The Best Chocolate Cookies Recipe Ever
When only the best triple chocolate cookie will do…
These are the best chocolate cookies that I have ever tasted. Period. When I say “the best” about these cookies, I am not exaggerating. I have tried many cookie recipes throughout my lifetime and none of them are quite as delicious as these cookies.
Also, I’m not the only one that thinks these cookies are the best. I have fed these decadent cookies to friends and family and we all agree! I encourage you to make extra and share them with your loved ones!
Choosing the Right Chocolate Chips
For the semi-sweet chocolate, you will only want to use chocolate chips if the ingredients are up to par. Not all chocolate chips are created equally. Otherwise, chocolate baking bars work well.
The Guittard brand of semi-sweet chocolate chips are an example of ones that work for this recipe. The ingredients are:
- Cacao beans
- Cocoa butter
- Sunflower lecithin; and
The Ghirardelli semi-sweet baking bar ingredients are sugar, unsweetened chocolate, cocoa butter, milk fat, soy lecithin, and vanilla. Pretty similar.
So, for the best results in the chocolate that is melted and added to the batter, stick with something similar to the ingredients above.
I prefer to use half natural unsweetened cocoa and half Hershey’s Special Dark Cocoa in this recipe. Both types reside in my pantry anyway, since I like to use them in these no-bake chocolate cookies. If you have to choose one, the recipe calls for Dutch-processed cocoa, so I’d go with that.
A bit of truth…
These triple chocolate cookies are not the fastest, easiest, healthiest, or cheapest to make. But they are the most delicious. So, if you’re looking for the most delicious, then think of it as saving time and money by just going with this recipe and not having to keep trying others. 😉
So Much Chocolate!
Part of why these moist, rich cookies are so decadent is because there is more chocolate than there is flour! We’ve got cocoa, a pound of semi-sweet chocolate, and chocolate chips going on in there! It’s heaven for a chocolate lover!
Let the Dough Sit
Letting the dough sit covered at room temperature seems weird, but it helps provide a more fudgy consistency. Worth it. Just plan ahead to have time for it.
Roll Your Cookies Into Balls
I use my cookie scoop to get a heaping tablespoon of dough, then use my hands to roll it into a ball. Works great!
These cookies freeze well too. I actually almost prefer to eat them straight from the freezer!
Is this the best chocolate cookies recipe ever?
Once you try it out, let us know what you think! Seeing the pictures of these delicious cookies is making me want to cook up another batch right now!
If you don’t think that these are the best cookies you’ve had before, let us know what your favorite cookie recipe is. Maybe we can find some competition for these delicious chocolate cookies!
More Cookie Recipes:
- Lemon Cream Cheese Cookies Recipe (Soft & Light)
- Dairy-Free Oatmeal Chocolate Chip Cookies Recipe
- Perfect Iced Pumpkin Sugar Cookies Recipe
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The Best Chocolate Cookies Recipe Ever
- 2 cups all-purpose flour 10 ounces
- ½ cup Dutch-processed cocoa 1 1/2 ounces
- 2 teaspoons baking powder
- ½ teaspoon salt
- 24 ounces Guittard semisweet chocolate chips, divided 2 packages
- 4 large eggs
- 2 teaspoons vanilla extract
- 10 tablespoons unsalted butter softened
- 1 ½ cups brown sugar, packed 10 1/2 ounce
- ½ cup granulated sugar 3 1/2 ounces
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
- Microwave 1 pound of semisweet chocolate at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute; set aside.
- In another medium bowl, whisk together eggs and vanilla; set aside.
- In a large bowl or stand mixer, beat butter, brown sugar, and granulated sugar together at medium speed until combined. Reduce speed to low and gradually add egg mixture; mix until combined. Add melted chocolate in a steady stream and mix until incorporated, scraping down sides of bowl as needed. Still on low speed, add dry ingredients and mix until just combined. Do not over beat. With a rubber spatula, fold the remaining chocolate chips into the dough. Cover bowl of dough with plastic wrap and let sit at room temperature for about 30 minutes.
- Preheat oven to 350°F/175°C and line baking sheets with parchment paper or silicone baking mat. Working with a heaping tablespoon of dough at a time, roll into balls and place 1 dozen on a prepared baking sheet.
- Bake until edges have just begun to set, but centers are still very soft, about 10 minutes. Let cookies cool on baking sheet for about 10 minutes, then transfer to a cooling rack to cool.
Recipe Adapted From: The Cook's Illustrated Cookbook