Triple Chocolate Cookies Recipe

Indulge in the ultimate chocolate experience with these decadent Triple Chocolate Cookies! Inspired by a classic Cook Country Magazine recipe (June/July 2005), these fudgy delights are packed with three types of chocolate for an intense chocolate flavor. The secret? Letting them cool directly on the baking sheet for that perfect chewy texture. Avoid bittersweet chocolate for a less intense richness. Get ready for a chocolate lover's dream come true!

Prep Time 30 mins
Cook Time 60 mins
Calories 458.7 kcal
Protein 14g
Rating 5.0 (2 Reviews)
Triple Chocolate Cookies

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Triple Chocolate Cookies

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How to Make Triple Chocolate Cookies

  1. Melt 4 ounces unsweetened chocolate, 6 ounces bittersweet chocolate chips, and 1/2 cup (1 stick) unsalted butter in a heatproof bowl set over a saucepan of simmering water, stirring frequently until completely smooth and glossy.
  2. Remove the bowl from the pan and set aside to cool slightly.
  3. In a small bowl, stir together 1 teaspoon instant coffee powder and 1 teaspoon vanilla extract until dissolved.
  4. In a large bowl, beat 2 large eggs and 1 cup granulated sugar with an electric mixer at medium-high speed until very thick and pale, about 4 minutes.
  5. Add the vanilla/coffee mixture and beat until incorporated, about 20 seconds.
  6. Reduce speed to low, add the cooled chocolate mixture, and mix until thoroughly combined, about 30 seconds.
  7. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  8. Using a large rubber spatula, gently fold the flour mixture and 1 cup semisweet chocolate chips into the batter.
  9. Cover the bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until the batter firms up.
  10. Meanwhile, adjust oven racks to upper and lower middle positions and preheat oven to 350°F (175°C).
  11. Line two large baking sheets with parchment paper.
  12. Using a heaping tablespoon of batter per cookie, place cookies 2 inches apart on the prepared sheets.
  13. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking.
  14. Transfer baking sheets to wire racks and cool completely on the baking sheets before serving.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

136g

Fat

96g

Carbs

16g

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