Chewy Triple Chocolate Cookies are perfect for chocolate lovers! You can top them with powdered sugar or a chocolate drizzle.
Sometimes, you just need chocolate to satisfy your chocolate cravings! These triple chocolate cookies are perfect for the holidays but easy enough to make for everyday occasions.
How To Make Chocolate Cookies
For this recipe, I used a combination of butter and shortening. The butter adds flavor, and the shortening helps the cookies rise higher and have a lighter texture. On the other hand, cookies made with all butter spread more and end up flatter.
Once the butter and shortening are combined, cream in the granulated sugar and brown sugar. As you beat the mixture, the batter will become lighter in color and fluffier in texture.
Creaming the butter and sugar adds air to the mixture, making the cookies lighter in texture. If you are using a hand mixer, it may take longer than a stand mixer, but it is important, so don’t skip this step.
Next comes the egg and vanilla. The egg adds additional leavening as well as moisture, flavor, and structure. The vanilla is for flavor, so use pure vanilla extract.
Melt the chocolate chips in the microwave for 45 seconds, stir, and continue cooking in 15-second intervals, stirring after each interval, until smooth. Allow the melted chocolate to cool slightly before stirring it into the cookie dough.
Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl before adding it to the cookie dough.
Since we are making chocolate cookies, why not go with even more chocolate by adding semi-sweet chocolate chips? You can also add milk chocolate, dark chocolate, or chocolate chunks instead of the semi-sweet ones to switch things up.
Make balls of dough with a #40 dough scoop (about two tablespoons) and place nine of them on a parchment-covered baking sheet. Bake at 350˚F for 8-10 minutes.
Before using the baking sheet for the next batch of cookies, allow the baking sheet to cool. Starting with the pan at the same temperature for each batch makes for evenly baked cookies.
These chocolate cookies are good without the chocolate drizzle, but they taste even better and look prettier with a chocolate drizzle.
Melt semi-sweet chocolate chips in the microwave, scoop the melted chocolate into a pastry bag, cut the tip, and pipe it onto the cookies.
You can also use a gallon-sized ziptop bag instead of a pastry bag or just drizzle the chocolate with a spoon or fork.
I sprinkled powdered sugar on half of the chocolate cookies. The white powdered sugar looks so pretty on the dark brown cookies.
Frequently Asked Questions
Yes! Prepare the cookie dough, put the cookie dough balls on a parchment-lined pan, and put them in the freezer. Once they are firm, move them to a plastic gallon-sized freezer bag. When ready to bake, place them on a parchment-covered baking sheet and bake at 350˚F for 8-10 minutes.
Yes, you store them in an airtight container in the freezer for up to two months.
Yes, you can use dark chocolate chips, milk chocolate chips, semi-sweet chocolate chips, or even chocolate chunks.
You could stir in M&M’s instead of chocolate chips. Or add chopped nuts, caramel bits, white chocolate chips, or mint chocolate chips.
More Cookie Recipes
- You can make four Christmas cookies from one basic dough with this cookie recipe.
- These Peanut Butter Cup Cookies are stuffed with a peanut butter cup!
- Hot Chocolate Cookie Cups have a pretzel handle and mini marshmallows on top!
- Turtle Cookies are topped with caramel and coated in chocolate and chopped pecans!
Triple Chocolate Cookies
Video
Ingredients
- ⅓ cup salted butter softened
- ¼ cup shortening
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) packed, light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups (150 grams) all-purpose flour spoon into measuring cups and level with the back of a knife
- ½ cup (40 grams) cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (128 grams) semi-sweet chocolate chips melted
- ½ cup (85 grams) semi-sweet chocolate chips for batter
- ¼ cup (43 grams) semi-sweet chocolate chips melted for drizzle (optional)
- 1 tablespoon powdered sugar optional
Instructions
- Preheat oven to 350˚F.
- Use a mixer to combine the butter and shortening.
- Add the granulated sugar and brown sugar. Beat for 2-3 minutes until light and fluffy.
- Beat in the egg and vanilla extract for 1-2 minutes.
- In a separate bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Stir into the batter until combined, scraping down the sides of the bowl as needed.
- Stir in the melted semi-sweet chocolate.
- Mix in the semi-sweet chocolate chips.
- Scoop 9 balls of cookie dough with a #40 dough scoop (about 2 tablespoons) onto a parchment-covered cookie sheet with at least two inches of space between balls of dough.
- Bake at 350˚F for 8-10 minutes.
- Repeat with remaining dough, allowing cookie sheets to cool between batches.
- Allow the cookies to cool. Drizzle with melted semi-sweet chocolate chips or dust with powdered sugar.
