Ultimate Triple Chocolate Bang-Bang Cookies

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There’s something comforting about the aroma of freshly baked cookies. So whether you’re a seasoned baker or a newbie in the baking world, grab your apron and preheat your oven – let’s fill your home with a delightful smell of homemade triple chocolate cookies. If you like this recipe and want to experiment with different flavors, check out the Bang-Bang Chocolate Chip Cookies as well.

What ingredients do you need for Triple Chocolate Cookies?

• Flour – and more specifically, all-purpose flour. Don’t forget to sieve the flour (together with salt and baking soda, so they mix properly) to get rid of any lumps.
• Cocoa powder – unsweetened. To enhance the flavor of the cookies.
• Unsalted butter – at room temperature. If the butter is too cold, it will not mix properly and you might end up with a lumpy base for your cookies.
• Eggs – they bind the ingredients together and need to be at room temperature. Just take the eggs out of the fridge a few hours before you want to start baking. If you forgot to do so, there’s no issue at all, just place them in a bowl of warm (not hot!) water for a few minutes.
• Sugar – a combination of caster (granulated) sugar and soft brown sugar for enhanced flavor.
• White, milk and dark chocolate – go crazy!
• Coffee – to deepen the chocolaty taste of the cookies.
• Vanilla extract – as always, to enhance the flavor.
• Baking soda – for texture and a bit of a lift!

How to prepare?

1. Preheat the oven to 180C (350F). Line your baking sheet pans with aluminum foil, dull side facing up.
2. In a small bowl, sieve together flour, cocoa powder, baking soda and salt. Put aside.
   250 g all-purpose flour
   30g cocoa powder, unsweetened
   ½ tspn baking soda
   ½ tspn salt
3. Cream the butter in the bowl of your mixer on medium speed until for about 2 minutes.
   200 g unsalted butter, room temperature

4. Add both types of sugar, granulated and soft brown sugar to the mixing bowl and mix for around 3 minutes on medium-high speed until lighter in color and fluffy in texture.
50 g soft light brown sugar
250 g granulated sugar

5. Add an egg, vanilla extract, and coffee. Mix on low speed until combined.
1 egg, large
1 tablespoon vanilla extract
2 tablespoon coffee

6. Start adding the flour, cocoa powder, baking soda, and salt to the mixing bowl. While mixing on low speed, add two tablespoons of flour at a time, wait until it’s incorporated into the batter, then add again. Scrape the sides of your mixing bowl with a spatula and give it a final mix.
7. Add the chocolate and mix on low speed until the chocolate chips are evenly spread in the batter.
100 g milk chocolate
50 g dark chocolate
50 g white chocolate

8. Place the batter in the fridge for 10-15 minutes to chill the dough. It will make it much easier to form the dough into the balls.
9. Scoop out some of the batter using an ice cream scoop, and form it into balls with your hands. Each ball should be roughly 50-60g. This should give you between 12 and 14 cookies.
10. Place the cookie balls on the sheet pans, leaving some space in between the cookies, they will spread quite a lot during baking.

11. Bake until the cookie balls have spread flat on the sheet pan, but they are still slightly puffed in the center, around 7 minutes. Then take the sheet pan out of the oven, lift one side of it (not more than 10 cm, otherwise the cookies will slide down), and drop it down on the kitchen counter, repeat with the other side of the baking pan. Return it to the oven and bake for another 2 minutes, until the cookies puff up again. Repeat the whole process several times, bake for 12-14 minutes total.

12. Let the cookies rest on the sheet pan for 10 min and then transfer to a wire rack to finish cooling.

How to store?

You can store the chocolate cookies in an air-tight container at room temperature for up to 3 days. If you want to save some of it for later, you can freeze the cookie dough and bake them at your convenience following the instructions above.

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