Triple Chocolate Cookies

This is a pile-on-the-chocolate type of cookie. I’ve named this Triple Chocolate Cookies but technically it could be considered a Quadruple Chocolate Cookie, but that sounded kinda crazy so I didn’t name it as such. The cookie itself is adapted from a previous post I did from a Blue Bottle Coffee recipe for Double-Chocolate Cookies. That recipe was for nine enormous cookies, but here I decided to roll the dough in parchment to be sliced into smaller cookies, and they’re not that small actually, the recipe below will yield 18 cookies. The topping was adapted from Sprouted Kitchen’s Triple Chocolate Cookies. So here you have it in all its messy chocolaty glory.

Triple Chocolate Cookies

  • 1 cup all-purpose flour
  • 1/3 cup natural (not Dutch-processed) cocoa powder
  • 1/2 teaspoon baking soda
  • 5 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 1/2 teaspoon Kosher salt
  • 1 egg, room temperature
  • 1 tablespoon vanilla extract
  • 3.5 ounces dark chocolate, 62%-70% cacao, coarsely chopped or chips

Sift the flour, cocoa powder and baking soda into a medium bowl and whisk together.

In large bowl beat the butter until smooth. Add the sugar and salt and beat for a few minutes until well combined. Add the egg and vanilla and whisk for a minute or so until incorporated. 

Add the flour mixture, scraping down the sides of the bowl until color is a uniform brown. Add the chopped chocolate and with a wooden spoon mix until pieces are mixed though out. 

Roll the dough in parchment paper in a 2" in diameter. Refrigerate for at least 3 hours or up to 5 days. (The cookie dough roll makes it easy to slice and bake for uniform size cookies, the original recipe says to just refrigerate the dough in a disk shape and later make balls of dough before baking.)

Preheat oven to 350°. Line a baking sheet with parchment paper, cut the roll into about 1/2” thick slices and arrange with 2” spacing all around. Bake for 11-12 minutes, until the cookies are slightly firm to the touch and the surface is no longer glossy, rotating the pan midway through the baking time. 

Let the cookies cool on the pan for 10 minutes or so. 


  • 3 ounce dark chocolate bar, melted down
  • 1/4 cup cocoa nibs or shaved chocolate

Melt the chocolate in a double boiler, or microwave. Drizzle the cookies with the melted chocolate and sprinkle the shaved chocolate on top to stick before the chocolate cools.

They can be stored in an airtight container at room temperature for up to 3 days, recipe will make about 18 cookies

Cookies adapted from Blue Bottle Craft of Coffee and topping from Sprouted Kitchen