Triple Chocolate Cookies

These Triple Chocolate Cookies are intensely rich and chewy—like a brownie and cookie in one! They’re loaded with three types of chocolate: dark chocolate chips, Dutch-processed cocoa powder, and semisweet chocolate chips. The recipe is easy to follow, requires no mixer, and delivers irresistibly fudgy results. Whether you're baking for a party, holiday, or a midnight craving, these cookies are guaranteed to impress chocolate lovers everywhere.

Ingredients (Makes 21 Cookies)

• 8 tablespoons unsalted butter (4 oz)
  
  

• ¼ cup dark chocolate chips (preferably high quality)
  
  

• ½ cup granulated sugar
  
  

• ¼ cup dark brown sugar
  
  

• 1 large egg
  
  

• 1 egg yolk
  
  

• 1 cup all-purpose flour (or gluten-free 1:1 flour)
  
  

• 2½ tablespoons Dutch-processed dark cocoa powder
  
  

• ½ teaspoon baking soda
  
  

• ½ teaspoon kosher salt
  
  

• 1¼ cups semisweet chocolate chips
  
  

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
   
   

2. Melt the butter and dark chocolate chips together in a large microwave-safe bowl in 30-second increments, stirring in between until smooth.
   
   

3. Stir in the sugars—add both the granulated sugar and dark brown sugar. Mix until well combined.
   
   

4. Mix in the egg and egg yolk, making sure the mixture isn't too hot to avoid scrambling the eggs.
   
   

5. Add the dry ingredients: flour, cocoa powder, baking soda, and salt. Stir until a thick, brownie-like dough forms.
   
   

6. Fold in the semisweet chocolate chips until evenly distributed.
   
   

7. Scoop the dough using a small cookie scoop or spoon to form 21 balls of dough. Place them on the baking sheet, spacing them 2–3 inches apart.
   
   

8. Bake the cookies for 7–8 minutes. The centers will look slightly underbaked, but they’ll set as they cool.
   
   

9. Cool the cookies on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
   
   

Tips & Storage

• Don’t over-measure the flour—this dough is meant to be soft and rich.
  
  

• Space the cookies generously as they do spread while baking.
  
  

• For extra gooey centers, avoid overbaking; the cookies should appear slightly underdone in the center when pulled from the oven.
  
  

• Let the cookies cool on the baking sheet to firm up before moving them.
  
  

• Store cookies in an airtight container at room temperature for up to 4 days.
  
  

• Freeze baked cookies or unbaked dough balls for up to 3 months. For dough, freeze them on a tray first before storing them in a freezer bag.
  
  

Serving & Nutrition

• Yield: 21 cookies
  
  

• Calories per cookie: 169 kcal
  
  

• Macronutrients per cookie:
  
  

  • Carbohydrates: 19 g
    
    

  • Protein: 2 g
    
    

  • Fat: 10 g
    
    

    • Saturated Fat: 6 g
      
      

  • Cholesterol: 29 mg
    
    

  • Sodium: 90 mg
    
    

  • Fiber: 1 g
    
    

  • Sugars: 12 g
    
    

• Micronutrients:
  
  

  • Vitamin A: 163 IU
    
    

  • Calcium: 21 mg
    
    

  • Iron: 1 mg
    
    

  • Potassium: 98 mg
    
    

These triple chocolate cookies are rich, satisfying, and freezer-friendly—ideal for chocolate lovers who crave a soft, indulgent treat with minimal effort.