Easy Triple Chocolate Cookies Recipe

Imagine eating a chocolatey cookie with perfect, melt-in-your-mouth icing. Introducing Triple Chocolate Cookies! 

– 3 & 1/3 cups all-purpose flour – 1 cup unsweetened cocoa powder – 1 tablespoon baking powder – 1 teaspoon fine sea salt – 1 & 1/2 cups unsalted butter softened – 3/4 cup granulated sugar – 3/4 cup light brown sugar packed – 3 large eggs – 2 teaspoons vanilla extract – 12 ounce bag semi-sweet chocolate chips Chocolate fudge frosting: – 1 & 1/2 cups unsalted butter softened – 12 ounces semi-sweet chocolate melted and cooled slightly – 4 & 1/2 cups powdered sugar – 2 teaspoons vanilla extract – 1-2 tablespoons heavy cream



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Preheat the oven to 350°F. Set aside parchment-lined sheet trays. Combine flour, cocoa powder, baking powder, and salt in a large bowl.  

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3 1/3 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 tablespoon baking powder, 1 teaspoon fine sea salt Use the paddle attachment to cream butter, sugar, and brown sugar in a stand mixer for 3 minutes until light and fluffy.  

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1 1/2 cups unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar Before adding another egg, mix completely. Mix in vanilla. 3 large eggs,2 tsp vanilla Three batches of flour mixture should be mixed completely before adding more.   

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This prevents floury countertops! Scrape sides as needed. Add chocolate chips. Bag 12-ounce semi-sweet chips Divide cookie dough into 12 5-ounce pieces.   

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Make smooth balls and place them 6 inches apart on sheets. Bake in batches since they spread. Gently press cookie dough balls into big circles.  

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Bake cookies 12-14 minutes till centre is dry. Cool the cookies on sheet sheets and transfer them to a wire rack. Make icing while cookies cool.   

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Put butter in a paddle-attached stand mixer or hand mixer. Medium-speed whisk until smooth. 1 1/2 cups unsalted butter Stir in melted chocolate. 12-oz semi-sweet chocolate Slowly add powdered sugar, scraping sides, until combined.  

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4 1/2 cups powdered sugar Add vanilla. Add 1 tablespoon of heavy cream and whisk on medium-high for 3 minutes until frothy. If too thick to pipe, add additional heavy cream until desired consistency is obtained.  

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Two teaspoons vanilla, one or two tablespoons heavy cream Make rosettes on cookies with an open star tip and serve immediately.  


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