My triple chocolate chip cookies use cocoa powder, bittersweet chocolate, and milk chocolate chunks for rich flavor and irresistible chew.
- 1 cup (6 oz/170 g) bittersweet chocolate, chopped
- ¾ cup (6 oz/170 g) butter , softened
- ¾ cup (6 oz/170 g) granulated sugar
- ⅔ cup (4 oz/115 g) dark brown sugar
- 1 tablespoon molasses
- 3 large eggs, at room temperature
- 2 cups (10 oz/284 g) all-purpose flour
- ½ cup (2 oz/57 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (9 oz/255 g) milk chocolate chunks
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Preheat the oven to 375°F (190°C) and line two (18 x 13-inch) cookie sheets with parchment paper.
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In a medium bowl melt the bittersweet chocolate in the microwave or over a double boiler for about 2 minutes. Set aside to cool.
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In a large mixing bowl, cream the butter and sugars together with a wooden spoon until soft and light in color.
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Slowly add the molasses and the cooled chocolate.
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Mix in the eggs one at a time until well combined.
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Next, sift over the flour, cocoa powder, baking soda, and salt and mix to form your dough.
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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)
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Using a tablespoon measure, scoop out 2 tablespoons of dough and roll into balls. Leave some space between the cookies as they spread during baking.
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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.
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I love to eat these cookie warm from the oven!! Once cooled store them at room temperature in an airtight container for up to 3 days.
- Use Quality Ingredients: Choose high-quality bittersweet chocolate, unsweetened cocoa powder, and real butter for rich flavor and ideal texture.
- Room Temperature Butter & Eggs: Ensure butter and eggs are at room temperature to help the dough blend smoothly and create chewy cookies.
- Melt Chocolate Gently: Melt bittersweet chocolate slowly using a double boiler or short microwave bursts to prevent burning.
- Cream Butter and Sugars Thoroughly: Proper creaming incorporates air, making cookies light and tender.
- Add Molasses Slowly: Mix molasses gradually with melted chocolate to maintain a smooth dough consistency.
- Chill Dough to Age Flavors: Refrigerate dough for at least 2 hours or up to 3 days to develop deeper flavor and improve texture.
- Use Chopped Chocolate Bars: Replace chocolate chips with chopped bars for luscious melted pools of chocolate in every bite.
- Mix Dry Ingredients Just Until Combined: Avoid overmixing after adding flour to keep cookies tender, not tough.
- Space Cookies Well: Leave enough room on the baking sheet for cookies to spread without sticking together.
- Bake 8–10 Minutes Only: Cookies should be soft and brownie-like inside—avoid overbaking to prevent dryness.
- Create a Crinkled Top: After baking, gently bang the pan twice on the countertop to encourage chocolate pooling and crinkle formation.
- Store Properly: Keep cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freeze Dough for Convenience: Freeze dough balls for up to 2 months. Defrost and bake according to the instructions.