Triple Chocolate Cookies
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
19 mins
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Servings
24 Cookies
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Calories
136 kcal
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Course
Baked Goods
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Cuisine
American
Triple Chocolate Cookies
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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.
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Ingredients
- 1 cup all purpose flour | add 2 tablespoons for High altitude
- 6 tablespoons Rodelle Baking Cocoa
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅔ cup butter real (softened)
- 1 cup sugar | I used organic cane sugar
- 1 egg large
- 1 teaspoon Rodelle Pure Vanilla Extract
- ½ teaspoon Rodelle Chocolate Extract*
- 1-1 ⅔ cups semi sweet chocolate chips*
- 2 teaspoons milk or water | High altitude only
- Flaky sea salt optional
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Instructions
- Preheat oven to 350 degrees F.
- 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.
- Add egg, vanilla and chocolate extract (if using); beat another minute, scraping down sides.
- 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.
- 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.
- 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.
- 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.
Equipments used:
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
Show Details
Serving
11 serving
Calories
136kcal
(7%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Cholesterol
21mg
(7%)
Sodium
84mg
(4%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 136 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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