Triple Chocolate Cookies

If there’s one thing that will just about make anything better, it’s sinking your teeth into a warm, gooey cookie packed with chocolatey goodness. These triple chocolate cookies are pure indulgence, with a rich chocolate cookie stuffed full of deep dark chocolate and sweet white chocolate pieces. These are a decadent treat in every bite!

HOW TO MAKE TRIPLE CHOCOLATE COOKIES

Prep: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

Prepare the Dough: Melt the butter in the microwave. Transfer the melted butter to a large mixing bowl and add in the light brown sugar. Whisk the butter and sugar together until they form a smooth, creamy mixture.

Mix in Wet Ingredients: Add in the egg, vanilla extract and coffee. Beat the ingredients together until fully combined.

Add in Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and kosher salt. Gradually fold these dry ingredients into the wet mixture until no dry flour bits remain.

Add Chocolate: Chop the dark chocolate and white chocolate into small chunks and mix well into the cookie dough.

Chill the Dough: Cover the bowl with wrap and place it in the fridge. While you can chill the dough for as little as an hour, for optimal flavor and texture, it’s best to let it rest overnight for the best flavour.

Bake: Remove the dough from the fridge and allow it to come to a scoopable temperature. Using an ice cream scoop, scoop a heaped scoop of dough and place them on the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Slide the baking sheet into the preheated oven and bake the cookies for 16-18 minutes, or until the edges are set but the centers remain slightly doughy. This ensures that perfect balance of chewiness and softness that makes these cookies irresistible.

Cool and Enjoy: Once baked to perfection, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Or, if you simply can’t resist, indulge in a warm, melty cookie straight from the oven!

TIPS AND TRICKS

Chill the Dough: Don’t skip the chilling step! Allowing the dough to rest in the fridge enhances the flavor.

Use High-Quality Chocolate: Opt for good quality dark and white chocolate for the best flavor and texture in your cookies.

Don’t Overbake: Keep an eye on the cookies towards the end of baking time to ensure they remain soft and chewy in the center.

FAQs

Can I use instant coffee instead of brewed coffee?
A: Yes, you can substitute instant coffee dissolved in a small amount of hot water for brewed coffee in this recipe.

Can I omit the coffee?
While coffee enhances the chocolate flavor, you can use decaf coffee or omit it if you prefer. If you omit the coffee, replace with the same amount of water, to ensure the cookies spread nicely.

I don’t like white chocolate, can I use something else?
Yes! You can pretty much add any add ins you want to this cookie recipe. Milk chocolate, pecans, candy pieces, toffee all highly recommended!

STORAGE

These cookies can be stored in an airtight container at room temperature for up to 5 days, maintaining their freshness and flavor.

Freezing: You can freeze these both baked an unbaked, both work well!

Cookie dough – Place the cookie dough balls onto a lined baking sheet. Put in the freezer for at least 15-30 minutes until the dough is firm. Transfer them to a freezer bag or airtight container. Freeze for up to 3 months.

Thaw at room temperature for several hours before baking. Baking cookie dough directly from the freezer or the fridge results in cookies that don’t spread as much and you want these to spread!

Baked cookies – Let cookies cool completely before transferring them to an freezer bag or airtight container. Store for up to 3 months.

Thaw at room temperature or reheat in the microwave before enjoying.

RECIPE