Thick and Chewy Triple Chocolate Cookies (VIDEO)

These easy Triple Chocolate Cookies are thick and chewy with an intense chocolatey center. A chocolate lover’s dream!

this recipe!

The BEST Triple Chocolate Cookie Recipe

These Chocolate Chocolate Chip Cookies are by far the BEST I’ve ever had: thick, chewy and intensely chocolate. Made with three kinds of chocolate: melted semisweet chocolate, Dutch-processed cocoa powder, and chocolate chips or chunks, it’s like dense, gooey hot fudge, in cookie form!

These cookies are adapted from Baking Illustrated by Cook's Illustrated. Here’s how Cook’s Illustrated describes them:

“One of our greatest obsessions in baking has been the first transcendent bite of the perfect chocolate cookie, still warm out of the oven.  That first bite would reveal a center of hot fudge sauce, and the texture would call to mind chocolate bread pudding with a deep, complex chocolate flavor.  This would be the sort of confection that creates intense focus while it is consumed, sight and sound subordinate to taste, overshadowing the other senses to the point of dysfunction.”

Ingredients

Semisweet or bittersweet chocolate – semisweet or bittersweet chocolate gives a smoother rounder flavor than unsweetened chocolate which can give a sour taste.

Butter – butter that is minimally creamed instead of melted in this recipe produces a cookie that is moist and chewy instead of cakey. Vegetable shortening gives the cookie an unattractive, greasy look with a pale white sheen.

Dutch processed cocoa – gives the cookie a smoother, deeper flavor.

Instant coffee or espresso powder – deepens the chocolate flavor.

All-purpose flour – the ratio of flour to sugar and chocolate contributes to the moistness and depth of chocolate flavor.

Baking powder – baking powder as a leavener makes the cookies slightly thicker than baking soda.

Sugar – brown sugar added to the white sugar deepens the flavor and adds moisture to the cookie.

Vanilla – rounds out the flavors.

Salt – a necessary ingredient in baking sweets. Sweets baked without salt have a flat flavor.

Eggs – for moisture and binding.

Chocolate chips or chunks – use the type of chocolate you prefer whether chunks or chips -  milk chocolate or semisweet. I prefer milk chocolate chips inside the cookie for a sweeter flavor, with a few semisweet chocolate chunks pressed onto the outside of the dough ball for those puddles of melty chocolate. When I want a less messy cookie, I press chocolate chips on the dough ball instead of chunks.

How to make

Sift together flour, baking powder, salt, and cocoa in medium bowl. Whisk to combine

Melt chocolate in a medium bowl set over pan of almost-simmering water. Stir until smooth. Alternatively, you can melt the chocolate in the microwave. Heat on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted.

Sprinkle coffee powder over eggs. Add vanilla and beat to dissolve with a fork.

In the bowl of a standing mixer, beat butter at medium speed until smooth and creamy. Beat in sugars until combined. Reduce speed to low and gradually beat in egg mixture until incorporated.

Add melted chocolate and beat until combined, scraping down bottom and sides of bowl with rubber spatula.

Add flour mixture and mix until combined. Do not overbeat. Stir in the chocolate chips or chunks.

Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes. If your kitchen is too warm, place in the refrigerator.

Scoop dough onto parchment-lined cookie sheets with 1¾-inch diameter ice cream scoop. I like to roll the dough ball between my palms for the prettiest texture after baking.

Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, switching cookie sheets from top to bottom racks halfway through baking.

Cool cookies on sheets about 10 minutes. Slide parchment with cookies onto wire rack and cool to room temperature.

Recipe

Triple Chocolate Cookies

Kelly

These easy Triple Chocolate Cookies are thick and chewy with an intense chocolatey center. A chocolate lover’s dream!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 20 cookies

Calories 211 kcal

Ingredients

  

1x2x3x

• 1 cup all-purpose flour (5oz, 142g)
• 1 teaspoon baking powder (4g)
• ¼ teaspoon salt
• ¼ cup Dutch-processed cocoa (.75oz, 21g)
• 8 oz semisweet chocolate (227g)
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon instant coffee or espresso powder
• 5 tablespoons butter softened (2.5oz, 71g)
• ¾ cup brown sugar packed (5.25oz, 149g)
• ¼ cup granulated sugar (1.75oz, 50g)
• 6 oz chocolate chips or chunks (170g semisweet or milk chocolate)

Instructions

 

• Sift together flour, baking powder, salt, and cocoa in medium bowl.
• Melt chocolate in a medium bowl set over pan of almost-simmering water. Stir until smooth. Alternatively, you can melt the chocolate in the microwave. Heat on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted.
• Beat eggs and vanilla with fork. Sprinkle coffee powder over to dissolve.
• In the bowl of a standing mixer, beat butter at medium speed until smooth and creamy.
• Beat in sugars until combined.
• Reduce speed to low and gradually beat in egg mixture until incorporated.
• Add melted chocolate and beat until combined, scraping down bottom and sides of bowl with rubber spatula.
• Add flour mixture and mix until combined. Do not overbeat.
• Stir in chocolate chips or chunks.
• Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes. If your kitchen is too warm, place in the refrigerator. The dough should be 75 degrees F before baking.
• Heat oven to 350 degrees F and set oven racks to the top and bottom thirds.
• Line 2 rimless cookie sheets with parchment paper.
• Scoop dough onto parchment-lined cookie sheets with 1¾-inch diameter ice cream scoop.
• Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, switching cookie sheets from top to bottom racks halfway through baking.
• Cool cookies on sheets about 10 minutes. Slide parchment with cookies onto wire rack and cool to room temperature.

Notes

• Don't overbake. The edges will look just set and the middle will seem undercooked. Don't worry, as they cool they will set.
• The dough should be about 75 degrees F before baking.
• Cool the melted chocolate slightly before adding to the batter. It shouldn't be hot, but it shouldn't be very cool. If it is too cool, it will make a stiffer dough that doesn't smooth when baking.
• Rolling the dough ball in your hands after scooping gives the finished cookie the best appearance.
• Make in Advance: these cookies improve with a resting time in the refrigerator. Make the dough up to four days in advance. Bring to room temperature before baking (75 degrees).
• Recipe can be doubled.

Nutrition

Serving: 1cookieCalories: 211kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 29mgSodium: 91mgPotassium: 133mgFiber: 1gSugar: 20gVitamin A: 123IUVitamin C: 0.04mgCalcium: 49mgIron: 1mg

Keyword triple chocolate cookies

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