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Five chocolate cookies staked on each other with a bite taken out of the top one.
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Triple Chocolate Cookies

Triple Chocolate Cookies contain unsweetened, bittersweet, and semisweet chocolate, which makes them fudgy, rich, and intensely chocolate-flavored.
Course Cookies, Dessert
Cuisine American
Keyword chocolate
Prep Time 20 minutes
Cook Time 14 minutes
Resting and Cooling Time 1 hour 20 minutes
Total Time 1 hour 54 minutes
Servings 24 people
Calories 233kcal
Author Jillian Wade
Cost $12.21

Equipment

  • baking sheets
  • silicone baking mats OR parchment paper
  • mixing bowls
  • whisk
  • stand mixer
  • rubber scraper
  • 1.5 Tablespoon cookie scoop
  • wire cooling racks

Ingredients

  • 3 ounces unsweetened chocolate chopped
  • 1 ½ cups bittersweet chocolate chips
  • 7 tablespoons unsalted butter cut into pieces
  • 3 large eggs at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • ½ cup all-purpose flour
  • ½ teaspoon table salt
  • ½ teaspoon baking powder
  • 1 ½ cups semisweet chocolate chips
US Customary - Metric

Instructions

Make Cookie Dough:

  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a microwave-safe bowl, add the unsweetened chocolate, bittersweet chocolate, and butter pieces. Heat in the microwave on 50% power for 1 minute. Stir and then heat on 50% power for 30 seconds. Stir and repeat until the chocolate is melted and glossy.
  • Add eggs and sugar to the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until thick and pale in color, about 3-4 minutes.
  • Add in vanilla and beat on low for 10 seconds.
  • Scrape the chocolate mixture into the egg mixture and beat on low until combined, about 30 seconds, scraping down the sides of the bowl as needed.
  • Add the flour mixture and chocolate chips, and fold into the batter until no white streaks remain.

Rest Dough:

  • Cover the bowl with plastic wrap and let it sit on the counter for 25-30 minutes. This will allow the batter to firm up (it will look like thick brownie batter).

Prep Oven and Baking Sheets:

  • While the batter firms up, move the oven racks to the upper-middle and lower-middle positions and preheat to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.

Scoop and Bake Cookies:

  • Use a 1 ½-tablespoon scoop to scoop the cookies onto the prepared baking sheets, spacing the dough 2 inches apart.
  • Bake for 11-14 minutes, or until the cookies are cracked on top and shiny, rotating the pans halfway through baking.

Cool Cookies:

  • Move the cookie sheets to wire cooling racks to cool completely before removing them from the baking sheets.

Notes

Makes 24-26 cookies. 

Nutrition

Serving: 1cookie | Calories: 233kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 120mg | Potassium: 194mg | Fiber: 2g | Sugar: 16g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg