Award-Winning Triple Dark Chocolate Cookies (SO GOOD!)
These triple dark chocolate cookies are the ultimate chocolate cookie recipe! Decadent, chewy, and oh-so-flavorful, they're basically like a brownie in cookie form.
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Servings: 24 cookies
Equipment
Ingredients
- 2 sticks 1 c unsalted butter, softened
- 1 c brown sugar
- ⅔ c granulated white sugar
- 2 eggs
- 3 tsp vanilla
- 2 ½ c flour
- ½ c unsweetened dark chocolate cocoa I use Hershey’s Special Dark
- 1 tsp baking soda
- 1 tsp salt
- 1 c dark chocolate chips*
- 1 c semisweet chocolate chips*
Instructions
- Using a stand mixer with the paddle attachment (or a hand-held electric mixer), cream together the butters & the sugar on medium speed for about 2 minutes.
- Scrape the sides of the bowl with a spatula & then add in eggs & vanilla. Mix just until blended (10-15 seconds) on medium speed.
- In a separate bowl, whisk together flour, cocoa, baking soda, and salt.
- With the mixer on low, gradually add in dry ingredients. Mix just until combined. Fold in chocolate chips.
- Cover mixing bowl with plastic wrap and chill in the fridge for at least 30 minutes. (You can chill longer - even overnight - if that's more convenient.)
- Remove dough from fridge, preheat oven to 375, and roll out dough to form 24 cookies - 12 on each baking pan. (If you aren't using USA Pans as your cookie sheets, you may want to consider laying down parchment paper to prevent cookies from sticking.)
- Bake one pan at a time for 9 minutes at 375 & remove from oven. Allow cookies to cool on pans for about 10-15 minutes, and then transfer to a cooling rack and allow them to completely cool before transferring them to an airtight container.
- ENJOY! Share with friends & family - they'll love 'em!
Notes
*If you'd rather just use one kind of chocolate chip vs. both, you definitely can. I just love the combo of the dark + the semisweet. If you choose to just use one, simply use 2 c of that kind.
- These cookies freeze well!
To freeze: place the cookies flat on a cookie sheet, place the sheet in the freezer for about 30 min, and then move the cookies into a plastic container with a lid & store in the freezer.
To thaw: you can either set them out of the freezer for a couple of hours, or you can microwave them to speed up the thawing process. I've done both, especially if we're impatient for cookies. :) - You can easily half the batch if you want to just make a small amount. All of the instructions are the same, just halve the ingredients! :)