Triple Chocolate Cookies


  • 3 oz 64% cocoa dark chocolate
  • 8 oz 55% cocoa dark chocolate
  • 4 tbsp butter
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp espresso coffee, chilled
  • 1/2 tsp pure vanilla extract
  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 3/4 cup dark chocolate chips
  • 3/4 cup coarsely chopped white chocolate
  • 3/4 cup chopped walnuts (optional)
  • 3/4 cup icing sugar


  1. Melt dark chocolates and butter together; set aside

    In the bowl of a stand mixer, beat eggs and sugar until light and fluffy; 8-10 minutes

    Gently fold in espresso and vanilla

    Carefully combine egg and chocolate mixtures

    In a separate bowl, whisk together remaining ingredients, except the icing sugar

    Combine dry and wet ingredients until just combined

    Divide dough into four equal parts and roll each section into a log about 12" long.

    Roll each log in icing sugar. Set in fridge to chill, at least 30 minutes

    Preheat oven to 325 F

    Slice each log equally into 10-12 slices

    Bake on a lined cookie tray approximately 10 minutes. Do not overbake.

Recipe Notes

If you are not baking the cookies immediately, wrap tightly in plastic wrap and place inside a zip top bag. Can be kept in the fridge up to 3 days or freezer up to a month. Bake cookies from frozen.