Why didn’t my cookies spread?

If your cookies didn’t spread, it’s likely due to too much flour , cold butter , or over-chilling the dough . Always measure your flour carefully (preferably with a scale), and let the butter cool—but not harden—before mixing.

What’s the best chocolate to use?

Use a combo of Dutch-processed cocoa powder , semi-sweet chips , and dark chocolate chunks (60–70% cacao). This trio delivers maximum chocolate flavor and beautiful, melty pockets in every bite.

How do I make my cookies chewy and fudgy?

To keep cookies chewy and rich: Use brown sugar and an extra egg yolk Don’t overmix the dough Underbake slightly and cool on the tray for 5 minutes

Can I freeze the dough and bake later?

Absolutely! Freeze cookie dough balls on a tray, then transfer to a freezer-safe container. When ready, bake straight from frozen and simply add 1–2 minutes to the bake time. Looking for more answers? Learn more about freezer-friendly desserts with our cherry pie bombs recipe .

Triple Chocolate Cookies – Best Rich & Fudgy Treat (2025)

Triple Chocolate Cookies

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These triple chocolate cookies are rich, chewy, and fudgy, made with Dutch-processed cocoa powder, semi-sweet chocolate chips, and dark chocolate chunks for a deep, bakery-style flavor and texture.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

½ cup unsalted butter, melted and cooled
⅓ cup granulated sugar
⅔ cup brown sugar (light or dark)
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ cup Dutch-processed cocoa powder
1 large egg
1 egg yolk
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
1 cup dark chocolate chunks (60–70% cacao)
½ cup semi-sweet chocolate chips (50–60% cacao)

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Instructions

In a large mixing bowl, combine the melted and cooled butter, granulated sugar, brown sugar, vanilla extract, egg, egg yolk, and salt. Whisk until smooth.
Sift in the cocoa powder and mix until fully incorporated.
Add the flour and baking soda, stirring until almost combined.
Fold in the chocolate chunks and chips until evenly distributed. Do not overmix.
Cover the dough and chill in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
Scoop about 1.5 tablespoons of dough per cookie and place on the baking sheet.
Bake for 12–14 minutes, until edges are set and centers look soft.
While still warm, press extra chocolate chips or chunks on top if desired.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough improves flavor and prevents spreading.
Do not overmix the dough—this keeps cookies soft and fudgy.
Use high-quality chocolate for best results.
Underbake slightly for gooey centers; cookies continue to bake on the tray.
Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 cookie
Calories: 215
Sugar: 18g
Sodium: 159mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3.4g
Trans Fat: 0.2g
Carbohydrates: 28g
Fiber: 2g
Protein: 2g
Cholesterol: 34mg

Find it online: https://recipeshots.com/triple-chocolate-cookies-yummy-recipe/