Is there such a thing as too much chocolate? These triple chocolate cookies are very similar to regular chocolate chip cookies, but with just a bit of extra chocolate.
If you love chocolate, this cookie is a chocolate lover’s dream. It has three types of chocolate, which is seriously impossible to resist.
I wanted to make these triple chocolate cookies for quite a while. I had them on my to-do list forever but I’ve finally managed to check them off. The edges of the cookies are crisp but the inside is just that insanely good chewy center. The perfect cookie if you ask me.
For a full list of ingredients make sure to double check the quantities in the recipe card below.
Take a large bowl or use the bowl of a food processor. Add the butter (at room temperature) and brown sugar and beat until creamy.
Add the egg and vanilla extract in and mix until smooth. Scrape down the sides of the bowl if necessary with a spatula.
Add in the dry ingredients (flour, cocoa powder, salt, and baking soda). Mix until just combined. Don’t overmix.
Using a spatula or wooden spoon, fold in all the chocolate types until they are combined into the dough. Wrap the dough in plastic wrap and place in the fridge for at least an hour.
Prepare a baking tray with parchment paper and divide the dough into 16 equal portions. Roll into balls and place on the baking sheet.
Make sure to leave plenty of space between the cookies, as they will spread a bit. You will also likely need more than one baking sheet. Unless you have really large baking sheets.
As an optional extra, you can press a few extra chocolate chips into the top of the cookies. That not only looks good, but it creates that extra perfect texture you want.
Bake the cookies in the preheated oven for about 12-14 minutes until they are golden brown. Make sure to cool them on a cooling rack so they can crisp up.
I always bake using top and bottom heat (conventional oven). If you used a convection oven, lower the temperature by 10–20%. You can also try shortening the baking time.
Every oven is different, so a little experimenting may be needed. Using an oven thermometer can also help.
Absolutely! I usually use a mixer with dough hooks, but making it by hand works just as well. For creaming the butter and sugar, I do recommend an electric mixer. Or if you have really strong arms: a whisk could work too.
Yes! Wrap it tightly and freeze for up to 3 months.
Even better: freeze the dough as balls on a sheet. After they’re frozen, you put them in an airtight container or ziplock bag. This way you can easily bake just a few cookies at a time.
You can, but you’ll miss out on some chocolate flavor 😉. If you want to skip it, replace the 20 grams of cocoa powder with 20 grams of flour, or just make my basic chocolate chip cookie recipe and add three types of chocolate chips.
Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.
Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
