I made these cookies somewhere around last winter. I made them because a friend requested some double chocolate cookies. I happened to not have a recipe for one. So, I took one of my chocolate chip cookie recipes and modified it a bit. I ended up with the most delicious chocolate cookies.
I also put them up on the menu during my bake sales, and people loved them!
I call these triple chocolate cookies because there are three forms of chocolate going into them, cocoa powder, dark chocolate, and milk chocolate. And dark chocolate goes in the form of chunks and chips!
These cookies are so indulgent and so chocolatey. If you love chocolate, these cookies are undoubtedly for you.
The triple chocolate cookies are effortless to make and are eggless as well!
What goes into the triple chocolate cookies?
Every baking recipe’s ingredients are listed in two parts: dry and wet ingredients.
For the dry ingredients in this recipe, you will need all-purpose flour (you can use whole wheat flour too) and salt, baking soda, baking powder, and cocoa powder. I use natural cocoa powder from Hershey’s for this recipe.
Then, for the wet ingredients, you’ll need salted butter, caster sugar, brown sugar, flax egg, and vanilla extract. A flax egg is a replacement for an actual egg, and it’s made by mixing ground flaxseeds with water. When you let the mixture sit for a few minutes, it becomes thick and gelatinous like a real egg.
Lastly, the most crucial ingredient is chocolate. You’ll need dark chocolate, milk chocolate, and dark chocolate chips.
I would suggest against using compound chocolate because it simply doesn’t have the gooey, melt-in-the-mouth effect as couverture chocolate does. Compound chocolate is made with cocoa powder and vegetable fat, unlike couverture chocolate with cocoa butter and chocolate liquor. If you can’t find couverture chocolate, you can use chocolate bars from Cadbury, Amul, or Lindt. I could only find compound chocolate chips, so that’s what I used.
What equipment do I need?
To make the triple chocolate cookies, you’ll need a mixing bowl, a rubber spatula, a mesh sieve, a baking tray, and some parchment paper.
I would also recommend using a kitchen weighing scale; they’re inexpensive and a game-changer.
The Recipe for Triple Chocolate Cookies
Yields: 6 cookies
Time: 30 minutes
4 grams (½ tablespoon) ground flaxseed
22 grams (1 ½ tablespoon) room temperature water
75 grams (⅓ cup) softened salted butter
75 grams (⅓ cup) granulated sugar
20 grams (1 ½ tablespoon) light brown sugar
4 grams (1 teaspoon) vanilla extract
4 grams (2 teaspoons) instant coffee powder
85 grams (¾ cup) all-purpose flour
15 grams (2 tablespoons) natural cocoa powder
0.5 grams (⅛ teaspoon) baking powder
1 gram (¼ teaspoon) baking soda
1 gram (¼ teaspoon) salt
40 grams (¼ cup) dark chocolate chunks
40 grams (¼ cup) milk chocolate chunks
25 grams (2 ½ tablespoons) chocolate chips
Mix the ground flaxseed and water and let it sit for a few minutes.
Preheat the oven to 180°C. Grease and line a baking tray with parchment paper.
In a mixing bowl, use a rubber spatula to combine the butter with caster sugar and brown sugar until creamy.
Add the gelatinous flax egg, and incorporate it well.
Mix in the coffee powder and vanilla extract.
Sift in all of the dry ingredients into the wet ingredients, and fold.
Fold in the dark and milk chocolate chunks, and form the cookie dough.
Scoop out 60-65 grams (approx. ⅓ cup) of cookie dough balls onto the prepared baking tray.
Top the cookie dough balls with dark chocolate chips.
Bake them at 180°C for 12-14 minutes.
Let the cookies cool in the tray for 5 minutes before transferring to a wire rack to cool down completely.
The triple chocolate cookie dough freezes very well. You can make the dough in large quantity, portion it into cookie dough balls, and freeze them in an airtight container or bag. Bake at the same temperature for a minute longer than usual.
As for regular storage, keep the cookies in an airtight container immediately after they are cooled. They will stay good for a week or ten days at most.