Triple Chocolate Cookies Recipe

A plate of baked triple chocolate chip cookies.

5 from 8 votes

Triple Chocolate Cookies Recipe

Made with espresso, cocoa, and three types of chocolate, these Triple Chocolate Cookies bake into soft, crinkled rounds with rich flavor and gooey chocolate throughout.

Prep Time10

Cook Time8

Cool Time3

Total Time21

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 169kcal

Author: Andrea

Equipment

Ingredients

1 cup unsalted butter room temperature
1 1/2 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 2/3 cup all-purpose flour
1/2 cup +2 tbsp cocoa powder*
3/4 tsp baking soda
3/4 tsp salt
1/2 tsp espresso powder dissolved in 3 tbsp water
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips**
2 oz bittersweet chocolate chopped

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the baking sheets with a baking mat or parchment paper, and set aside.
In a microwave-safe bowl, melt one stick of butter (about 45 seconds on HIGH).
In the bowl of a stand mixer or a large mixing bowl, combine the melted/room temperature butter, sugar, and vanilla. Beat until light and fluffy (about 2 minutes). Add the eggs one at a time, mixing just until incorporated.
In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixing speed on low, gradually add the dry ingredients, followed by the dissolved espresso mixture. Mix just until combined. Using a spatula, fold in the chocolate.
Using a standard-size cookie scoop (1.5 tablespoons), place the cookie dough onto the prepared baking sheets (12 per sheet). Place in the oven and bake for 8–10 minutes. They will look slightly underbaked but will firm up and flatten as they cool. Allow them to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.

Notes

*I've used both unsweetened natural cocoa powder and cocoa rouge—both yield great results!

**You can swap out the white chocolate for milk chocolate chips, peanut butter chips, mint chips, chopped nuts, or dried fruit!

STORE cookies only after they’ve cooled completely. To keep the cookies soft, store them in an airtight container at room temperature for up to a week. Placing a slice of sandwich bread in the container can help maintain moisture—the bread will go stale before the cookies do.

For longer storage, FREEZE cookies in a single layer separated by parchment paper for up to 1 month. Let them thaw in the fridge, then come to room temperature before serving. REHEAT by microwaving cookies for 10–15 seconds to bring back that fresh-from-the-oven texture.

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