If you are a chocolate lover (I mean, who doesn’t??), you’re in for a treat.
What makes them so special, you ask? First, there’s Hershey’s special dark cocoa powder, which adds a rich and deep chocolate flavor to the cookie dough. Then, there are dark chocolate chunks for an extra dose of chocolatey indulgence. I used 72% Ghirardelli dark chocolate chips. And if that’s not enough, there are white chocolate chunks for white chocolate lovers.
Imagine sinking your teeth into a thick cookie with a gooey center, and loaded with chocolatey goodness. These cookies are ready to rescue you from any chocolate cravings.
Whether you like them with a glass of milk, a scoop of ice cream, or just by themselves, these Triple Chocolate Cookies are sure to make you happy. Check out these Brownie Mix Cookies, too!
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NOTES ON TRIPLE CHOCOLATE COOKIES:
- You can use a mixture of all-purpose flour and cake flour instead of all-purpose flour and bread flour, which I’m sure would also result in a nice texture. I used bread flour because that’s what I had and what I usually use when baking cookies.
- While regular cocoa powder is an option, using dark cocoa powder will provide a deeper and richer chocolate flavor.
- Adding coffee (or espresso) powder enhances the chocolate flavor even further.
- As for the chocolate chips/chunks, you have options: you can use both white and dark varieties, or choose just one kind while doubling the quantity.
WANNA SEE HOW I MADE THIS?
I shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!
Sharing at: Happiness Is Homemade | FIESTA FRIDAY #502 | What’s for Dinner? Sunday link up #437 | LOU LOU GIRLS FABULOUS PARTY 493 | Full Plate Thursday, 687 | 304 Senior Salon Pit Stop |
Triple Chocolate Cookies
Ingredients
- 1 stick 113 g cold butter, cut into cubes
- 1/4 cup (60) g white sugar
- 1/2 cup (104 g) brown sugar, packed
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1/2 cup (64 g) bread flour (see notes)
- 3/4 cup (100 g) all-purpose flour
- 1/4 cup (30 g) dark cocoa powder (see notes)
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp coffee powder see notes
- 1/4 tsp salt
- 3/4 cup dark choco chips see notes
- 3/4 cup white choco chunks see notes
Instructions
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Preheat the oven to 400°F and prepare a baking sheet(s) by lining it with parchment paper; set aside.
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In a bowl, combine cold butter, white sugar, and brown sugar, then beat for about 1 minute.
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Add the egg and vanilla extract, then beat again. Remember to scrape down the sides and bottom of the bowl.
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Incorporate the flour, dark cocoa powder, cornstarch, baking soda, and salt; beat until well-combined. Scrape down the sides and bottom of the bowl once more.
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Mix in the chocolate chips/chunks, ensuring they are evenly distributed.
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Take a portion of the dough and measure out 100 g. Form it into balls and place them on the prepared baking sheet or a smaller one, then freeze for approximately 15 minutes.
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After the chilling time, arrange the cookie dough on the baking sheet, leaving about 2 inches of space between each dough ball.
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Bake in the preheated 400°F oven for 8-12 minutes.
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Allow the cookies to remain on the baking sheet for 15 minutes before indulging in them.
Recipe Notes
- You can use a mixture of all-purpose flour and cake flour instead of all-purpose flour and bread flour, which I’m sure would also result in a nice texture. I used bread flour because that’s what I had and what I usually use when baking cookies.
- While regular cocoa powder is an option, using dark cocoa powder will provide a deeper and richer chocolate flavor.
- Adding coffee (or espresso) powder enhances the chocolate flavor even further.
- As for the chocolate chips/chunks, you have options: you can use both white and dark varieties, or choose just one kind while doubling the quantity.
