Yield: 24 Cookies
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 minutes
Cook Time
9 minutes
Total Time
19 minutes
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)
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.
Notes
High Altitude Adjustments
- 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.
In all of your cookie baking, but especially in these triple chocolate cookies, do not over bake cookies! Err on the side of underbaking.
Storage and Freezing Tips
- 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:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 84mgCarbohydrates: 17gFiber: 1gSugar: 12gProtein: 1g
The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.