Ultimate Chocolate Cookies

These Ultimate Chocolate Cookies are amazing, decadent and dangerously tempting with triple chocolate in the mix!

These cookies have a soft and chewy texture with slightly crispy edges loaded with melty dark chocolate chips and chocolate chunks.  The Chocolate Gods would be pleased! Super-chocolatey!

3 Kinds of Chocolate - Triple YUM!

These ultimate chocolate cookies are just the right chocolate solution when you want to taste pure chocolate heaven.   Our decadent cookies are soft and chewy by using a high quality dark Dutch unsweetened cocoa powder. We used Hershey's Special Dark to get the BEST ultimate chocolate flavor!

You can use any unsweetened cocoa powder, but by using a high quality unsweetened cocoa powder makes them, ya know, even better!  I prefer the Dutch cocoa powder, but Ghirardelli makes a really good cocoa powder that is amazing as well!

We included 2 more kinds of chocolate for paramount chocolate palatability! I love Ghirardelli 60% Baking Chocolate Chips and Enjoy Life Semi-sweet Chocolate Chunks. They melt wonderfully and stay soft in these cookies, plus all this chocolate really brings out the intense chocolate flavor!  But you can use all chocolate chips or all chocolate chunks in these if you don't have both.  These are the most perfect dark chocolate cookies you'll ever meet!

We have just the right balance of chocolate and sugar so they are not bitter tasting or too frightfully too rich you can't eat them.  You may have to put the brakes on, because after one, it may be hard to stop eating these chocolate gems.

But, if you are one of those people that can maintain and eat in moderation, you can freeze these and get them out when you're craving chocolate and cookies!

Ingredients for Cookies

• butter
• granulated sugar
• eggs
• good quality Dutch dark cocoa powder, I used Hershey’s Special Dark
•  all-purpose flour
• cornstarch
• baking soda
• salt
• chocolate chips. I used Ghirardelli 60% baking chocolate chips 
• chocolate chunks, I used Enjoy Life Chocolate Chunks

How to Make

1. Preheat oven to 350°.  Prepare baking sheets lined with parchment paper or silicone baking mats and set aside.
2. Using mixer, beat butter and sugar until it’s very light and fluffy.
3. Beat in the eggs on medium-low speed one at a time until well combined.
4. In another medium bowl, whisk together the dry ingredients, flour, cocoa powder, baking soda, cornstarch and salt. Add the flour mixture to the butter mixture and combine on low until just combined.
5. Add the chocolate chips and chunks and combine on low until evenly distributed, being careful not to overmix. 
6. Using a large cookie scoop, scoop cookies onto a sheet pan lined with parchment paper 2 inches apart from each other.  Add extra chips/chunks on top if desired!
7. Bake cookies for 12-15 minutes, until the edges look set and the top is mostly dry. Cool for 10 minutes on the sheet pan.  DEVOUR!

Tips for Best Homemade Triple Chocolate Cookies

• Measure the flour correctly to get tender cookies. Don't pack it, fluff it up with a fork before measuring, or use the spoon and level method.
• How to Store: Store cookies up to 2-3 days in an airtight container. Zap them few seconds in the microwave to get the chocolate chips and chunks all gooey.  Even add some ice cream on top for a special, amazing treat!  I won't even mention hot fudge too...ha! 
• Freezing Instructions for Raw Cookie Dough Scoops: Make the dough and scoop the cookies. Freeze cookie scoops completely on a cookie sheet, then store in a freezer ziplock bag. Bake frozen at 350F° for an extra minute or two.
• Freezing Baked Cookies: Bake cookies and place in freezer in freezer ziplock back or sealed container up to 3 months.  Thaw when you want a cookie or 2 or zap them in the microwave!
• Sub the chocolate chips/chunks with peanut butter chips, white chocolate chips, mint chips or whatever chocolate & duo flavors you want!  Add a little cinnamon to make them for Cinco de Mayo for a chocolate/cinnamon twist.
• We didn't add any vanilla flavoring, but feel free to add some in or maybe some chocolate extract or a teaspoon of espresso powder to go for that intense chocolate mood.  Can ya feel it? 🙂

You can have these ultimate chocolate cookies baked up in no time and then devour!

Did Someone Say MORE Chocolate? 

• Chocolate Nutella & Peanut Butter Cup Brownies
• Perfect Thin & Crispy Chocolate Chip Cookies
• 4 Dreamy Chocolate Trifles
• Fudgy Chocolate Chunk Brownies
• Perfect Chocolate Chip Cookies
• Easy Hot Chocolate Bombs
• Double Chocolate Banana Bread

Ultimate Chocolate Cookies (Triple Chocolate & No Chill)

Kim Lange

These Ultimate Chocolate Cookies are amazing, decadent and dangerously tempting with triple chocolate in the mix!   These super-chocolatey cookies have a soft and chewy texture with slightly crispy edges loaded with melty dark chocolate chips and chocolate chunks.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 12 mins

Course Dessert

Servings 20 Servings

Calories

Ingredients

  

1x2x3x

• 1 cup unsalted butter room temperature
• 2 cups granulated sugar
• 2 eggs
• ½ cup dark unsweetened cocoa powder I used Hershey’s Special Dark
• 2 ½ cups all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chocolate chips. I used Ghirardelli 60% baking chocolate chips add more for tops of cookies
• 1 cup chocolate chunks I used Enjoy Life Chocolate Chunks, add more for tops of cookies

Instructions

 

• Preheat oven to 350°. Prepare baking sheets lined with parchment paper or silicone baking mats and set aside.
• Using mixer, beat butter and sugar until it’s very light and fluffy.
• Beat in the eggs on medium-low speed one at a time until well combined.
• In another medium bowl, whisk together the dry ingredients, flour, cocoa powder, baking soda, cornstarch and salt. Add the flour mixture to the butter mixture and combine on low until just combined.
• Add the chocolate chips and chunks and combine on low until evenly distributed, being careful not to overmix.
• Using a large cookie scoop, scoop cookies onto a sheet pan lined with parchment paper 2 inches apart. Add extra chips/chunks on top if desired!
• Bake cookies for 12-15 minutes, until the edges look set and the top is mostly dry. Cool for 10 minutes on the sheet pan.

Notes

• Measure the flour correctly to get tender cookies. Don't pack it, fluff it up with a fork before measuring, or use the spoon and level method.
• How to Store: Store cookies up to 2-3 days in an airtight container. Zap them few seconds in the microwave to get the chocolate chips and chunks all gooey. Even add some ice cream on top for a special, amazing treat! I won't even mention hot fudge too...ha!
• Freezing Instructions for Raw Cookie Dough Scoops: Make the dough and scoop the cookies. Freeze cookie scoops completely on a cookie sheet, then store in a freezer ziplock bag. Bake frozen at 350F° for an extra minute or two.
• Freezing Baked Cookies: Bake cookies and place in freezer in freezer ziplock back or sealed container up to 3 months. Thaw when you want a cookie or 2 or zap them in the microwave!

Keyword chocolate, chocolate chips, chocolate chunks, chocolate cookies, cookies, dark chocolate

Tried this recipe?Let us know how it was!