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triple chocolate cookies

The Best Triple Chocolate Cookies You Will Ever Make

5 from 1 vote
These incredible triple chocolate cookies feature a deeply fudgy, brownie like center and perfectly crisp edges. Blooming the cocoa powder in melted butter creates a bakery quality flavor profile.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup unsalted butter Melted and kept warm
  • ⅓ cup Dutch process cocoa powder Bloomed in the warm butter
  • 1 cup brown sugar Packed tightly
  • ¼ cup granulated sugar For crispy edges
  • 1 large egg Room temperature
  • 1 large egg yolk For extra fudgy texture
  • 1 teaspoon vanilla extract Pure vanilla is best
  • 1 ½ cups all purpose flour Spoon and leveled
  • ½ teaspoon baking soda For lift
  • ½ teaspoon kosher salt Balances the sweetness
  • 1 cup semi sweet chocolate chips Folded into the dough
  • 1 cup milk chocolate chunks Folded into the dough
  • 1 cup dark chocolate chips Folded into the dough

Equipment

  • 1 Medium saucepan For melting the butter
  • 1 large glass bowl For mixing the dough
  • 1 Rubber spatula For folding ingredients gently
  • 2 Baking sheets Lined with parchment paper
  • 1 Cookie scoop Two tablespoon size

Method
 

  1. Melt the unsalted butter in a saucepan over low heat, then whisk in the cocoa powder until completely smooth and glossy.
  2. Transfer to a bowl and vigorously stir in the brown sugar and granulated sugar. Whisk in the egg, egg yolk, and vanilla extract until thickened.
    mixing wet ingredients for chocolate cookies
  3. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold gently with a spatula just until no dry flour streaks remain.
  4. Pour in the semi sweet chips, milk chocolate chunks, and dark chocolate chips. Stir gently to distribute evenly throughout the thick dough.
    stirring chocolate chips and chunks into cookie dough
  5. Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour to firm up the dough.
  6. Preheat the oven to 350 degrees Fahrenheit. Scoop two tablespoon portions of dough onto parchment lined baking sheets, spacing them two inches apart.
    scooping chocolate cookie dough onto a baking sheet
  7. Bake for 10 to 12 minutes until the edges are set but the centers are still soft. Let cool on the hot pan for 10 minutes before moving to a wire rack.

Nutrition

Serving: 55gCalories: 285kcalCarbohydrates: 36gProtein: 3.5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 115mgPotassium: 150mgFiber: 2.5gSugar: 25gVitamin A: 250IUCalcium: 40mgIron: 2.1mg

Notes

Store the baked cookies in an airtight container at room temperature for up to 5 days. Add a piece of plain bread to the container to keep them exceptionally soft.

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