Comments on: Triple-Chocolate Cookies

By: Jenn

Jenn — Sat, 10 Dec 2011 19:24:13 +0000

Just made these for a cookie swap and they look and taste amazing. They are for a cookie swap this weekend and I made a double batch. Just in case anyone wants to make more than one batch I suggest making the recipe twice instead unless you have a huge mixer. I have the smaller kitchenmaid mixer and wasn’t big enough for a double batch. I had to divide it to get the flour mixed. It is a very thick dough and I use a smaller one inch cookie dough scoop and got 96 out of it. I baked them on parchment and they barely spread. I could fit 24 at a time on my largest cookie sheet. Thanks for sharing, I’m sure they will be a hit tomorrow!

By: Nidya

Nidya — Sat, 15 Oct 2011 02:04:51 +0000

I just made this recipe and all I have to say is “they are absolutely delicious”. Thanks so much Michlele for sharing this amazing recipe ans for taking so much time explaining it step by step. I love your blog

By: Ariane

Ariane — Tue, 06 Sep 2011 02:21:25 +0000

Hi Michelle,
Since discovering your site, I have become a regular and a huge fan. Your pictures are gorgeous, I love your writing, and you have great recipes! I just made these and OhhhhhhhhhMyGod, they have become my absolute favourite cookie recipe. So intensely chocolaty, and the texture reminds me of the soufflés I bake. I studied pastry at culinary school, worked as a chef and am now about to start uni in creative writing, so I love that you combined both our interests in one great blog. I wish you lots of success and more adventures in the kitchen

By: Michelle

Michelle — Wed, 20 Jul 2011 14:37:57 +0000

You could try refrigerating the dough for 30 minutes to an hour before you proceed with the rest, that may help firm up the butter in the dough a bit.

By: billylid

billylid — Mon, 18 Jul 2011 23:56:43 +0000

The taste of these are gorgeous but I must of let the butter get too soft before beating it and my cookies have spread beyond belief. Is there anything I can do to fix this problem before baking the rest of the batch? Thanks in advance!

By: Gordon Drago

Gordon Drago — Sat, 28 May 2011 02:42:32 +0000

Look really tasty

By: nuha

nuha — Tue, 21 Dec 2010 01:15:11 +0000

Oh my goodness, I just baked these and i think I’m going to fall into a sugar coma…I’ve eaten so many!! They are delicious! Thanks for sharing! xoox

By: Michelle

Michelle — Thu, 26 Aug 2010 02:37:08 +0000

Hi Jennifer,

So thrilled that you liked these! I bet walnuts would be delicious. As for the parchment paper, it is so cookies and baked goods don’t stick to the baking sheets. Using parchment or a silicone liner is preferred over traditional greasing so that extra butter or shortening doesn’t creep into the baked goods, which could affect their texture, how they rise in the oven, etc. Hope that helps!

By: Jennifer Wallwey

Jennifer Wallwey — Sat, 21 Aug 2010 21:31:40 +0000

These cookies are amazing, soft, chewy, and pure bliss! I did use only half the called for instant coffee, and rather than 2 cups of chocolate chips folded in, just 1 1/4 cups. And I didn’t use parchment paper.. . . would there be a good reason to use that? I think I’m going to add some walnuts into the next batch and see how they go…..

By: Kim

Kim — Fri, 30 Jul 2010 00:44:10 +0000

Hmmm… think something went wrong. They were pretty good but the coffee taste was really potent rather then the coffee bringing out and enhancing the chocolate flavor. Will have to try again…

By: Abby

Abby — Thu, 17 Jun 2010 21:37:45 +0000

They still turned out great. Really rich, but delicious! Thanks!
~Abby

By: Michelle

Michelle — Thu, 17 Jun 2010 21:21:54 +0000

Hi Abby, The cookies should be fine, maybe just a tad denser than if you sifted. Sometimes instead of sifting, I just whisk really well, that will work too.

By: Abby

Abby — Thu, 17 Jun 2010 20:48:21 +0000

What might happen if you don’t “sift” the dry ingredients? I forgot and haven’t baked the cookies yet. I’m just wondering how this might change the finished cookies. Thanks!

By: Michelle

Michelle — Tue, 01 Jun 2010 15:58:20 +0000

Hi Harriette, Because the batter for these cookies turns into more of a fudge-like texture, leaving it out helps it to set up a bit. I hope you enjoy the cookies!

By: Harriette

Harriette — Wed, 26 May 2010 13:30:17 +0000

Hello, wow these cookies look so mouth watering. My brother wants some for his birthday and I am only too happy to oblige. Im just curious about leaving the batter out in room temperature. Won’t that cause the butter to melt even more resulting in flat cookies, the bane of all bakers’ existence? I’m just curious, but I do intend to make these and follow the directions

By: Weng

Weng — Wed, 26 May 2010 13:06:08 +0000

Thank you for sharing with us your delicious cookies…I’ll add these to my cookie recipes. Im trying to bake assorted cookies and make it as my business. Im a stay at home mom.

By: Avanika (Yumsilicious Bakes)

Avanika (Yumsilicious Bakes) — Tue, 27 Apr 2010 12:58:04 +0000

Oh my! A whole pound of chocolate! Absolutely sinful!

By: educational portal

educational portal — Wed, 21 Apr 2010 09:47:56 +0000

These look absolutely fabulous. I’m tempted to try them with some white chocolate chips. Yum.

By: nicole

nicole — Sun, 18 Apr 2010 02:03:59 +0000

I just made these tonight and they are amazing! My husband wanted me to make dessert so I brought up your sight and said find something to make and he came across these. We are both enjoying them! thanks!

By: Andre@Cocoa

Andre@Cocoa — Thu, 15 Apr 2010 23:30:47 +0000

The thing that I really liked about this cookies is it’s thickness. Mostly I know from a cookies is thin and a little bit of crispy outside but this is another type of cookies that is new to my eye. Nice recipe and job well done.

By: Christine

Christine — Thu, 15 Apr 2010 09:08:24 +0000

Wow!!! I love this recipe. I tried it. Thanks really for sharing.

By: Michelle

Michelle — Mon, 12 Apr 2010 19:36:00 +0000

Hi Meghan,

I’m so sorry that your cookies turned out flat! Although I can’t say for sure, some thoughts on what could have caused your cookies to turn out flat:

- Was your butter still cool? If softened butter gets TOO soft, it can sometimes cause cookies to spread.
- Was your melted chocolate set aside while you prepared the rest of the recipe? If you melted the chocolate right before adding it to the batter, it could have been too hot and caused the cookies to spread.
- Did you let the batter sit for awhile until it was thick and scoopable?
- Finally, do you have an oven thermometer? I am a big advocate of oven thermometers! They are less than $20 and worth a million bucks if you do a lot of baking. You’ll know exactly what the temperature is. If your oven was running cooler or warmer, it could impact how the cookies spread and bake up.

I hope you’ll give them another try, and let me know if you have any other questions. I hope this helped!

By: bridget {bake at 350}

bridget {bake at 350} — Mon, 12 Apr 2010 15:50:33 +0000

“epic good”….I’m sold! Going on my must make list.

By: Ashley

Ashley — Mon, 12 Apr 2010 14:23:10 +0000

Mmm I love those thick and chewy chocolate chip cookies. I’ll have to try these out too!

By: Michelle

Michelle — Mon, 12 Apr 2010 13:24:02 +0000

Hi Anissa,

Welcome to Brown Eyed Baker, so happy to have you as a reader! The instant espresso isn’t a must-have ingredient. You’ll find that a lot of rich chocolate recipes such as cookies like these, brownies, and cakes will include instant espresso because it enhances the flavor of the chocolate. You can omit it though and don’t need to replace it with anything.