This Triple Chocolate Delight Cookie Dough is a rich, indulgent treat featuring three types of chocolate—milk, dark, and white—blended into a creamy, edible cookie dough. With no raw eggs and heat-treated flour, it’s completely safe to eat by the spoonful or use as a topping for ice cream, brownies, or even milkshakes!
Why You’ll Love This Recipe
- Triple the Chocolate – A perfect blend of milk, dark, and white chocolate.
- Safe to Eat – No raw eggs and heat-treated flour for worry-free indulgence.
- No-Bake & Quick – Ready in 10 minutes with simple ingredients.
- Customizable – Add nuts, caramel, or even peanut butter for extra flavor.
- Perfect for Any Occasion – Enjoy it as a dip, topping, or straight from the bowl!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour (heat-treated, see instructions)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk (or heavy cream)
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- ⅓ cup milk chocolate chips
- ⅓ cup dark chocolate chunks
- ⅓ cup white chocolate chips
Directions
1. Heat-Treat the Flour
- Preheat oven to 350°F (175°C).
- Spread flour on a baking sheet and bake for 5 minutes, stirring halfway.
- Let cool completely before using.
2. Make the Cookie Dough
- In a bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Mix in vanilla extract, milk, cocoa powder, and salt.
- Gradually add heat-treated flour, stirring until smooth.
- Fold in milk, dark, and white chocolate chips.
3. Chill & Serve
- Refrigerate for 10-15 minutes for a firmer texture.
- Enjoy straight from the bowl or use as a topping for ice cream or brownies!
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Chill Time (optional): 15 minutes
- Total Time: 10-25 minutes
Variations
- Peanut Butter Twist – Add 2 tbsp peanut butter.
- Nutty Crunch – Stir in chopped pecans or walnuts.
- Salted Caramel – Drizzle with caramel sauce and sprinkle sea salt.
- Vegan Option – Use dairy-free butter, almond milk, and vegan chocolate chips.
- Extra Fudgey – Add 1 tbsp melted dark chocolate to the mix.
Storage
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze for up to 2 months; thaw before serving.
FAQs
Can I use gluten-free flour?
Yes! Just make sure to heat-treat it as well.
Can I bake this into cookies?
No, this dough lacks baking soda/powder and eggs—use a regular cookie recipe instead.
How do I make it more spreadable?
Add an extra tablespoon of milk.
Can I skip the heat-treating step?
No, raw flour can contain bacteria, so heat-treating is essential.
What’s the best way to serve this?
Enjoy by the spoonful, as a dip, or mixed into ice cream.
Can I add espresso powder?
Yes! ½ tsp espresso powder enhances the chocolate flavor.
How do I make this into a dip?
Thin it out with extra milk or melted chocolate.
Can I use melted chocolate instead of cocoa powder?
Yes! Swap ¼ cup melted chocolate for cocoa powder.
How do I prevent grainy texture?
Beat butter and sugar thoroughly for a smooth consistency.
Can I use only one type of chocolate?
Of course! Adjust chocolate chip amounts to your liking.
Conclusion
This Triple Chocolate Delight Cookie Dough is a chocolate lover’s dream—creamy, rich, and packed with three types of chocolate for the ultimate indulgence. Whether eaten straight from the spoon, swirled into ice cream, or used as a dip, this no-bake treat is quick, easy, and completely irresistible. Try it today!
Print
Triple Chocolate Delight Cookie Dough
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
- Category: Dessert, No-Bake Treat
- Method: No-Bake
- Cuisine: American
Description
This Triple Chocolate Delight Cookie Dough is an indulgent, no-bake treat packed with rich chocolate flavors! Featuring chocolate chip cookie dough, cocoa powder, and chunks of white, milk, and dark chocolate, this egg-free, heat-treated dough is perfect for snacking, ice cream mix-ins, or even stuffing into baked goods.
Ingredients
For the Cookie Dough Base:
- 1 cup (125g) all-purpose flour (heat-treated, see notes)
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1/4 cup (25g) cocoa powder (for deep chocolate flavor)
- 2 tbsp milk (or heavy cream)
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Triple Chocolate Mix-Ins:
- 1/4 cup (45g) mini chocolate chips
- 1/4 cup (45g) white chocolate chunks
- 1/4 cup (45g) dark chocolate chunks
Instructions
1. Heat-Treat the Flour (For Safety)
- Preheat oven to 350°F (175°C).
- Spread flour on a baking sheet and bake for 5 minutes, stirring once. (Or microwave in 30-second intervals until it reaches 165°F.)
- Let cool completely before using.
2. Make the Cookie Dough
- In a bowl, beat butter, brown sugar, and granulated sugar until smooth and fluffy.
- Mix in milk, vanilla extract, cocoa powder, and salt until combined.
- Gradually add heat-treated flour, mixing until a dough forms.
3. Add the Chocolate Mix-Ins
- Stir in mini chocolate chips, white chocolate chunks, and dark chocolate chunks until evenly distributed.
- Enjoy immediately or chill for 15 minutes for a firmer texture.
4. Serve & Enjoy
- Eat straight from the bowl, use as an ice cream topping, or stuff into brownies and cookies for an extra chocolatey treat!
Notes
- Make it dairy-free: Use vegan butter and dairy-free chocolate chips.
- Want extra richness? Add 1 tbsp melted chocolate to the dough.
- Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.