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Triple Chocolate Cookies
5 from 6 votes

Triple Chocolate Cookies

These triple chocolate cookies are incredibly chewy, soft, fudgy and chocolatey! A super simple chocolate cookie recipe using cocoa powder; no chilling required. Plus high altitude adjustments.

Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
Servings: 24 Cookies
Calories: 136 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup all-purpose flour add 2 tablespoons for high altitude
  • 6 tablespoons baking cocoa brand Rodelle
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ⅔ cup butter real (softened)
  • 1 cup sugar organic cane sugar used
  • 1 egg large
  • 1 teaspoon vanilla extract brand Rodelle Pure
  • ½ teaspoon chocolate extract brand Rodelle
  • 1-1 ⅔ cups semi-sweet chocolate chips
  • 2 teaspoons milk or water, for high altitude only
  • sea salt optional, flaky

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. 
  2. In a medium bowl stir together flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy. About 2-4 minutes on medium-high speed, longer if using all natural cane sugar. 
  3. Add egg, vanilla and chocolate extract (if using); beat another minute, scraping down sides. 
  4. Gradually stir in flour mixture, beating until combined, adding milk if high altitude or if mixture seems too thick or dry. Stir in chocolate chips. 
  5. Using a medium cookie scoop, scoop dough onto parchment lined cookie sheet, if a flatter cookie is desired, using your hand, press down lightly to slightly flatten. 
  6. Bake 8-9 minutes until edges are dry, but tops are still soft and a bit glossy. Cookies will be soft, do not over bake. Sprinkle with flaky sea salt while cooling. 
  7. Cool 2 minutes on a cookie sheet, then transfer to a wire rack and cool completely. Makes 24 cookies. If smaller cookies are desired, use a teaspoon or a small cookie scoop and bake for 6-7 minutes. 

Notes

  • In all of your cookie baking, but especially in these triple chocolate cookies, do not over bake cookies! Err on the side of underbaking.
  • Add 2 tablespoons of all purpose flour to the recipe
  • Right before adding the chocolate chips, add 1-4 teaspoons of milk or water to the batter, the batter should not be super dry or hard to scoop, and hold together well.
  • Start baking for 7 minutes and test, do not over bake.
  • Bake only what you will eat in the next 2 days, and keep in an airtight container.
  • Freeze the pre-scooped cookie dough in airtight container or freezer baggie 3-4 months, allow to soften while preheating the oven when ready to bake.
  • Cookies will stay somewhat fresh in an airtight container on the counter for 2-4 days.
  • Bake the entire batch, cool and wrap cookies individually in plastic wrap, then freeze in an airtight baggie or container. Great for school lunches or after school snacks.
  • To re-warm cookies, place on baking sheet in preheated 300 degree oven for about 3 minutes.

Nutrition Information

Serving 11 serving Calories 136kcal (7%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g (12%) Cholesterol 21mg (7%) Sodium 84mg (4%) Fiber 1g (4%) Sugar 12g (24%)

Nutrition Facts

Serving: 24 Cookies

Amount Per Serving

Calories 136

% Daily Value*

Serving 11 serving
Calories 136kcal 7%
Carbohydrates 17g 6%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Cholesterol 21mg 7%
Sodium 84mg 4%
Fiber 1g 4%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.