Triple-Chocolate Cookies
I’ve talked a lot about what I feel are the absolute best chocolate chip cookies on the planet – the Thick and Chewy Chocolate Chip Cookies. About two years ago, I was like most people. On an endless search for the perfect chocolate chip cookie. Looking high and low for the recipe that would become “the one”. That is how most people spend their time, right? Right. Since I started baking as a teenager, I have tried countless chocolate chip cookie recipes, and many of my own creations, but none of them ever wowed me. Then I bought Baking Illustrated and those thick and chewy chocolate chip cookies were one of the first recipes that I made from the book. And I was hooked. That was close to two years ago and I haven’t made another chocolate chip cookie recipe since. They’re really that good. Epic good. Can you believe that it took me almost two years to whip up this triple-chocolate variation that is listed in the book? Don’t make the same mistake I did. Learn from my mistakes, and bake these immediately.
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These cookies pack a powerful chocolate punch, thanks to cocoa powder, melted chocolate, and chocolate chips creating a fudge-like batter. There is no skimping when it comes to chocolate in this recipe. I like it. Like most cookies, you don’t want to overbake these, so once you see the edges just begin to set and the middle is still soft, take them out. They will continue to bake on the hot baking sheet once out of the oven.
Now, many of you may also remember the Better-than-Brownies Chocolate Cookies from last summer. And you’re probably wondering how these two recipes compare. I would say that the Brownie Cookies definitely have more of a brownie texture, while these cookies have the texture of, well, cookies. That’s the biggest difference. Both recipes use a full pound of melted chocolate and are deliciously rich, so you really can’t go wrong with either. Grab yourself a glass of milk and enjoy!
Thick and Chewy Triple-Chocolate Cookies
Ingredients
- 2 cups (250 g) all-purpose flour, (10 ounces )
- ½ cup (43 g) Dutch-processed cocoa powder, (1½ ounces )
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 16 ounces (453.59 g) semisweet chocolate, chopped
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee or espresso powder
- 10 tablespoons unsalted butter, softened but still cool, (1¼ sticks )
- 1½ cups (330 g) packed light brown sugar, (10½ ounces)
- ½ cup (100 g) granulated sugar, (3½ ounces )
- 12 ounces (340.2 g) semisweet chocolate chips, (about 2 cups )
Instructions
- 1. Sift together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
- 2. Melt the chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth; remove from the heat. (Alternatively, you could melt the chocolate in the microwave.) In a small bowl, beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.
- 3. Either by hand or with an electric mixer, beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl wit a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Fold in the chocolate chips. Cover with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
- 4. Meanwhile, adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1¾-inch ice cream scoop, spacing the mounds of dough about 1½ inches apart.
- 5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 minutes, slide the parchment with cookies onto wire racks, and cool to room temperature. Cover one cooled baking sheet with a new piece of parchment paper. Scoop the remaining dough onto the parchment-lined sheet, bake, and cool as directed. Remove cooled cookies from the parchment with a wide metal spatula.
Did you make this recipe?
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Oh my! A whole pound of chocolate! Absolutely sinful!
These look absolutely fabulous. I’m tempted to try them with some white chocolate chips. Yum.
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!
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.
Wow!!! I love this recipe. I tried it. Thanks really for sharing.
“epic good”….I’m sold! :) Going on my must make list. :)
Mmm I love those thick and chewy chocolate chip cookies. I’ll have to try these out too!
Correction, I meant, “THE TASTE WAS AMAZING..” not “TEST”. Sorry! :)
I just made these this afternoon! i accidentally forgot all abt the espresso powder so i just kinda added it towards the end before the addition of the chocolate chips. I don’t know what I did wrong, but they turned out flat. Still okay, but certainly not “thick” anymore. What could I have done wrong? Could it have been because I overbeated it a little? Would this really/possibly affect the cookie’s outcome in this way? HELP. THE TEST WAS AMAZING, each bite would have been much yummier if it was thick, please help me on this one. Will definitely make it again next time, hopefully with better results! Thanks!!
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!
Triple chocolate? Yes please! Great post Michelle! :)
These just scream decadent chewiness! MMM!
I always love chewy cookies… These look amazing. If they are eve half as good as your brownie recipe, I will be thrilled :)
I’m a newcomer to your blog. These look delicious! My only question would be, is the coffee ingredient a “must have”. We don’t drink coffee drinks so I never have that kind of ingredient on hand. Would I need to substitute for something else? Thanks!!!
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.
holy cow, yummmmm!
i am making pina colada cupcakes today but, now you’ve got me craving chocolate!
These cookies look great! 3 times the chocolate…yes please!
I voted for you!!! A couple times already :)
And these look yummy, thanks for sharing!
The cookies look soooo good!
I am allll about a thick and chewy cookie!!!!
3 types of chocolate? I’m sold! They look absolutely decadent.
These look sinful!
I just got that book yesterday! Of course I just made chewy chocolate cookies last week (with coconut Kisses!), so it will probably be a while before I make more, but I’m happy to know I can find the recipe when I need it!
Wow, these look delicious!
Now these are definitely a chocolate lover’s cookie. They look fabulous!
holy wow. is it bad that i may or may not have licked the screen upon seeing those photos? :)
I actually just made this recipe on Monday. It was delicious. I agree you should be careful not to over-bake, but don’t under-bake either. My first two trays I baked for 10 minutes and when they were finally cooled, they were thin and fudgy. The last tray I let bake for 13 minutes and they were thick and chewy. Both were tasty, but I preferred the thicker cookie. These are so moist and packed with chocolate, they won’t dry out quickly so I recommend giving them an extra minute or two if you’re not sure they are quite set enough.
I am a huge fan of all Baking Illustrated recipes, especially their chocolate chip cookies. Their cookbooks are worth their weight in gold!! I have the America’s Test Kitchen book and it would have to be pried from my cold dead hands before I’d give it up!! I’ll have to try these cookies for sure.
Mmm! Those look delicious Michelle! Two years is quite a long time for only one chocolate chip recipe, but I can tell that it’s just a testament to their quality =D.
Mmmm….I love this recipe. I saw them make it on America’s Test Kitchen once and I immediately forced my parents to buy me the ATK cookbook for my birthday. It was this recipe, actually, that really jumpstarted my love of baking! If only I could snag those out of my computer screen now…
These are lovely. I love a thick cookie in my belly.
These look great! I love chocolate baked goods with that bit of coffee for added depth. So yummy!