Calling all chocolate lovers! Rich, delightful Triple Chocolate Chocolate Cookies are filled with three kinds of chocolate chips.
The progression of time for my family can be tracked in cookie recipes. This Triple Chocolate Chocolate Cookie recipe, for instance, dates back to 2006.
Back then, Sarah’s Cucina Bella was about 7 months old. My son, Will, was a little more than 10 months old. And I was a 25-year-old married new mom trying to figure out the “what’s next” for her life.
Don’t get me wrong: I loved being a mother. But leaving my job had been a costly mistake and my first efforts at launching a freelance career had largely failed. So I was actively applying to and interviewing for jobs.
Blogging was a passion project in 2006 — ad networks were only just beginning to pop up and most reputable bloggers didn’t use them yet. It would be another year and a half before my site began earning money.
And it would be a few more months before I accepted a job, ushering in a different segment of my life.
As I mixed the butter, sugar, eggs and vanilla extract in the mixer recently, I was also mentally preparing for my daughter’s virtual high school orientation. She wasn’t even a thought in my head when this recipe first appeared on SCB. Now, she’s preparing for high school.
It’s like this recipe was created during a whole other lifetime.
This is one of the joys of blogging: Seeing my family journey progress through recipes and words.
About Triple Chocolate Chocolate Cookies
Triple Chocolate Chocolate Cookies start with a rich chocolate cookie base. Cocoa powder (note to new cooks: this is found in the baking aisle. It is unsweetened) and vanilla extract combine with butter, eggs, flour, salt and baking soda to form the dough. It has that powerful, familiar aroma of chocolate.
Then you add more chocolate in the form of semisweet chocolate chips, dark chocolate chips and white chocolate chips. The creamy trio of chocolate makes these cookies unforgettable.
If you like chocolate, you will love these Triple Chocolate Chocolate Cookies.
How to make this cookie recipe
This recipe has three stages of preparation: mixing the wet ingredients, mixing the dry ingredients and mixing the wet and dry ingredients together. That’s pretty typical for a cookie recipe.
The key, with these, is using an electric mixer. I have a KitchenAid stand mixer that’s been my trusty companion for nearly 16 years, but any mixer will work — a different brand stand mixer or a handheld mixer.
If you are using a handheld mixer though, make sure that you hold onto the bowl when mixing.
Another key to perfect cookies is using a cookie scoop. This is one of my very favorite kitchen tools. It’s like a small old-time ice cream cookie perfectly sized for cookies. And using it means that cookies end up being the same uniform size each time. An added bonus: It makes the cookie scooping process way less messy than it is with two spoons.
Also, make sure to line your baking sheet with parchment paper. Not only will it ensure easy cleanup but it will also create a barrier between the cookies and the baking sheet, which means a more even bake.
Once the cookies are all baked, they are delightful eaten warm. The trio of chocolate chips in them get all melty and wonderful. But, since it makes three dozen cookies, you are bound to have extras. Let them cool completely before storing in an airtight container.
And don’t forget to share. Sharing homemade food, like these cookies, is a wonderful act of love — and maybe it will create some memories in your own life so you can mark the progression of your time by cookies too.
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chunks
- 1/2 cup bittersweet chocolate chunks
- Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar, eggs and vanilla extract. Run the mixer on medium speed until the mixture is fully combined. It should be a pale yellow color.
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda and salt. With the stand mixer running on its lowest setting, add the dry ingredients to the mixer bowl a little at a time until all have been added. Continue mixing until just combined. The dough will be a thick, dark brown.
- Add the three kinds of chocolate chips to the mixer. Beat for a minute to combine.
- Use a medium cookie scoop (or two spoons) to drop mounds of cookie dough onto the prepared cookie sheet. Leave about 1 1/2 inches between the mounds.
- Slide the baking sheet into the oven and bake for 10-12 minutes, until the cookies are set. They should have a uniform thickness and appear dry on top (but not too dry).
- Remove the baking sheet from the oven and let the cookies cool for about 2 minutes before transferring to a wire cooling rack. Store cooled cookies in an airtight container for up to 7 days.