Forget double chocolate cookies. Today we’re talking TRIPLE chocolate cookies! And not just any run-of-the-mill, but amazing triple dark chocolate cookies that are both indulgently rich, without being nauseatingly sweet.
The original recipe was waaaaaayyyy too rich for my blood, though a true chocaholic might disagree. I just felt it was way too sweet and rich, without nuance. So my first step was to back off the sugar a bit and sub in some whole wheat flour to add some depth.
I also tweaked the three chocolates a bit. In addition to a punchy dutch-process cocoa (richer and darker), I used a really dark (~72%) chocolate (like this or this) paired with a semi-dark (around 63%, like these). The original recipe has one element as milk chocolate, but I’m not a fan.
When I can get it, I’m partial to bars vs. chips or disks, as the latter don’t melt as nicely. But I’ve used a mixture of things here and it always turns out awesome.
Trader Joe’s is a great source for various types of chocolate bars that are great for baking, and I use a mixture of Ghiradelli/Guittard from the grocery store as well as Amazon usually.
Then, true to form, I also added a bit of whiskey to bring out a totally new layer of flavor.
This definitely isn’t required, but I love what it brings…if you do add it, I recommend using a quality whiskey somewhere between 90 and 100 proof (I love Woodford Reserve, Old Forester 100 proof, or Jack Daniel’s Bonded, as I always have them on hand due to work).
And I have to say, the end result of all these tweaks is a nuanced, rich but not sickeningly-sweet intensely-chocolate cookie, with a crunch of flaky sea salt on top to offset the sweetness.
(If you’re into this idea, check out these Woodford Double Oaked chocolate chip cookies!!)
Adjust an oven rack to the middle of the oven. Preheat the oven to 400 F (200 C). Line two large sheet pans with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and the salt, and beat on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides as needed.
Add the egg, egg yolk, and vanilla, and mix until smooth. I usually add a tablespoon of the flour at this point as well, to keep it from curdling.
Then add the flour, cocoa powder, baking powder, and baking soda and beat on low speed until just combined.
I don’t usually add all the flour at once, but about two-thirds, mix everything in, then the rest.
Add the chopped chocolates and mix into the batter on low speed until JUST incorporated. Use a rubber spatula (or your hands) to give the dough a final mix and make sure it is completely combined.
Form the dough into small balls, about 2 tablespoons each [50 g], but then flatten them slightly into thick disks.
Place them on the sheet pans spread a bit apart. Sprinkle each dough ball with a little flaky salt.
Bake (one pan at a time or both, your call), rotating halfway through baking.
You want to bake the cookies until the tops are slightly firm and the cookies are slightly puffed and starting to crinkle…I’ve found between 8 and 11 minutes is the sweet spot.
Remove from the oven and allow to cool on the pan for a few minutes, then transfer them to a wire rack to finish cooling.
These are best slightly warm, but still amazing for at least a few days. They’re especially great with a cup of coffee as a midday treat!
Even though they’re still just a HAIR on the too rich side for me (my threshold for that is much lower than most people’s), I found that I couldn’t stop eating them once I got the recipe calibrated right. And they got absolutely devoured at work.
Trust me…forget your double chocolate cookies and pounce on these triple chocolate cookies instead. You won’t regret it!!!
If you want to make these ahead, the cookie dough can be formed and refrigerated overnight, then baked the next day (cookies will need an extra minute of baking).
The dough balls/disks can also be frozen for up to 2 weeks, but you’ll want to let them thaw to room temp before baking (or add a couple minutes of baking time).
Other indulgent cookies (& bars) you’ll love:
- Levain Bakery Copycat Double Chocolate Peanut Butter Chip Cookies
- Amazing Intensely Dark Chocolate Sable Cookies
- Jam Diagonals
- The Absolute Best, Easiest Classic Shortbread (Plain or Flavored)
- Reese’s Peanut Butter Bars
- Salted Dark Chocolate Chunk Cookies
- Woodford Reserve Double Oaked Chocolate Chip Cookies
Adapted from Vanilla Bean Blog
Indulgent Triple Dark Chocolate Cookies
Forget double chocolate cookies...these triple chocolate cookies (with 3 different types of dark chocolate) are rich but not TOO sweet. No special tools, no chilling of dough...in just about 30 minutes you have super easy triple dark chocolate cookies that are perfect treat for any occasion!
Ingredients
- 8 tablespoons (1 stick) of unsalted butter, room temp
- 120 grams (~2/3 cup) of granulated sugar
- 120 grams (~2/3 cup) of brown sugar
- 3/4 teaspoon of salt
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 1 tablespoon of pure vanilla extract
- 2 tablespoons of good whiskey (optional, see notes)
- 213 grams (around 1 1/2 cups) of all-purpose flour (I recommend using about a quarter white whole wheat)
- 50 grams (about 1/2 cup) of dutch-process cocoa powder
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 4 ounces (~120 grams) of dark chocolate, chopped (I go quite dark here, around 72%)
- 2 ounces (~57 grams) of semi-dark chocolate (I go around 63%; you could do milk, if you prefer)
- Flaky salt for sprinkling, if desired
Instructions
- Adjust an oven rack to the middle of the oven. Preheat the oven to 400 F (200 C). Line two large sheet pans with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and the salt, and beat on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides as needed.
- Add the egg, egg yolk, and vanilla, and mix until smooth. I usually add a tablespoon of the flour at this point as well, to keep it from curdling.
- Then add the flour, cocoa powder, baking powder, and baking soda and beat on low speed until just combined. I don't usually add all the flour at once, but about two-thirds, mix everything in, then the rest.
- Add the chopped chocolates and mix into the batter on low speed until JUST incorporated. Use a rubber spatula (or your hands) to give the dough a final mix and make sure it is completely combined.
- Form the dough into small balls, about 2 tablespoons each [50 g], but then flatten them slightly into thick disks. Place them on the sheet pans spread a bit apart. Sprinkle each dough ball with a little flaky salt.
- Bake (one pan at a time or both, your call), rotating halfway through baking. You want to bake the cookies until the tops are slightly firm and the cookies are slightly puffed and starting to crinkle...I've found between 8 and 11 minutes is the sweet spot.
- Remove from the oven and allow to cool on the pan for a few minutes, then transfer them to a wire rack to finish cooling. These are best slightly warm, but still amazing for at least a few days.
Notes
- This is one of those situations where I do recommend using quality chocolate if you can, as the flavor makes a bit difference.
- Also, when I can get it, I'm partial to bars vs. chips or disks, as the latter don't melt as nicely. But I've used a mixture of things here and it always turns out awesome.
- Trader Joe's is a great source for various types of chocolate bars that are great for baking, and I use a mixture of Ghiradelli/Guittard from the grocery store as well as Amazon usually.
- If you want to make these ahead, the cookie dough can be formed and refrigerated overnight, then baked the next day (cookies will need an extra minute of baking). It can also be frozen for up to 2 weeks, but you'll want to let the dough thaw to room temp before baking (or add a couple minutes of baking time).
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