Thick & Chewy Triple Chocolate Cookies

They're like soft brownies but in cookie form.

America's Test Kitchen
Prep Time: 
10 Minutes
  • 2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee (we didn't add this)
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 16 ounces semisweet chocolate, melted and cooled
  • 1 12-ounce bag semisweet chocolate chips (2 cups) - We used peanut butter chips for variety
  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. 
  2. Whisk the flour, cocoa, baking powder, and salt together in a large bowl. 
  3. In a separate bowl, whisk the eggs, vanilla, and instant coffee together until the coffee is dissolved.
  4. Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.
  5. Beat in the egg mixture until incorporated, about 30 seconds.
  6. Beat in the melted chocolate, about 30 seconds, scraping down the bowl and beaters as needed.
  7. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.
  8. Stir in the chips until incorporated.
  9. Cover the bowl of dough with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
  10. Working with 3 tablespoons of dough at a time, scoop the dough into balls and lay on three parchment-lined baking sheets, spaced about 2 inches apart.
  11. Bake the cookies, one sheet at a time, until the edges are set and the tops are cracked but the centers are still soft and underdone (peek through the cracks to check the centers, 10 to 12 minutes, rotating the baking sheet halfway through baking.
  12. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

To make ahead:  The dough can be made through step 8 and either covered tightly with plastic wrap and refrigerated for up to 3 days or portioned out and frozen.  When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.