I personally have a deep love for cookies and chocolate. I mean, I definitely don’t think I’m in the minority in that category but still. So these Triple Chocolate Cookies are just what the baking gods ordered. Ooey, gooey, and deliciously chewy you can’t go wrong.
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I made a few batches for my cousin’s birthday a while back and apparently he froze a good amount of them and now thaws them to enjoy with a cup of coffee every other day or so. And that my dear friends, is the way #selfcare should be. Indulge in the decadence of a good cookie.
These were also a smash hit for 2019’s charity cookie sale! Which means I made about 500 of these alone. So when I tell you I perfected this recipe…I really perfected it. Five. Hundred. Times.
Let’s Make Some Triple Chocolate Cookies
Always cream yo’ butter and sugar!! When it comes to making cookies, I have found that this makes them extraordinarily better. They come out chewier, softer, and slightly airier resulting in (at least in my opinion) absolute perfection. So that will inevitably always be my first step with cookies. Cream your butter and sugar until it’s nice and fluffy. Then add the melted chocolate.
Then we add in the eggs and vanilla. Only add in one egg at a time and ONLY MIX UNTIL THE EGG IS JUST COMBINED. You want a hard, tough cookie? Overmix the egg. It’ll screw the cookie every time. Why you ask? Because. Eggs are full of proteins. When you begin to mix the egg, those tightly wound proteins begin to unravel which is good. It helps give your cookie shape, helps it rise, and helps it be that perfect cookie.
But if you unravel those proteins too much, gross. The protein almost becomes inflexible, stiff, and tough which leads to a gross cookie. #bakingscience
Once everything is mixed, add the dry ingredients (except the m&ms and chocolate chips) slowly to your wet mixture. The best way to do it is a half cup at a time. This ensures that everything mixes evenly and is perfectly combined.
Then you fold in your chips and m&ms into the mixture. This recipe has no chill…. I mean…you don’t need to chill the dough. So just measure out some cookie dough balls with your handy dandy cookie scoop (or be lame and measure out 1-inch balls by hand) and plop them on your supa eco-friendly Silicone Baking Mats and then stick those bad bois in the oven.
What’s the secret ingredient for chocolate recipes?
So we’ve established that most everyone loves at least the occasional chocolate goodie. But I’ve found that many recipes end up being too sweet for the average person. If you want your desserts to be devoured, too sweet isn’t the way to do it.
The way to fix that? Adding a touch of espresso powder. When I first heard about this I was skeptical. I mean, wouldn’t espresso powder make the dessert too coffee-y then? Well, I was wrong.
The bitterness of the espresso perfectly balances out the sweetness of the sugar and chocolate. Unless I add extra, I can’t taste the coffee – and trust me I can almost always taste the coffee because frankly I hate coffee. (Yeah, I know, am I even human?). So while I’ll never be like my cousin and enjoy my cookies with a cup of jo, I can tell you that I always enjoy the chocolate goods more with a touch of espresso.
Triple Chocolate Cookies
- 1 cup butter unsalted, softened
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- ½ cup chocolate chips melted
- 1 cup Dark cocoa powder
- 2 cups flour
- 1 cup m&m's (Plus more for garnish)
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cup chocolate chips or chunks semi-sweet
- 4 tsp vanilla extract
- ½ tsp instant espresso powder optional
- Preheat your oven to 350°
- Cream your butter and sugars together
- Combine the flour, baking soda, salt, and cocoa powder into a separate bowl.
- Add the melted chocolate to the butter and sugar mixture.
- Then add your vanilla then your eggs one at a time. Mix until combined but don't overmix.
- Add in your dry ingredient bowl and mix until combined.
- Fold in your m&ms and chocolate chips/chunks
- Roll your cookies into 1"-1.5" balls and place onto a silicone baking mat lined cookie sheet. (These do spread so honestly I only do 6 per sheet)
- Bake for 10 minutes. Once you pull these bad boys out, take more m&ms and place them on the top of the hot cookie for extra aesthetic and chocolate.
I know that these often come out as plain looking brown blobs so let me share my secret tip for vibrantly colorful m&m cookies!
When your cookies come out, immediately take some more m&ms and stick them in your hot cookies. It really does nothing for the recipe but it makes them look so much more photogenic. Plus, how can you go wrong with extra chocolate? You can’t.
And then, take photos of your glorious triple chocolate cookies with their perfectly ooey gooey-ness and tag me in the ‘gram @thefulfillmentpill. I am 100% obsessed with seeing your creations and…well tbh I just like knowing that people enjoy making my recipes as much as they do eating them!