Cocoa Cookies with Triple Chocolate Chips
These Cocoa Cookies with Triple Chocolate Chips are a chocolate lover's dream. Packed with cocoa and three kinds of chocolate chips, they’re the ultimate treat for anyone who loves chocolate. The cookies are soft, thick, and so easy to make, even if you’re new to baking. They’re perfect for sharing, gifting, or enjoying with a glass of milk.
If you’re looking for an easy and small batch recipe then this one is for you. This recipe makes 8 thick cookies. Personally, I’m a fan of thick cookies, but I know this is a personal preference! If you love thinner cookies with crispier edges, this recipe can be easily adjusted to fit your taste. Instead of weighing out 85 grams of cookie dough for each cookie, try using 50 to 60 grams. The result will be slightly smaller cookies. Whether you prefer them thick or thin, these cookies are so versatile and easy to make. Perfect for cozy nights, weekend baking, or as a sweet treat for friends and family.
Tips and tricks
Warm up the cookies - Leftover cookies are just as delicious! Pop them in the microwave for about 20 seconds before serving, I promise they will taste just like freshly baked cookies.
Flatten them before baking - After rolling the cookie dough into balls, gently flatten them to ensure they bake evenly and achieve the perfect shape.
Use a hand mixer for the flour - Mixing in the flour with a hand mixer ensures everything is evenly incorporated, giving you a smooth and consistent dough.
Freeze for later - Freeze the cookie dough balls, and bake them straight from frozen whenever the craving hits, just add an extra minute or two to the bake time!
Ingredients you will need for this recipe:
Butter: Using room temperature butter helps it cream easily with the sugar, creating a smooth dough. You can also just pop the cold butter in the microwave for 20-25 seconds to soften it.
Granulated Sugar: Adds sweetness to the cookies. You can substitute some with brown sugar for a chewier texture and a hint of molasses flavor.
Egg and Egg Yolk: The egg adds structure and moisture, while the extra yolk makes the cookies rich and soft. The yolk also contributes to a slightly fudgy consistency, perfect for thick cookies.
All-Purpose Flour: The foundation of the dough, providing structure and stability. Make sure to measure it correctly. A kitchen scale works best.
Cocoa Powder: The star of the show! It infuses the cookies with deep, chocolatey flavor. Use unsweetened cocoa powder.
Baking Powder: This leavening agent helps the cookies rise slightly, keeping them thick and fluffy.
Milk, Dark, and White Chocolate Chips: The triple chocolate combo adds layers of flavor and texture.
Step by step instructions:
1. First, mix the softened butter and sugar together until combined.
2. Then add the egg along with the egg yolk and mix until you get a fluffy mixture.
3. Add the flour, cocoa powder and baking powder, mixing until just combined. I recommend using a hand mixer for this step.
4. Lastly, mix in the chocolate chips.
5. The texture of the cookie dough is going to resemble wet sand.
6. Place in the fridge for 15 minutes until you preheat the oven to 170C.
7. After 15 minutes take the dough out the fridge and start scooping out the cookies (Each cookie should weight 85g)
8. I recommend using gloves when forming the cookies into balls. This way, the dough won’t stick to your hands and it will be much easier to form the cookies.
9. Place them onto a baking sheet, leaving some space between them. You can flatten the top a bit using your hand and add more chocolate chips as well (optional).
10. Bake in the preheated oven for 10 to 11 minutes.
11. Once ready, let them slightly cool on a wire rack.
12. If you have leftovers the next day, i recommend microwaving for 10-15 seconds before serving to get that soft texture again.
Cocoa Cookies with Triple Chocolate Chips
Ingredients
- 125g unsalted butter, softened
- 150g granulated sugar
- 1 egg + 1 egg yolk
- 220g all-purpose flour
- 40g unsweetened cocoa powder
- 4g baking powder
- 50g dark chocolate chips
- 50g milk chocolate chips
- 50g white chocolate chips
Instructions
- First, mix the softened butter and sugar together until combined.
- Then add the egg along with the egg yolk and mix until you get a fluffy mixture.
- Sift in the flour, cocoa powder and baking soda, mixing until just combined. I recommend using a hand mixer for this step.
- Lastly, mix in the chocolate chips.
- The texture of the cookie dough is going to resemble wet sand.
- Place in the fridge for 15 minutes until you preheat the oven to 170C.
- After 15 minutes take the dough out the fridge and start scooping out the cookies (Each cookie should weight 85g)
- I recommend using gloves when forming the cookies into balls. This way, the dough won’t stick to your hands and it will be much easier to form the cookies.
- Place them onto a baking sheet, leaving some space between them. You can flatten the top a bit using your hand and add more chocolate chips as well (optional).
- Bake in the preheated oven for 10 to 11 minutes.
- Once ready, let them slightly cool on a wire rack.
- If you have leftovers the next day, i recommend microwaving for 10-15 seconds before serving to get that soft texture again.
Nutrition Facts
Calories
402Fat
20 gSat. Fat
13 gCarbs
54 gFiber
3 gNet Carbs
51 gSugar
28 gProtein
5 gSodium
70 mgCholesterol
59 mg
