These are the most chocolate of chocolate cookies. They are amazing! Definitely a special treat. They take a ridiculous amount of chocolate and turn it into a decadent cookie.

I came up with this recipe years ago, while I still worked at the post office and tried out the cookies on my willing coworkers and they were wildly popular. If you are crazy about chocolate, these are the cookie for you. However, because I do not actually use dark chocolate in this recipe (though of course one could easily), they are sweet enough to appeal to children as well. I have never really had a cookie quite like these. They are relatively thin with a cracked top and fudge like centre, making them a real must try!

A One-of-a-kind Chocolate Cookies

I found a lot of chocolate cookies tend to be dry and thick. These are neither. The recipe makes a runny batter that produces a chewy cookie with a satisfyingly, almost flakey exterior. So if you are in search of a really special cookie for the chocolate enthusiast in your life?! Well here it is!

This cookie works really well with bakers chocolate, but also works perfectly fine with chocolate chips too. However I always feel chunks of chocolate look (and taste) more decadent! 

Let Them Rest

It’s important to allow the cookies at least 5 minutes to cool on the cookie sheets before trying to remove and using a thin metal spatula to lift them from the parchment paper. YOU MUST USE PARCHMENT PAPER IN ORDER TO EVER GET THEM FREE FROM THE PAN. These are delicate cookie and tend to leave a little residue, so you may have to wipe the spatula edge from time to time. If they are too soft or not coming away from the paper, allow the cookies to cool in place and remove once fully cooled.

Triple Chocolate Cookies

Ingredients

1 Cup Granulated Sugar

4 Eggs

1 teaspoon Vanilla

1/2 teaspoon Salt

1/2 Cup All- Purpose Flour

1 teaspoon Baking Powder

16 Ounces Bittersweet Chocolate  (or 2 and 1/2 Cups Chocolate Chips) Melted

4 Ounces White Chocolate, chopped (or 1/2 Cup White Chocolate Chips)

4 Ounces Milk Chocolate, chopped (or 1/2 Cup Milk Chocolate Chips)

Directions:

1. Preheat the oven to 325 degrees and line cookie sheets with parchment paper.
2. Add the 16 ounces of chocolate to bowl sitting over a pot of simmering water (but not touching the water) and stir carefully until melted. Remove from heat. Set aside.
3. Whisk together sugar, eggs, vanilla and salt in large mixing bowl until pale yellow in colour.
4. Add in the melted chocolate and stir to combine.
5. In a separate bowl, mix the flour and baking powder together.
6. Add the dry ingredients to the egg and chocolate mixture.
7. Fold in the chopped chocolate.
8. Working quickly, drop generous tablespoons of batter, 2 inches apart, on the parchment lined baking sheets.
9. Bake for 10 -12 minutes. Do not over bake. Cookies should still be soft when removed from the oven. They will firm when cooled.
10. Allow to cool on the baking sheets for 5 minutes, before removing to a cookie tray to cool completely. Or allow to cool in place.

Notes:

Leftovers should be stored covered at room temperature.

This a runny batter and a cookie scoop comes in quite handy.

Now sit back and enjoy yourself into a chocolate coma 🙂

RECIPE

Looking for more cookies in your life?! Find some Clever Cookies, London Fog Cookies or Chocolate Chip Cookie Bars on Pretty Petunias.