Triple Chocolate Cookies

Updated: Mar 15, 2020

The cookies craze continues with this triple chocolate cookies recipe. You have been warned. This is not for the faint of heart as this is a very chocolaty intense cookie. 1st you get the sweetness from the semi-sweet chocolate chips, as you proceed, you will get a slight bitterness from the cocoa powder. The finale is a rich dark chocolate aftertaste which will linger at the back of your mouth for quite a while.

I am still using the same ratio of ingredients and the exact same technique as my previous white chocolate matcha cookie recipe. The tricky part for this recipe is to tell whether they are fully baked in the oven cos these cookies are already dark in color. The only way is the aroma. Once these cookies are fully baked around the 20th min mark, you can smell the amazing chocolaty aroma that's coming outta your oven. That's when you know they are fully baked. It takes a few tries to catch the perfect timing as somehow or rather, the temperature and humidity in your kitchen varies from day to day which will affect the baking process.

You should already know how I love my cookies; crispy on the outside, chewy texture with a dense and fudgy interior. You can see that the chocolate is still oozing out as you take a bite into the cookie. I will just let the photo do the talking and I hope after viewing, you will be excited to give this recipe a try.


(Make 20 cookies)

  • Unbleached All Purpose Flour, 190g

  • High Quality Unsweetened Cocoa Powder Preferably Valrhona, 48g

  • Baking Soda, 1/2 TSP

  • Sea Salt, 1 TSP

  • Dark Muscovado Sugar, 134g

  • Blackstrap Molasses, 12g

  • Granulated Sugar, 104g

  • Unsalted Butter Room Temperature, 167g

  • Eggs Lightly Beaten, 60g

  • High Quality Semisweet Chocolate Chips Preferably Valrhona, 107g

  • High Quality Dark Chocolate Coarsely Diced Preferably Valrhona, 107g


  • Baking Tray Lined With Parchment Paper

  • Hand Mixer / Stand Mixer

  • Oven


  1. In a large bowl, add flour, cocoa powder, baking soda and salt.

  2. Stir to combine well.

  3. In another bowl, add muscovado sugar, molasses and granulated sugar.

  4. Mix to combine well.

  5. In another large mixing bowl, add butter.

  6. Cream butter using a hand mixer or a stand mixer with a paddle attachment.

  7. Cream until it resembles a mayo texture.

  8. Add in the sugar mixture and egg.

  9. Continue mixing until well combined.

  10. You should have a smooth mixture with no large lumps.

  11. Sieve in half of the flour mixture.

  12. Mix until the flour mixture is fully incorporated.

  13. Sieve in the remaining half.

  14. Mix until the flour mixture is fully incorporated.

  15. *Make sure no lumps.*

  16. Lastly, add in the chocolate chips and diced dark chocolate.

  17. Give it a final mix with a spatula to combine well.

  18. Cover with cling film and set aside in the fridge for 30 mins.

  19. Preheat oven to 160 degree celsius or 325 fahrenheit.

  20. Prepare 2 baking trays lined with parchment paper.

  21. Scoop 40g of cookie dough and roll into a ball.

  22. Place onto the baking tray.

  23. Repeat the process for the remaining cookie dough.

  24. *Leave about 1.5 inches of spaces between the cookies.*

  25. You may have to bake the cookies in batches and you should have 20 cookies.

  26. *Allow the cookie dough balls thaw to room temperature before baking.

  27. You can freeze the cookie dough balls in the freezer for up to 1 month. Thaw in the fridge overnight and at room temperature before baking.*

  28. Wack the cookies into the oven and bake for about 18 to 20 mins. It is difficult to tell if the cookies are fully baked as they are in dark color. You can smell the wonderful chocolaty aroma tho.

  29. Remove from oven and let cool for about 15 mins before transferring onto a wire cooling rack to cool completely.

  30. Serve immediately.

#cookie #chocolate #indulgence

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