These Triple Chocolate Cookies are a chocolate lovers dream come true!! They are filled with chocolaty goodness from cocoa powder, melted chocolate in the mix along with the bittersweet and semisweet chocolate chunks and chips. It’s an insanely satisfying chocolate party for the mouth!
Many years ago I was obsessed with a triple chocolate cookie from a restaurant I use to frequent in Portland Oregon. After I opened my own restaurant, I was on a mission to recreate their cookie. I persisted on for some time trying to get it right by trial and error but I mostly ended up on the error side. Finally, I had the breakthrough that I was looking for and the cookie ended up being one of my best sellers. Unfortunately when I sold the restaurant, I gave the new owner all of my recipes thinking that I wanted nothing to do with them ever again. Boy was I wrong! I sure wish I still had all those recipes.
I have been on a mission once again to recreate that triple chocolate cookie. However, this time, I wanted to recreate them using whole wheat flour and no eggs or cane sugar. Mission accomplished! These cookies are out of this world and exactly how I envisioned them!
Last Monday was Labor Day and my birthday. It’s always extra special for me when my birthday falls on Labor Day because I was actually born on Labor Day and that only happens every seven years. Haha! I have to say that this was one of my best birthdays to date! I celebrated it on the beach with a nice potluck, some bubbly and wine with some of my favorite people!
I am not much of a cake person so I had planned on bringing these cookies but I ended up eating most of them before the party. Whoops! So, I made a new batch of chocolate chip cookies with a slight twist that I adapted from this recipe and they were a huge hit! I will post them in the near future, promise!
Triple Chocolate Cookies Recipe:
Ingredients
- 1 Tablespoon Chia Seeds - ground
- 1 1/4 Cups Whole Wheat Pastry Flour
- 1/2 Cup Cocoa Powder - unsweetened
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Baking Soda
- 1/2 cup Butter - salted - softened
- 1/2 Cup Coconut Sugar
- 1/4 Cup Maple Syrup
- 1/2 Cup 30z. 70% Cacao Bittersweet Chocolate - (from a bar) roughly chopped
- 1 Cup 6 oz. Semisweet Chocolate Chips - divided into two 1/2 cups
Instructions
Dough
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Grind 1 tablespoon of chia seeds in a coffee grinder and add to a medium mixing bowl, combine all the dry ingredients and mix well.
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In a large mixing bowl, or in a mixer with paddle attachment, cream together the butter and sugar until combined.
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Add in the maple syrup and mix well.
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In a double-boiler, melt 1/2 cup of the semi-sweet chocolate chips over medium-low heat. (If you don't have a double boiler you can place a heatproof bowl on top of a pan with water in it. Make sure the bowl is bigger than the pan.)
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When the chocolate is melted, add to the butter/sugar mix and mix until completely incorporated.
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Add half the flour mix, mixing on low speed or by hand.
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Mix in the rest of the flour.
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Mix in the remaining chocolate chips and chunks. I like to reserve enough chunks to press onto the top of each cookie, but that's totally optional.
Baking
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Pre-heat the oven to 350°F.
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Line a baking sheet with parchment paper.
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Using a one-ounce cookie scooper, scoop up the dough and level it flat then release the scoop onto the parchment. Or use a tablespoon and measure out two tablespoons of dough. Make sure to level them out flat in the measuring spoon.
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Form into discs.
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Arrange with about 1 1/2 inches in between each cookie.
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Bake for 9 to 11 minutes.
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Remove from the oven and let cool completely, unless you're like me and don't care if it breaks because you want to eat a hot mess of decadent melty chocolate!
