Triple Chocolate Soft Baked Cookies – A decadent soft baked cookie made with three kinds of chocolate: cocoa powder, chocolate chunks, and chocolate chips. An amazing dessert that will be loved my kids and adults alike!
I know I slacked off last month and didn’t give you a new cookie recipe, but in my defense, these blueberry muffin tops are made with sugar cookie dough so, if we’re splitting hairs, I technically gave you a cookie. And if I can get off on a technicality, then I’ll take it.
But in all seriousness, I am so sorry for leaving you without a cookie recipe for April. So for May, I came back stronger than ever with these bad boys: Triple Chocolate Soft Baked Cookies!
After giving up chocolate for lent, I came back strong than ever! The week after Easter, I was making molten chocolate cake, eating my giant peanut butter egg, and thinking up my next chocoholic baked good. Oh chocolate, how I missed you.
So when I started thinking about the next cookies recipe, I did not hesitate for one second – it had to be stuffed with chocolate!
And this recipe is just that. It has dark cocoa powder, semi-sweet chocolate chips, and dark chocolate chunks. Oh yes – when I come back, I come back HARD.
Not only are these cookies loaded with chocolate, they are super dense and soft, just like a brownie. Oh my yes. I particularly like eating them slightly warm so the chocolate is all melted and gooey in the center.
To make super soft cookies, there are a few changes that you need to make to a typical cookie recipe. Cornstarch has been to the mix, as well as some cake flour. Both of these additions lift the cookies to make them super soft, which also makes them slightly rounded on top. So for that reason, I flattened some them before baking. However, the ones below are some that I did not flatten, just so you get an idea of the options you have.
Before you get going on these decadent cookies, here are a few tips to make sure they turn out perfectly:
- The key to the super dark color of the dough is the dark chocolate cocoa powder. You can use regular cocoa powder, but be warned, it won’t be the same richness that you see in these cookies. If you’re a chocoholic like me, you’re gonna wanna use the dark chocolate powder. But don’t worry, the flavor isn’t bitter like a piece of dark chocolate. Instead, it taste more like a super rich brownie.
- The dough is super thick so when it chills, it will be really hard to work with. Therefore, it’s important that you form the dough into balls before you place the dough in the fridge.
- Cake flour is different than normal flour because it has much less gluten. Therefore, it is much lighter and is perfect for creating soft cookies. If you don’t have cake flour, there are tricks to making your own substitute. Here’s a great example from The Kitchn.
Well, there you have it! One more cookie recipe you can add to your collection. I know you’re gonna love them! What other cookie recipes do you want to see? Let me know if the comments below so I can start thinking about June’s recipe!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
Triple Chocolate Soft Baked Cookies
- 1 cup butter unsalted, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened dark chocolate cocoa powder
- 1 cup cake flour
- 1 1/2 cup all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
- 2/3 cup chocolate chunks
- Add butter and sugars to the bowl of a stand mixer. Beat with paddle attachment until light and fluffy, about 2 minutes. Add vanilla and combine. Add eggs one at a time until mixed through.
- In a separate bowl, combine cocoa powder, flours, cornstarch, baking soda, and salt together until combined. Add all of the mixture to the butter-egg mixture. Beat just until combined. Add chocolate chips and chocolate chunks. Beat until evenly dispersed, only about 5 seconds.
- Scoop balls of dough with a 1 1/2 to 2 tablespoon cookie scoop. I used a 1 tablespoon scoop and heaped it. Roll each ball of dough into a perfect sphere. Place onto large platter or baking sheet. Repeat with rest of the dough. Chill in the fridge for about an hour.
- Preheat oven to 375 degrees. Remove cookie dough from fridge to sit at room temperature while the oven preheats. At this point, decide if you want rounded cookies or flat ones. If you want rounded, keep them in the rounded shape. If you want flatter ones, slightly flatten with the bottom of a cup or mug. Transfer to a baking sheet, if not already on one. Leave about 2 inches between each cookie.
- Bake cookies in a preheated oven for 8-9 minutes, just until the bottoms start to crack slightly. These cookies are better under-cooked so don't cook for more than 9 minutes. Let them site for 10 minutes to set up. I love love love these cookies warm from the oven so I suggest serving immediately. But you can also warm them up in a microwave later on (5-8 seconds max).
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