Thick and Chewy Triple Chocolate Cookies

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!

Course Cookie, Dessert

Cuisine American

Prep Time 16

Cook Time 12

Servings cookies

Calories 270kcal

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. 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 12 ounces semisweet 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.

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.