Triple Chocolate Cookies
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Adjust two oven racks to the upper- and lower-middle positions, and then preheat the oven to 350 degrees F.
Melt the unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove the bowl from the pan and set aside to cool slightly.
Stir the coffee powder into the vanilla extract in a small bowl until dissolved.
Beat the eggs and sugar in large bowl with an electric mixer at medium-high speed until very thick and pale, about 4 minutes.
Add the vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce the speed to low, add the chocolate mixture, and mix until thoroughly combined, about 30 seconds.
Whisk in the flour, baking powder, and salt together in a medium bowl. Using large rubber spatula, fold the flour mixture and semisweet chips into the batter.
Cover the bowl with plastic wrap and let stand at room temperature until the batter firms up (it will more closely resemble thick brownie batter than cookie dough), 20 to 30 minutes.
Line two large baking sheets with parchment paper.
Using 1 heaping tablespoon batter per cookie, place the cookies 2 inches apart on the prepared baking sheets.
Bake until the cookies are shiny and cracked on top, 11 to 14 minutes, rotating the baking sheets from the top to bottom and the front to back halfway through baking time.
Transfer the baking sheets to racks and cool the cookies completely on the baking sheets, before serving.
- 150g smooth dark chocolate, broken up
- 150g unsalted butter, softened
- 100g light brown soft sugar
- 75g caster sugar
- 1 tsp vanilla extract
- 1 medium free-range egg, beaten
- 175g plain flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 150g smooth milk chocolate, chopped into chunks
- 150g smooth white chocolate, chopped into chunks
Preheat the oven to 180°C/gas mark 4. Line 2 baking trays with baking parchment.
Place the dark chocolate in a heatproof bowl over a pan of simmering water (make sure it's not touching) until melted. Leave to cool slightly.
Using an electric mixer, whisk together the butter, light brown sugar, caster sugar and vanilla extract until creamy. Whisk in the melted dark chocolate and egg.
Stir in the flour, cocoa powder and baking powder, until well combined. Stir in the chocolate chunks. Spoon rounds of the mixture on to the trays and bake for 12 minutes.
BETTER than Byron Bay Triple Chocolate Cookies
Yeah, that’s a BIG call……and totally obnoxious to say.
Byron Bay Cookies are Australia’s favourite cafe cookies. And after sharing a copycat of the popular White Chocolate Macadamia Nut Cookies, it was inevitable that the next target would be their mighty chocolate ones. (Update: followed by Byron Bay Choc Chunk Cookies!)
They promise to be fudgy and loaded with chocolate chunks. I bought one (two, three!) …. and you know what? I was disappointed. They weren’t fudgy at all – in fact, the texture was kind of crumbly like Shortbread – and had less chocolate in it than I expected.
So I ditched them. And decided to make my own “perfect” Triple Chocolate Cookies.
How to Make Triple Chocolate Cookies:
- Preheat the oven to 350°F/176°C with a rack in the center position. Line a large baking sheet with a silicone baking mat (such as a Silpat) or parchment paper. Set aside.
- In a medium bowl, whisk together the all purpose flour, cocoa, baking soda, and salt. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.
4. Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in the chocolate chips.
5. Place the dough by the rounded tablespoon on the prepared baking sheet, setting them apart by about 2 inches apart. You will need to bake these cookies in batches.
6. Bake for 10 minutes, rotating the pan halfway, until the cookies are set but still soft in the center. Do not overbake.
Presentation Tip: Per Maria’s suggestion, press extra chocolate chips into the tops of the cookies while they are still warm. This is definitely not a requirement, but makes the cookies really pretty.
7. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a cool racking to cool completely. Once the baking sheet has cooled, repeat with the remaining dough.
Note: For topping, I used an equal combination of white, milk, and semisweet. A sprinkling of Maldon salt would be great too.
How to Store Triple Chocolate Cookies:
Store these chocolate cookies in an airtight container, between layers of parchment, at room temperature for up to 4 days or in the freezer for up to 1 month.
The edges will be slightly crisp and the centers will remain very chewy!
Flavor Variation Ideas:
While the original recipe is fabulous, I couldn’t help but brainstorm ways that you could customize and add flavor variations to these cookies. Here are a handful of ideas for inspiration!
- Peppermint – add 1/4 to 1/2 teaspoon peppermint extract. Or fold in chopped peppermint bark in lieu of chocolate chips.
- Nuts – if you’re a fan of nuts, these cookies would be fantastic with chopped hazelnuts or walnuts.
- Orange – rub fresh orange zest into the sugars for a touch of citrus.
- Mexican Hot Chocolate – add cinnamon and a touch of cayenne to give these cookies a spicy flair.
Every Recipe, Every Rating, Every Video from Every Magazine & Every Episode!
- 25 years of Cook's Illustrated, Cook's Country, and America's Test Kitchen foolproof recipes
Dear Home Cook,
If we were new to our websites, we might think, “It’s easy to get free recipes on the Internet. What makes your recipes different?” Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.
We’re obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. Our all access membership is the only place you can find every foolproof recipe, TV episode, and objective ratings and test results for cookware and supermarket ingredients from all 25 years of Cook’s Country, America’s Test Kitchen, and Cook’s Illustrated.
Let us make a simple, no-nonsense offer. Try out all three of our websites FREE for a 14-Day, No-Hassle Trial Offer. We’re pretty confident that your All-Access membership will quickly become invaluable resources for everything from a quick Tuesday supper to your next get-together with family and friends.
These cookies are extremely rich and perfect for true dark chocolate lovers. They are kind of a pain in terms of cookie recipes, it doesn't make a large batch, and the batter is sort of hard to work with (gets really firm and almost crumbly to portion out). BUT I got rave reviews at a party for them and will undoubtedly be expected to make them again. I did 1 oz. scoops and found that 10 minutes at 350 was perfect for a chewy cookie.
This is my granddaughters favorite cookie! They always request we make these together.
I just made these chocolate cookies for a chip mint ice cream sandwich I'm making for a Wedding shower this June. OMG. delicious. I have a question- could I make these cookies using Gluten Free flour? Several of the guest are on a GF diet and Iɽ like to cater to everyone.
These are brownie-like cookies with loads of deep chocolate flavor but not dense at all. I also loved them with a teaspoon of mint extract added for a deluxe thin mint vibe. I think I like them better as larger cookies but are just as delightful in a smaller version.
Awesome cookies. So chocolate and satisfying. Brownie taste is great. My 9 year old son is picky about cookies and he loves these. Definitely make these smaller in size. They are rich and they will last longer - maybe! Enjoy.
Just made these - I made them a little smaller - but they are amazing. great recipe. Definitely will make them again.
Is it me or is 1/2 cup flour not enough?
Great recipe, super easy to make and taste great. they have a slightly different texture to most standard cookies - they more have the consistency of a brownie. Would be great for an ice-cream sandwich.
outstanding! made these twice now, freezing them or not.. they are gorgeous. if you like chocolate- this is it.. moist inside, melt in your mouth perfection and I don't even like chocolate.
This is an outstanding recipe if your second guessing it try it it's so rich and the flavor is bursting and you can't beat how moist and soft they are a it big but more for you
I made a double recipe (no trouble at all doubling everything in the recipe) and these were a huge hit at work. I realized that I personally was not a huge fan, but chocolate cookies aren't really my thing. That said, the big draw of these cookies, and what I appreciated too, was the rich level of chocolate. Using 10oz of baking adds the richness and depth of cocoa butter, and since you're using semi or bittersweet chocolate, the cookies have an intense chocolate flavor that isn't excessively sweet. As others, I omitted freezing -- unnecessary unless using for ice cream cookies. I also agree with scaling down the size. For cookies to bring to work, I used a soup spoon rather than 1/4 cup per cookie, and even that made for cookies upwards of 4 inches. For a heaping soup-spoon-full of batter, Iɽ bake 14 minutes. For a conservative soup-spoon-full, go to 12 minutes. I did make a part of the batch with peanut butter chips instead of chocolate chips, and those were especially popular.
Oops, my forks didn't show up in the previous review.
These are excellent. Very rich and chocolatey. I've been making this recipe for Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches since it came out in the magazine. I don't know why, but I've never made them to eat just as cookies. They make the best ice cream sandwiches using any flavor ice cream you like. I also bake the dough in a springform pan as a base for ice cream cakes. The last one I made I layered vanilla ice cream, fudge sauce, broken cookie pieces, broken cookies and cream candy bar, repeat layer. Yum, yum!
Excellent! Next time Iɽ make them a bit smaller so I can share more.
Delicious right out of the oven. Very moist, rich and chocolaty. Also tried with chopped walnuts, but better appreciated the nice texture and richness without the nuts.
we ate them right out of the oven, don't know that it's nece to freeze overnight. SO delicious!
I made them a bit smaller (about half as large) and baked them for 10 minutes. They came out beautifully. I will definitely make these again.
Phenomenal! I made these for a group and got rave reviews.I made it just as the recipe calls for although I didn't have time to freeze them. But you can forget freezing them. Just bake, cool and enjoy! Delicious! Will be using this recipe as my go to for cookie requests.
Good quality chocolate is key to this cookie recipe. As per other reviewer's suggestions, I used the 1 tbsp measuring spoon to make cookies to "grab and go". The ones made from the 1/4 cup is the right size for an ice cream cookie. 12 minutes in a 350F oven was the perfect time for me too, but take care to watch the bottom layer of cookies especially on a gas oven. It needs to be removed in the 10 minute mark. I also dotted the tops of the cookies with extra chocolate chips to make them more presentable. Iɽ love to try it next time with some pecans for that added texture and maybe a teaspoon of coffee to make the chocolate really shine.
For those who asked why the recipe calls for freezing, this recipe was initially created for making ice cream sandwiches.
These cookies are insanely good. I baked for 12 minutes which was sufficient.
Yummmm! Absolutely delicious! I agree with many others here that 1/4 cup is way too big. just a question - why do they need to be frozen after baking?
i made a half recipe and used tablespoon-sized batter. cooked them for about 16 minutes which was too much (although they're still good). i should have listened and cooked them for just 12 minutes like others had said!
Excellent. Replaced vanilla with two tbs of bourbon but I think all that rich chocolate flavor hid the taste. I wanted just a little kick, as these were for a poker party.
Very nice cookies, and the dough for mine was not too soft and the cookies turned out cookie-like (as opposed to brownie-like). I think the secret is to make sure you beat the egg/butter/sugar mixture long enough so that it becomes pale and moussey. I'll definitely make them again.
Triple Chocolate NYC Cookies!
Giant Gooey Triple Chocolate NYC Cookies based on the famous Cookies from New York City!!
It has been less than two weeks since I posted my NYC Chocolate Chip Cookies.. and all I have been getting are requests for a Triple Chocolate Version. SO HERE IT IS! It was already on its way, but I like to spread my recipes a little bit… I didn’t want to post several cookie recipes in a row! Also, who doesn’t love a recipe tease?!
These beauties, as you can see, are SO good. Let’s be honest though, can you beat a gooey cookie?! Honestly, I don’t think you can. I am biased as I have eaten so many batches of cookies this past couple of months that I think I am now 50% cookie, but here we are. I love them so much.
As explained before… NYC Cookies are a breed of their own. They are huge, they are chunky, they are crunchy and soft at the same time, and they are beyond epic. Think Levain Bakery from New York, or Creme from London and so on. This type of cookie is insanity in every bite.
So! These are, obviously, based on my NYC Chocolate Chip Cookies. I genuinely don’t think I have ever had so many people bake a recipe so quickly compared to them, so I was never going to change the recipe too much. The recipe works so perfectly for everyone, I wanted to follow the same premise for these!
When baking with cocoa powder though, things do change slightly. Sometimes, it’s a simple switch of adding more flour, or cocoa powder, or taking out some flour and adding cocoa powder… but when I tried this with these, I just wasn’t 100% sure. I do use very good quality cocoa powder because I buy a large bag, but even so!
I took out 50g of the plain flour and added in 35g of cocoa powder. This 15g difference in dry ingredients is fine, and you should roll with it! One thing I would say is though, don’t substitute the cocoa powder for hot chocolate powder. They are very different things in the baking world!
You can see my cookies are a lovely deep colour, so I really do recommend a good quality cocoa powder – but any will do! It’s there to help you get the really gooey triple chocolate texture and taste and I love it!
As with my other recipe, I use all plain flour and add in the baking powder to get the texture, and I love it. You want the rise from the raising agents to create the perfect texture.. and it really works! You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it… heaven.
If you can’t access plain flour, you can use self-raising – but this means you will want to remove the baking powder from the recipe and keep the bicarbonate of soda! Sometimes they can dome a smidge more, but they are still so so tasty!
In my other cookies, I often recommend using Cornflour – which is optional in my NYC Chocolate Chip Cookies – but they don’t need them in these. Along with my other chocolate-based cookie doughs – the cocoa powder has the same sort of effect as the cornflour can have so I don’t use it!
For my cookies, I use a mix of two sugars… light brown sugar (soft), and white granulated sugar. This is similar to my other recipes, such as my Mini Egg Cookie Bars – in the fact that it gives the best flavour and texture. You really want to stick to these if you can – but you can use all brown, or all white if you have to.
Switch the sugars to caster sugar can really change the texture. I’m not the biggest fan of caster sugar in cookies anymore – and if you try this recipe as listed, you will agree with me! If you can’t access one or the other, you can use all granulated, or all light brown sugar. Dark brown soft sugar is also a good sugar, and gives a much more caramel flavour!
As my other cookies are a plain cookie as you could call it, these are obviously going to be chocolate. You can, of course, use triple chocolate chips in the other ones, but when I hear that something is ‘triple’ chocolate, it always has to have a chocolate base! This does technically make it quadruple chocolate.. but oh well. Triple sounds better.
I use chocolate chips, like these ones because I always buy in bulk! You can use shop-bought chocolate chips, you can chop up a chocolate bar into chip size… and so on! You can add in nuts like macadamia, pecans, walnuts and so on. You can basically do anything you want! I do like my cookies very chocolatey though, so 300g is quite a lot. If you don’t like them as chocolatey, you can use less!
One thing I feel like I must point out is that I do have my other Triple Chocolate Crinkle Cookie recipe on my blog. This recipe is similar, and has been on my blog for years – but it’s probably a lot more classic cookie. The ingredients do differ slightly, and you don’t chill those ones, and they are smaller. But don’t worry, they aren’t the exact same.
If you have any recipe questions, do leave them below! I do have notes in the recipe card which may answer any questions you already have as well! If you enjoy the recipe, please leave a review below! Happy Triple Chocolate NYC Cookie baking!! X
19 Triple Chocolate Recipes &mdash For When Double Just Isn't Enough
The best chocolate cakes have decadent ganache running over the sides.
Get the recipe from Brunch Time Baker.
Chocolate crust, a chocolate base, and chocolate sauce make this cheesecake a triple threat.
Get the recipe from Easy Baked.
Chocolate cupcakes get a major upgrade with Oreo buttercream and Oreo chunk toppers.
Get the recipe from Creme de la Crumb.
The cake, the topping, and the whipped cream each feature two chocolaty ingredients in this decadent dessert.
Get the recipe from Seasons & Suppers.
Pudding makes these triple chocolate cookies extra gooey on the inside.
Get the recipe from Something Swanky.
If you've never made a pizza-cookie, this s'mores version is the perfect place to start!
Get the recipe from Roxana's Home Baking.
These super chocolaty donuts are easy to executive since they're baked instead of fried.
Get the recipe from Style Me Pretty.
These fudgy cookies are actually quadruple chocolate!
Get the recipe from Five Heart Home.
A little extra effort makes for an absolutely gorgeous layered presentation with this light and fluffy mousse cake.
Get the recipe from Oh My God Chocolate Desserts.
These mini bars have whole peanut butter cups stuffed into every bite.
Get the recipe from Fresh April Flours.
You'd never know, but believe it or not, these brownies are vegan.
Get the recipe from Vegan Richa.
This chocolate swirl pound cake is extra chocolaty.
Get the recipe from Top with Cinnamon.
Think hot fudge, brownies, and cookies, combined into one extremely delicious bite.
Get the recipe from Chelsea's Messy Apron.
Triple chocolate doesn't have to be a mix of several different kinds! This tart is for all the white chocolate fans out there.
- You could use milk or white chocolate chips if preferred.
- Make sure to refrigerate the dough for 15 to 20 minutes before baking. This prevents spreading and gives the cookies the perfect thick texture.
- Add a few extra chocolate chunks on top before baking. It makes them look extra pretty!
- Remove from oven when the edges are crisp, but the centers are soft. They’ll continue baking on the pan and will have the perfectly soft and chewy texture.
- Top with a sprinkle of sea salt to really bring out the flavor.
Triple Chocolate Cookies Recipe!
This Triple Chocolate Cookies Recipe is PERFECT for Christmas and SO GOOD!
The the frosting is made from scratch and is soft but stackable, and the cookies are made with Chocolate Pudding so they are super soft too! Mmmm!
SO easy to make and a new favorite in our home for celebrations and the holidays!
I am SO excited to share these Triple Chocolate Cookies with you! I developed these cookies from scratch using some of my favorite things and they turned out SO GREAT!
These triple chocolate cookies are made with chocolate pudding, chocolate chips, and an amazing chocolate frosting from scratch that really sets these apart from other cookies!
Triple Chocolate Cookies Recipe
*Recipe yields about 24 cookies*
Here’s What You Need:
1 cup unsalted butter (2 sticks) – softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1 (3.9 oz package) instant chocolate pudding
1 teaspoon baking soda
1 teaspoon salt
2 cups unbleached flour
1 cup mini semi-sweet chocolate chips
3 cups powdered sugar
2/3 cup cocoa powder
8 tablespoons water
4 teaspoons vanilla extract
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
In a medium sized mixing bowl, using a fork, cream together butter, granulated sugar, and brown sugar.
Add in eggs and vanilla and mix well.
Next, add the instant chocolate pudding, baking soda, and salt.
Slowly mix in flour until combined.
Fold in chocolate chips.
Create 1” cookie dough balls and place them about 2” apart on the prepared baking sheet.
Bake for 10-12 minutes or until the center is set.
Remove cookies from the oven and let cool on the cookie sheet. Let cookies cool for 5 minutes before moving to a cooling rack.
While the cookies cool, make the chocolate glaze by whisking together powdered sugar and cocoa powder.
Add the water and vanilla and mix well until smooth. Add more water if needed.
Spoon glaze over cookies and garnish with holiday sprinkles or powdered sugar.
- ½ C unsalted butter, at room temperature
- ½ C sugar
- ½ C brown sugar
- 1 egg
- 2 tsp vanilla
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ C unsweetened cocoa powder
- 1½ C all-purpose flour
- ½ C semisweet chocolate chips
- ½ C dark chocolate chips
Preheat the oven to 350°. Cream the butter and sugars in an electric mixer on medium speed for 3 minutes, till light and fluffy. Decrease the speed to low and add the egg and vanilla. Turn the mixer off and add the baking soda, baking powder, salt and cocoa. Mix on low till the flour and mix is just combined. Remove the bowl from the mixer, add the chocolate chips and mix with a wooden spoon till evenly distributed. Using a 1&rdquo cookie scoop, place dough balls 2&rdquo apart on an ungreased cookie sheet. Bake for 10-12 minutes, till set on the edges. Cool on the cookie sheet for 2 minutes before moving to a cooling rack.