Triple Chocolate Cookies
These triple chocolate cookies are made with cocoa powder, chocolate chips, and chocolate chunks! These are the ultimate cookies for real chocolate lovers.
Ingredients
- 115 g Butter melted and cooled, unsalted
- ⅓ cup Granulated sugar
- ⅔ cup Brown sugar dark brown sugar or light brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder dutch processed
- 1 Egg
- 1 Egg yolk
- 1 ¼ cups Flour
- ¾ teaspoon Baking soda
- 1 cup Chocolate chunks
- ½ cup Chocolate chips
Instructions
- Into a large mixing bowl, add the cooled melted butter, granulated sugar, brown sugar, vanilla extract, egg, egg yolk, and kosher salt, and sift the cocoa powder. Mix with a whisk until combined.
- Add the flour, and baking soda, and mix until almost combined.
- Add the chocolate chunks and chocolate chips and mix until just combined and there are no lumps of flour showing. Do not overmix the dough to keep these cookies fudgy!
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
- Use a cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 12-14 minutes.
- Immediately top them with more chocolate chips and chocolate chunks. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 215kcalCarbohydrates: 28gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 34mgSodium: 159mgPotassium: 131mgFiber: 2gSugar: 18gVitamin A: 192IUCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!