These cookies have been a favorite in our family for years, and if you're a fan of chocolate, I think you'll love them too! What sets them apart from other cookies is their fudgy texture.
If you're looking for a new recipe to add to your holiday baking rotation, then look no further. This one is sure to please adults and kids alike (and is sure to be a standout at your next Christmas cookie exchange)!
Triple Chocolate Cookies
2 cups all purpose flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
28 oz. semisweet chocolate chips, divided
4 large eggs
2 tsp vanilla extract
2 tsp instant coffee or espresso powder
10 Tbsp unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
- Sift together flour, cocoa, baking powder, and salt in a medium bowl. Set aside.
- Place 16 oz. semisweet chocolate chips in heatproof bowl. Heat in microwave for 1 minute. Remove from microwave and stir. Repeat until melted and smooth.
- Beat eggs and vanilla together lightly. Sprinkle with coffee powder to dissolve. Set aside.
- In bowl of standing mixer fitted with a paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds. Mixture will look granular.
- Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula.
- With mixer at low speed, add dry ingredients and mix until just combined. Do not overbeat.
- Mix in remaining 12 oz. of chocolate chips with a spoon until incorporated. Cover with plastic wrap and let stand at room temperature until mixture is scoopable and fudgelike, about 30 minutes.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line baking sheets with parchment paper.
- Leaving about 1 1/2 inches between each ball, scoop dough onto lined cookie sheets with 1 1/2 Tbsp cookie scoop.
- Bake until edges of cookies have just begun to set but centers are soft, about 10 minutes.
- Cool cookies on sheets about 10 minutes before removing to wire racks to cool completely.
Notes:
This recipe makes about 3 1/2 dozen cookies. You can make a lot of cookies in one batch and they're unique, so they're also a great choice for if you're baking for charity. We've donated these cookies before as part of Aidyn's service organization's volunteer hours.
The balls of raw cookie dough should be about the size of a golf ball. If you make the cookie dough smaller, the cookies won't turn out as chewy. I use the OXO Good Grips Cookie Scoop in size medium, which is the equivalent of the 1-1/2 Tbsp. size needed for this recipe.
The cookies may appear under baked at first, but they will firm up as they cool. Baking them longer will also affect their fudgy texture.
If you're a fan of flavored baking chips (sometimes sold around the holidays), they might be nice to substitute for the 12 oz. of chocolate chips that you add in step 7. For years, we made this recipe with raspberry flavored baking chips when they were readily available. But it might also be fun to substitute caramel, cherry, mint, or peanut butter, according to your specific tastes. Another fun addition around Halloween or fall-time might be to substitute Reese's Pieces in this step.
Because the recipe makes so many cookies, you could also divide the dough before adding the baking chips in step 7. That would allow you to make a half-batch of triple chocolate cookies and a half-batch of double chocolate cookies with your choice of flavored chips.
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