Triple Chocolate Cookies

These Triple Chocolate Cookies are the ultimate indulgence—rich, fudgy, and packed with layers of chocolate in every bite.

Course Dessert

Cuisine American

Keyword chocolate cookies

Prep Time 30

Cook Time 7

Chill Time 2

Total Time 2 37

Servings cookies

Calories 184kcal

Author Kathleen

Ingredients

1 1/4 cups (254.5g) unsalted butter
2 tablespoons dry milk powder
1 teaspoon kosher salt
3/4 cup (88.5g) Dutch-processed cocoa
1/4 cup (29.5g) natural cocoa
1 cup (213g) brown sugar
1 cup 198g granulated sugar
2 eggs
2 egg yolks
2 tablespoons corn syrup
1 tablespoon vanilla
1 cup (120g) all-purpose flour
1/2 cup (60g) bread flour
2 teaspoons baking soda
1 teaspoon cornstarch
1 cup (170g) quality milk chocolate chips
1 1/4 cups (213g) Guittard 48% cookie chips
flake salt for cookie tops

Instructions

Preheat the oven: First, preheat the oven to 370°F (188ºC).
Brown the butter: In a medium-size saucepan, melt the butter over medium-high heat. Once melted, stir in the dry milk powder and break up the small chunks. Continue to brown the butter, scraping the bottom and sides, until the milk solids turn a pecan brown color. Do not cook too long. Immediately pour into a heatproof bowl. Be sure to scrape all the browned bits out of the saucepan, as they contain all the yummy flavor.
Bloom the cocoa: Whisk both cocoa powders and salt into the browned butter until it is smooth and glossy. Let the mixture cool slightly.
Mix wet ingredients: Stir in both sugars until combined. Once cooled to room temperature, add the eggs, egg yolks, corn syrup, and vanilla. Mix vigorously until smooth and slightly thickened.
Note: Let cool until the bowl feels warm, not hot, before adding eggs.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, bread flour, baking soda, cornstarch, and salt.
Bring dough together: Add the dry ingredients, as well as the milk chocolate and 48% cookie chips, to the chocolate mixture. Stir just until everything is evenly combined—don’t overmix.
Portion and chill: Scoop dough with a #40 scoop (40–41g), roll into balls, and place on a parchment-lined baking sheet. Chill for at least 2 hours, or up to 48 hours for the best texture and flavor.
Bake: Arrange the chilled dough balls a few inches apart on a parchment-lined baking sheet, about 5-6 per sheet. Bake at 370°F and start checking at 7 minutes; pull when edges are set, and centers still look domed and soft.
Finish and cool: Reshape warm cookies with a round cutter if desired, add extra chocolate chips to the tops, and sprinkle with flake salt. Let cool completely on the baking sheet so they continue to bake and deflate as they set.

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