’s Stevia-Sweetened chocolate chips, but with this updated version, I switched things up a bit by changing the chocolate chips to the new Bake Believe semi-sweet chips then added more chocolate by tossing in their amazing white chocolate chips too.

If you haven’t tried these new chocolate chips you really should, they are sweetened with erythritol and stevia and can be found at most WalMart stores now. If you can’t find them at your local WalMart then feel free to pick up any sugar-free brands including Lily’s who also not has a Semi-Sweet version of their chocolate Chips.

But in all honesty, the white chocolate makes these cookies, so don’t skip those if you can help it. I’ve heard more and more people are finding these white chocolate chips at their local stores, so be sure to check you WalMart Baking aisles soon.

Let’s Talking Mixing and Baking These Triple Chocolate Cookies

This recipe can be mixed up in about 10 minutes. Just like any cookie recipe, there will be three steps to making these cookings. Mixing your cookie dough, baking the cookies, and letting them cool before storing them away. 

Here are the Ingredients Needed:

• 1 stick of butter
• 3 tablespoons of cream cheese
• 1 egg yolk
• 1 whole egg
• 1 cup of THM Baking Blend
• 1 teaspoon pure vanilla
• 1 teaspoon baking powder
• 1 teaspoon Xanthum Gum
• 1/2 cup unsweetened cocoa power
• 1/2 cups Bake Believe Semi-Sweet Chocolate Chips
• 1/2 cup Bake Believe White Chocolate Chips
• 1/4 cup + 1 tablespoon TH Super Sweet (or Erythritol Stevia Blend)

The first step in mixing your cookie dough will be gathering your ingredients and then you’ll need to let all some of the ingredients come to room temperature so they will be softened enough to cream together with your mixer. You do not want to skip this step.

Next, you’ll need a small 1-inch cooking scoop to pace the cookies onto a greased baking sheet to bake in a 350 degree oven. You can see the full baking directions in the recipe card below.

Lastly, make sure when you are cooing them that you let them sit on the baking sheet for at least 5 minutes before you remove them and place them on a cooling rack. This is necessary because these cookies are very soft right out of the oven and need to sit about so they don’t fall a part. 

Freezing and Storing These Cookies

After you have your cookies baked you will want to put them away in airtight containers for storage. I do add mine to the fridge for a few minutes after they are back to just set the white chips up again, but if you want you can store them on your countertops after that.

You can also make them ahead and store them in the refrigerator for up to a week or two. I mine to be kept in the fridge because I like the crunchier texture it gives these cookies. But before I eat them I take them out a few minutes before eating or serving them to guests so they soften up a bit. 

If you want to make them up ahead of time and freeze them I would suggest that you freeze them in dough form and bake them when you are ready to eat them. Due to the nature of the flours used in low carb baking the cookies tend to dry out a bit if they are stored in the freezer so stick freezing the dough instead of the already baked cookies.

Of course, if your anything like my family you won’t have to worry about having them around long enough to freeze, lol.

Here Are Some Tips For Baking These Cookies

1. Always start with room temperature ingredients. Having your butter, cream cheese, and egg at room temperature will make them cream together much easier and help the texture of your cookies.
2. After placing the cookies onto the baking sheet using the bottom of a small cup that has been greased well to flatten the cookies. These cookies will not spread out like traditional cookie recipes, so this step helps shape the cookies and they cook more evenly. It will also keep the cookies from having a more cake-like texture if they are not thick. 
3. Before you add the white chocolate chips to the cookie dough reserve some out to place on the tops of each cookie after they bake. This brand of the white chocolate chip has a low melting point so they tend to melt completely into your cookies while they bake. This gives the cookies an amazing flavor but placing some on to after the cookies come out of the oven will allow you to see them and taste them more. 
4. After placing the cookie dough onto the baking sheet press them down to flatten the cookie dough out as it will not spread out on its own like tradition cookie dough. Ticker cookies will result in a more cake-like cookie. 
5. Store the cookies in an airtight bag or glass container with a lid in the fridge for the best texture. Then take them out a couple of minutes before serving and enjoy. 

I hope you guys will enjoy these Triple Chocolate Cookies inspired by one of my childhood favorites. I always enjoy when I can convert and share a healthier version of one of my family’s recipes with you guys here on the blog.

Continue to Content

Yield: 30 Cookies

Triple Chocolate Cookies || Low Carb, THM

Prep Time: 15 minutes

Cook Time: 12 minutes

Additional Time: 15 minutes

Total Time: 42 minutes

A low carb crisp chocolate chookie filled with semi-sweet and white chocolate chips. A perfect cookie for all the hardcore chocolate lovers!

Print

Ingredients

• 3 Tablespoons of softened cream cheese
• 1 stick of softened butter
• 1 egg yolk
• 1 whole egg
• 1 teaspoon pure vanilla
• 1 cup THM Baking Blend
• 1 teaspoon baking powder
• 1 teaspoon Xanthum Gum
• 1/2 cup of unsweetened cocoa powder
• 1/4 cup + 1 tablespoon of THM Super Sweet
• 1/2 cup of Bake Believe White Chocolate Chips
• 1/2 cup of Bake Believe Semi-Sweet Chips

Instructions

1. In a large mixing bowl add in the cream cheese, butter, egg yolk, whole egg, vanilla, and the sweetener and cream them together until smooth and fluffy.
2. Once the wet ingredients are creamed together prepare your dry ingredients. I like to add my THM Baking Blend (a low carb baking mix), unsweetened cocoa powder, baking soda, Xanthum Gum to a sifter and sift them well before adding them to the wet ingredients. I feel like it helps with the texture of the cookies.
3. After mixing your dry ingredients turn your mixer on low and add the dry mixture a third at the time until it is all mixed in well.
4. Next, add in the 1/2 cup of the semi-sweet chocolate chips and almost all of the white chocolate chips. Reserve some of the white chocolate chips to add to the top after baking. See the note section below for more details on this step
5. Chill the batter for 10 minutes in the freezer before scooping the cookie dough out onto a baking sheet to cool. For my cookies, I used a 1-inch cooking scoop that yielded 30 cookies from this recipe.
6. After placing the cooking dough on your cookie sheet I recommend pressing the cooking flat using the bottom of a small greased cup or the palm of your clean hand. Low carb cookings do not spread like traditional cookies so pressing them down is key to avoiding a cake-like a cookie.
7. Bake these cookies at 350 degrees for 12 minutes then carefully remove them from the oven and place a couple of the reserved white chocolate chips on the tops of each cookie. Then let the cookies sit for at least 5 minutes more on the cookie sheet before moving them to a wire rack to cool. The white chocolate chips will be very soft. To help them set up again you can place the cookies in the fridge for a few minutes before stacking or storing the cookies.
8. For more tips for baking these cookies and the storage, instructions scroll up just above the recipe card in this post.

Notes

The Bake Believe Brand White Chocolate Chips are so soft they have a very low melting point. These chips will actually melt into the cookies and will not be visible unless you add a couple to the tops of each cookie as I suggest in the recipe. The melted chips in the cookies give them an excellent flavor and crispy edges.

Nutrition Information

Yield

15

Serving Size

1
Amount Per ServingCalories 164Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 46mgSodium 124mgCarbohydrates 11gNet Carbohydrates 3gFiber 2gSugar Alcohols 6gProtein 2g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!