These triple chocolate cookies are the best chocolatey treat you can wish for. The gooey texture inside and crispy edges on the inside and a great combo with all three different chocolates.
I have been making this recipe or chocolate chip cookies my whole life, oups my whole Canadian life. First when I came to Canada, I had no idea, that chocolate chip cookies even exist. We never made this kind of cookies in the Czech Republic, it was always bundt cakes, jelly rolls, bubble cakes, honey cake, well typical Easter European sweets. But never cookies!
You can imagine, how I was delightfully surprised, when my husband brought me for the first time, classic chocolate chip cookies from the bakery. I loved them so much, that I had to immediately start to bake my own. And luckily I am going to share this recipe with you all.
This is a recipe for triple chocolate cookie, and they happen to be also chocolatey. Yes, you hear me, there is a lot of chocolate happening here. These cookies are very soft and chewy gooey on the inside and crispy on the outside.
Ingredients for triple chocolate cookies
- white sugar
- brown sugar
- unsalted butter
- large eggs
- organic vanilla extract
- all-purpose flour
- extra dark cocoa powder
- baking soda
- baking powder
- milk chocolate chunks
- dark chocolate chunks
- white chocolate chunks
Quite a large list of ingredients, but every ingredient on this list is worth. If you do not happen to have on hand chocolate bars you can also use chocolate chips.
These cookies are also great to make right after Easter, when you have lots of chocolate on hand. You can add any kind of Easter eggs in it. Just chop it in large chunks, and it will make a great cookie.
Can I substitute chocolate chips for nuts?
Of course, you can. If you don’t feel that much of a chocolate in the cookies, you might substitute some chocolate chips for nuts. A great combo is white chocolate and macadamia nuts. Also, dark or semi sweet chocolate goes very well with walnuts in these cookies.
If you’d like to leave the chocolate chunks (chips) completely out of the recipe, then adding nuts would add a nice crunch to it.
How to make chocolate cookies
Start with a large bowl of a electric mixer, where you combine butter at room temperature (softened) and both sugars (white and brown) until creamy. The creamy process might take in between 5-7 minutes. Don’t forget to scrape any dough from the sides and the bottom of the bowl. Sometimes it won’t combine in these places.
Right after, add the eggs and vanilla extract and slowly mix until smooth and creamy. In another bowl, combine sifted flour, baking soda, baking powder, sifted cocoa and salt. Pour slowly, cup by cup, the flour mixture into the butter mixture and mix until well combined.
If you are using chocolate bar, cut it into chunks on a cutting board and add the chocolate chunks to the batter. Fold it in with a spatula, and refrigerate the dough for 2 hours. This is an important step to chill the cookies, because if you would go ahead and bake it right away, your cookies would be very flat. The butter needs to chill, so the cookies will keep their shape. You may chill the dough also overnight, just leave it a few minutes on the kitchen counter before scooping it onto the baking sheet.
Once the cookie dough is chilled, preheat the oven to 350 °F/170 C and line baking sheet with parchment paper. Scoop the cookie dough, one by one, with a help of ice cream scooper, onto the baking sheet (for larger cookies, measure 2 scoops, so worth, bake them 2 minutes more).
Bake cookies for 8-10 minutes, or until the edges are slightly crisp, yet soft in the middle. If they are no more sticky (except the chocolate part), it means they are done. If you like them more gooey, leave them in the oven only 7-8 minutes. Take the baking sheet out from the oven and let stand on the cookie tray for 5 minutes to cool down.
These incredibly delicious cookies store very well in the airtight container of plastic Ziploc bag up to 5 days. They also freeze super well and that as well in airtight container of Ziploc bag for up to 3 months. To defrost, leave the cookies on a kitchen counter for a few hours and then to regain the crispy edges, place them in the oven for 5 minutes.
Making cookie dough in ahead
These triple chocolate cookies are so amazing, that you make the cookie dough in advance, scoop it into the freezing Ziploc bag and freeze them for up to three months, to find them later and bake them according to the instruction s in this recipe. Lovely right?
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TRIPLE CHOCOLATE COOKIES
- 1 1/2 cups white sugar
- 1/2 cup packed brown sugar
- 1 cup unsalted butter softened
- 2 large eggs
- 2 1/2 tsp organic vanilla extract
- 2 cups all-purpose flour sifted
- 3/4 cup extra dark cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup milk chocolate chunks
- 1 cup dark chocolate chunks
- 1/2 cup white chocolate chunks
- In a large bowl, combine butter at room temperature and both sugars until creamy. Add the eggs and vanilla extract and mix until smooth.1 1/2 cups white sugar, 1/2 cup packed brown sugar, 1 cup unsalted butter, 2 large eggs, 2 1/2 tsp organic vanilla extract
- In another bowl, combine sifted flour, baking soda, baking powder, sifted cocoa and salt.2 cups all-purpose flour, 3/4 cup extra dark cocoa powder, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder, 1 tsp salt
- Cup by cup, pour the flour mixture into the butter mixture and mix until well combined.
- Add the chocolate chunks, fold in with a spatula, and refrigerate the dough for 2 hours.1 cup milk chocolate chunks, 1 cup dark chocolate chunks
- Preheat oven on 350°F/170 C and line baking sheet with parchment paper.
- Scoop the cookie dough one by one, with a help of ice cream scooper, onto the baking sheet (for larger cookies, measure 2 scoops).
- Bake for 8-10 minutes or until the edges are slightly crisp, yet soft in the middle. If they are no more sticky (except the chocolate part), it means they are done. If you like them more gooye, leave them in the oven 2 minutes less.
- Take the baking sheet out from the oven and let stand on the cookie tray for 5 minutes to cool down.
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