Triple Chocolate Cookies (Bakery Style)
These bakery-style Triple Chocolate Cookies are incredibly rich, chewy, and gooey, loaded with milk chocolate, semisweet chips, and dark chocolate chunks.
Ingredients
- ½ cup 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 AP, plain flour
- ¾ teaspoon Baking soda
- ½ cup Chocolate chunks
- ½ cup Chocolate chips
- ½ cup Milk chocolate bar cut into chunks
Instructions
- In a large bowl, add the melted butter, both sugars, egg, egg yolk, vanilla, and salt. Sift in the cocoa powder and whisk until the mixture is completely smooth.
- Next, add the flour and baking soda, mixing until the dough is just combined.
- Add your dark chocolate chunks, semisweet chips, and milk chocolate pieces. Gently fold them in until just combined. Do not overmix, as this ensures your cookies stay fudgy and soft.
- Cover the bowl and let the dough rest in the fridge for at least one hour. This step is essential to keep the cookies thick and stop them from spreading too much.
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Use a cookie scoop to portion out 1½ tablespoons of dough per cookie.
- Place the dough balls on the sheet and bake for 12–14 minutes. You’ll know they are done when the edges are set, but the centers still look slightly soft and underbaked.
- While the cookies are still warm, press extra chocolate chunks on top. Top with flaky salt if desired. Let them cool in the pan for 5 minutes before moving them to a wire rack.
Notes
- Measure with a Scale: For the best results, use a kitchen scale to measure your flour and cocoa powder. Too much flour will make the cookies dry, while the right amount ensures they stay gooey chocolate cookies.
- Use Cold Chocolate: If your kitchen is warm, keep your chocolate chunks and chips in the fridge until you are ready to fold them in. This keeps the chocolate from melting into the dough, giving you those distinct, melty pools.
- The "Cookie Scoot": As soon as the cookies come out of the oven, place a large circular glass or cookie cutter over a cookie and gently move it in a circular motion. This rounds out the edges for a perfect, professional bakery look.
- Don't Overbake: These cookies will look underdone in the middle when you pull them out. This is normal! They will firm up on the hot baking sheet, leaving you with a fudgy, brownie-like center.
- Quality Cocoa Matters: Since this is a triple chocolate recipe, use a high-quality Dutch-process cocoa powder. it provides a darker color and a much smoother flavor than regular natural cocoa.
Nutrition
Calories: 326kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 51mgSodium: 254mgPotassium: 168mgFiber: 2gSugar: 30gVitamin A: 292IUVitamin C: 0.1mgCalcium: 44mgIron: 2mg
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