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.
Tips for Perfect Triple Chocolate Cookies
Creaming Your Butter and Sugar
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.
To cream the butter and sugar perfectly, you will need to beat room temperature ingredients together until smooth, light and fluffy.
This takes about 3-4 minutes with most hand mixers. (I suggest using a hand mixer rather than mixing by hand…because that sucks).
Your mixture may begin to look crumbly when you start out – almost as if there’s pea sized balls of sugary butter but don’t worry. You’re almost there. Continue to beat it and soon it will become smooth and fluffy.
Important Egg Tips
When you add your eggs, Only add in one egg at a time and ONLY MIX UNTIL THE EGG IS JUST COMBINED.
If you want a hard, tough cookie, just overmix the egg. 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, the cookie will have too much structure. The protein almost becomes inflexible, stiff, and tough which leads to a hard, crumbly 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.
While you don’t HAVE to chill this recipe, I still tend to do so for at least an hour or like 5 days because I forgot about them in my fridge. I think it makes the dough (which is pretty soft) easier to work with and the cookies even chewier.
So whether you choose to chill or not, 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 them in the oven.
Bake only ONE cookie sheet at a time. This ensures evenly baked cookies and prevents burning.
And don’t place dough on hot cookie sheets. That’s why I use 2 cookie sheets. It makes a good rotation system.
Transfer the baked cookies from the baking sheet after about 3 minutes to a wire cooling rack. Allow that pan to cool while you bake the next batch on the other pan.
The Aesthetic Appeal
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? I really don’t think it’s possible.
Triple Chocolate Cookies Life Hacks
Amplify the Flavor
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.
While these cookies take very little time, effort, or skill to make, prepping these ahead of time has its merits.
These cookies are great to freeze for the future. Simply roll them into balls, stick in one of these eco-friendly, compostable freezer bags and freeze for up to 4 months.
(PS you have no idea how excited I was to find these bags. They’re a little pricey but are absolutely fantastic for reducing plastic consumption. If you’re interested in reducing the impact your baking has on the planet, check out this post)!
When you’re ready to bake, simply take these out of the freezer and allow them to come to room temperature (about a half hour to an hour) and then bake as normal.
They are truly an amazing cookie for when you need a recipe in a pinch.
Why would you need these cookies in a pinch?
3am cravings. We’ve all had them. Whether we’re coming home drunk AF from the bar or are stuck studying late into the night for finals. Cookies are life at 3am.
Surprise visits. I mean those visits from friends (not that any friend of mine would show up with out at least texting me first), surprise visits from your parents who were “just in the neighborhood”, or to bake for the surprise visit from that new love interest – food is the way to anyone’s heart.
Forgotten birthdays, parties, potlucks, etc.
Did you forget about your cousin’s birthday but have to be at the restaurant in an hour to celebrate? No worries. You’ve got perfect birthday cookies in the freezer.
Forgot about the work potluck that everyone is supposed to bring food for? Well, now you’re bringing an easy chocolaty dessert.
The point is, life happens. Being prepared is never a bad idea. And having emergency cookies in your freezer is what I qualify as being prepared!
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 240g
- 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° and line 2 baking sheets with silicone baking mats.
- Cream your butter and sugars together for 3-4 minutes until fluffy. Then pour in your melted chocolate
- Then add your vanilla then your eggs one at a time. Mix until just combined.
- In a separate bowl, combine the flour, baking soda, salt, espresso powder (optional) and cocoa powder. Gradually pour the dry ingredients into your wet and fold in your m&ms and chocolate chips/chunks.
- While not necessary to chill, I recommend chilling your dough for about an hour.
- Roll your cookies into 1"-1.5" balls and place onto the silicone baking mat lined cookie sheet. I recommend placing only 6 per cookie sheet. *Note1
- 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.
- Allow to cool on the baking sheet for 3 minutes before transferring to a wire cooling rack to finish cooling completely.
- Store in an airtight container.
There is never a bad occasion to bake these triple chocolate cookies. Being simple to make and irresistibly delicious, any chocolate lover will quickly add this to their favorite cookie recipes!
Once you’ve made these tasty triple chocolate cookies, make sure you take a picture, share it on Instagram and make sure to tag me (@handheld_eats) for a fun shoutout! I love seeing you creations and really, if you don’t post it on Instagram, did it even happen?
And of course, check out all of our other cookie recipes as well to keep that sweet tooth satisfied!
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