Triple Chocolate Cookies

5 from 1 vote

These Triple Chocolate Cookies are dark and decadent with chocolate in 3 different ways: cocoa powder, semi sweet mini chocolate chips and dark chocolate chips! They are thick, soft and chewy! This is the easiest dark chocolate chip cookie recipe! No mixer is needed at all...these whip up with just a whisk and a spatula! With only 30 minutes of chill time, you'll have amazing chocolate cookies in under an hour! If that wasn't enough, these are gluten free, nut free, eggless and can easily be made vegan!

Prep Time20

Cook Time15

Freeze Time30

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: large cookies

Calories: 305kcal

Author: Lee

Ingredients

1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
½ cup cocoa powder (I use ¼ cup Natural Unsweetened and ¼ cup Dark)
1 teaspoon baking soda
½ teaspoon kosher salt
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
½ cup unsalted butter or vegan baking stick, melted and cooled
½ cup dark brown sugar , packed
¾ cup light brown sugar , packed
¼ cup plus 2 tablespoons milk
1 teaspoon pure vanilla extract
¾ cup plus 2 tablespoons semi sweet mini chocolate chips (reserve ¼ cup for rolling)
¾ cup plus 2 tablespoons dark chocolate chips (reserve ¼ cup for rolling)

US Customary - Metric

Instructions

Place the ½ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until just melted. Do not let it bubble or brown. Set aside to cool.
Do not microwave it too much. I prefer to microwave it until there is just a little bit of butter left unmelted and then I whisk it and the residual heat melts the rest of the butter.
In a medium bowl, whisk together the 1 ¼ cups gluten free flour, ½ cup cocoa powder, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
Into the cooled melted butter, combine the ½ cup dark brown sugar, the ¾ cup light brown sugar, the cornstarch water and the 1 teaspoon pure vanilla extract. Whisk until it is all fully emulsified and blended. It may appear chunky. That's normal.
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the ¼ cup plus 2 tablespoons milk and whisk to combine.
Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.
Still using the spatula, scrape down the sides of the bowl and fold in 1 ¼ cups of chocolate chips (½ cup plus 2 tablespoons semi sweet and ½ cup plus 2 tablespoons dark). Gently fold until everything is just combined and you don't see any more flour. Again, make sure not to over mix.
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min.
When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
Take the dough out of the freezer. Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 14 scoops.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Pour the additional ½ cup chocolate chips (¼ cup semi sweet and ¼ cup dark) into a small bowl. Press the tops of the dough balls into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.
Repeat this with the remaining dough balls.

Video

Notes

For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-12 min. Make sure to keep dough in the fridge in-between baking the batches. Should make 36 cookies.

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ packed cups of flour (210 grams), ½ packed cup cocoa powder (58 grams) and 3 tablespoons of milk.

Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.

Freezing: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition