Triple Chocolate Cookies
Are you a massive chocolate lover? Let me introduce you to these triple chocolate cookies! They are easy to make, loaded with as much chocolate as you can dream of, and perfectly chewy. Time to dive into the deets.
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Triple Chocolate Cookies Evolution
The first iteration of these triple chocolate cookies happened over a year ago when I was going through a pantry clear out prior to a move. Half of the cocoa powder I used was actually black cocoa, and I added chopped thin mints, thin mint marshmallows, and chocolate chips to the dough. Delicious, but they spread way too much.
For round two, I stuck with natural cocoa powder and changed the flour up. I used more flour, but also a blend of all purpose and bread flours. This gave me a thicc cookie, but it was a bit dry. That led me to this final iteration which was a perfect balance of flavors and textures.
Why Am I Using Bread Flour?
You may be wondering, why bread flour if we’re making cookies? Thanks for asking. Bread flour helps give these cookies more body which prevents spreading, leaving you with a thicc boi cookie. Plus, it contributes to a nice chew.
In my opinion, bread flour is not an oddball ingredient, but if you don’t bake often it might not be worth it to you to go buy a big ole bag of it. Don’t sweat it, just replace it with an equal amount of all purpose flour. It’ll still be amazing!
Top Tips for Drop Cookies
- Use cookie scoops for perfectly portioned cookies.
- Top your drop cookies with any chunky ingredients (like chocolate, nuts, ect.) that are inside the dough.
- Cold dough won’t spread as much in the oven.
- Store cookie dough for up to 3 months in the freezer.
- Bake a test cookie before baking the rest of the batch to determine the best bake time.
How It’s Done
The process for making triple chocolate cookies is basically the same as any of my other drop cookies. But, due to the cocoa powder, the ingredients and the final texture of the dough are a bit different.
Watch this quick video tutorial to peep what your cookies should be looking like every step of the way. Compared to my standard chocolate chip cookies, the dough is much softer.
Related Reading: Chocolate Mayonnaise Bundt Cake
Drizzle & Sprinkle
We’ve got cocoa powder and chocolate chips, but what makes this a recipe for triple chocolate cookies? That glorious drizzle on top! You can melt some chocolate chips, but I used a chocolate designed for dipping. It’s much easier to work with, but it does set very fast, so work quickly!
To pull out the complex flavor of all that chocolate, I sprinkled big flaky Maldon sea salt on the chocolate drizzle while it was still wet. Again, if it’s not a reasonable ingredient for you to get your hands on, don’t worry. Heck, even a chunky sea salt would probably work here.
Enjoy!
Chocolate lovers rejoice! Whip up a batch of these chewy cookies loaded with cocoa powder, chocolate chips, and finished with a chocolate drizzle. Your sweet tooth will absolutely be satisfied.
If you like this recipe (or want someone else to bake a batch for you), send a link to a friend to spread the love!
Triple Chocolate Cookies
Ingredients
- 7 oz all- purpose flour
- 2 oz bread flour
- 2 oz natural cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 6 oz unsalted butter softened
- 6 oz sugar
- 4 oz brown sugar
- 1 Tbsp molasses or corn syrup
- 2 eggs room temperature
- 2 tsp vanilla
- 8 oz chocolate chips
- 2 oz melting chocolate for topping
- Flaky sea salt for topping
Instructions
- In a medium bowl, whisk together the flours, cocoa powder, baking soda, and salt and set aside.
- In a stand mixer, cream together the butter and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the molasses (or corn syrup) and beat until combined.
- Add the eggs one at a time, mixing on low just until combined after each. Add the vanilla. Beat until combined. Scrape the bowl down as needed.
- Add the dry ingredients to the wet and mix on low until just combined. Add the chocolate chips. Mix on low until combined. It should just take a few seconds.
- Use a cookie scoop to portion the dough and place onto a tray or baking sheet lined with parchment paper. Repeat with the remaining cookie dough.
- Place the trays in the freezer for about one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
- When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 20 minutes or until the edges of the cookie are set, but the center is still soft.
- Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
- After the cookies have cooled, gently melt the 2 oz of chocolate and drizzle over the cookies. Before the chocolate sets, sprinkle with flaky sea salt.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
2 Comments
Kim
These cookies are so decadent! I love just baking 2 at a time for dessert, nice and fresh and warm out of the oven. I’ll be whipping up more dough when my first batch is gone!
Colleen
I’m so happy you like this recipe! It’s hard to beat a freshly baked cookie 😀