Thick and Chewy Triple Chocolate Cookies

  • Cook Time: 12 minutes
  • Total Time: 12 minutes
  • Yield: 30 cookies 1x


Unless I’m taking these cookies somewhere, I usually half the batch and get about 15 cookies. They do freeze really well, so you certainly can make the full batch and then freeze some.

I use the Baker’s semisweet chocolate which is found by the chocolate chips in the grocery store. The Dutch-processed cocoa has a richer taste than natural cocoa so if you can find it, I highly recommend it. br]
Make sure you let the batter sit and thicken before trying to scoop the cookies, If you skip this step, the dough will be too soft and spread too much during baking.

The recipe does call for 2 teaspoons of instant coffee which I leave out, but you certainly can put it in. It will intensify the chocolate flavor



  • 2 cups all-purpose flour
  • 1/2 cup dutch processed cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 16 oz semisweet chocolate (, melted and cooled)
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 10 tablespoons butter (, softened)
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 cups semi sweet or milk chocolate chips ((or a mixture of both))


  1. Preheat oven to 350 degrees. In a small bowl, whisk the four, cocoa powder, baking powder, and salt. Set aside.
  2. In a bowl, whisk together the eggs and vanilla, set aside.
  3. In the bowl of a stand mixer the beat butter and both sugars until light and fluffy, about 4 to 5 minutes. Beat in the egg mixture and mix until combined, about 1 minute.
  4. Add melted chocolate in a steady stream, mixing until combined, about 30 seconds, scraping down bowl and beater as needed.
  5. With mixer still on low, add dry ingredients gradually and gently mix just until combined, about 30 seconds. Stir in the chocolate chips. Cover bowl with plastic wrap and let stand at room temperature for about 30 minutes. (Dough will be fudge-like).
  6. Scoop dough balls using about 3 tablespoons of dough. Space about 2 inches apart on parchment or silpat-lined baking sheets.
  7. Bake until the edges are set and the tops are cracked but the centers are still soft and look underdone, about 10 to 12 minutes.
  8. Cool on baking sheets 10 minutes. Carefully transfer to wire rack and cool to room temp.

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