30-Minute Triple Chocolate Soft and Chewy Cookies
These ultra-rich chocolate cookies feature three forms of chocolate - cocoa powder in the dough, chocolate chunks, and mini chocolate chips - creating an intensely chocolatey experience. The combination of butter and two sugars produces a perfectly soft and chewy texture that stays tender even after cooling. Extra chocolate pieces pressed into the warm cookies after baking create an irresistible melted chocolate topping. Perfect for chocolate lovers who want maximum chocolate flavor in every bite, these cookies are ideal for dessert, afternoon treats, or special occasions.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated white sugar
- ¼ cup brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup unbleached flourall-purpose flour1:1adds gluten
virtually identical
- ⅓ cup unsweetened baking cocoa
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chunks, dividedchocolate chips1:1
different texture
- 1 cup mini semi-sweet chocolate chips, divided
Instructions
- 1
Preheat oven and line cookie sheet with parchment paper
- 2
Cream butter with white sugar and brown sugar in medium bowl
- 3
Add egg and vanilla and mix well
- 4
Stir in flour, cocoa, baking soda, and salt
- 5
Add most of the chocolate chunks and chips, reserving some for garnishing
- 6
Scoop dough into balls and place apart on prepared sheet
- 7
Bake until edges and center are set but center still slightly gooey
- 8
Remove from oven and immediately press remaining chocolate pieces into warm cookies
- 9
Cool on cookie sheet before transferring to cooling rack
- 10
Serve warm or let cool completely
Tips
Use a cookie scoop for evenly sized cookies that bake uniformly.
Don't overbake - cookies should look slightly underdone when removed from oven.
Press extra chocolate into warm cookies for the best melted chocolate appearance.
Good to Know
Store in airtight container at room temperature for up to one week
Cookie dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months
Best served warm while chocolate is still soft, or at room temperature
Common Mistakes
Don't overbake to avoid hard, dry cookies
Don't skip the parchment paper to prevent sticking
Don't place dough balls too close together to prevent spreading into each other
Substitutions
virtually identical
FAQ
Can I freeze the baked cookies?
Yes, freeze completely cooled cookies in airtight container for up to 3 months. Thaw at room temperature or warm briefly in microwave.
What if I don't have mini chocolate chips?
Regular chocolate chips work fine, or chop larger chocolate pieces into smaller bits for similar distribution throughout the cookies.
How do I know when they're done baking?
Cookies are done when edges are set and center looks slightly underdone. They'll continue cooking on the hot pan after removal.