These soft and chewy triple chocolate cookies are dangerous! They have 3 types of chocolate and are decadent and delicious. Grab a glass of milk!
Step by step instructions make these cookies super easy to make!!
The first time I ever made these triple chocolate cookies, I almost immediately left and went on a short vacation – leaving a cookie jar full of these on the counter. We had friends come to water the plants, feed the cats etc, and returned home to an empty jar! Haha.
Now I know that if I ever need to bring cookies to friends, potlucks, or just to have around the house during the holidays – these are going to be super popular! They are seriously decadent and you will want to share these with the world!!
Bring some to your neighbors, or your coworkers. They’ll love you for it.
How to melt chocolate (stovetop & microwave instructions)
This is not difficult, but here are a few tips and tricks for you:
Stovetop:
- Bring a saucepan with a little water (maybe an inch or so) to a simmer)
- Set a heatproof bowl over the saucepan, but do not let the bowl touch the water.
- Add your chocolate, and stir while it softens and melts. Do NOT let the spoon touch water (and don’t lick it), or you risk your chocolate “seizing” and being useless.
- Remove bowl from the heat when there are only a few chips remaining – they will melt from the heat of the melted chocolate.
Microwave
- In a microwave-safe bowl, heat in 30-second increments, stirring each time.
- Stop heating when there are only a few chips remaining – they will melt from the heat of the melted chocolate.
Ingredients:
Nothing too crazy – see?
- Flour – regular, all-purpose flour, folks!
- Cocoa Powder – use an unsweetened one
- Baking Powder – important for helping the cookies rise!
- Salt – you can reduce this if you prefer, but I use it even though I use salted butter
- Eggs – use large ones
- Vanilla Extract – don’t leave this out!!
- Instant Coffee – this is actually a key ingredient. Coffee enhances the flavor of the cocoa powder. The cookies won’t taste like coffee, I promise!
- Semisweet Chocolate – you can use chips or a solid block, just chop it up before melting
- Semisweet Chocolate Chips – these will go into the batter and be yummy chunks of Chocolate in the finished cookie
- Butter – I use salted, you may choose otherwise!
- White Sugar – make sure you use white AND brown sugar in this recipe – don’t use one of either kind!
- BROWN Sugar – firmly pack this into your measuring cup
How to make this chocolate cookie recipe:
The full list of ingredients and quantities is found in the printable recipe card below.
- In a medium bowl, sift the flour, cocoa powder, baking powder, and salt and mix well.
- In another bowl, beat the eggs and vanilla together, and add the coffee powder. Mix until coffee dissolves.
- Melt the chopped chocolate. Set a heatproof bowl over a pan of simmering water (not touching the water), and stir the chocolate until smooth. Alternatively, you can melt the chocolate in the microwave – heat in 30-second increments, stirring each time.
- In a stand mixer, beat the butter until smooth. Add in the white sugar and the brown sugar, and beat until just combined. It will be grainy still (and that’s okay).
- Gradually beat in the egg/vanilla/coffee mixture, then add the melted semisweet chocolate. Set the mixer to “stir” and mix in the semi-sweet chocolate chips.
- Add the flour mixture and mix until just combined.
- Cover with plastic wrap and let stand at room temp for 30 minutes.
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Scoop cookie dough onto the prepared baking sheets, leaving plenty of room between them for spreading.
- Bake each sheet for 10-12 minutes.Remove from oven, and allow to cool on the cookie sheet for about 10 minutes, then carefully remove and place on wire racks to cool.
- Devour.
FAQs and Kylee’s Notes
- Make a double batch. Instead of baking, just freeze the cookie dough balls in the freezer until solid, then store in a plastic freezer bag. To bake from frozen, add a few minutes onto the cook time.
- If your dough becomes too soft to scoop, refrigerate for 10 minutes, and try again.
- More Chocolate Recipes
- To Die for Triple Chocolate Cheesecake is the MVP of all cheesecakes
- This One Bowl Chocolate Buttermilk Bundt is soooo good!
- Chocolate Espresso Mousse combines both chocolate and coffee for a decadent dessert
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Thick and Chewy Triple Chocolate Cookies
Recommended Equipment
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee
- 16 ounces semisweet chocolate (chopped)
- 12 ounces semisweet chocolate chips
- 10 tablespoons butter (softened )
- 1/2 cup granulated white sugar ( )
- 1 1/2 cup dark brown sugar (packed )
Directions
- In a medium-sized bowl, sift the flour, cocoa, baking powder, and salt and mix well.
- In another bowl, beat the eggs and vanilla together, and add the coffee powder. Mix until coffee dissolves.
- Melt the chocolate. Set a heatproof bowl over a pan of simmering water (not touching the water), and stir the chocolate until smooth. Alternatively, you can melt the chocolate in the microwave – heat in 30-second increments, stirring each time.
- In a stand mixer, beat the butter until smooth. Add in the sugars, and beat until just combined. It will be grainy still (and that’s okay).
- Gradually beat in the egg/vanilla/coffee mixture, then add the melted chocolate. Set the mixer to “stir” and mix in the chocolate chips.
- Add the dry ingredients and mix until just combined.
- Cover with plastic wrap and let stand at room temp for 30 minutes.
- Preheat the oven to 350F and line cookie sheets with parchment.
- Scoop cookie dough onto the cookie sheet, leaving plenty of room between them for spreading.
- Bake each sheet for 10-12 minutes.
- Remove from oven, and allow to cool on the cookie sheet for about 10 minutes, then carefully remove and place on wire racks to cool.
- Devour.
Notes
- Make a double batch. Instead of baking, just freeze the cookie dough balls in the freezer until solid, then store in a plastic freezer bag. To bake from frozen, add a few minutes onto the cook time.
- If your dough becomes too soft to scoop, refrigerate for 10 minutes, and try again.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in 2010, and has been updated to improve reader experience.
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