Fudgy chewy triple chocolate cookies recipe from scratch, homemade with simple ingredients. They are loaded with cocoa powder, chocolate chips and fudge candy.
If you guys have some extra holiday fudge lying around, be sure to make these cookies. They are soft and fudgy and that filling just melts in your mouth. If you are fond of stuffed cookies, be sure to try these Salted Caramel Chocolate Chip Cookies and Chocolate Caramel Cookies.
There are 3 sources of chocolate in these cookies:
- Cocoa powder
- Chocolate chips
- Chocolate fudge
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
How to make triple chocolate cookies recipe from scratch?
- Cream butter and sugar- Until light and fluffy.
- Mix in remaining wet ingredients- This includes egg and vanilla extract.
- Mix in dry ingredients- This includes flour and baking soda.
- Stir in chocolate chips- Until evenly distributed.
- Scoop out small portions of dough- And add a piece of fudge in the center and roll it into a ball.
- Bake- Until edges are firm.
Variations for triple chocolate chip cookies
Try another filling- Such as caramel or Rolo or other small candy bars.
Drizzle melted chocolate- On top of baked cookies.
Omit the filling- And just enjoy plain fudgy chocolate cookies.
Try other chocolate chips- Such as peppermint or butterscotch or peanut butter chips.
Add nuts- Along with chocolate chips, also stir in some roughly chopped pecans or walnuts.
Try other extracts- The classic choice is vanilla but consider mixing in some bourbon extract or peppermint extract or coconut extract.
Add zest– Such as orange, lime or lemon.
Tips and Techniques for chocolate fudge cookies
Use unsalted butter- Because salted butter makes cookies very salty.
Only baking soda is used in this recipe- Don't replace it with baking powder.
Both, granulated and brown sugar are required for the perfect texture- Don't replace one with the other.
Don't over-mix cookie dough- Because that will make the cookies very tough.
Chill dough- This is only necessary on hot days when the dough is too sticky. Chill it for 30 minutes-1 hour to make it easier to handle and make balls.
Don't over-bake- Because that will yield dry cookies.
Line the cookie tray– Use parchment paper to prevent cookies from sticking.
How do I know when the cookies are done? They are ready when edges are firm and center is only slightly jiggly.
Storage
Room temperature- Store leftovers in a cookie jar for up to 3 days.
Refrigerate- In a sealed container for up to 5 days.
Freeze- In a sealed container for up to 1 moth. Thaw on counter at room temperature for 20 minutes and enjoy.
More chocolate cookies recipes
- Chocolate Sugar Cookies
- Rolo Chocolate Cookies
- Froot Loops Chocolate Cookies
- Chocolate Crinkle Cookies (With Cake Mix)
- Chocolate Spritz Cookies
Recipe
Fudgy Chewy Triple Chocolate Cookies
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Ingredients
- ½ cup Butter Unsalted, Room temperature
- ½ cup Granulated sugar
- ½ cup Brown sugar
- 1 Egg Large
- 1 teaspoon Vanilla extract
- ⅔ cup Cocoa powder
- 1 cup Flour All-Purpose
- 1 teaspoon Baking soda
- ¾ cup Chocolate chips Semisweet
- 15 pieces Chocolate Fudge 1 inch square pieces
Instructions
- In a mixing bowl, add butter, granulated sugar, brown sugar and cream everything together until light and fluffy.
- Add egg, vanilla extract and mix again.
- Add cocoa powder, flour and baking soda and mix until just combined.
- Stir in chocolate chips.
- Chill dough in the fridge for 30 minutes if the dough is too soft and difficult to handle (Optional).
- Scoop out small portions of the dough roll it into a ball and flatten it.
- Place a piece of fudge in the center and wrap the cookie dough around it into a ball.
- Place cookie balls on a cookie tray, lined with parchment paper.
- Chill in the freezer for 10 minutes. It helps the cookies hold their round and "poofy" shape.
- Bake at 350 degrees for 12-14 minutes or until edges are firm.
- Remove pan from the oven and before the cookies cool down, push a few chocolate chips on each cookie.
- Allow cookies to cool down completely before removing them from the pan and then, enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container at room temperature for up to 3 days.
- Instead of chocolate fudge squares, you can also use chocolate kisses or even Dove, Godiva, Lindt chocolate squares (1 inch size).
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Shelly
Hi, I have a question. Can I make these cookies up until the part where you put them in the freezer, then store them in the freezer? I'm looking for cookies I can make ahead then bake when I'm ready.
Abeer Rizvi
I don't think that should be a problem, as long as you store them in sealed freezer bags.
Neta Livne
Love this recipe, can't wait to try it out
Abeer Rizvi
I hope you love it as much as me!