Triple Chocolate Cookies

It was expected that I bring some cookies to a reunion of lifelong friends, so I dug deep into my blog’s archive of recipes and found these Triple Chocolate Cookies. Who doesn’t love chocolate?

I was heading to Moab, Utah, to hang out with some dear high school friends. Many I met in elementary school, l and a few in junior high and high school. I knew I’d need a stash of cookies in my suitcase. These Loaded Chocolate Cookies disappeared quickly!

Why You Must Make

From the second I read the name of these cookies, I knew the chocoholics in this house would be thrilled with these treats. I was not disappointed with their reaction! I formed golf ball-sized dough balls and baked up these generous-sized chewy gooey chocolate cookies. The gang loved them!

• You can easily adjust the size and baking time if you’d prefer a more petite snack. My crew would just eat 3 or 4 instead of one!
• With Dutch-processed cocoa and one pound of semisweet chocolate in the batter, plus ¾ pound of chocolate chips mixed in, these triple chocolate cookies live up to their name. They’re perfect for chocoholics.
• A bit of instant coffee or espresso highlights the chocolate intensity. The hubby doesn’t like to taste the coffee, so I use just enough to help magnify the flavor without compromising these chocolate lover’s cookies.

Ingredient Notes

A few tips about what you need and what to look for with your ingredients:

• Kitchen Staples – All-Purpose Flour, Salt, Sugar, Brown Sugar
• You May Need:
• Dutch-Processed Cocoa Powder (affiliate links) – I have the Droste brand in my kitchen.
• Baking Powder (affiliate link) – Not the same as baking soda. It has a much shorter shelf life, so check the expiration date before starting this recipe. You can also check its potency by putting a spoonful into a cup of very hot water. If it’s still active, it will bubble vigorously. If it doesn’t, don’t start this recipe until you purchase a new tine.
• Semisweet Chocolate – Chopped. I use Ghirardelli Bars.
• Semisweet Chocolate Chips – Nestles and Ghirdelli are both brands I use.
• Eggs – I use large eggs in all my recipes, unless otherwise noted. Have them at room temperature for easier incorporation. You can put them in a bowl of very hot, not boiling, water to hurry along the process.
• Vanilla Extract (affiliate link) – Make sure your bottle’s label reads real vanilla extract, not artificially flavored, for the tastiest results.
• Instant Coffee or Espresso Powder (affiliate link) – This is optional, but note that coffee is known to accentuate the chocolate’s flavor.

Tips for Making this Chocolate Cookie Recipe

If you see the date on this post, it originally went live only a few months after I started writing this blog. Great recipe. Lousy photos. I used a point-and-shoot camera. Most likely, the flash was on. Actually, these photos weren’t the worst of the worst. Still pretty bad. A good reason to remake this triple chocolate cookie recipe.

• Add red and green M & M’s for Christmas or pastel M & M’s for Easter.
• Shake up the chocolate chips with white chocolate chips or milk chocolate chips. Even butterscotch or caramel chips would be delicious.
• Toffee chunks and nuts would also be tasty additions.
• Use a cookie scoop to parcel out evenly sized dough balls. This helps ensure they all finish baking at the same time.

The hubby was over the moon when I told him half the batch was for him!

Tips for Baking Triple Chocolate Cookies

• PRO-Tip: Use a large Cookie Scoop (affiliate link) to get evenly-sized dough balls. I found rolling the dough between my palms after scooping resulted in better-looking cookies.
• PRO-Tip: Reserve some of the chocolate chips to press into each dough ball before baking. I like to see there are chocolate chips in the cookie, but this is totally optional.
• PRO-Tip: Do not over-mix once the flour is added. A Wooden Spoon (affiliate link) is the perfect tool. Mixing too much (or with a hand mixer on high) will result in activating the gluten, and therefore, the cookies won’t be as dense and tender as they could be.
• This base is a fabulous cookie dough. Feel free to add a mixture of chocolate chips, nuts, or candies to shake things up a bit.

You May Also Like:

• Triple Chocolate Chip Cookies
• Chocolate Earthquake Cookies
• Death by Chocolate Cookies
• Double Chocolate Cookies
• Chocolate Pudding Cookies
• Jacques Torres’ Secret Chocolate Chip Cookies
• Layered Chocolate Chip Cookies 
• Plus More of the Best Cookie Recipes

Continue to Content

Print

The Recipe:

Triple Chocolate Cookies Recipe

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Yield 3 1/2 dozen

Rich chocolate cookies for the ultimate chocoholic.

5.0 Stars (9 Reviews)

Ingredients

• 2 cups flour
• ½ cup Dutch-processed cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon salt
• 16 ounces semisweet chocolate, chopped
• 4 large eggs
• 2 teaspoons vanilla extract
• 1-2 teaspoons instant coffee or espresso powder
• 10 tablespoons butter, softened but still firm
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 12 ounces semisweet chocolate chips

Instructions

1. Whisk together flour, cocoa, baking powder, and salt in a medium bowl; set aside. Melt chocolate in a bowl in the microwave using 30-second increments, stirring once or twice, until smooth. Set bowl aside.
2. Beat eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside. I do this in a one-cup Pyrex measuring cup.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat butter just until smooth and creamy.
4. Beat in sugars until combined. Reduce speed to low and gradually beat in egg mixture until incorporated.
5. Add chocolate and beat until just combined. Scrape the bottom and sides of the bowl with a spatula. With the mixer at low speed, add the flour mixture and mix until combined. Do not overbeat. Mix in chocolate chips.
6. If your dough is not fudge-like and scoopable, cover it with plastic and let rest for about 30 minutes. I did not need to do this step.
7. Preheat oven to 350º. Line cookie sheets with parchment paper. Leaving about 1 ½-inches between each ball, scoop dough using a medium cookie disher to form heaping tablespoon balls of dough.
8. Roll each dough ball between your hands to make them nice and round. Press in a few extra chocolate chips to garnish, if desired.
9. Bake cookies until edges have just begun to set but centers are still very soft about 10 minutes.
10. Cool cookies on sheets for about 10 minutes, slide parchment with cookies onto a wire rack, and cool to room temperature.

Notes

Adapted from Cook's Illustrated.

Nutrition Information:

Yield:

42

Serving Size:

1
Amount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 81mgCarbohydrates: 26gFiber: 1gSugar: 19gProtein: 2g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest

Photo circa 2012. You can see how adding a few chocolate chips to the warm cookies makes them look like they’ve come from a bakery!