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    Accueil » Recipes » Snacks and desserts

    Triple chocolate cookies

    Publié le : Dec 20, 2022 · Modifié le : Nov 15, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    These all-chocolate cookies are soft and melt-in-the-mouth, with crispy edges. Rich in chocolate and super-easy to make, they're THE decadent comfort food par excellence.

    All-chocolate crunchy cookie, with runny chocolate inside.

    If you like cookies, you'll love these dark chocolate and praline cookies or edible cookie dough.

    Table des matières
    • 💙 Why you'll love them
    • 🧈 Ingredients
    • ✅ Dairy-free version
    • 🥰 Chef's tips
    • 💡 Frequently Asked Questions
    • ❄️Storage / freezing
    • 🍫 Other chocolate treats
    • 📖 Recette

    💙 Why you'll love them

    • They're rich in chocolate, ultra-tasty and not too sweet.
    • They're really child's play to make.
    • They're super quick to make and there's no downtime.
    • They are vegetarians.

    🧈 Ingredients

    These are the main ingredients, and the quantities can be found in the recipe card below.

    • Butter: soft. I recommend that you use it soft, not melted.
    • Sugars: a mixture of brown and white sugar. It's this mixture that gives these cookies their delicious texture.
    • Egg - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
    • Chocolate: unsweetened Dutch-processed cocoa powder, chocolate bars (if it could be fair-trade, it would be even better! Check the Eco Tips I wrote about chocolate!) and chocolate chips. Three different chocolates for a perfect-tasting result!
    • Flour: all-purpose flour.
    • Baking soda
    • Vanilla extract: to lightly flavor the cookies.
    • Fleur de sel: optional, but will bring out the taste of the chocolate.
    All-chocolate crunchy cookie, with runny chocolate inside.

    ✅ Dairy-free version

    To make this recipe dairy-free, buy dairy-free chocolate (yes, it usually contains lactose) and replace the butter with vegetable margarine.

    🥰 Chef's tips

    1. As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
    2. Use soft butter, but certainly not melted butter: if you melt your butter, you risk ending up with flat cookies, or even patties! They will also be much harder.
    3. An ice-cream scoop for pretty cookies: this is optional, but if you have one, it's ideal for shaping your cookies. That's why they're all the same size and round. If you don't have any, take a look at tip n°6.
    4. Add a few chocolate chips to each ball, for pretty cookies.
    5. Make sure you space them out before putting them in the oven, as they will spread out during cooking, even if you have to make several batches.
    6. ‍Respectthe baking time : cookies take on their true consistency when they come out of the oven, in contact with open air. If you overcook them, you'll have concrete for your snack...
    7. For perfectly round cookies, move them one by one in a pastry ring as soon as they come out of the oven and are still soft.
    8. Let them cool: take them out of the oven and place the baking paper they're on outside your oven tray, on a cold surface. If you have a cooling grid, even better. Wait a good 20 minutes: it's in the open air that your cookies will "harden" and reach the right consistency.

    💡 Frequently Asked Questions

    Where do cookies come from?

    Cookies were created in 1938 by two American cooks, Sue Brides and Ruth Graves Wakefield. Even today, their recipe is used all over the world.

    ❄️Storage / freezing

    In a closed tupperware, they can be kept for about 4 days. Store them only when they are completely cold, to avoid creating steam that could soften them.

    To freeze your cookies, there are two options:

    • Freeze raw cookie dough: shape into balls and place in a freezer bag, marking with the date of manufacture. To defrost, place the balls you want to bake in the fridge and let them defrost completely, before baking them for the usual time.
    • Freezing already-baked cookies: the principle is the same. Place the cookies in a freezer bag and leave to thaw in the fridge or at room temperature. Then all you have to do is bake them in the oven!

    🍫 Other chocolate treats

    • Classic fudge brownie
    • Brookie: half-cookie, half-brownie cake
    • Traditional French chocolate mousse

    If you make these triple chocolate cookies, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Cookie tout chocolat croqué, avec du chocolat coulant à l'intérieur.
    Pas encore de vote

    Triple chocolate cookies

    These all-chocolate cookies are soft and melt-in-the-mouth, with crispy edges. Rich in chocolate and super-easy to make, they're THE decadent comfort food par excellence.
    Servings 14 cookies
    Prep Time 10 minutes mins
    Cook Time 12 minutes mins
    Resting time 10 minutes mins
    Total Time 32 minutes mins

    Ingredients

    • ¾ cup unsalted butter (165g)
    • ⅓ cup brown sugar (75g)
    • ¼ cup granulated sugar (45g)
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 ½ cups all-purpose flour (200g)
    • ½ teaspoon baking soda
    • 1 ⅛ cups dark chocolate (190g)
    • ½ cup cocoa powder Dutch-processed (40g)
    • 1 tablespoon dark chocolate chips (15g)
    • Fleur de sel to taste (optional)
    Metric - US Customary

    Instructions

    • Using an electric mixer, blend the butter and sugars until light and creamy, then add the egg and vanilla extract.
    • Mix again (with a hand whisk, not an electric mixer) and add the cocoa powder, flour and baking soda, then mix gently.
    • Preheat your oven in natural convection/static heat mode to 355°F/180°C. Chop your chocolate coarsely with a large knife, add it to the dough and mix well.
    • Use an ice-cream scoop to scoop the cookies into balls, place on a plate and chill in the fridge for 10 minutes.
    • On an oven tray lined with parchment paper, place your balls and add a few chocolate chips to each cookie.
    • Bake at half-height for around 12 minutes: it's normal for the cookies to come out soft, so don't leave them any longer. Leave to cool for a good hour before serving.

    Notes

    • As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
    • Baking times may vary slightly from oven to oven, as each oven is different.
    • Store - In a closed tupperware, these cookies will keep for about 4 days.
    Author: Marie Compain
    Course: Snacks and desserts
    Cuisine: American
    Keyword: comforting, décadent, easy, indulgent, quick
    Régime: Vegetarian

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

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