Easy Triple Chocolate Cookies – Craving a chocolate indulgence? Try this Easy Triple Chocolate Cookies recipe. Where rich chocolate chunks, mini chocolate chips, and unsweetened cocoa. Come together for a cookie. That’s pure bliss in every bite.
The first time I made these cookies. I wanted to surprise my husband. And child. With a special treat. As the aroma of chocolate filled the house. They rushed into the kitchen. Eyes wide with excitement. We couldn’t even wait for the cookies to cool completely. We enjoyed them warm. And gooey. Savoring the melty chocolate goodness together. These cookies quickly became a family favorite. Bringing us together. Over shared smiles. And sticky fingers.
What makes this Easy Triple Chocolate Cookies truly special?
These cookies are the ultimate chocolate lover’s dream. Featuring three types of chocolate. For a rich, decadent flavor. They’re quick and easy to make. Requiring just 15 minutes of prep time. The soft, gooey center. And slightly crispy edges. Make these cookies irresistible. Perfect for satisfying your sweet tooth. Or impressing guests.
What You Need To Make This Easy Triple Chocolate Cookies Recipe?
Unsalted Butter: Softened butter is key here – it ensures your cookies have that perfect chewy texture. And rich flavor. Don’t rush it. Let it soften naturally. For the best results.
Granulated White Sugar: This gives your cookies that classic sweetness. And helps achieve those slightly crispy edges everyone loves.
Packed Brown Sugar: Adds a deeper, molasses-like flavor. And keeps the cookies delightfully moist. And chewy.
Egg: The binding agent that brings everything together. Adding a bit of richness to the dough.
Pure Vanilla Extract: This might seem like a small addition. But it’s essential for enhancing the overall flavor of the cookies.
Unbleached Flour: Provides structure to your cookies. Using unbleached flour. Keeps it a bit healthier. And gives the cookies a slightly nuttier flavor.
Unsweetened Baking Cocoa: This is where the rich, deep chocolate flavor comes from. Make sure to sift it to avoid lumps.
Baking Soda: Helps the cookies rise just enough. Ensuring they’re not too flat. And have a nice soft interior.
Salt: Balances the sweetness. And enhances all the other flavors. A small but mighty ingredient.
Chocolate Chunks: These create pockets of melty chocolate goodness in every bite. Use good-quality chocolate. For the best results.
Mini Semi-Sweet Chocolate Chips: Distribute throughout the dough. Ensuring you get a bit of chocolate. In every bite. The mini size means you get more chocolate per bite!
Steps To Make Easy Triple Chocolate Cookies:
Step 1: Preheat your oven to 350°F. And line a cookie sheet with parchment paper.
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Step 2: In a medium mixing bowl, cream together the softened butter, white sugar, and brown sugar. Until smooth.
Step 3: Add the egg and vanilla extract. Mixing well to combine.
Step 4: Gradually stir in the flour, unsweetened baking cocoa, baking soda, and salt. Until the dough forms.
Step 5: Fold in 1 cup of chocolate chunks and 3/4 cup of mini chocolate chips. Saving the rest for later.
Step 6: Using a two-tablespoon cookie scoop. Form dough balls. And place them 2 inches apart on the prepared cookie sheet.
Step 7: Bake for 9-10 minutes. Until the edges are set but the centers remain slightly gooey.
Step 8: Remove from the oven. And immediately press the remaining chocolate chunks. And mini chocolate chips into the tops of the cookies. Optionally, you can spread the melted chocolate. For a glossy finish.
Step 9: Let the cookies cool on the cookie sheet for 5 minutes. Before transferring them to a cooling rack. Serve warm for the ultimate gooey experience. Or let them cool completely.
Tip:
For an extra gooey center. Slightly underbake the cookies. Taking them out of the oven when they appear just set. But still soft in the middle. They will continue to cook on the cookie sheet. After you remove them from the oven. For a different flavor twist. Try adding a sprinkle of sea salt on top before baking. Which complements the sweetness. And adds a delightful crunch.
Frequently Asked Questions:
Can I use regular chocolate chips instead of mini chocolate chips?
Yes. Regular chocolate chips. Will work just as well. The mini chips are simply distributed more evenly. Throughout the dough.
How should I store these cookies?
Store them in an airtight container at room temperature. For up to a week. For longer storage. You can freeze the cookies. For up to three months.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough. For up to 48 hours before baking. Just allow it to come to room temperature before scooping. And baking.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Triple Chocolate Cookies
Ingredients
- 1/2 c unsalted butter - softened
- 3/4 c granulated white sugar
- 1/4 c packed brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 c unbleached flour
- 1/3 c unsweetened baking cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c chocolate chunks divided
- 1 c mini semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Cream softened butter with white and brown sugars until smooth.
- Mix in egg and vanilla extract.
- Gradually stir in flour, cocoa, baking soda, and salt.
- Fold in chocolate chunks and mini chocolate chips.
- Form dough balls and place them on the cookie sheet.
- Bake for 9-10 minutes until edges are set but centers remain gooey.
- Immediately press extra chocolate chunks and chips into the tops.
- Cool on the sheet for 5 minutes, then transfer to a rack to cool.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
These cookies are chocolatly delicious. Hard to stir with all the chocolate chips and chocolate chunks in there before you bake them. Excellent recipe.