Thick and Chewy Triple Chocolate Cookies
This post may contain affiliate links. See our affiliate policy here.
These soft and chewy triple chocolate cookies are dangerous! They have 3 types of chocolate and are decadent and delicious. Grab a glass of milk!
The first time I ever made these triple chocolate cookies, I almost immediately left and went on a short vacation – leaving a cookie jar full of these on the counter. We had friends come to water the plants, feed the cats etc, and returned home to an empty jar! Haha.
Now I know that if I ever need to bring cookies to friends, potlucks, or just to have around the house during the holidays – these are going to be super popular! They are seriously decadent and you will want to share these with the world!!
Bring some to your neighbors, or your coworkers. They’ll love you for it.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
How to melt chocolate (stovetop & microwave instructions)
This is not difficult, but here are a few tips and tricks for you:
Stovetop:
Bring a saucepan with a little water (maybe an inch or so) to a simmer). Set a heatproof bowl over the saucepan, but do not let the bowl touch the water. Add your chocolate, and stir while it softens and melts. Do NOT let the spoon touch water (and don’t lick it), or you risk your chocolate “seizing” and being useless. Remove bowl from the heat when there are only a few chips remaining – they will melt from the heat of the melted chocolate.
Microwave:
In a microwave-safe bowl, heat in 30-second increments, stirring each time. Stop heating when there are only a few chips remaining – they will melt from the heat of the melted chocolate.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Nothing too crazy – see?
- Flour. Regular flour works perfectly here. Nothing fancy needed.
- Cocoa powder. Use unsweetened cocoa powder for that rich chocolate flavor.
- Baking powder. Helps the cookies rise and keeps them from being too dense.
- Salt. Balances the sweetness and brings out the chocolate flavor. I still use it even with salted butter, but you can reduce it if you prefer.
- Eggs. Use large eggs for baking. They help bind everything together and give the cookies structure.
- Vanilla extract. Adds depth and rounds out the chocolate flavor. Don’t skip it.
- Instant coffee. This is key. It boosts the chocolate flavor without making the cookies taste like coffee. Trust it.
- Semisweet chocolate. Melted into the dough for extra richness. You can use chips or chop up a bar.
- Semisweet chocolate chips. Stirred into the batter for melty pockets of chocolate in every bite.
- Butter. I use salted butter. Make sure it’s softened so it creams properly with the sugars.
- Sugar. You’ll use both white sugar and brown sugar. The combo gives you the best texture and flavor, so don’t skip one.
- Brown sugar. Pack it firmly into the measuring cup so you get the right amount and that soft, chewy texture.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Jump
- In a medium bowl, sift the flour, cocoa powder, baking powder, and salt and mix well.
- In another bowl, beat the eggs and vanilla together, and add the coffee powder. Mix until coffee dissolves.
- Melt the chopped chocolate. Set a heatproof bowl over a pan of simmering water (not touching the water), and stir the chocolate until smooth. Alternatively, you can melt the chocolate in the microwave – heat in 30-second increments, stirring each time.
- In a stand mixer, beat the butter until smooth. Add in the white sugar and the brown sugar, and beat until just combined. It will be grainy still (and that’s okay).
- Gradually beat in the egg/vanilla/coffee mixture, then add the melted semisweet chocolate. Set the mixer to “stir” and mix in the semi-sweet chocolate chips.
- Add the flour mixture and mix until just combined.
- Cover with plastic wrap and let stand at room temp for 30 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop cookie dough onto the prepared baking sheets, leaving plenty of room between them for spreading.
- Bake each sheet for 10-12 minutes.Remove from oven, and allow to cool on the cookie sheet for about 10 minutes, then carefully remove and place on wire racks to cool.
- Devour.
Kylee’s Notes
- Make a double batch. Instead of baking, just freeze the cookie dough balls in the freezer until solid, then store in a plastic freezer bag. To bake from frozen, add a few minutes onto the cook time.
- If your dough becomes too soft to scoop, refrigerate for 10 minutes, and try again.
More recipes to love
More Chocolate Recipes
- To Die for Triple Chocolate Cheesecake is the MVP of all cheesecakes
- This One Bowl Chocolate Buttermilk Bundt is soooo good!
- Chocolate Espresso Mousse combines both chocolate and coffee for a decadent dessert
- ALL CHOCOLATE RECIPES
More Cookie Recipes
- Perfect Chocolate Chip Cookies
- Chocolate Cake Mix Cookies
- Crispy Chewy Oatmeal Cookies
- ALL COOKIE RECIPES
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Thick and Chewy Triple Chocolate Cookies
Equipment
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee
- 16 ounces semisweet chocolate chopped
- 12 ounces semisweet chocolate chips
- 10 tablespoons butter softened
- 1/2 cup white sugar
- 1 1/2 cup dark brown sugar packed
Instructions
- Preheat the oven to 350°F and line cookie sheets with parchment.
- In a medium-sized bowl, sift the 2 cups all-purpose flour, 1/2 cup cocoa powder, 2 teaspoons baking powder, and 1 teaspoon salt and mix well.
- In another bowl, beat the 4 large large eggs and 2 teaspoons vanilla extract together, and add the 2 teaspoons instant coffee. Mix until coffee dissolves.
- Melt the 16 ounces semisweet chocolate and 12 ounces semisweet chocolate chips. Set a heatproof bowl over a pan of simmering water (not touching the water), and stir the chocolate until smooth. Alternatively, you can melt the chocolate in the microwave – heat in 30-second increments, stirring each time.
- In a stand mixer, beat the 10 tablespoons butter until smooth. Add in the 1/2 cup white sugar and 1 1/2 cup dark brown sugar, and beat until just combined. It will be grainy still (and that's okay).
- Gradually beat in the egg/vanilla/coffee mixture, then add the melted chocolate. Set the mixer to "stir" and mix in the chocolate chips.
- Add the dry ingredients and mix until just combined.
- Cover with plastic wrap and let stand at room temp for 30 minutes.
- Scoop cookie dough onto the cookie sheet, leaving plenty of room between them for spreading.
- Bake each sheet for 10-12 minutes.
- Remove from oven, and allow to cool on the cookie sheet for about 10 minutes, then carefully remove and place on wire racks to cool.
- Devour.
Notes
- Make a double batch. Instead of baking, just freeze the cookie dough balls in the freezer until solid, then store in a plastic freezer bag. To bake from frozen, add a few minutes onto the cook time.
- If your dough becomes too soft to scoop, refrigerate for 10 minutes, and try again.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This was originally posted in 2010, and has been updated to improve reader experience.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I see how old this recipe is and how long it’s been online butbi liked and did it. I didn’t have instant coffee grounds so I used a double shot of espresso. I also forgot to melt the butter so when I poured the dough out of the mixer bowl there was still clumpy butter in the base of the bowl. But all was well. No problem at all. Recommend 10 of 10.
The addition of those coffee is brilliant! These look so good, and I love that melting chocolate chip. I know my kids will be watching the oven door for these to come out.
You sure do know the way to a fat boys heart! I love the triple chocolate thing you have going on, but it was the addition of the coffee that really gets me. I love how coffee elevates the flavour of chocolate without actually making the chocolate taste like coffee. Spot on!
You know, if you topped these with a marshmallow when they are hot out of the oven, then add some chocolate ganache, I'm sure they would be horrid. So bad in fact that I'd need to take all of them off of your hands.