Triple Chocolate Cookies

I was heading to Moab, Utah, to hang out with some dear friends. Many I met in elementary school and a few in junior high and high school. It was expected that I bring some cookies to this reunion, so I dug deep in my archive and found these Triple Chocolate Cookies. Who doesn’t love chocolate?

Triple Chocolate Cookies | The epitome of chocolate decadence in a small package!

Triple Chocolate Cookies

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 could certainly 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 3/4 pound of chocolate chips mixed in, these triple chocolate cookies live up to their name. A bit of instant coffee or espresso only 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.Triple Chocolate Cookies | The epitome of chocolate decadence in a small package!

Remake from 2010

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 these triple chocolate gems. I can see adding red and green M & M’s for the holidays or white chocolate chips, or chunks. If you’re a chocoholic, I’d suggest following the recipe to a T the first time, then go ahead and add toffee, nuts or whatever. I think you’ll be pleased with the outcome. The hubby was over the moon when I told him half the batch was for him!

Triple Chocolate Cookies | The epitome of chocolate decadence in a small package!

A Few Baking Tips

  • Use a cookie scooper to get even sized dough balls. I found rolling the dough between my palms after scooping resulted in better looking cookies.
  • Reserve some of the chocolate chips to press into each dough ball before baking. I like to see that there are chocolate chips in the cookie, but this is totally optional.
  • Do not over-mix once the flour is added. Mixing too much will result in activating the gluten and therefore, the cookies won’t be as 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.

Triple Chocolate Cookies

Serves 3½ dozen     adjust servings

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins

Rich chocolate cookie adapted from Cook's Illustrated

Ingredients

  • 2 cups flour
  • 1/2 cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1/2 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 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 12 ounces semisweet chocolate chips

Instructions

  1. Whisk together flour, cocoa, baking powder, and salt in 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 fork, sprinkle coffee powder over to dissolve, and set aside. I do this in a one cup Pyrex measuring cup. In bowl of standing mixer fitted with paddle attachment, beat butter just until smooth and creamy. Beat in sugars until combined. Reduce speed to low and gradually beat in egg mixture until incorporated. Add chocolate and beat until just combined. Scrape bottom and sides of bowl with spatula. With mixer at low speed, add flour mixture and mix until combined. Do not over beat. Mix in chocolate chips.
  3. If your dough is not fudge-like and scoopable, cover with plastic and let rest for about 30 minutes. I did not need to do this step.
  4. Preheat oven to 350º. Line cookie sheets with parchment paper. Leaving about 1½-inches between each ball, scoop dough using a medium cookie disher to form heaping tablespoon balls of dough. Roll between your hands to make round balls. Press in a few extra chocolate chips to garnish, if desired.
  5. Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature.

by

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2456kcal Calories from fat 1141
% Daily Value
Total Fat 127g 195%
Saturated Fat 75g 375%
Transfat 2g
Cholesterol 350mg 117%
Sodium 784mg 33%
Carbohydrate 347g 116%
Dietary Fiber 22g 88%
Sugars 249g
Protein 31g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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Photo circa 2012

Comments

  1. Liz – I agree – making smaller cookies is a waste of time – Alex will eat one large cookie, but if they are smaller his mind plays tricks on him making him think that he needs to eat at least 4-5 at a time 😉

    Alex loves this recipe too, however I do not add the instant coffee or espresso powder, Alex does not like coffee in any shape or form!

  2. Yum Liz~! Thanks for posting the recipe~! Sandra, thanks for the note regarding the coffee. Rees can taste the tiniest addition. This is such fun to visit you here Liz. You are busy~!!

  3. another great recipe!!!!

  4. Thanks, Suzy! Just after I finished baking these, Becky’s cookies from our cookie exchange arrived…guess we’re set on desserts for a while!

  5. Liz, you can send any “extra” cookies to me. I rarely bake cookies other than at the holidays. My dessert larder is empty. 🙂

  6. I snuck in the 1 teaspoon of espresso powder…the original recipe called for 2 and I knew I couldn’t get away with that!

    Thanks for stopping by!

  7. Liz, my mouth is watering just looking at these cookies. I KNOW that my boys would just love them. Can’t wait for the weather to cool so I can bake these.

  8. Carole, I know you have some chocolate chip muffin tops (yum)! But let me know when those run low and I’ll send a care package 🙂

    Paulette, I hate turning on the oven with this sultry weather! Our heat index will break 100 tomorrow…no baking for me!

  9. LIZ!!! You are a life-saver! I lost my recipe for 3x chocolate cookies and I haven’t been able to find a suitable replacement! Thank you, thank you!!!!

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