These triple chocolate cookies are intensely chocolatey with soft, gooey centers and plenty of melted chocolate! They're easy to make and freezer-friendly. You don't even need a mixer.
Why You'll Love it:
These triple chocolate cookies are decadent, like a fudge brownie and a cookie had a baby. Rich, ultra-chocolatey cookies with the perfect texture!
And they're super easy to make! You don't even need a mixer, just a bowl, a spatula, and some good vibes.
They have THREE types of chocolate: cocoa, dark chocolate, and semisweet chocolate. This triple chocolate cookie recipe is a crowd pleaser!
Key Ingredients:
- Unsalted butter - I always bake with unsalted butter and add my own salt. If you have salted butter, omit the salt from this recipe. I buy my butter at Costco in a pack of 4. I place 3 pounds in the freezer and one pound in the fridge.
- Brown & white sugar - A combo for the perfect sweetness and texture.
- Egg + extra yolk - The extra yolk ensures a rich, chewy cookie!
- All-purpose flour - You only need a cup! The dough is on the softer side. You can swap the flour with a gluten-free all-purpose flour if desired.
- Dark cocoa powder - Be sure to use Dutch processed cocoa. It has a smooth, rich flavor! You should be able to find it right next to natural cocoa. I used Hershey's dark cocoa powder.
- Baking soda - Even cookies need to rise! So they're not too dense.
- Semisweet chocolate chips - A whopping 1 ¼ cups! I never skimp on the chocolate chips.
How to Make Triple Chocolate Cookies:
These chocolate cookies are very simple! I say that a lot, but that's because I love to make easy recipes!
- Melt the butter and chocolate: Use a large microwave-able bowl since this will be the bowl the cookie dough is made in.
- Add both sugars: Stir to combine.
- Add the egg/yolk: The chocolate mixture shouldn't be scorching hot. If it is, let it cool a bit before you add the egg.
- Add the dry ingredients: At this point, you should get a cookie dough. It will be much softer than traditional cookie dough, like a thick brownie batter! Don't add extra flour.
- Add chocolate chips: and stir to combine.
- Scoop and bake: I used a small cookie scoop. If you only have a medium/large scoop, add a couple minutes to the baking time.
Expert Tips:
- Don't add extra flour. The chocolate cookie dough is more like a thick brownie batter! It won't be as thick/hard as traditional cookie dough.
- Give them space to spread. They spread nicely in the oven so don't pack them on the sheet pan. Space them at least 2 to 3 inches apart. You should be able to fit 8 cookies per pan.
- Don't overbake them. These cook very quickly since the batter is so soft. Cookies should look slightly under when you remove them from the oven. They set up as they cool.
- Don't transfer hot cookies! Cookies set up as they cool. Don't mess with them for 10 minutes, then you can transfer them to a wire rack. Hot cookies fall apart!
Storage & Freezing:
- Let the cookies cool completely before storing them. Transfer them to a zip-top bag or airtight container and store at room temperature for up to 4 days.
- Cookies are freezer-friendly! You can freeze them baked or as cookie dough. Use a portion scoop to scoop the cookie dough balls onto a sheet pan and freeze for 30 minutes. Transfer the frozen dough balls to a zip-top bag and freeze for up to 3 months.
Cookie Recipes:
Triple Chocolate Cookies
These triple chocolate cookies are intensely chocolatey with soft, gooey centers and plenty of melted chocolate! They're easy to make and freezer-friendly. You don't even need a mixer.
Equipment
- Large Bowl
Ingredients
- 8 tablespoons unsalted butter (4 ounces)
- ¼ cup dark chocolate chips I used Ghirardelli
- ½ cup sugar
- ¼ cup dark brown sugar
- 1 large egg
- 1 egg yolk
- 1 cup all-purpose flour See note for gluten-free
- 2½ tablespoons dutched cocoa powder I used Hershey's dark cocoa
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ cup semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- In a large microwaveable-safe bowl, melt the butter and dark chocolate in the microwave. Stir until all the chocolate is mixed with the butter.
- Add the sugar and dark brown sugar to the butter mixture. Stir to combine.
- Add the egg and the yolk to the mixture and stir to incorporate. Add the all-purpose flour, dark cocoa, baking soda, and kosher salt to the egg mixture. Stir until a cookie dough forms. The mixture will look softer than traditional cookie dough.
- Add the semisweet chocolate chips and stir to combine. Use a small cookie scoop to scoop 8 cookie dough balls onto the prepared sheet pan. Give them space to spread.
- Bake for 7 to 8 minutes. The cookies should look underdone when you pull them from the oven. They will set up as they cool. Let them cool on the sheet pan for at least 10 minutes before you transfer them to a wire rack.
- Repeat with the remaining cookie dough. You should get 21 cookies.
Notes
Note: You can make these cookies gluten-free! Just swap regular all-purpose flour with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. You can find it at Target or on Amazon.
Nutrition
Calories: 169kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 90mgPotassium: 98mgFiber: 1gSugar: 12gVitamin A: 163IUVitamin C: 0.01mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!
Leave a Reply