Chocolate Chocolate Chip Cookies are a chocolate lover’s dream. Slightly crisp on the outside, fudgy and gooey on the inside. They’re like brownies in cookie form!
These Chocolate Chocolate Chip Cookies are my family’s answer to chocolate cravings. We love the fudgy cookie dough, which has the texture and flavor of brownies, and the chocolate chunks and semi-sweet chips that melt into the cookie. Serve these with a tall glass of cold milk and you have a decadent treat that everyone loves!
Are you a chocoholic like me? What’s your favorite chocolate fix? Drop me a comment below!
TRIPLE THE CHOCOLATE
These fudgy, gooey cookies have a solid THREE types of chocolate in them, layers upon layers of cocoa goodness:
- First you have a rich cocoa powder that is mixed in with the flour. That’s the base for the cookie batter, which makes these cookies rich and chocolatey.
- Next, semi-sweet chocolate chips melt into the cookies while baking to create a fudgy center in the cookies.
- Finally, chocolate chunks are mixed in throughout. They don’t melt down all the way during baking, so you get pieces of chocolate in every single bite.
TIPS FOR MAKING THE BEST COOKIES
- Your butter has to be room temperature. You should be able to push your finger into it and make a small dent but not go all the way through. Want to make that go faster? Cut your butter up into 1 inch pieces and leave it on the counter for a half hour.
- Your eggs also need to be room temperature. Want that to go faster? Fill a bowl with luke warm water and leave them in there for a few minutes.
- It’s really important to measure your flour correctly. Scoop the flour into the measuring cup and level it off. If you scoop right out of your flour container using your measuring cup, you will end up with significantly more flour.
- Make sure you cream your butter and sugar together for at least three minutes. It needs to not just be mixed, it needs to be light and fluffy. The sugar actually beats air into the butter and that’s key in baking these chocolate cookies, and any other cookie.
- Your pans can’t be hot. If you are baking in batches and need to use your baking pans more than once, you need to make sure that they have cooled before you put more dough on them. You can make this happen fast by just running them under cold water and drying them off. Speaking of pans, I love these! And I love using these with them.
- Use a cookie or ice cream scoop. This isn’t essential, but I find that using a scoop helps to keep all your cookies the same size, for consistent baking and it also makes the process of getting the cookies into ball form so much faster! I love this scoop.
MORE FAVORITE COOKIE RECIPES
Want more chewy, rich, delicious chocolaty cookies? Try some of these recipes:
- Chewy Oatmeal Chocolate Chip Cookies
- Monster Cookies
- Chocolate Almond Coconut Yogurt Cookies
- Pumpkin Chocolate Chip Cookies
- Chocolate Peppermint Cake Mix Cookies
Where are my chocoholics at? Please let me know in the comments below what you think of these Chocolate Chocolate Chip Cookies. Hope you enjoy every chocolaty bite!
Triple Chocolate Cookies
Serves: 24 cookies
(tap # to scale)
Prep: 15 minutes
Cook: 10 minutes
Total: 20 minutes
These Triple Chocolate Cookies use three different types of chocolate to make a fudgey cookie that you won't be able to get enough of.
Ingredients
- 1 cup flour (120 grams)
- 1/4 cup cocoa powder (21 grams
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 4 tablespoons unsalted butter room temperature (22.6 grams)
- 1/4 cup granulated sugar (49.5 grams)
- 3/4 cup brown sugar packed (159.755 grams)
- 2 eggs room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups semi sweet chocolate chips melted and cooled (225 grams)
- 1 cup chocolate chunks (240 grams)
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.1 cup flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon table salt
- In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the brown sugar, white sugar, and butter until light and fluffy, about 3 to 6 minutes.1/4 cup granulated sugar, 3/4 cup brown sugar, 4 tablespoons unsalted butter
- Mix in the eggs one at a time. Then add in the vanilla, scraping down the sides of the bowl in between each addition.1 1/2 teaspoon vanilla extract, 2 eggs
- Add the flour mixture. Turn the mixer on low and beat until it is just combined enough that the flour will not fly out of the bowl. Turn the mixer up all the way and mix for just a few more seconds until fully combined, being careful not to over-beat.
- Mix in the melted and cooled chocolate. Then mix in the chocolate chunks. Let batter sit, covered, on the kitchen counter for 30 minutes. This will help it become more fudgy.1 1/2 cups semi sweet chocolate chips, 1 cup chocolate chunks
- Preheat the oven to 350 degrees Fahrenheit. Line rimmed baking sheets with parchment paper. Using a 1 1/2 tablespoon cookie scoop, scoop the cookies and roll them into balls. Add extra chocolate chunks to the tops to have the cookies look like the cookies in the pictures. Place the cookies 2 inches apart and bake for 10 to 14 minutes, rotating the pans halfway through cooking.
- Remove from the oven and after 2 minutes, transfer to a cooling rack until fully cooled.
Serving: 1cookies Calories: 495kcal (25%) Carbohydrates: 30g (10%) Protein: 10g (20%) Fat: 14g (22%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Cholesterol: 67mg (22%) Sodium: 99mg (4%) Potassium: 308mg (9%) Fiber: 8g (33%) Sugar: 23g (26%) Vitamin A: 28IU (1%) Calcium: 27mg (3%) Iron: 7mg (39%)
did you make this
Triple Chocolate Cookies
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Kelly Lynn's Sweets and Treats says
Hahaha omg I’m dying….I can totally picture this because my 3-year old niece does the same thing every time I spend the night and babysit. I try to sneak in a quiet cup of coffee before she gets up but she.hears.me.every.time ???? And then it’s talk, talk, talk. Thank goodness she’s a cutie pie too hehehe. But these cookies!!! They look amazing! Now I’m craving chocolate. And cookies. Pinned!!
OMG, and you can give her back!!! LOL! I’m so happy you get it. Thanks for pinning!
Lindsey says
Very good tasting cookies, but definitely did not come out puffy like the picture. I only made one sheet, so a few things I would change: Reduce the baking time! 14 minutes seemed super alarming to me, and after 11 I took the cookies out, but they still turned out a little more cooked than I like. Also, maybe to make the cookie less like a chocolate pancake, chill the dough before cooking?
Like I said, these taste very good, and I do like the crisp with the chewy. Just wish they were more puffy!
Wondering if I can freeze the dough or if I should bake the cookies than freeze them?
I think it would be fine to freeze the dough. I would just scoop it out first. Sorry that they didn’t turn out puffy! Did you happen to test your baking powder recently? It should bubble immediately when you toss a little in some water.
Lindsey says
Good point! I just tested it and it’s bubbling, but it did expire a few months ago. Maybe the issue, but I haven’t had this issue in the past. However I am getting used to sea level baking as opposed to altitude. I’ll bake the frozen dough this weekend (if my husband hasn’t eaten all of the frozen dough balls by now).