Triple Chocolate Cookies
It was expected that I bring some cookies to a reunion of lifelong friends, so I dug deep in my archive and found these Triple Chocolate Cookies. Who doesn’t love chocolate?
I was heading to Moab, Utah, to hang out with these dear friends. Many I met in elementary school and a few in junior high and high school. These chocolate laden cookies disappeared quickly!
Why You Should 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 adjust easily 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. 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.
Tips for Making These Chocolate Cookies 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 cookies 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 even chocolate chips. Even butterscotch or caramel chips would be delicious.
- Toffee chunks and nuts would also be delicious additions.
- Use a cookie scoop to parcel out evenly sized dough balls.
The hubby was over the moon when I told him half the batch was for him!
Tips for Baking Triple Chocolate Cookies
- 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. A wooden spoon is the perfect tool. 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.
More Chocolate Cookie Recipes:
- 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
- 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
- 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.
- 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.
- In the bowl of a standing mixer fitted with the 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 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.
- 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.
- 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.
- Roll each dough ball between your hands to make them nice and round. Press in a few extra chocolate chips to garnish, if desired.
- Bake cookies until edges have just begun to set but centers are still very soft about 10 minutes.
- Cool cookies on sheets for about 10 minutes, slide parchment with cookies onto a wire rack, and cool to room temperature.
Adapted from Cook's Illustrated.
Amount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 81mgCarbohydrates: 26gFiber: 1gSugar: 19gProtein: 2g
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Photo circa 2012