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Hi Bold Bakers!
WHAT YOU GET IN THIS RECIPE: A literal Michelin-starred chocolate cookie that, when baked to perfection, will be the best thing you’ve ever eaten.
I used to bake these triple chocolate chip cookies when I was working in a Michelin-starred restaurant in San Francisco — and I never ate one the entire time I was there, even though I baked them off fresh daily. I knew the damage they would do; if I started, I wouldn’t be able to stop.
On my last day, I ate two.
These cookies are almost indescribable (there’s no word that means both heavenly and addicting, is there?). They are basically brownies masquerading as cookies; they’re wonderfully chocolately and have the most incredible, chewy texture. When they’re baking, the smell alone is enough to send you over the edge!
What Type Of Chocolate To Use
This is not your typical chocolate chip (or chunk) cookie. Instead of chocolate chips, which hold their shape while baking, you should use a good quality chocolate bar, chopped up, so you get pools of melted chocolate throughout your cookies. If that isn’t your thing, be sure to see my 50+ cookie recipes here.
As for the chocolate cookie itself, be sure to use a high-quality unsweetened cocoa powder. When it comes to baking, it’s best always to use unsweetened cocoa powder instead of sweetened, also called “sweet ground chocolate,” because you’ll have a better understanding of how much sugar you are adding to your recipe. And definitely don’t use cocoa mix — it is not the same!
Age Your Dough
You can bake your cookies right after you finish the dough, but if you allow your dough to age, you’ll get a better-tasting cookie.
Letting your dough age helps develop the flavor. When the dough is chilling, it dries out slightly, concentrating the flavors of the ingredients. Aging your dough also changes the texture, and you’ll get a gooey-er texture that keeps the dough from spreading while baking.
You can store your raw dough for up to 3 days in your refrigerator and bake when you’re ready.
Don’t Forget The Creaming Method
Why do you need to cream your butter and sugar together for cookies? It’s actually very important — and here’s our in-depth article as to why!
Tools You Need To Make Triple Chocolate Chip Cookies
Gemma’s Pro Chef Tips For Making Triple Chocolate Chip Cookies
- Use quality products, including chocolate, cocoa powder, and butter.
- Be sure your butter and eggs are at room temperature before making your dough.
- Age your dough. Make and hold your cookie dough in the fridge before baking for better flavor and texture in your cookies.
- Don’t use chocolate chips. Instead, use a chopped chocolate bar. Chocolate chips hold their shape; if you use a bar, your chocolate will pool and melt just like mine.
- To get a crinkle on top of your cookie, bang your pan two times on the countertop straight away after you remove it from the oven. This will also help the chocolate to pool.
- You can store the raw cookie dough in your refrigerator for up to 3 days or freeze it for 2 months.
Don’t Miss More Cookie Recipes
- Levain Bakery-Style Chocolate Chip Walnut Cookies
- Soft Chocolate Chip Cookies
- Best-Ever Chocolate Chip Cookies
- The Internet’s Best Chewy Chocolate Chip Cookies
- Crazy Cookie Dough: One Base Dough, Endless Flavor Possibilities
- 3-Ingredient Shortbread Cookies
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Learn new skills and level up your baking in the Bold Baking Academy — now open for subscription, featuring the Bold Baking Concierge for direct access to Gemma & her team for all your baking help.
Triple Chocolate Chip Cookies Recipe
- ¾ cup (6oz/170g) butter (softened)
- ¾ cup (6oz/170g) granulated sugar
- ⅔ cup (4oz/115g) dark brown sugar
- 1 tablespoon molasses
- 1 cup (6oz/170g) bittersweet chocolate (melted and cooled )
- 3 large eggs
- 2 cups (10oz/284g) all-purpose flour
- ½ cup (2oz/57g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (9oz/255g) milk chocolate chunks
- Preheat the oven to 350°F (180°C) and line two (18 x 13-inch) cookie sheets with parchment paper.
- In a large mixing bowl, cream the butter and sugars together with a wooden spoon until soft and light in color.
- Slowly add the molasses and the cooled melted chocolate.
- Mix in the eggs one at a time until well combined.
- Next, sift over the flour, cocoa powder, baking soda, and salt and mix to form your dough.
- Lastly, fold in the chocolate chunks until evenly distributed. (at this point you can chill your raw dough for up to 3 days or freeze it up to 2 months)
- Using a tablespoon measure, scoop out a heaped tablespoon of dough and roll into balls. Leave some space between the cookies as they spread during baking.
- Bake for 8-10 minutes. Don’t be tempted to bake for longer. When these cookies are perfectly baked they are like a brownie on the inside.
- Once cooled store them at room temperature in an airtight container for up to 3 days.