Triple Chocolate Cookies

This classic triple-chocolate cookie is anything but plain and ordinary. It is packed with some serious chocolate flavor. I’m never a huge fan of chocolate cookies because of the bitter or sour taste they often have, but by balancing the chocolates and using baking powder, those tastes are eliminated. Plus they’ve got crispy edges and gooey centers, just like brownies. What’s not to love?

Triple Chocolate Cookies
Ingredients
1¼ c. flour
¼ c. Dutch-process cocoa
¾ c. light brown sugar, packed
¼ c. sugar
5 tbsp. unsalted butter, room temperature
2 eggs
1 tsp. baking powder
¼ tsp. salt
1 tsp. vanilla extract
½ tsp. espresso powder
8 oz. semi-sweet chocolate, chopped
⅓ c. mimi semi-sweet chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a small bowl, gently whisk vanilla, eggs and espresso powder (allow powder to dissolve). Set aside.
3. In a double broiler, melt 8 oz. semi-sweet chocolate. When smooth, remove from heat. Set aside.
4. In a medium mixing bowl, combine flour, cocoa, baking powder and salt. Whisk together. Set aside.
5. In the bowl of a stand mixer, beat butter and sugars for 1 minute until smooth and creamy. Turn speed to low and gradually add egg mixture. Beat for 30 seconds, or until combined. Add the melted chocolate, then dry ingredients. Do not over mix. Remove bowl from stand and cover with plastic wrap. Let stand at room temperature for 30 minutes until the dough becomes fudge-like. Fold in mini chocolate chips.
6. Scoop and place mounds of dough 1½ inches apart. Place in oven and bake for 10-11 minutes. The edges of the cookies will be set and the center will be soft (do not over bake). Remove from oven and allow cookies to cool on sheets for 10 minutes. Transfer to wire rack to cool completely.
Adapted from America’s Test Kitchen- Thick & Chewy Chocolate Cookies | Makes approximately 2 dozen cookies

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Love your new website layout, Natalie! And these cookies are perfectly round – your perfection makes me crazy! I was wondering… where do you find your recipes?

  2. Thanks 🙂 I’m trying to go for simple and modern. It still needs a little tweaking. I have a recipe binder from high school with a ton of them in it. Most of them don’t have sources since they’re photo copied or printed. A lot of them are family recipes too. But I also adapt from Cook’s Illustrated and America’s Test Kitchen. I’ve bought some of their books and LOVE them. They have explanations of why the ingredients work and give illustrations on how to do certain things. They’re so cool! I would definitely recommend getting some of them… they’re kind of huge but well work the cost and bulk. I’m really loving some of your dinner recipes… they’re really unique and look incredibly yummy!

  3. Oh my gosh. I NEED to make these! YUMMMM!!! The texture looks amazing! I’m a new follower, I love your blog layout! Did you have someone do it for you?! I need to change my boring format up. 🙂 Hope you’re having a great day!

    1. They’re pretty delicious! I actually designed it myself, I do freelance design work (I’m currently learning how to custom design blogger templates). If you’re interested in a free redesign I’d be more than happy to work with you! Thanks for stopping by!

  4. These cookies look sooo delicious and are definitely another recipe to add to my folder!!!
    All the best from Oz,
    Tani:)

    (P.S. I just dicovered your blog and look forward to reading all the other posts!!!)

  5. OHHHH yum! These look SO good! Thanks for sharing on “Strut Your Stuff Saturday!” We hope to see you this friday! -The Sisters

  6. Hi, I was wondering what espresso powder is…is it like coffee something or other? Sorry for the lame question 😉

    1. Jamie- espresso powder is similar to coffee but it is crystalized and more concentrated. It dissolves quickly and is best used in baking. In some recipes you can use coffee as a substitute (ones that would require you to dissolve the espresso powder in water), but really it is optional, it just enhances the flavor of chocolate. Williams-Sonoma carries it as well as King Arthur Flour. Hope this helps!