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One of the best chocolate cookies – thick, chewy triple chocolate drop cookies!! These chocolate cookies have 3 kinds of chocolate in them!
Alright folks! We have been Michiganders for 10 days now. I didn’t even know that was a word until the pastor at the church we went to last Sunday used it! We have also been homeowners for 10 days.
Big 10 days, huh?
This is a recipe I tested before all the moving craziness started and it’s been sitting in the recipe vault.
Ryan and I actually just made these cookies this weekend because we’re making cookie goodie bags for our neighbors since we’re new in town and we need friends and handing out cookies is a good excuse to meet people!
This recipe isn’t quite like your traditional cookie recipe where you beat the butter and sugar together – instead you start by melting butter and chocolate together. Always a good sign, right?
But that’s how these cookies get there deep chocolate flavor! That plus the cocoa powder and chocolate chips!
I want to point out that you must refrigerate the cookie dough for about 2 hours before you’ll be able to bake them. This chilling time will produce thick batter which helps in turn to make thick, chewy cookies!
To give the cookies that “polished” look, I like to press extra chocolate chips around the outside of the dough balls before baking them.
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Triple Chocolate Drop Cookies
Ingredients
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 4 oz unsweetened chocolate baking bar, chopped
- 1 ½ sticks butter, 3/4 cup, cubed
- 4 large eggs
- 2 cups sugar
- 1 ½ cups semi-sweet chocolate chips
Instructions
- In a small pot over medium low heat, melt the unsweetened chocolate and butter. Set aside to cool.
- In a medium sized mixing bowl combine the flour, cocoa powder, baking powder and salt. Set aside.
- In a mixing bowl beat the eggs and sugar with an electric mixer until well combined. Add in the melted chocolate mixture and stir with a spatula to combine. Gradually add the dry ingredients, mixing just until combined. Mix in the chocolate chips. Cover and refrigerate for 2 hours, the dough will become very thick.
- Preheat the oven to 350º F. Using a cookie scoop drop the batter onto a silicone lined baking sheet (or greased if you don’t have a silicone baking mat), bake for 11-13 minutes or until the edges are set. Allow the cookies to cool completely.
Video
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Wow this recipe is doing good thanks for sharing????????????????
I just stumbled upon your blog as I randomly googled chocolate whipped cream recipe. These look fantastic! Greetings from South Carolina.
These sound SO delicious. I think I’ll need to be making them soon.
Can the dough be frozen and then baked later?
Hi Anna! I would think so! I would probably roll the dough into balls first and then freeze them.
By cocoa powder, do you mean unsweetened cocoa powder?
Yes!
I added dried sweetened cherries to the batter and talk about rave reviews! Absolutely delicious!
That’s an amazing idea!!
I baked a batch of these adding dried sweetened cherries and took them over to construction worker friends and they loved them! I set some aside for my hubby too and he could not eat them fast enough. Now I have several men asking for “Black Forest Cookies”. Your recipe is so rich and makes a wonderfully chewy cookie!
YUMMM!! I’m drooling just thinking about them!
For some reason the dough was very sticky – almost gummy – and difficult to work with, more so than any recipe I have ever made. Any ideas why?
Did you refrigerate the dough? Did you measure the flour properly?
Can you leave dough in the fridge overnight?
Yes! Just cover it with plastic wrap!