Triple Chocolate Cookies

These triple chocolate cookies are soft, chewy, and loaded with melty white and dark chocolate chips! They have a super gooey and fudgy, brownie-like texture in the middle and a ton of rich chocolate flavor.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chilling Time 2

Total Time 2 20

Servings cookies

Calories 261kcal

Author Kyleigh Sage

Equipment

Ingredients

1 cup unsalted butter room temperature
1 cup light brown sugar
⅓ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1 ¾ cups all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon espresso powder optional
1 teaspoon baking soda
½ teaspoon kosher salt
¾ cup dark chocolate chips
¾ cup white chocolate chips
flaky sea salt optional for topping

US Customary - Metric

Instructions

Using a stand or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
Add in the eggs and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
Add in the flour, cocoa powder, espresso powder, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
Using a spoon or spatula, gently fold in the dark chocolate chips and white chocolate chips.
Scoop a generous 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop. If desired, press some extra chocolate chips into the tops of the cookie dough balls.
Cover the dough and chill in the fridge overnight (minimum of 2 hours if you just can't wait).
Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).
Bake cookies for 9-11 minute or until the edges are set and the centers are still soft. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
To get extra melty chocolate pools on these cookies: immediately after removing from the oven, place a few extra chocolate chips on the surface of the cookies. The residual heat will melt them.
If desired, sprinkle the triple chocolate cookies with flaky sea salt and enjoy!

Notes

Store cookies in an airtight container at room temperature for up to 4 days.

Freeze pre-rolled cookie dough balls in the freezer for up to 6 months.

Nutrition