These Triple Chocolate Cookies are thick with crisp edges, a soft and chewy interior and big pools of melty chocolate in every single bite! They’re made with three (or four!) types of chocolate and plenty of dark brown sugar for an ultra-chocolatey, unapologetically rich and decadent cookie experience! This chewy dark chocolate cookie recipe is simple – requiring everyday ingredients and just 30 minutes! They’re over-the-top delicious and will give your favorite bakery cookie a run for its money!
You can easily customize these cookies and add any mix-ins you love, such as walnuts, marshmallows or white chocolate! Continue to read on for comprehensive tricks on preparing the best chocolate cookie dough, along with common cookie baking problems and simple solutions! Plus, there are plenty of tips for making these cookies in advance and storing or freezing them! And, don’t miss the in-depth step by step photos in the middle of the post!
Hi, friends! Lookout, because today I have an unbelievably delicious, extra special treat in store for you! These cookies are the perfect confection to satisfy your sweet tooth whenever that pesky chocolate craving strikes!
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Triple chocolate cookies: overview
While there is nothing wrong with regular chocolate cookies, you really haven’t lived until you’ve had a TRIPLE chocolate cookie. With crisp edges, a chewy center and plenty of gooey chocolate, these cookies are next level!
These homemade dark chocolate cookies are thick, rich and decadent with an ultra-chocolatey, fudgy, moist interior! Featuring plenty of cocoa powder, melty chocolate chunks, complex dark brown sugar, inviting vanilla and a touch of rich espresso granules, these cookies are overflowing with intense chocolate flavor! Fair warning, these cookies aren’t for the faint of heart – they’re obscenely chocolatey, insanely addictive and will immediately transport you to chocolate dessert nirvana!
Bonus points, these cookies are made from simple everyday ingredients and require just 15 to 20 minutes of hands on preparation! Plus, you can customize this chocolate chunk cookie recipe and add whatever tasty mix-ins you love, such as walnuts, peanut butter chips or crushed Oreos to name a few!
Whether you dunk these chewy chocolate cookies into a glass of milk, enjoy them alongside a cup of hot cocoa, or simply scarf them down on their own, this is a cookie recipe you will come back to again and again!
Why you will love this chocolate cookie recipe
- Extra chocolatey! Triple (or quadruple!) the chocolate, triple the yum!
- Thick cookies! No sad, flat cookies here, this recipe produces thick and chunky cookies!
- Flavor overload! These cookies are unapologetically rich and overflowing with fudgy chocolate flavor!
- Crispy and chewy texture! If you love cookies with a crisp exterior and a soft and chewy interior, you are going to flip for these chocolatey beauties!!
- Pantry staples! This recipe only requires 10 ingredients, most of which are pantry staples! (If you bake often, you probably have all the ingredients hanging out in your kitchen and pantry!)
- Easy to prepare! You only need two mixing bowls to make these cookies!
- Totally customizable! Choose your own chocolate adventure!
- Prep ahead! You can make this cookie dough in advance!
- Freeze beautifully! These chocolate cookies freeze beautifully, so you can keep a batch in the freezer to satisfy your chocolate cravings whenever they strike!
What are chocolate cookies?
A chocolate cookie is a drop cookie that features cocoa powder as a distinguishing ingredient. These cookies are richer and more chocolatey in flavor than regular chocolate chip cookies. Chocolate cookies can be made with or without chocolate chips, chocolate chunks or chocolate wafers (baking disks) depending upon the recipe.
What are triple chocolate cookies?
As the name suggests, triple chocolate cookies are similar to chocolate cookies; however, they are even richer and feature three different forms of chocolate, such as cocoa powder, semi-sweet chocolate and bittersweet chocolate.
What is in triple chocolate cookie dough?
These homemade dark chocolate cookies only require 10 easy-to-find ingredients, most of which are probably already hanging around your pantry and kitchen! While the ingredient list for this cookie dough may seem basic, this recipe turns out ultimate triple chocolate cookies that are utterly delicious and insanely delicious!!
Ingredients for dark chocolate cookies
- Cocoa Powder: Most of the flavor in triple chocolate cookies come from the cocoa powder, so make sure you select a good brand! You can use unsweetened natural cocoa powder or a combination of natural and Dutch. (Scroll down more information on cocoa powders!)
- Flour: All-purpose flour helps the cookie dough remain sturdy and gives the cookies structure.
- Baking Soda: This chemical leavening agent provides lift and helps the cookies rise.
- Cornstarch: A touch (1 ½ teaspoons) of cornstarch helps create a thicker chocolate cookie with a softer interior.
- Salt: Kosher salt balances and enhances all the flavors!
- Butter: Unsalted butter provides moisture and helps make cookies tender. Make sure you butter is room temperature for the best results!
- Sugar: Sugar obviously gives cookies their sweet flavor. For ultra-rich and tender cookies, we are using more dark brown sugar than granulated sugar.
- Eggs: A combination of 1 whole egg along with 1 egg yolk helps bind the ingredients and produces a deliciously moist, chewy cookie interior!
- Vanilla: Pure vanilla extract adds a touch of warm flavor!
- Chocolate: I really love the combination of semisweet and dark bittersweet chocolate in these cookies; however, you can use one type of chocolate or any combination of chocolates you love! (Scroll down for more information on what kinds of chocolate work best in cookies!)
Substitutions and Variations
Do you want to make a few changes or additions to these cookies? Great – I totally encourage you to make this triple chocolate cookie recipe your own!! You can get as creative as you like, or simply eliminate the ingredients you don’t love and substitute them for the ones you do! Below are a few ideas to help get your creative juices flowing!
- Gluten Free: For gluten-free chocolate cookies, substitute the all-purpose flour with a gluten-free flour – just make sure you use a brand that can be substituted in a 1:1 ratio for regular flour.
- Chocolate Nut Cookies: If you love the combination of chocolate and nuts, such as walnuts, try substituting some of the chocolate chunks for your favorite variety of nuts! For the best flavor, I highly recommend toasting your nuts before adding them to the cookie dough!
- Chocolate Peanut Butter Cookies: Chocolate and peanut butter are a delicious match made in heaven! For peanut butter cup cookies, try swapping out some of the chocolate chunks for peanut butter chips!
- Cookies and Cream Cookies: To replicate your favorite chocolate sandwich cookie, omit the chocolate chunks and substitute roughly chopped Hershey’s Cookies and Cream Candy Bars!
- Chocolate Marshmallow Cookies: For a brownie-like, chocolatey marshmallow cookie, swap out half of the chocolate chunks for mini marshmallows!
What kind of chocolate for cookies?
Have you ever found yourself staring at the shelves in the baking isle wondering what type of chocolate to use in your cookies? Well, you can ponder no more – below is a comprehensive guide to the types of baking chocolates!
What percentage of cacao is best for baking chocolate cookies?
Cacao percentages is the actual percentage of the components of cacao bean that are in chocolate. These components of the cacao bean consist of chocolate liquor (paste), cocoa butter (fat) and cacao solids. Aside from cacao, chocolate is made from sugar, lecithin (1%) and often vanilla. This means that the higher the cacao percentage, the less the amount of sugar and the more intense the chocolate flavor.
Cacao percentages can greatly impact the flavor, as well as the texture, of your chocolate cookies! While you can use any type of chocolate you like, it’s best to use to use high-quality chocolate, with a cocoa content of at least 55%, preferably 60-70%, if you want the richest taste and best texture.
What type of chocolate for baking cookies?
There are six common varieties of chocolate for baking. Most chocolate varieties are swappable, meaning you can use whichever type you love to bake chocolate cookies. However, for the most complex chocolate flavor, I recommend using a combination of (at least) two complementary varieties, such as semisweet and dark or bittersweet for the ultimate triple chocolate cookies.
Six types of chocolate to use in cookies
- Milk Chocolate: Regular milk chocolate can have as little as 10% cacao; however, it typically hoovers around 40% or below. It’s a sweeter, silkier and more indulgent cousin of semisweet chocolate. If you love milk chocolate, I suggest pairing it with dark or bittersweet to balance the flavor, otherwise your cookies may be overly sweet.
- Semisweet: Semisweet chocolate is typically in the 55-60% cacao range. It’s a great option if you are looking for that classic chocolate cookie taste – deeply chocolatey and sweet, but not too sweet.
- Bittersweet: Bittersweet chocolate has a cacao content of about 70%. It’s very dark and intensely chocolatey with just a hint of pleasant sweetness. Bittersweet and semisweet chocolate can be used interchangeably; however, bittersweet has a deeper flavor and a touch less sweetness. If you are looking for the chocolate flavor to really shine in your cookies, I suggest using a combination of the two!
- Dark: Dark chocolate’s cacao content is 70% and above. It has a complex, slightly bitter flavor that true chocolate enthusiasts love. If you adore dark chocolate, I suggest pairing it with just a little bit of milk chocolate to balance the flavor.
- White: White chocolate contains no cacao – it’s simply made of cocoa butter and sugar. It’s delightfully sweet and creamy with a subtle vanilla flavor. White chocolate tastes great in this recipe if you are looking to make inside out chocolate cookies!
- Unsweet: Unsweet chocolate is very bitter, slightly chalky and crumbly in texture. This variety is typically used in combination with another chocolate. This cookie recipe uses unsweetened cocoa powder.
Which chocolate is best for triple chocolate cookies: bars, chips or disks?
- Bars: Chocolate bars are easy to find and extremely versatile! They also happen to be my favorite chocolate for cookies. You can easily chop the bars into chunks and fold them into cookie dough or melt them to use for dipping your cookies! Using chopped chocolate bars in cookie dough will create a more decadent cookie with gooey pockets of melty chocolate!
- Disks: As the name suggests, chocolate disks, also known as chocolate wafers, are small, disc-shaped pieces of chocolate. Baking disks are difficult to find and typically used for melting and preparing glazes and ganache. However, they are also great in cookies, with one caveat – you need to roughly chop them first – if you don’t, the disks tend to be a little too big for standard-size cookies. Using (chopped) chocolate wafers in cookies will create a gooey chocolate cookie with melty pools of chocolate. (Note: Disks would be my favorite type of chocolate; however, they are a bit hard to find and a little pricy. But, if you can find them on sale, try them out as they’re worth it!!)
- Chips: Chocolate chips are a classic option for cookies; however, they aren’t my first choice. Chips contain preservatives which prevent the chocolate from fully melting, plus those preservatives give the chocolate a slightly waxy texture. If you love the look of classic chocolate chips in your cookies, make sure you use a high-quality brand that uses minimal ingredients. I love the following brands: Hu (granted they are gems, not chips), Callebaut and Guittard.
Types of cocoa powder
There are two types of unsweetened cocoa powder: natural (non-alkalized) and Dutch-processed (alkalized). The two have slightly different chemical properties and, therefore, can alter certain recipes.
Natural, or regular, cocoa powder is intense and slightly acidic, with a bitter, concentrated chocolate flavor.
- What this means for baking: Natural cocoa is typically paired with baking soda (which is alkaline) to neutralize its acidity. Break down – natural cocoa powder and baking soda will react with each other, causing your cookies to rise.
Dutch-processed, also called Dutched or European-style, cocoa powder is smooth and mellow-flavored. Dutch cocoa powder is treated with an alkali to neutralize its acidity which results in a softer chocolate flavor.
- What this means for baking: Since Dutch cocoa is neutral, it will not react with baking soda. Therefore, it is typically paired with baking powder because both ingredients are already neutral.
What variety of cocoa powder is best for baking cookies?
You should always follow a recipe and use the type of cocoa powder specified!
If a recipe doesn’t specify, a good rule of thumb is you can use natural (acidic) cocoa powder instead of Dutch-process (neutral), but you cannot substitute Dutch-process for natural! However, keep in mind, natural cocoa powder is usually paired with baking soda and Dutch-process is usually paired with baking powder.
What cocoa powder for this triple chocolate chunk cookie recipe?
When it comes to cocoa powder, you have two options for this recipe: you can use natural cocoa powder, or you can use a combination of natural cocoa powder and Dutch cocoa powder (I use Hershey’s special dark).
- Using natural cocoa powder only: If you stick to using just natural cocoa powder your cookie will be delightfully thick – think, bakery-style thickness. (Remember, this is because the acidic natural cocoa powder will react with the baking soda giving the cookies plenty of rise.)
- Using a combination of cocoa powders: If you use a combination of cocoa powders your cookies will have a more complex chocolate flavor and your cookies will be more on the normal side as far as thickness – they will definitely be much thicker than a thin and crispy cookie!
Take away: I have made these cookies both ways (with just natural cocoa and with a combination of cocoa powders) and both varieties get rave reviews! Honestly, it depends on your personal preference. Using a combination will give you a richer chocolate flavor; however, using just natural cocoa will give you a thicker cookie.
How to make easy chocolate cookies?
This ultimate chocolate cookies recipe is easy to prepare and straightforward – simply mix the dry ingredients in one bowl, wet ingredients in another, mix together, fold in the chocolate chunks, roll and bake!
- Prepare the cookie dough – dry ingredients: Sift the cocoa powder(s) into a medium bowl. Add the remaining dry ingredients – flour, cornstarch, baking soda, salt and espresso (if using) – and whisk well to combine. Set aside.
- Prepare the cookie dough – wet ingredients: Cream together the sugars and butter, then beat in the eggs along with the vanilla.
- Prepare cookie dough – combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix until just combined.
- Add the chocolate chunks: Gently fold the chocolate chunks (or chips) into the cookie dough.
- Chill: Cover the cookie dough and transfer the bowl to the refrigerator. Allow the dough to chill for at least 4 hours, or up to 3 days.
- Form cookie dough balls: Scoop and portion the dough out into large golf balls. Transfer the cookie dough balls to a large cookie sheet.
- Bake: Press more chocolate chunks into the top of the cookie dough balls and sprinkle with flaky salt. Bake at 350°F for 12-13 minutes.
- Cool: Remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve: Enjoy the cookies while warm!
How to bake triple chocolate cookies step by step photos
(Don’t forget to scroll down for the in-depth measurements and instructions in the complete printable recipe card at the bottom of the post!)
FAQs: ultimate chocolate cookie recipe
Expert tips for the best chocolate chocolate cookies
- Measuring flour: For the best results, it is imperative that you properly measure the flour! Use a spoon to fluff the flour within the container or bag and use a large spoon to scoop the flour into your measuring cup. Then, use the flat, straight side of a knife to level the flour across the measuring cup.
- Sift your cocoa powder: Cocoa powder is lumpy and clumpy. When measuring, make sure you use a fork to fluff the cocoa powder before adding it to your measuring cup. Then, make sure you sift the cocoa powder before adding it to the remaining ingredients. If you don’t sift the cocoa powder you will end up with dry, dense spots in your cookies!
- Room temperature ingredients: For the best results, make sure your butter and eggs are at room temperature – do not microwave the butter to soften it! Room temperature ingredients form an emulsion which traps air in the dough – this produces fluffier cookies.
- Extract: Use pure vanilla extract for the best inviting, caramel-like flavor! Artificial extract will give the cookies an off-putting, artificial taste.
- Do not over-bake: Never over-bake your cookies!! The triple chocolate cookies will look underdone and feel very soft when you remove them from the oven, but they will continue to harden as they cool on the baking sheet.
- Save some chips or chunks for the tops: For cookies with extra chocolatey goodness, reserve some of the chocolate morsels and gently press them into the top of the cookie dough balls before baking!
How do you know when chocolate cookies are done baking?
For traditional chocolate chip cookies, you can tell when the cookies are done baking by their color, as the edges will be slightly golden.
However, you can’t go off of visual cues when you are baking dark-colored chocolate cookies. Chocolate cookies are done baking when the outside edges feel dry to the touch and look set – the middles of the cookies should still be soft to the touch and look underdone! If you are having doubts, use your finger to very gently press the center of the cookie – if your finger leaves a slight indentation the cookies are done. Just remember, it’s always better to under-bake your cookies than to over-bake them!
What to serve with dark chocolate cookies?
The most obvious way to serve your chocolate chocolate chunk cookies? A tall glass of cold milk. Or, make create a rich and chocolatey dessert feast by serving your cookies with this easy chocolate sauce for dipping and chilled glass of the best chocolate martini recipe.
Or consider leaning into the cookie or chocolate angle by pairing your chocolate chunk chocolate cookies with more cookies or chocolate:
- Healthy Breakfast Cookies
- Soft Oatmeal Cookies
- Soft Almond Sugar Cookies
- Macadamia Nut White Chocolate Cookies
- Maple Pecan Cookies
- Lemon Crinkle Cookies from a Box of Cake Mix
- Cinnamon Sugar Cookies
More chocolate baked goods!
- Coffee Cake Chocolate
- Chocolate Tiramisu
- Velvet Chocolate Cake
- Chocolate Granola (Make Your Own Trail Mix!)
- Easy Chocolate Muffins
Troubleshooting: Common chocolate cookie problems and solutions
Troubleshoot common triple chocolate cookie problems and see their simple solutions!
Why did my chocolate cookies turn out flat?
Don’t let your perfectly delicious dark chocolate cookies turn out flat, thin and sad! See the below simple tips for baking up thicker cookies every single time!
Seven tips to prevent your cookies from turning out flat
- Don’t microwave your butter: Let your butter come to room temperature out on the counter. Room temperature butter should give slightly if you gently press it with your finger, but still hold its shape. Never microwave the butter to soften it as it will cause your cookies to turn out flat!
- Chill your cookie dough: Cold cookie dough bakes up thicker cookies than warm cookie dough, so always chill your dough!
- Don’t over-beat the cookie dough: Only beat the cookie dough as long as the recipe indicates! Over-beating or overworking the dough will warm up the butter, which will cause your cookies to spread too much and turn flat!
- Never grease your cookie sheets: Greasing your cookie sheets will cause the cookies to spread too much and turn flat. I recommend using silicone baking mats or parchment paper instead!
- Bake one cookie sheet at a time: Baking too many sheets of cookies at once can negatively impact your cookies! Always bake just one pan of cookies at a time in the center rack of the oven!
- Allow the cookie sheet to cool: If you are baking multiple batches of cookies, you must allow the cookie sheet to cool! Baking cookie dough balls on a pan that’s still hot from the oven will cause your cookies to overly spread!
Why are my cookies tough and hard?
Simple variances in preparing the cooking dough and the baking process can cause your cookies to turn out hard and tough versus crispy, soft and chewy! Below are common mistakes that result in hard triple chocolate cookies.
- The cookie dough was mixed too much. The most common culprit is over-mixing the cookie dough. When you mix flour into cookie dough you are developing gluten, which holds the cookies together. However, too much gluten (over-mixing) will lead to tough cookies!
- Your baking soda was expired. Baking soda is a leavening agent that releases a carbon dioxide gas and helps your cookies rise in the oven, creating soft cookies. If your baking soda is past the expiration date the result will be dense, hard cookies.
- You over-baked the cookies. It’s always better to under-bake your cookies and let them cool on the cookie sheet for a few extra minutes than to over-bake your cookies. Over-baked cookies are hard and tough, and let’s face it, no one wants to bite into a cookie hockey puck.
Storing and freezing dark chocolate chunk cookies
Can you make chocolate cookie dough in advance?
Making cookie dough in advance makes life all the easier! And, I’ve got great news for you – this triple chocolate cookie dough is perfect for making ahead! Whether you want to just make the dough in advance or completely bake and store the cookies for a later date, I’ve got you covered!
How to make chocolate cookie dough ahead of time: refrigeration
Refrigerating cookie dough: You can prepare and store cookie dough in the refrigerator for 3 days before baking. There are two ways you can refrigerate this dark chocolate cookie dough: as a whole batch or as individual cookie dough balls. Regardless of how you are refrigerating the dough, make sure you wrap it tightly with plastic wrap.
Bonus: Refrigerating the dough will help control the spread of your cookies during baking, which will ensure a more concentrated flavor and deliciously soft and chewy interior texture!
How to make chocolate cookie dough ahead of time: freezing
Freezing cookie dough: If you would like to make the cookie dough farther in advance, freezing the dough is the way to go! Just like refrigeration, there are two ways to freeze cookie dough: as an entire batch of dough or as individual cookie dough balls. Cookie dough will keep well in the freezer for up to 3 months.
- To freeze the dough as an entire batch: Gently form your cookie dough into a cohesive ball. Wrap the dough tightly with a couple layers of plastic wrap. Transfer the dough to a zip-closure bag and remove all the excess air before sealing the bag. Removing the excess air helps keep the cookies stay fresher for longer and helps prevent freezer burn. Store the dough in the freezer until ready to use.
- To freeze dough as individual (ready to bake) cookie balls: Scoop the cookie dough and roll into balls roughly 1 ½ tablespoons each. Transfer the cookie dough balls onto a large cookie sheet lined with parchment paper. Flash freeze the cookie dough for 1 hour, or until frozen. Remove the cookie sheet from the freezer and transfer the balls to a freezer-safe zip-closure bag. Store the cookie dough balls in the freezer until ready to use.
- How to thaw and bake frozen cookie dough: You technically do not need to thaw cookie dough before baking; however, you can thaw it in the refrigerator overnight if you desire. Alternatively, you can remove the cookie dough from the freezer and transfer the balls (arrange them 3-inches apart) to a parchment paper lined cookie sheet. Allow the cookie dough balls to sit at room temperature for roughly 20 minutes to remove harsh chill. Add 2-3 minutes to the bake time indicated in the recipe.
How to store crispy and chewy chocolate cookies?
After going through the effort of making, rolling and baking cookies, you want to keep those cookies as crispy, chewy and delicious as they were when they came fresh out of the oven! Below are simple tips and tricks for keeping your homemade cookies as fresh as possible!
Tips for storing crispy cookies
- Don’t store hot or warm: Allow the cookies to cool completely before storing. Never store cookies while they’re still hot or warm! Storing warm cookies in an airtight container will trap the heat and lock in too much moisture, causing your cookies to become soggy!
- Avoid moisture: Unlike soft cookies, you want to keep moisture away from crispy, chewy cookies! To do so, place your cookies in a zip-closure bag and press out all the excess air before sealing. If you prefer softer chewy cookies, you can add half a slice of bread to the inside of the bag before sealing!
- Store separate from other cookies: To ensure your cookies don’t turn soft during storage, make sure you store your cookies separately from any soft or strongly flavored cookies (such as gingerbread).
- Store at room temperature: Once your cookies are in their zip-closure bag, make sure you store them at room temperature in a cool, dark place away from direct sunlight.
How long will dark chocolate cookies keep?
Dark chocolate cookies will stay fresh at room temperature in a resealable bag or airtight container for up to 5 days.
To extend the shelf life of your cookies, try storing them in the freezer! (See below for tips on freezing cookies!)
How to revive triple chocolate cookies?
Everyone loves warm chocolate chunk cookies! Luckily it is incredibly easy to restore your cookies to their just-baked fresh glory!
To reheat, place your cookies on a cookie sheet and re-crisp them in a 400°F oven for 3-5 minutes. Remove the cookies and let them cool on the cookie sheet for 2 minutes minutes before serving warm!
Can I freeze baked cookies?
If you are looking for long-term storage so you can enjoy your cookies at a later date, freezing cookies is the way to go! Thankfully, these dark chocolate chunk cookies freeze beautifully!
How to freeze cookies
- Make the cookies: Prepare the cookie dough, roll and bake according to recipe instructions.
- Cool completely: Transfer the cookies to a cooling rack to cool completely.
- Flash Freeze: Line a cookie sheet with parchment paper and add the cookies on top. Place the cookies in the freezer and flash freezer for an hour, or until frozen.
- Store: Transfer the frozen cookies to a freezer-safe resealable bag or storage container. Freeze for up to 3 months.
- To enjoy: Thaw the cookies in the bag or container at room temperature. Serve and enjoy!
Well, what are you waiting for? Satisfy your sweet tooth and make these ultimate dark chocolate cookies pronto!
Until next week, cheers!
More recipes for cookies with chocolate!
If you love these crispy, soft and chewy chocolate cookies, try one of these delicious recipes next:
The best dark chocolate cookies recipe👇
Triple Chocolate Cookies - Chewy Dark Chocolate Cookie Recipe
- Mixing bowls (2)
- stand mixer or hand held mixer
- Cookie Sheet
- ¾ Cup Unsweetened Cocoa Powder – spooned & leveled (65 grams) (SEE NOTES)
- 1 Cup All Purpose Flour – spooned & leveled (120 grams)
- 1 ½ tsp Cornstarch (4 grams)
- 1 ½ tsp Instant Coffee Granules or Espresso Granules (6 grams) (OPTIONAL)
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- ½ Cup Unsalted Butter – softened to room temperature (113 grams)
- 1 Cup Dark Brown Sugar – packed (213 grams)
- ½ Cup Granulated Sugar (100 grams)
- 1 Large Egg + 1 Egg Yolk – at room temperature
- 2 tsp Pure Vanilla Extract
- 1 1/3 Cup Chopped Chocolate or Chocolate Chips - (total of 228 grams) (SEE NOTES)
- Optional for Garnish: Flaky Sea Salt (Maldon)
- Mix dry ingredients: Sift the cocoa powder(s) into a medium mixing bowl. Add the flour, cornstarch, coffee granules (if using), baking soda and salt. Whisk until combined. Set aside.
- Cream butter + sugars: In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the butter with both sugars on medium speed until well-creamed and paler in color, about 3-4 minutes, scraping down sides of bowl as needed.
- Add eggs + vanilla: Add in the egg, egg yolk and vanilla extract. Beat on medium-high speed until incorporated and fluffy, about 1-2 minutes. Scrape down the sides and the bottom of the bowl.
- Add dry ingredients to mixer: With the mixer on LOW speed, slowly pour the dry ingredients into the wet ingredients. Mix on low until JUST COMBINED. The cookie dough should be THICK. (NOTE: If you are using a handheld mixer, add ½ the dry ingredients and mix for 10 seconds before adding the other ½ of the dry ingredients.)
- Fold in chocolate chunks: Use a rubber spatula to gently fold in the chocolate chunks (or chips). (TIP: Reserve some of the chocolate for pressing into the cookie dough balls before baking.)
- Chill: Cover the bowl tightly with plastic wrap and transfer to the refrigerator. Chill the dough for at least 4 hours, preferably overnight. (You can chill the dough up to 3 days.) Note: Chilling the dough is absolutely mandatory in order for the cookies to bake uniformly with the perfect texture!
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or silicone baking mats.
- Form cookie dough balls: Remove the cookie dough from the fridge. Portion the dough out into large golf balls, roughly 2 heaping tablespoons of dough each. Transfer the cookie balls to the baking sheet, arranging them 3 inches apart (they will spread during baking). (NOTE: If cookie dough is too firm to work with after refrigeration, let it sit out on the counter for a couple minutes before scooping!)
- Bake: If you reserved some chocolate chunks, press them into the tops of the cookie dough balls. Sprinkle each cookie with a little bit of flaky sea salt. Bake the cookies (one baking sheet at a time) for 12-13 minutes, or until just the edges look set and the centers look soft and underdone – the cookies will look under-baked!
- Cool: Remove the cookies from the oven and place the baking sheet on a wire rack. Let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies from the baking sheet to the wire rack to cool.Repeat: Repeat with the remaining dough, baking the cookies in batches on COOL cookie sheets. DO NOT bake the cookies on a warm cookie sheet or they will spread!
- Serve or Store: Serve the cookies warm and enjoy! Storage: Let cookies cool completely before storing them in a zip-closure bag at room temperature for 5 days. Alternately, you can freeze cookies for up to 3 months.
- Cocoa Powder: You have two options for this recipe – you can use natural unsweetened cocoa powder, or you can use a combination of natural and Dutch-processed.
- Natural Cocoa Powder Only: Your cookies will be bakery-style THICK!
- Combination: Your cookies will have a more complex chocolate flavor; however, they will be slightly thinner (but still much thicker than a thin and crispy cookie).
If you want to use a combination, you can use half unsweet (32 grams) and half Dutch (32 grams) OR you can use ½ cup unsweet and ¼ cup Dutch. I like to use Hershey’s Special Dark cocoa.
- Chocolate: You can use any type of chocolate you love for the chunks/chips. Please see the post for a comprehensive description of each type of chocolate and different variations/substitutions. Typically, I use a combination of Semisweet Chocolate Bittersweet (Dark) Chocolate. I prefer to use a chocolate bar and roughly chop it into chunks versus using chips. Chunks give a better melty chocolate texture!!
- Chocolate quality: Make sure you use good quality chocolate!! I recommend you use a chocolate with a cacao content of at least 55% or above for the richest taste.
- Chilling: Make sure you chill the dough! Chilling the dough gives it a chance to hydrate and firm up, which will result in more uniformly baked cookies. I recommend chilling the dough overnight, but you can get away with chilling it for just 4 hours if you’re in a hurry!
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