These Triple Chocolate Cookies are an indulgent treat for all you chocoholics! The ultimate dark chocolate cookie, made with three kinds of chocolate. The bonus part? It’s easy to make, and no hand-held or stand mixer needed.
Course: Dessert, Snack
Keyword: chocolate cookie
Servings: 252-inch cookies
65gramsbittersweet chocolateat least 60% cocoa
100gramseggsfrom about 2 large eggs
125gramsbleached all-purpose flour
43gramsDutched-process cocoa powder
100gramssemi-sweet chocolate chips
PREPARATION: Preheat the oven to 350 F (180 C). Line 2 baking sheets with parchment paper or silicone mat.
MELT THE CHOCOLATE AND BUTTER. In a double boiler, melt the butter and bittersweet chocolate together. Set aside.
COMBINE THE WET INGREDIENTS. In a mixing bowl, whisk together the sugar, eggs, and vanilla extract until combined. Add the melted chocolate mixture.
COMBINE THE DRY INGREDIENTS. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
ASSEMBLY. Gradually add the chocolate mixture into the bowl of dry ingredients, mixing until smooth. Fold in the chocolate chips. Using a small ice cream scoop (1 tablespoon), spoon the dough onto the lined baking sheets, spacing them about 2 inches apart.
BAKE THE COOKIES. Bake for 10-12 minutes, or until the cookies are crackly in appearance but still soft in the center. Rotate the sheets halfway through baking to ensure even baking results. Allow the cookies to cool on the sheets for about 10 minutes before transferring to a wire rack to cool completely before servings.
(Note 1) Store in an airtight container at room temperature for up to 3 days.