Triple Chocolate Cookies

Close up of one triple chocolate cookie.

5 from 1 review

These triple chocolate cookies are for my chocolate lovers. The cookie dough has melted chocolate, cocoa powder, dark chocolate chips, and milk chocolate chips. It has all the chocolate, not to mention they are super soft and chewy.

Prep Time20

Cook Time13

Chilling Time10

Total Time43

Servings: Large cookies

Calories: 228kcal

Author: Stephanie Rutherford

Ingredients

2 1/2 cups All-purpose flour
1/3 cup Unsweetened cocoa powder I used dutch process
1 tsp Baking soda
1 tsp Salt
1 cup Unsalted butter melted
4 oz Semi sweet chocolate bar I used Lindt 70% bar
1 cup Light Brown sugar packed
1/2 cup White granulated sugar
1 tsp Pure vanilla extract
2 Large eggs room temperature
3/4 cup Dark chocolate chips I used Ghirardelli
3/4 cup Milk chocolate chips I used Ghirardelli

US - Metric

Instructions

In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside. In a microwave safe bowl, melt the chocolate bar in 20 second intervals, mix well in between.
2 1/2 cups All-purpose flour, 1/3 cup Unsweetened cocoa powder, 1 tsp Baking soda, 1 tsp Salt, 4 oz Semi sweet chocolate bar
Using a mixer in a large mixing bowl, beat the melted butter, brown sugar, and sugar on high speed for 2 minutes. It will lighten in color.
1 cup Unsalted butter, 1 cup Light Brown sugar, 1/2 cup White granulated sugar
Add in the melted chocolate, eggs, and vanilla. Beat on high speed for 1 minute.
2 Large eggs, 1 tsp Pure vanilla extract
Add in the dry ingredients and mix on low speed until just combined. Add in the dark chocolate chips and milk chocolate chips and mix.
3/4 cup Dark chocolate chips, 3/4 cup Milk chocolate chips
Let the dough sit for 10 minutes before scooping. This allows the gluten to form which helps with spreading, it also makes the dough less sticky.
Prepare two cookie sheets with parchment paper. On one cookie sheet, use a large cookie scoop to scoop the dough and place on the cookie sheet. Top all the cookie dough balls with extra chocolate chips. Chill all of the cookie dough balls in the fridge for 10 minutes while the oven preheats.
Preheat the oven to 350℉. Bake 6 cookie dough balls at a time. Bake for 13-15 minutes until the edges are set.
Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition