Triple Chocolate Cookies - Chewy Dark Chocolate Cookie Recipe
These Triple Chocolate Cookies are perfectly crisp on the outside and soft and chewy on the inside with 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! These chewy dark chocolate cookies will give your favorite bakery cookie a run for its money!
1 1/3CupChopped Chocolate or Chocolate Chips -(total of 228 grams) (SEE NOTES)
Optional for Garnish: Flaky Sea Salt (Maldon)
Instructions
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.
Notes
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!
Recipe Yields: 20-21 CookiesNutritional information is an approximation based upon 21 cookies. Exact information will depend upon the brands of ingredients and precise measurements used.