Triple Chocolate Cookies Recipe
This Triple Chocolate Cookies Recipe is rich, indulgent, and packed with layers of chocolatey goodness in every soft, chewy bite.
Servings: 24 servings
Ingredients
- 11.5 ounces chocolate chips use good-quality semi-sweet or dark chocolate chips
- 2 tablespoons butter melted
- 0.5 cup all-purpose flour
- 0.25 teaspoon baking powder
- 0.25 teaspoon kosher salt
- 3 tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- 0.25 cup butter softened
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
Instructions
Step 1: Prep the Chocolate
- Begin by melting 2 tablespoons of butter and 11.5 ounces of chocolate chips together. Use a microwave-safe bowl in 20-second intervals or over a double boiler. Stir until smooth, then set aside to cool slightly.
Step 2: Combine Dry Ingredients
- In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon kosher salt, and 3 tablespoons unsweetened cocoa powder.
Step 3: Cream Butter and Sugar
- In a large bowl, beat 1/4 cup softened butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
Step 4: Add Eggs and Vanilla
- Beat in the 3 eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 2 teaspoons vanilla extract.
Step 5: Combine Wet and Dry
- Slowly pour the melted chocolate and butter mixture into the creamed butter and sugar, mixing gently. Fold in the dry ingredients until just combined.
Step 6: Fold in Milk Chocolate Chips
- Fold in 1 cup of milk chocolate chips for a gooey, melty surprise.
Step 7: Bake
- Scoop dough onto a baking sheet lined with parchment paper or silicone mat, spacing cookies 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, until edges are set but centers remain soft. Cool on sheet for 5 minutes before transferring to a wire rack.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring Cups and Spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling Rack
- Spatula or spoon
Notes
- Use high-quality chocolate chips for best flavor and texture.
- Melting some chocolate with butter creates a fudgy base that makes these cookies stand out.
- Allow cookies to cool on baking sheet before moving to help them set without breaking.
- Underbake by a minute for extra gooey cookies; residual heat finishes baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.