Triple Chocolate Bomb!
These triple chocolate cookies are so quick and easy to make. I normally don’t like these cookies because they are always too rich and sweet. These cuties though are decadent, soft, and delicious! And what makes them triple chocolate you ask? There are cocoa powder, dark chocolate chunks, and milk (or semi-sweet) chocolate.
Dutch vs Natural Cocoa Powder
You can use either because dutch-processed cocoa or natural as normally dutch doesn’t have a reaction to baking soda so both works!
Kitchen Tips and Notes
- NOTE: you can bake the cookies from the fridge but for better results let the cookies temper at room temp for 20-30 minutes before baking
- TIP: You can store the raw dough in the refrigerator for up to 60 days if they are well-wrapped and stored. You can freeze up to 6 months
- If you are looking to add toppings like salt you can sprinkle it on before baking it
- If you want to add dried fruits or nuts, mix it in with the chocolate chunks
- My take on sifting is optional. I do put all the dry ingredients in a bowl and use a whisk to incorporate everything. I feel like it is an extra step, but sifting does
Kitchen Tools
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Triple Chocolate Cookie
An American classic triple chocolate cookie. Super quick to make and not too rich. With the flakey salt on top is a nice finisher
- stand mixer
- Mixing Bowls
- Rubber Spatula
- baking pans
- cookie scoop
- Whisk
- kitchen scale
- 114 grams unsalted butter (soft)
- 86 grams brown sugar (light)
- 86 grams white sugar
- 4 grams vanilla extract
- 1 egg (large)
- 182 grams all purpose flour
- 29 grams cocoa powder
- 2.5 grams kosher salt
- 2.3 grams baking soda
- 88 grams 86% dark chocolate (chopped)
- 75 grams 60% semi-sweet chocolate (chopped)
- flakey salt for topping (optional)
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Line your baking pans with parchment paper. Set aside
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In a large bowl, add your flour, cocoa powder, salt, and baking soda. Whisk together and set aside
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Cream the butter and sugar together on low until just combined. Pause to scrape down the paddle and sides when necessary. About 2 minutes
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Add the eggs and vanilla and mix until incorporated. Scrape down the paddle and bowl once more. About 2 minutes
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On low speed, slowly and carefully add the flour mixture to the bowl until the dough comes together. Scrape down the paddle and sides and bottom of the bowl to ensure there are no dry spots and the flour is fully incorporated
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Add the chopped chocolate and mix until just combined
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Use your cookie scoop to portion the dough on your prepared baking pans. You can have them sit side by side because this is the resting phase
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Preheat the oven to 350 F / 177 C
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Transfer 6 or however many cookies dough you can fit on a prepared pan with leaving about 1.5" of space between each dough
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Using the heel of your palm or a flat bottom glass, lightly press each cookie to flatten about halfway
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OPTIONAL: sprinkle the flakey salt or any other topping you like on before baking
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Bake for 8-9 minutes rotating the pan halfway through for even baking and coloring
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Letthe cookies rest on the pan for at least 5 minutes, then transfer them to a wire cooling
