These easy Triple Chocolate Cookies are thick and chewy with an intense chocolatey center. A chocolate lover’s dream!
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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 in Triple Chocolate Cookies
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 Triple Chocolate Cookies
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.
Triple Chocolate Cookies
- Total Time: 10 minutes
- Yield: 20 cookies 1x
Description
These easy Triple Chocolate Cookies are thick and chewy with an intense chocolatey center. A chocolate lover’s dream!
Ingredients
- 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
Keys to success:
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.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 196
- Sugar: 21.2 g
- Sodium: 39.5 mg
- Fat: 9.2 g
- Carbohydrates: 28.3 g
- Protein: 2.9 g
- Cholesterol: 26.2 mg
Enjoy, friends!
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David Scott Allen
I finally some found something on which we disagree! I would never dunk a cookie into milk! In fact, I would never even have a glass of milk… However, if you think about dunking it in a cup of cocoa, I would be on port. It’s a beautiful cookies, Kelly!
Kelly
To tell you the truth, David, I wouldn't dunk cookies in milk either! I do love a glass of cold milk with my cookies, though! Thanks so much!
Katherine | Love In My Oven
So much chocolate!!! These look AMAZING Kelly!! I love those chunks of chocolate! I'm in love!
Kelly
Thanks so much, Katherine!
Rahul @samosastreet
This looks absolutely incredible Kelly .. I am drooling over these cookies right now, makes me want to bake!
Kelly
Thanks so much, Rahul!
Valentina
These are jaw-dropping cookies! Seriously, they look absolutely amazing! Just pinned to my "chocolate" board! 🙂 ~Valentina
Kelly
Thanks so much, Valentina!
Liz
Oh, boy, dreamy for sure! My family would inhale these fabulous cookies!
Kelly
Thanks so much, Liz!
Ron
Yum, these look so good. I haven't started baking cookies yet, but I see this one on my to make list. I love all your images, but the milk and cookie one is fantastic.
Kelly
Thanks so much, Ron!
John / Kitchen Riffs
Chocolate? Yes. Triple chocolate? Say no more! These look great -- thanks.
Kelly
Thanks so much, John!
angiesrecipes
These chocolate cookies look to die for! I MUST bake a batch this holiday too. Thanks for sharing, Kelly, and have a wonderful baking season!
Kelly
Thanks so much, Angie!
sherry
oh bliss. these look wonderful!
Kelly
Thanks so much, Sherry!
Laura
Yes please! I'll have all the chocolate, please - these look dreamy, delightful and nice and simple to make! love!
Kelly
Thanks so much, Laura!
Cookie Monster
Truly Fantastic
Kelly
Thanks Cookie Monster!
Joy W.
These look really yummy but I have an observation. In the pictures your cookies have the chocolate chips in them and the recipe has chips listed, but your description does not say when to incorporate them into the dough, I assume at the end. Thought you might like to fix that.
Kelly
Thanks so much for pointing that out, Joy!
Tina
How many cookies does this recipe yield?
Kelly
Hi Tina,
A 1¾-inch ice cream scoop gives me 21 cookies.
Rebecca
My two year old and I just made these tonight-yummy! I was wondering when you add the baking chip chocolate chips? we just mixed them in at the very end an the cookies turned out wonderfully. Thanks for the recipe.
Kelly
Thanks, Rebecca! Baking with kids is the best! Such sweet memories! Yes, just add them in at the end. I've gone back and added that to the instructions.
Cookie Monster
Looks real good...
Kelly
Thanks Cookie Monster!