These Chewy Triple Chocolate Cookies are the best ever! With a gooey and fudgy batter, these cookies are perfect with a tall glass of milk.
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I’ve often been asked what is my favorite cookie. This is a really hard question.
Of course, chocolate chip cookies are a must; my little guy asks to make them just about every week. I am in love with peanut butter cookie dough (this ice cream is the best). But after revisiting this recipe, I am convinced I have found my absolutely favorite cookie recipe.
These triple chocolate chewy cookies are amazing. The batter/dough hybrid is very much reminiscent of brownie batter. Come to think of it, these would make amazing cookie bars.
How to Make Triple Chocolate Cookies At Home
First things first, let’s talk about the 3 types of chocolate in these cookies
What Chocolate Is Best to Use In Cookies
In this recipe, I use three different types of chocolate to make these cookies uber chewy and gooey.
- Unsweetened cocoa powder
- Semi-sweet chocolate
- White chocolate
Unsweetened cocoa powder is super rich in cocoa flavor, making these cookies rather dark without a bitter taste. The tricky thing with adding cocoa powder to any baked recipe is the risk of making a really caky and dense baked good.
Semi-sweet chocolate. I like milk chocolate, my husband loves dark chocolate. We compromise and there is always a stash of semi-sweet chips in our cupboard. While semi-sweet doesn’t have the bitterness as dark chocolate does, it does have a richer flavor than milk chocolate. Melting this chocolate and incorporating it into the batter/dough helps keep this cookie chewy.
White chocolate. Although it’s not technically “chocolate” because it doesn’t contain any cocoa, white chocolate is the sweetest of them all and adds a nice pop of color against what is already turning out to be a brown cookie.
Tips For Making The Perfect Cookie
Here are a couple of tips for pulling off these incredibly irresistible gooey chocolate cookies:
- Make sure you cream the butter and sugars completely.
By creaming your fat and your sugar together completely, you’re breaking down the sugar crystals and it makes sure that you get as even a distribution of sugar and fat as possible.
- The dough will look more like brownie batter… DON’T FREAK OUT!
This is a wet dough. Do not think that you didn’t add enough flour into the dough just because it looks wetter than normal cookies. This is because of the added melted chocolate, making a deliciously chewy and gooey cookie!
- Fold in your chocolate chips into the dough.
This goes for any cookie and not just these chocolate cookies. We want these cookies to be pleasantly chewy, as in a slightly under-done type of chewy, not chewing gum chewy.
This is accomplished by producing only minimal amounts of gluten in the flour as much as possible. Accomplish this by folding in the chocolate chips with a spatula or spoon and not the paddle attachment of your mixer.
- Bake for ONLY 10 minutes!
Because this batter/dough has cocoa powder in it, it could be hard to tell if your cookies are down because they won’t turn golden brown. Instead, you have a few options:
- Blind bake another, lighter cookie ( a shortbread cookie is perfect for this) until that cookie is golden brown. Your cookies would be done.
- Feel for firmness on the tops of the cookies to see that a nice crust as formed. This isn’t as reliable as a crust will have formed early on but still leave a raw cookie center if not baked thoroughly.
- Use a baking range of 8-10 minutes and see where your cookies stand at those times. If they seem to be done at 8 (because your oven runs a bit hot) go ahead and pull them. If your oven is calibrated correctly, then pull them at 10 but no longer than 10 minutes.
How to Enjoy Triple Chocolate Cookies
You all know that I have my opinions and I have two ideas for you:
- Ice Cream
Honestly, though, these cookies and milk were made for each other! Move over Oreo’s (and it takes a lot for me to say that, believe you me!).
There is nothing more beautiful and simple in this world than enjoying a glass of cold milk with a nice warm cookie!
Or if you’re a fan of ice cream, my husband and I love enjoying a good pazookie for date night, when we’re feeling like extra fat kids.
An ice cream sandwich always does the trick too! My little guy made a deal for me to make sure I kept one for him for when naptime was over.
Can Chocolate Cookies Be Frozen
Yes… when they’re not baked. I like to scoop the cookies out on my pan and have them ready to go, place them in the freezer. Once they’re frozen, I bag them up and bake cookies whenever I want; even if it’s baking off a single one for me to enjoy by myself!
Why Did My Chocolate Cookie Go Flat
This is going to be the same answer for any cookie: you have too much butter. This is why it’s super important to weigh your ingredients for baked goods in order to have the right consistency.
Even though this cookie dough is rather loose compared to other cookie dough’s, these cookies will spread but never be paper-thin.
I hope that you love and enjoy these cookies! They’re my absolute favorite and a great way to get a chocolate fix if you need one! If you especially loved this recipe, I would love to hear all about it down below, along with a rating!
Pair this cookie with these delicious ice creams for a fun pazookie or ice cream sandwich:
- Homemade Vanilla Ice Cream
- Mint Chocolate Chip Ice Cream
- Chocolate Peanut Butter Cookie Dough Ice Cream
If you have a sweet spot for chocolate, like me, you’ll love these chocolate recipes:
- Mini Strawberry Chocolate Brownie Trifles
- Chocolate Cream Puffs with White Chocolate Cheesecake Filling
- Dark Chocolate Chiffon Cake with Toasted Hazelnut Glaze
- Cookie Butter Cheesecake
- Chocolate Hazelnut (Nutella) Souffle
- Chocolate and Amaretto Cherry Tarts
- Delicious, Rich, and Simple Chocolate Mousse Pots
More desserts here.
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- 1 pound semi-sweet chocolate chips, melted
- 5 ounces Butter
- 10 1/2 ounces brown sugar
- 3 1/2 ounces white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 10 ounces all-purpose flour
- 1 1/2 ounce chocolate powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 ounces white chocolate chip
- Cream butter thoroughly (about 5-7 minutes), add sugars and mix until light and airy.
- Add eggs one at a time, scraping after each egg and then add vanilla. Scrape again.
- Sift dry ingredients, slowly add to butter, sugar, and eggs. Mixture will be moist. Add white chocolate chips, if using, and mix for 30 seconds.
- Preheat oven to 350 degrees, grease/line cookie sheets. Using a spoon or cookie scoop, scoop cookies onto cookie sheets with enough room for the cookies to spread a little. Place in oven and bake for 10 minutes.
- Pull sheets out of oven and cool slightly before transferring them to a cooling rack. Eat with cold milk and enjoy!
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Nutrition InformationYield 36 Serving Size cookies
Amount Per ServingCalories 200Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 30mgSodium 99mgCarbohydrates 29gFiber 1gSugar 21gProtein 2g
This nutrition information is just an estimate.