Triple Chocolate Cookies

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Being prepped and ready for holiday season has been a huge part of my life for the past six years. From being a private chef, to just entertaining all the time these days, it’s always important to have a stocked freezer of goodies!! And by goodies, I really mean cookies. Because what else are you supposed to keep in your freezer besides sugary sweet morsels of goodness? Frozen vegetables? Pshhhhhh, ain’t nobody got time for that.

I come from a long line of cookie monsters. There’s not a week that goes by in my parents’ house without some kind of cookie making its way onto the kitchen counter. Along with many other amazing qualities I’ve inherited from my parents, the cookie monster Dalkin tradition is in full force in my house these days! A quick peek into my freezer will show you an assortment of pre-portioned cookie dough balls so if the opportunity presents itself, there can be freshly baked cookies within 20 minutes.

Triple Chocolate Cookies Prep

 

Making cookie dough ahead of time and then popping them into the freezer for the right time is KEY when it comes time for holiday entertaining. Made possible by my KitchenAid Mixer from Best Buy, it gets the shining star for making this prep a reality. If I had to pick a superhero of my kitchen, it would absolutely be the KitchenAid. While it can do just about anything under the sun, it’s my workhorse for a day of cookie dough prep. Chocolate Snowball cookies – check. Snickerdoodles – check. Triple Chocolate Cookies – double check!! The possibilities are endless.

Christmas Cookies

So next time you find yourself with a few hours to kill, why not start prepping for the best time of the year and make a few batches of dough? Check out the recipes listed above, or my famous Chocolate Chip Cookies + Pumpkin Cookies… or keep scrolling for the most decadent and delicious Triple Chocolate Cookies!

Crinkle Cookies and Snickerdoodles Trio of Christmas Cookies

Triple Chocolate Cookies

Triple Chocolate Cookies

Ingredients

  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs, at room temp
  • 3 teaspoons vanilla extract
  • 2 cups AP flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup bittersweet chocolate chips
  • ½ cup semi sweet chocolate chips
  • ¼ cup white chocolate chips

Instructions

  1. In a KitchenAid stand mixer, combine the cocoa powder, white sugar and vegetable oil until smooth. Add the eggs and vanilla extract and continue to mix for 1 minute. Add the flour, baking powder and salt and mix until the flour is just combined and no white streaks remain. Stir in the various chocolate chips and cover the dough and refrigerate for 1 hour.
  2. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Scoop out 1 tablespoon portions of dough and transfer them onto the baking sheet, 12 cookies per sheet.
  3. Bake for 10 minutes. After 10 minutes, remove the baking sheet from the oven and let cool. Repeat process with the remaining dough. Makes about 4 dozen cookies.
https://whatsgabycooking.com/triple-chocolate-cookies/

PhotoS by Matt Armendariz / Food Styling and recipes by What’s Gaby Cooking

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27 Comments

  1. Love these cookies! I’m using my mom’s old Kitchen Aid Mixer from the 80’s. Maybe it’s time I make a trip to Best Buy and get myself a present!

  2. I love to freeze cookies and pull them out when needed as well!! I confess I used to use a hand mixer, but it has given up the ghost, so I think a KitchenAid Mixer is in the cards for me!!

  3. Hi Gaby! Love your website and these cookies look amaze. Would you post some tips for freezing and baking off cookies? Ex. how to store, how long to keep, do you defrost first or adjust cooking time? I think that would be perfect for the holidays!

    1. Hey Tarin! Absolutely. So I place all the scooped out cookie dough balls on a baking sheet and pop them into the freezer for a few hours. Once they are frozen, I transfer them into a large ziptop bag and pile them in. Then they stay in the freezer for up to 3 months. Once it’s time to bake, I take them out, any place 12 at a time onto a baking sheet and let them come to just about room temp… then bake them as usual 🙂

  4. Love love love these cookies, and stand mixer. I worked in a bakery, and made thousands of these for the holiday season. I have bitter sweet memories of making them in the ginormous floor mixer and scooping them. Whoa.

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