With the holidays approaching, it means company for dinner, overnight guests, cookie exchanges and more. A full cookie jar is such a nice gesture when welcoming visitors to your home. If you have any chocoholic friends or family members, these Triple Chocolate Cookies are ones you’ll want to have on hand.
Triple chocolate makes for a triple win. These are no ordinary chocolate cookies. The base has a full pound of melted semisweet chocolate stirred into the batter. Some Dutch processed cocoa powder intensifies the chocolate kick even more, then 3/4 pound of semisweet chocolate chips are mixed into the already ultra chocolaty mix.
I have a few hints for making these gems. I used a medium sized cookie scoop which divvies up about a tablespoon and a half of dough per cookie. This ensures the cookies are approximately the same size and helps them all bake up evenly. I have baked them without rolling them between my palms, but the exterior completely loses its luster. If you are picky about how these cookies look, I recommend doing the extra step. My kids and hubby do not care one bit about appearance, but they are thrilled when they spy these triple chocolate cookies in our cookie jar.
You can also shake these up with different add ins. Chopped nuts might fly at your house, but not mine. I love adding half white chocolate chips. The combination of walnuts and toffee sounds amazing, too. How about red and green M & M’s for Christmas? I also like to reserve a few chocolate chips to push into the dough balls before baking. Besides adding a little visual interest to these cookies, it cues everyone to the abundance of chocolate chips in every bite!
- 2 cups flour
- ½ cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 16 ounces semisweet chocolate chopped
- 4 large eggs
- 2 teaspoons vanilla extract
- 1-2 teaspoons instant coffee or espresso powder
- 10 tablespoons butter softened but still firm
- 1½ cups brown sugar
- ½ cup granulated sugar
- 12 ounces semisweet chocolate chips
Whisk together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in a bowl in the microwave using 30 second increments, stirring once or twice, until smooth. Set bowl aside.
Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside. I do this in a one cup Pyrex measuring cup. In the bowl of standing mixer fitted with paddle attachment, beat butter just until smooth and creamy. Beat in sugars until combined. Reduce speed to low and gradually beat in egg mixture until incorporated. Add chocolate and beat until just combined. Scrape bottom and sides of bowl with spatula. With the mixer at low speed, add flour mixture and mix until combined. Do not over beat. Mix in chocolate chips.
If your dough is not fudge-like and scoopable, cover with plastic and let rest for about 30 minutes. I did not need to do this step.
Preheat oven to 350º. Line cookie sheets with parchment paper. Scoop dough using a medium cookie disher to form heaping tablespoon balls of dough. Roll between your hands to make round balls. Press in a few extra chocolate chips to garnish, if desired. Leave at least 1 1/2 inches between dough balls on the baking sheets.
Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes. Cool cookies on sheets about 10 minutes, then remove to a wire rack to finish cooling.
This chocolate cookie is adapted from Cook's Illustrated.
Looking for more chocolate cookies? Check out these links.
- Chocolate Lava Cookies
- Chocolate Coma Cookies
- Holiday Truffle Cookies
- Gluten Free Chocolate Chewies
- Chocolate Rum Crinkle Cookies
Or check out our Cookie Cookie Jar Pinterest board for plenty more ideas and inspiration. We’ve got the cookie recipes you’ll want to bake!