“I keep a bag of dark chocolate candies in the freezer and then just have one at night after dinner as my dessert. It is just sweet enough to curb all my chocolate cravings.”
Have you ever heard anyone say something like this? I’ve heard this a lot coming from a family that doesn’t necessarily love sweet treats. I’m not even a chocolate person and all I can say is that sounds like real life magic. One bite of bitter dark chocolate and all your dreams of chocolate layer cake or brownies or ice cream subside? I’m not buying it.
These triple chocolate cookies are for the people who don’t believe that a teensy bite of chocolate is enough. They are filled with mouth-coating, fudgy, rich chocolate flavor. On top of that, they are studded with melty, bittersweet chocolate chips and creamy white chocolate chips. There is no ‘hint of chocolate’ here. These are cookies that need a side of milk, in the best way. Every bite is deeply chocolatey.
If you make a batch, you could then tell everyone that you too just have one piece of dark chocolate at night. Feel free to omit that the dark chocolate is actually a palm-sized cookie that has three kinds of chocolate in it and is basically fudge in the middle. I’ll never tell.
Note: These cookies are made with Dutch processed cocoa powder. If you have questions about different types of cocoa powder or are unsure which you have, please check out this post before baking!
WARNING: These triple chocolate cookies are for serious chocolate lovers only. They are filled with mouth-coating, fudgy, rich chocolate flavor and are studded with melty, bittersweet chocolate chips and creamy white chocolate chips. There is no subtlety here. These are cookies that need a side of milk, in the best way. Every bite is so deeply chocolatey and they’re basically like fudge in the middle!
- 1 cup (2 sticks or 16 tablespoons) unsalted butter, at room temperature
- 1 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 vanilla bean scraped or 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup Dutch processed cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup bittersweet chocolate chips
- 1/2 cup white chocolate chips
- Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy, about 4 minutes. Add the eggs, one at a time, and mix to combine. Mix in the vanilla.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this to the butter mixture, mixing on low to combine. Add the dark and white chocolate chips and mix to distribute evenly.
- Scoop out heaping tablespoons of the dough, rolling them in your hands to even out the rough edges, and place each ball on the prepared cookie sheets leaving at least 3 inches between each ball. Bake for 10 to 12 minutes or until the edges begin to pull away from the parchment and the centers are just set. Be careful not to over bake as these are best when the centers are fudgy. Allow the cookies to cool on the baking sheets for 5 to 10 minutes before transferring to a wire rack to cool completely.