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Triple Chocolate Cookies

Indulge in these decadent Triple Chocolate Cookies, combining three types of chocolate for a rich, gooey treat!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Cookies, Easy
Servings: 24 servings

Ingredients

  • 2 cups All-purpose flour for the perfect structure
  • ¾ cup Dutch-processed cocoa powder for a rich, dark flavor
  • 2 teaspoons Baking powder helps the cookies rise
  • ½ teaspoon Salt for balancing sweetness
  • 16 ounces Semisweet chocolate chopped for deep chocolate flavor
  • 4 large Eggs adds moisture and richness
  • 2 teaspoons Vanilla extract for warmth and depth
  • 1-2 teaspoons Instant coffee or espresso powder to amplify chocolate taste
  • 10 tablespoons Butter softened but still firm
  • 1 ½ cups Brown sugar adds moisture and caramel flavor
  • ½ cup Granulated sugar for sweetness
  • 12 ounces Chocolate chips for extra burst of chocolate

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • In a microwave-safe bowl or a double boiler, melt the chopped semisweet chocolate until smooth. Set aside to cool slightly.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  • Add the eggs, vanilla extract, and instant coffee to the butter mixture, mixing until well combined.
  • Fold the melted chocolate into the wet ingredients until fully incorporated.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the chocolate chips, ensuring even distribution.
  • Scoop rounded tablespoons of dough onto lined baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes.
  • Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.

Equipment

  • Mixing Bowls
  • Microwave or double boiler
  • Baking Sheets
  • Spoon or cookie scoop
  • Cooling Rack

Notes

  • Chill the dough for 30 minutes if it's too sticky.
  • Store cookies in an airtight container for up to a week.
  • Freeze cookies for up to three months for longer storage.